A post I put up for Bob’s Red Mill Train with Grain

http://www.bobsredmill.com/blog/2011/09/30/recovery-tips-2/

New Blog entry at Bob’s Red Mill

This was recently posted at the Bob’s Red Mill Train with Grain site

http://www.bobsredmill.com/blog/2011/09/13/injuries-what-to-expect-and-how-to-respond/

Crepes

Wonderful things, these. You can make them sweet, you can make them savory. The sky is the limit with what you put inside. Whith a savory crepe, I generally say, anything you can make into an omelette or a frittata, you can do in a crepe. Sweet? Anything you’d put into or onto ice cream is the rule of thumb.

The key is the batter and the technique. You need the right equipment as well. The equipment is a large (12″ minimum) non stick skillet. The technnique is to coat you pan with non stick oil or better yet butter and pour the batter so it forms a 6″ circle in the center of the pan over medium-high heat. Immediately pick up the pan and swirl the pan, gently tilting it in a circular motion so the batter spreads into an even layer coating the entire bottom of the pan. Do this until the batter is entirely solidied then return the pan to the burner. After one minute, check the cooking progress by gently lifting an edge of the crepe to take a peek. You want to see the crepe beginning to brown. Once you see some good golden brown, gently lift the crepe with a spatula or tongs until you can grasp a couple of edges between your thumb and fore finger. Flip the crepe and cook it until golden brown – about 2 minutes. Remove the crepe to a plate and repeat the process, recoating your pan each time with non stick spray or butter.

Here is my recipe for a fool proof batter. This will produce enough batter for 4-6 crepes.

1 cup cold milk
2/3 cup all purpose flour
4 large whole eggs
1t salt

Whisk all the ingredients together until the batter is smooth and completely free of lumps. Easy.

Here is a great idea for some savory filling that will make an outstanding vegetarian dinner. The key with a filling such as this is to control the consistency. You want your vegetables to have some texture and bite without being undercooked. Accomplish this by adding the ingredients that will take the longest to cook first, finishing with the more tender of your veggies.

Heat a skillet and add enough Olive Oil to coat the bottom of the pan. When the oil is hot add in order:

2 small potatoes, chopped into 1 inch pieces
1 medium onion, chopped ala rustica (abut 1 inch pieces)
nibs of 1 ear of sweet corn
1 cup of celery chopped into 1/2 inch slices
1 large carrot diced into small pieces
2 gloves of garlic, pressed or finely chopped
1 small jalapeno or other hot chile very finely chopped
1/2 cup zucchini squash cut into 1/2 inch pieces
season with sea salt and fresh cracked pepper to taste

Cook this, stirring on a regular basis until the potatoes are fork tender. Tune the heat to lowest setting and cover, then start making your crepes.

With a finished crepe on the plate, spoon about 3/4 cup of the vegetable mix into the center of the crepe. Fold in opposite sides, then roll the crepe over the top of the vegetables just as you would with a burrito. Serve it hot. I served it with a nice dollop of Salvadoran Creme, which is a nice halfway between creme fraische and sour cream.