Sometimes things get lost in translations. Take what we call Omelett, for example. It is different from your pancake or “omelet” and goes by the French name of “crêpe” which if pronounced incorrectly, doesn’t sounds like anything you would want on a plate. Whatever you call it though, these light, soft and delicious flimsy delivery devices provide the starting point for one of my kids favorite dinners. This love for crepes dates back generations, as I fondly remember my Omi making paper-thin and aptly-named “OMEletten” for me. Family history puts me at a record 14! Not sure if that says more about my insatiable appetite, or my Omi’s love for cooking and feeding us all delicious food! Come and make some crepes with us!
As anyone would tell you, the key to good crêpes is the right pan. Up on our hut in the mountains, we have a cast-iron pan that has been with us for as long as I can remember. You rub it clean and get it piping hot before use. That heat, added with some butter or ghee, is what make the paper-thin crepes crispy. We make them gluten-free, but you can substitute the brown rice flour with regular wheat-based flour. A mixture of whole and white, will make the dough a little heavier, but more nutritious. Key is to pour your crêpes paper thin, swirling the pan so that the dough can spread on the bottom before it sets on the heat. Once brown and crispy on the bottom, flip it to brown the top.
Our crêpe dinner is usually split into two series of courses: savories and sweets. Savories include steamed spinach, sautéed mushrooms and zucchini, topped with tasty melted cheese such as gruyere or fontina. But the options are endless. The absolute favorite sweet crepe, taking me back to my Omi’s kitchen – which by the way is still the same as today – is simply lemon juice and a sprinkle of sugar. Generally, we are little more adventurous and don’t limit sweetness to maple syrup: home-made jams, a fruit salad, or even nutella with whipped cream, if you want to go all out on your crepe dinner!
To be clear, this is not a sit-down, stuff yourself and feel good type of dinner. I usually end up being the short-order cook at the stove, which is why I usually make this dinner just for the kids and me, as I would probably have to fry up crepes for an hour straight if I were to feed a row of teenagers or even my husband! But when you want something light, easy and are looking for that perfect dinner for two (or three), this is it! I promise!
Give them a try and let us know what you think. Come and cook with us!