My first recipe out of the book was Julia’s crepes. I made them for our Back to School dinner. They were so delicious — and easy! I had a few people who asked for the recipes for the savory chicken crepes and the berry crepes. So here you go!First make the crepes. I doubled the recipe and it literally made over 50 crepes. Just so you know. Also, you need to let the crepe batter sit in the fridge for at least 2 hours, so it’s a good idea to make up the batter in the morning.
Julia’s Crepe Recipe
Ingredients: 1 cup cold water 1 cup cold milk 4 eggs 1/2 tsp. salt 1 1/2 cup flour 1/4 cup melted butter (1/2 stick) non-stick PamDirections:
- Place the water, milk, eggs and salt in a blender. Add the flour, then the butter. Cover and blend at top speed for 1 minute. If bits of flour adhere to the sides of the blender jar, dislodge them with a rubber scraper and blend for 2 to 3 seconds more. Cover and refrigerate the batter for at least 2 hours.
- Spray skillet with Pam. Heat it over medium-high heat until the pan is just beginning to smoke.
- Immediately remove the pan from the heat, and, holding the handle of the pan in your right hand, pour with your left hand a scant 1/4 cup of batter into the middle of the pan. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. (Pour any batter that does not adhere to the pan back into your bowl; judge the amount for your next crepe accordingly.) This whole operation takes 2 or 3 seconds. The batter should be a very light cream, just thick enough to coat a wooden spoon. If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crepe should be about 1/16-inch thick.
- Return the pan to heat for 60 to 80 seconds. Then jerk and toss the pan sharply back and forth and up and down to loosen the crepe. Lift its edges with a spatula, and if the underside is a nice light brown, the crepe is ready for turning.
- Turn the crepe by using two spatulas; or grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle; or toss it over by a flip of the pan.
- Brown lightly for about 30 seconds on the other side. This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crepe.
- Slide the crepe onto the plate. Grease the skillet again, heat to just smoking and proceed with the rest of the crepes. As soon as you’re used to the procedure, you can keep two pans going at once and make 24 crepes in less than half an hour.
- 4 chicken breasts, boiled and shredded
- 2 tbsp. milk
- 3 tbsp. butter
- 1/8 tsp. pepper
- 1/4 tsp. salt
- 1 tbsp. chives, chopped
- 1 (8 oz.) pkg. cream cheese
- can of cream of chicken soup (I was out, so I used cream of mushroom instead)
- Mix ingredients thoroughly.
- Place 2 to 3 tablespoon of mixture on each crepe and roll them up.
- Place the rolled crepes in a 7 x 12 x 2 baking dish.
- Pour 1 serving of re-constituted cream of chicken cup of soup over the crepes.
- Bake in 350 degree oven for 25 to 30 minutes or until bubbly.
I used strawberries and raspberries, but any kind of berries would be delicious. I sliced up strawberries and put them in a bowl and then put the raspberries in another bowl. I made a scrumptious cream cheese filling to go under the berries.
|4||ounces fat free cream cheese|
|2||tablespoons powdered sugar, sifted|
|1||teaspoon powdered sugar, for garnish|
|2||teaspoons vanilla extract|
|8||strawberries, hulled and sliced|
- In a mixing bowl, blend the cream cheese until smooth using an electric mixer. Add the powdered sugar and vanilla, mix well.
- Spread 1/2 of the cream cheese mixture on each crepe, leaving 1/2 inch around the edge. Top with 2 tablespoons strawberries. Roll up and place seam-side down.
- Top each with 1/2 teaspoon powdered sugar. And garnish with whipped cream and/or ice cream.
- Note: (you can also make a baked version of this recipe by placing the crepes in a casserole dish and baking 10 minutes at 325-degrees).
I think I am going to make Supremes De Voiaille A Brun (Chicken Sauteed in Butter) and Tomatoes A La Provencale (Tomatoes Stuffed with Bread Crumbs, Herbs, and Garlic) for dinner. I am a little afraid that making too much Julia food is going to cancel all of my hard work on the trail this summer…