Savory Dinner Crepes

Greetings Foodies,

So last week, I decided to do all vegetarian meals because I thought we had run out of meat and I was trying to a) be creative and stretch the budget til payday and b) be creative and use what I had hiding in my freezer/pantry. So somewhere in the recesses of my brain the idea for doing a dinner crepe sprang forth.

Now there are several recipes that are great because they are only limited by our imaginations and our pantry. Crepes are one of those kinds of recipes. So I found this web-page that had a basic buckwheat crepe recipe and then four different fillings (chicken, salmon, apples, and spinach). They all looked very tasty. We ended up doing the Apple and Leek recipe, only I used red onion because it was what I had on hand, and it was a big hit. Ian’s only comment was “add cinnamon.” The Chicken-Pesto recipe looks really yummy as well.

by pzado

The original recipe calls for Buckwheat flour, which I didnt have, but I figured it could handle some heartier flours. So I used a combo of Spelt and Rye flour. Worked great. My guess is that the basic crepe could use almost any flour you have on hand. My kinda recipe. Another comment, for a family of 4 non-ravenous adults, double the crepe recipe, but keep the filling amounts the same. However, if you have teenage boys you are feeding, triple it. You can find all four crepe fillings here, but dont stop there. If you dont have those ingredients or they dont do anything for you, keep looking online til you find a recipe that works for you. Here is the basic dinner crepe, but like I said, take a look at all four fillings.

Basic Crepes:

3 large eggs

2/3 cup flour of choice

1 cup whole milk

About 2 tablespoons melted butter

Whisk the eggs, flour and milk together and pour onto greased griddle a 1/3 of a cup at a time. Once poured on the griddle lift it up and tilt til the batter spreads quite thin. Place back down on stove and cook at medium heat for 1-3 minutes til browned. Fill with desired fillings.

Again you are only limited by your imagination. And the great thing about this is that if you have any crepes left over, you can make dessert out of them! Happy Eating!

 

 

The Gullible Gourmet

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After some minor technical difficulties…Curried Chicken and Couscous Wraps

Greetings Foodies,

Sorry about the delay.  I had a minor discretion with one of my affliate links that the powers that be didnt like and they suspended my blog for 24 hrs.  Hopefully that is all resolved and we can get on with more important things…food! Well, with Spring upon us and Summer just around the corner, it is high time to start looking for fun picnic recipes. The following is adapted from one of those recipe booklets that gets handed out at grocery stores. You know the ones: 5-10 recipes and a bunch of ads. The problem is I have this page torn out and there is nothing on it that indicates its source. I hate that! If you recognize the recipe and know the source, please let me know. The original calls for tuna as the protein source, but we just don’t eat a lot of tuna, so we used cooked and shredded chicken instead. Really, you could use tuna, chicken, salmon…whatever floats your boat. I have tried all three and they all work nicely. The combinations of sweet, savory and salty make for a great meal sitting on a blanket or a picnic table in the warm sun.

by egphotolog

Cast of Characters:

½ cup dry couscous or quinoa

1 cup boiling water

1 cup cooked & shredded chicken, salmon or tuna

¼ cup plain yogurt (or mayo in a pinch)

1 tsp mild curry powder

1 green onion, chopped

½ cup carrot, shredded

1 small apple, cored & chopped

s & p

torn lettuce

4 tortillas

Prepare couscous or quinoa. One of the easiest “grains” to prepare is couscous. In reality it is not a grain. It is more in the pasta family than anything else. All you do is use a 2-1 ration boiling water to couscous. Pour water over couscous in a heatproof bowl and let it sit till all the water absorbs, which should be about 5 minutes. If you prefer a true grain, but want a similar flavor, try quinoa. Quinoa also uses a 2-1 water ratio. Bring the water to boil on the stove and then add the quinoa. Reduce heat and simmer til water absorbs and you see little curly tails separate from the grain. Fluff with a fork and let cool.

In another bowl, combine meat, yogurt, curry, onion, carrot, apple, salt and pepper. Place some of this mix, plus lettuce and your grain in a tortilla and wrap it up! Makes 4 servings.

Hope you enjoy some sunshine this week.  Happy Eating!

The Gullible Gourmet

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