RECIPES: CRÊPES AND MORE

CARAMELIZED APPLE CRÊPES

Serves 6.
Adapted from "Crêpes" by Lou Seibert Pappas.
Dessert crêpes:
• 2 eggs
• 1 c. milk
• 1/3 c. water
• 1 c. all-purpose flour, preferably bleached
• 2 tbsp. granulated sugar
• 1 tsp. vanilla
• 2 tbsp. butter, melted

Filling:
• 3 large Granny Smith or Golden Delicious apples
• 2 tbsp. unsalted butter
• 1/3 c. granulated sugar
• 1 tbsp. Calvados or cognac, optional
• 1/2 tsp. ground cinnamon, optional
• 3 tbsp. chopped toasted hazelnuts
• Powdered sugar
• Whipped cream or vanilla ice cream

Directions
To make crêpes: In a blender or food processor, combine eggs, milk, the water, flour, sugar, vanilla and melted butter; blend for 5 seconds or until smooth. Stir down and repeat, if necessary. Cover and refrigerate at least 1 hour and preferably 2, or up to 24 hours.

Gently stir the batter if it has separated. Heat a nonstick or well-seasoned 6- or 7-inch pan over medium-high heat until hot. (Use a 9- or 10-inch pan for larger crêpes.) Wipe the pan lightly with butter, lift the pan from the heat, and pour in 2 to 3 tablespoons of batter (about 1/4 cup for a 9- or 10-inch pan), tilting and rotating the pan to coat. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and flip the crêpe over using your fingers or the spatula, and cook the other side for about 15 seconds or until lightly browned. Turn the crêpe out onto a clean kitchen towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crêpes as they are cooked.

For serving immediately, cover the crêpes with aluminum foil and keep them warm in a preheated 200-degree oven. For serving later, wrap them in plastic wrap and slip them in a self-sealing plastic bag. Refrigerate the crêpes for up to 3 days or freeze for up to 2 months.

To make filling: Peel, core and thinly slice apples. In a large skillet, melt the butter over medium heat until it starts to sizzle. Add the apples, sprinkle with the sugar and cook until the sugar turns amber and the apples are tender. Gently mix in the Calvados or cognac and cinnamon, if using, and the nuts. Set aside.

Arrange a few slices of caramelized apples on one quarter of each crêpe. Fold each crêpe in half twice so it forms a triangle. Arrange 2 crêpes on each plate and sprinkle with powdered sugar. Top with a dollop of whipped cream or ice cream and serve at once.

Nutrition information per serving:
Calories 300 Fat 10 g Sodium 70 mg
Carbohydrates 48 g Saturated fat 4 g Calcium 74 mg
Protein 7 g Cholesterol 87 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 fruit, 2 bread/starch, 2 fat.
SPINACH AND RICOTTA CRÊPES
Serves 4 as a side dish.

These crêpes complement fish or poultry; try them with grilled salmon, swordfish kebabs, or roast or sautéed chicken. Or use red Swiss chard instead of spinach. Adapted from "Crêpes" by Lou Seibert Pappas and "Classic French Cooking" by Anne Willan.

Herb crêpes:
• 2 eggs
• 1 c. milk
• 1/3 c. water
• 1 c. all-purpose flour, preferably bleached
• 1/4 tsp. salt
• 2 tbsp. butter, melted
• 1/4 c. minced fresh chives, basil or Italian (flat-leaf) parsley

Filling:
• 2 (6-oz.) bags fresh spinach, washed and spun mostly dry
• 2 tbsp. butter
• 1/2 large onion, finely chopped (about 1 c.)
• Salt and freshly ground black pepper
• 1/4 tsp. freshly grated nutmeg
• 11/4 c. ricotta cheese (10 oz.)
• 1 egg, beaten
• 1/2 c. shredded Jarlsberg, or crumbled feta or aged goat cheese
• 1 tbsp. olive oil or melted butter
• 2 tbsp. grated Parmesan cheese

Directions
To make crêpes: In a blender or food processor, combine eggs, milk, the water, flour, salt, melted butter and chives; blend for 5 seconds, or until smooth. Stir down and repeat, if necessary. Cover and refrigerate for at least 1 hour and preferably 2, or up to 24 hours.