Monday, August 2, 2010
I used Chef John's recipe, but Alton Brown's technique of making them in the blender. It all came together beautifully. I also used my good 12 inch non-stick pan and a nylon spatula. My heat setting on the stove was just a hair hotter than medium, any cooler and they'd get too fragile before showing any browning. My first crepe was a bust - it fell apart when I flipped it (the heat was too low) but the other 15 turned out great!
So. A bit time consuming, but really not all that difficult. Just takes a little patience. And repeated applications of butter or non-stick spray to the skillet (for me, that was about every other or every third crepe.)
Trent's recipe on The Simple Dollar as a template) but I used fresh broccoli (chopped and microwaved for 5 min) and fried up two chicken breasts in a little balsamic vinaigrette before chopping them. Instead of swiss (which I didn't have) I used about 3/4 cup of cheddar and 3/4 cup of monterey jack that I hand-shredded. Oh, and some salt and pepper, too, with a little grated parmesan and the last bits of broccoli and chicken on top.
Looked lovely, tasted kinda bland. Maybe there was - gasp! - too much broccoli. I dunno. But the crepes turned out great, just not sure about the chicken cheesy broccoli stuff.