Today I made some crepes!! Now, I have tried making crepes before…and failed miserably. I will say, a good non-stick pan can be your new BFF when it comes to making crepes. It’s no more difficult than making pancakes, and they apparently freeze well (not that there were any leftovers, ha!).
This recipe is Julia’s, of course, however, I substituted buckwheat flour for white flour, and I used soy milk instead of regular milk. Which, by the way, reminds me: I feel so much better when I drink soy milk rather than regular milk, as it turns out. I had removed regular milk and dairy from my diet in January, and I had a glass of regular milk this past week- and it wasn’t happy. I don’t think it’s lactose intolerance, but it is interesting how the body reacts after removing and then reintroducing things back in the diet.
Nevertheless, here’s the recipe:
(makes 4 crepes)
1/4 c. water
1/4 c. soy milk
1/2 c. buckwheat flour
1 Tbsp. melted butter
In small bowl, whisk all ingredients together. Chill for at least 2 hours.
When ready for use, heat a non-stick skillet (diameter at least 7 inches) on medium-high heat, and spray with cooking oil. When oil is hot, pour 1/4 cup of the batter into the pan, pick the pan up, and swirl the batter around the pan to spread it out very thin. Cook on this side about 1 minute, and flip. Cook on opposite side about half a minute, and remove to plate. Allow to cool a few minutes before handling. Fill with desired fillings & serve.
Yummy!! They turned out fabulous! And, from left to right, the flavors are: brie and picked figs in the far left, the middle one is london broil and swiss, and the far right is a peanut butter, banana, and dark chocolate crepe.
For dinner, I made poached fish with a white wine sauce, also a Julia recipe. Since I ran out of butter, I actually made this recipe with…(gasp) NO BUTTER!!! Lol! It was absolutely delicious. Here are the pictures from that fabulous dinner!
Preheat the oven to 350 degrees.
First, saute some mushrooms, in olive oil (instead of butter).
Add the sauteed mushrooms to the fish fillets (I used tilapia) and minced onion.
Pour 3/4 c. white wine, salt, pepper, and enough water to cover the fish. Bake for 20-30 minutes, or until the poaching liquid simmers around the fish for a good 10 minutes. Remove the fish from the oven, and drain the poaching liquid into a saucepan. Reduce the poaching liquid to about 1 cup, and add a paste made of 1 Tbsp. olive oil and 3 Tbsp. whole wheat flour. Whisk the paste in quickly and bring to a boil. Add 1/4 c. soy milk, and bring to rolling boil, whisking constantly, until sauce coats a spoon. It will look like this:
Pour the sauce over the fish in the baking dish and preheat the oven to Broil. Add shredded swiss cheese over the fish and sauce, and broil until cheese is bubbly. Serve.
Here’s the plated finish- with white wine braised green beans, and shrimp macaroni and cheese 🙂
And for dessert, fabulous fresh fruit 🙂