My crepe adventure

[wryter2000]

Oaktown checking in. :)

Someone mentioned adding sourdough starter to the crepe batter. I've had some alive for a long time. It doesn't give a lot of lift, but it has a very nice flavor, so I decided to add some to the batter.

I used the following recipe:

2 large eggs
1 c whole milk
6 Tbs water
1 c flour
1/2 tsp salt
3 Tbs melted butter
approx 1/4 sourdough starter
a bit more milk

All whirled in the food processor except for the extra milk. I then added that to make the batter runny enough. I kept that in the fridge over night and used it the next day. Actually, I still had some the second day, so I used that, too.

The crepes were quite tender. At first, I thought I'd have trouble flipping them, but when they got cooked enough of the bottom, they flipped just fine. They were a bit more cakey but recognizable as crepes. They tasted really good. :)

First, I made manicotti with them. The usual, except I made my own ricotta the way Cooks Illustrated suggests (that'll come out in the magazine in a torta recipe in a few months). Egg, parmeggiano reggiano, parseley, and basil. Top the crepes with marinara and bake.

As another experiment, I took leftover red chard that I had sauteed with onions. Browned Italian sausage. Combined all that with a bechamel made with half milk and half cream. Stuff crepes, add bechamel on top. Bake. Add grated parmeggiano reggiano. (I've probably misspelled that last.)

I have more to make tonight. It's really yummy except somehow in there, it got a bit too salty. I wonder if that was me or the addition of the sausage.

[cbayer]

1. You are so creative and I am so envious!

This all sounds great. I wish I could come to your house for dinner!

:hi:

[wryter2000]

5. Thank you

:)

I'll see you more tomorrow when I get back to work.

Adding the sourdough starter was someone else's idea.

[Lucinda]

2. They both sound delicious. Sourdough is one of my finalists too

Maybe the combo of the sausage with the parm boosted the salty?

Chard is a very interesting choice in the combo. I never think to make it. Sounds like it would add a really nice layer of flavor.

[wryter2000]

6. You could be right about the cheese and the sausage

Actually, all the various parts had salt in them. Next time, I'll be more careful.

[Tesha]

3. oh, yummm

and I agree, you're very creative!
I've taken to using unsalted butter to avoid the salt++ I seem to get sometimes.
I'd love to try the crepe manicotti - and Julia Child cookbook I have suggests crepes are wonderful as a gateau.

This challenge has been so fun, and it's not over yet!

[wryter2000]

7. I thought about a gateau

Thanks.

I didn't want to make all the various ingredients, and then...there's only me to eat it.

I found directions for making crepe quiches, too. Make the crepes into little baskets by putting them into muffin pans and add quiche ingredients. I didn't get around to trying that.

[sazemisery]

4. Bravo!

Anything in Bechamel sauce is OK in my book. Glad you are having as much fun as I have with this challenge.

[wryter2000]

8. It's been such great fun

I'm doing the recipe part of a blog of erotic authors this year, so the things I develop for the challenge will be very helpful. Problem is, I seldom measure things.