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Pizza Crepes

May 30, 2009
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Lawyerly Disclaimer: There is nothing spectacular about these crepes.  I post this recipe not because it is shocking and innovative, nor because I am a crepe expert.  It is not, and I am not.  In fact, I’m not particularly good at making crepes.  I say again: there is nothing spectacular about these crepes.  Except one thing.

Um, please excuse the messy stove.  Its been a busy week.  Its clean now.

Um, please excuse the messy stove. It's been a busy week. It's clean now.

Chris likes them.  This is nothing short of a HUGE culinary victory for me, as Chris is (to put it mildly) very picky, and would usually rather have frozen mac and cheese for dinner than anything else.  There are some things I’ve made that he’ll tolerate, and some that he thinks are “alright.”  But mostly, cooking for Chris has been an unequivocal failure.  (Yes, I realize that including the word “mostly” before the word “unequivocal” makes it no longer unequivocal, but bear with me.  I’m going for effect here.)

And the last thing in the world I expected him to respond to with a “Hey!  This is really good!” was crepes.  See, he usually doesn’t like them.  (Are you surprised?)  He thinks that they’re girly food, and that they’re too eggy.  It was only by tempting him with the mozzarella filling that I was able to manipulate him into trying a bite.  And he liked it.

Color me floored.

Pizza Crepes (adapted from Mark Bittman’s How to Cook Everything Vegetarian)

My apologies for the lack of quantities for the filling – it all just depends on how stuffed you want your crepes, and what sorts of things you like.

Makes 8ish crepes (Though this will vary depending on how thick you make yours.  One crepe, alongside a salad, was plenty for dinner for me.)

Also, if you’re not too concerned with making “perfect” crepes, these are remarkably quick and easy to make.

For the crepes:

1/2 cup all-purpose flour

1/2 cup whole wheat flour

Pinch of salt

1 1/4 cups milk (I used plain soymilk, because that’s what I had, and it was perfectly tasty.)

2 eggs

2 Tbs butter

Cooking spray

For the filling:

Grated mozzarella cheese

Pizza sauce, marinara sauce, or pesto sauce (I cheated and used pasta sauce from a jar.)

Black olives, sliced

Whatever other toppings you like on pizza

Prepare the crepes

– Whisk together all ingredients (Except, obviously, the cooking spray.) until smooth and pourable – you want it a bit thinner than pancake batter.  You can add more milk or water if it’s too thick.

– Let the batter sit in the fridge for a while, if possible – you could even let it sit there overnight.  (Hint: I’ve got leftover batter from last night that I’m planning to use with grilled peaches and maybe a little brown butter today – yum!)

– Heat an 8-10 inch nonstick skillet over medium-ish heat – careful here, because if the pan is too hot, you won’t be able to get the batter to spread thin enough before it starts cooking.  Not that that’s a huge problem – you’ll just have more of a savory pancake than a really thin crepe.  And what’s wrong with that?

– Spray pan with cooking spray (repeat this before each crepe), and pour about 2/3 -3/4 cup of batter into the middle of the pan.  This makes a thicker crepe than what you’d get at a creperie, but I think it holds up better to the substantial filling.  Swirl the pan around until the batter forms just a thin layer.

– Wait a minute or two, or until the top of the crepe looks dry.  Then lift up one edge with a spatula in one hand and the fingers of the other hand, and flip it over.  It’s really not that scary.  Cook the second side for maybe a minute – you don’t want it crispy.  Note: Mark Bittman says that everyone, even professional chefs, mess up the first crepe.  Think of it as a cooking snack.

– While it’s still in the pan, spread a couple tablespoons of sauce on the bottom half of the crepe.  Top with as much cheese as looks satisfactory, followed by the other toppings of your choice.  I like to finish with a sprinkle of oregano, garlic powder, and salt, just for pizazz.

– Gently lift the top half of the crepe and fold it over the half with the filling.  Then, using your fingers and the spatula, fold it in half again, so that it forms a wedge shape.

– Eat.  And remember that even if it looks ugly, it’s darn tasty.

P.S. – For sweet crepes, you can either add a little sugar (1 Tbs for the whole recipe) to the batter, or just use it as-is.  May I recommend Nutella and sliced bananas for filling?

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