Saturday, June 20, 2009

Whole Wheat Crêpes with Rhubarb and Quark


My parents are on their way to Paris right now (for a well-deserved vacation), and I am quite bummed that I can't be there with them. During my visit to France a few years ago, John and I gorged ourselves on crêpes, simple baguette sandwiches, and pain au chocolat while wandering around the picturesque streets of Paris in our dirty, travel-worn sneakers. The last French meal we had was three nearly indecently buttery croissants (for €1,50) from a nondescript bakery, grabbed at the last minute before hopping on the Metro at 6 AM.

Since I was thinking about French street food, I decided to make some crêpes. I cooked some chopped rhubarb with minced ginger, sugar, and a splash of water. I mixed some quark (a cheese whose name does not really make you think of cheese) with some honey. Then I rolled it all up in my whole wheat crêpes. Not bad for a first attempt at crêpe-making.

Whole Wheat Crêpes
(serves 2)

1 large egg
1 cup milk
1 tablespoon canola oil
1/2 cup whole wheat flour
pinch of salt

Heat a non-stick pan over medium heat. Beat egg in a medium bowl, then add remaining ingredients. Stir until everything is evenly combined. The batter should be runny.

Add a teaspoon or so of butter or oil to the pan. Add about 3 tablespoons of batter to the pan, and immediately swirl it around to make a big flat circle. Cook for a few minutes, until the bottom of the crepe is just beginning to brown. Flip over with a spatula, and cook for just a bit longer. Remove from pan and fill with just about anything.

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