In the past month or so I have been experimenting with crepes. I don’t know why. Maybe because they seemed easy, yet challenging. Easy because it is simple ingredients and basically a really thin pancake. But challenging because you have to get the consistency just right so the batter coats the pan evenly. Oh, and flipping the thing seemed like it was going to be impossible, in theory.
So I gave them a go one random weeknight for dinner. They turned out great. Well, I have never had an authentic French crepe, so they were great to me, but I had nothing to compare them to. Yes, I have eaten crepes at restaurants here in Orange County, but how authentic are those really? I am guessing about as authentic as Wahoos is to Mexican food. Anyway, I wanted to make a semi-healthy version. So I found some recipes that included wheat flour and less oil and butter. I sort of just browsed a bunch of recipes and then came up with my own.
For the filling, I chose spinach and artichokes because I love spinach and artichoke dip. And it sounded like the perfect filling. These were great. I like when my food tastes healthy. When I take a bite and I can taste the healthy ingredients absorbing into my body and giving it life. And these crepes did just that for me.
Adapted from this recipe
1/2 cup all-purpose flour
1/2 cup whole what flour
1/2 tsp salt
2 egg, lightly beaten
1 1/3 cup of nonfat milk
Gently spoon flours into measuring cup and level with the back of a knife. Put flour and salt in a medium bowl and stir with a hand whisk. Make a well in the center of the flour mixture and add egg. Whisk egg and flour while pouring milk into bowl, stirring well to combine. The batter should be free of lumps. Let stand for 5 minutes.
Spray an 8-inch nonstick skillet with nonstick cooking spray. Heat skillet on medium high. Add a 1/4 cup of batter to hot skillet and swirl around the pan to cover as much of the bottom of the skillet as possible. As the edges cook, use a spatula to lift the edges of the crepe. After about 1 minute, flip the crepe over and cook for a further 30 seconds. Transfer to a plate and start over until the batter is done. This should yield about 6 crepes, so probably serves 2 or 3.
*Put a paper towel in between each crepe when you stack them on the plate while you are making them. This will prevent them from sticking to each other.
1 pound frozen spinach, thawed and drained (Put the spinach in a kitchen towel and ring the towel to get all the liquid out of the spinach)
1 cup frozen artichokes, thawed and chopped
3 cloves garlic
2 tsp olive oil
2 tbsp low fat cream cheese
1 cup non fat greek yogurt
salt and pepper to taste
1/4 cup Romano cheese
1/2 cup low fat mozzarella cheese
In a large saucepan heat the Olive oil, add the garlic and saute for 30 seconds. Add the drained spinach and chopped artichokes. Cook until hot, then remove from the heat and stir in the cream cheese, mozzarella, romano, salt and pepper and greek yogurt. Spoon 1/3 cup of the mixture into each crepe and serve. Garnish with grated Romano cheese. Served immediately so it is really hot.
*If the spinach mixture is too watery, just drain some of the water and then add a little more grated cheese. To prevent this, REALLY ring out the towel with the thawed spinach.