Creperies are bubbling up all over Manhattan and even in some unexpected locations, like the food court at the Burlington Mall. Nestled among the ubiquitous offerings, like Sbarro and Chick-fil-A, Appleseed Crepe and Bread is a haven among fast food stands. Vats of crepe batter can be made ahead (the mixture actually improves over time), cooked quickly to order and filled with whatever one’s heart desires.
These same principles apply to your weeknight dinner. The night before, throw all the batter ingredients into a blender, give ‘em a whir and put the pitcher directly into the fridge – no muss, no fuss! When it’s time for dinner, toss together your favorite salad – I’m partial to Caesar or Greek in my savory crepes – grab the pitcher of batter (with its convenient pourable spout) and you’ve got an impressive, satisfying meal in 15 minutes flat. Here’s how!
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Caesar Crepe Wraps
2 large eggs
3/4 cup milk
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons melted butter, plus more for cooking
3 filets anchovies in oil
1 clove garlic, grated (on a microplane zester)
1/3 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
Freshly ground black pepper
2 hearts of romaine lettuce, ends trimmed and quartered crosswise
- In a blender, combine eggs, milk, 1/3 cup water, flour, sugar, salt and 3 tablespoons melted butter; blend until well combined, about 30 seconds. Refrigerate in the blender pitcher overnight or up to 48 hours.
- To make the dressing, in a small bowl, use a fork to mash the anchovies into a paste. Stir in the garlic, mayonnaise, lemon juice, mustard and pepper, to taste. In a large bowl, toss the dressing with the lettuce.
- Heat a medium non-stick skillet over medium heat. Add butter to coat. Pour about ¼ of the batter into the center of the pan and swirl to spread evenly. Cook until light golden, about 30 seconds and flip, using a spatula to assist. Cook for another 10 to 20 seconds and transfer to a plate. Continue until all batter is gone.
- Mound some salad into the center of each crepe and roll up like a burrito. Serve immediately.
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