Vegetable Crepes

I really need to get better at photographing my food.

FILLING
1 yellow squash
1 green bell pepper
1 good tomato (I say “good” here because there are lots of really terrible tomatoes out there. If you can’t find a good one, just use a few ounces of canned tomatoes or maybe just some tomato paste. I wish I’d done that, because you do not get good tomatoes at Pathmark in November.)
1 carrot / handful of baby carrots
1 big sweet onion (Vidalia, y’all!)
2-3 cloves garlic
splash sherry
splash balsamic vinegar
1-2 boneless, skinless anchovies*
the usual spices
a few oz. goat cheese**

CREPES
1 egg
1 cup flour
between 1.5 and 2 cups milk
butter

Chop all your veggies into even, small pieces. Mix all the veg save the carrots in a bowl with the sherry, vinegar, spices, and crumbled anchovy. Over med-hi heat, cook the carrots, since they take forever to get soft. Once they’re soft-ish, add them back to the other veg. Working in small batches (I did mine in three rounds), quickly stir-fry the vegetables over high heat with a little oil. Once all the veggies are done, put them aside. For the crepes, mix all ingredients with a whisk until well combined. If the batter doesn’t look really thin (like, just barely thicker than beaten eggs), add more milk. Heat a NONSTICK (no, seriously, non-freaking-stick is vital here) skillet over medium heat and add around a 1/3 cup of batter. Swirl it into a very thin layer, and when the edges start to peel away, gingerly pick it up and flip it over. I advise using your fingers rather than tongs or something; those crepes are fragile, if you’re making them right. You can see how I ripped mine up, and they were even too thick. Immediately add some of the goat cheese and the veggies, place a lid over the crepe, and cook until the cheese starts to melt, no longer. Flip it like an omelette and top with a little more goat cheese and some balsamic vinegar.

*I know what you guys are thinking: “Anchovies? This is not a pizza!” Well, Congress just decided that pizza is a vegetable, therefore vegetables can get the pizza treatment. Or . . . something. Actually, I was watching some fancy cooking videos, and they said to add anchovies to create “depth of flavor,” whatever that is. It was actually spot-on. I did one batch of the veggies without anchovies and then added them to the following batches, and the latter ones were way tastier. I guess adding salt, fat, and some protein never hurt. If you want to keep it vegetarian, add a little fish sauce. The internet tells me this is a good replacement.

**Some people don’t like goat cheese. That’s okay: some people don’t like ice cream or Heath bars or sex, but we must still tolerate them as human beings. If you don’t like the best freaking cheese in the world, then feel free to use something inferior like gruyère or emmental.

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