Crepe Night!

Dinner tonight was another recipe from Eating Well Magazine slightly changed because I hate chives. I have no logical explanation for this aversion because I like scallions, I like onions, I like green onions. I just *hate* chives. So I asked my friend Carolyn (who incidentally works for Eating Well Magazine) what a reasonable substitute would be. Dill was one of things she listed and I went with it because, well, I love dill. The other thing I changed is that they call for part skim ricotta & reduced fat sour cream. I used full fat because I think it just tastes better and i'm not on a diet.....yet.

And for dessert we had Crepes with Banana and Nutella because I had some for breakfast way back in November at a fancy buffet and i've wanted another one ever since.




Ok so first here is a basic crepe recipe:

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

DIRECTIONS

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Next here is the modified Summer Vegetable Crepe recipe (the original can be found here http://www.eatingwell.com/recipes/summer_vegetable_crepes.html)

1/3 cup sour cream
1/2 cup chopped fresh dill, divided, plus more for garnish
3 tablespoons milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels
1 cup ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch crêpes

1. Stir sour cream, 1/4 cup dill, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup dill, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package if you use ready made). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.


And dessert (my favorite part)

2 Crepes
2 Bananas
Nutella

All you do is take a crepe, spread some nutella on the inside. Fill the middle with banana slices. Roll them up. Then I melted some Nutella to drizzle over it. That's it!