Since we are all pretty much exclusively eating at home, every day is a challenge to think of something different to prepare for dinner. Just one more challenge wrought by this pandemic. A couple nights ago I made a big pot of tomato bisque. Since there are only two of us, this soup recipe results in a lot of leftovers. Some went in the freezer, some were shared with a friend, and I used some for the sauce on these crepes. One of the great things about these crepes is you can use almost any kind of vegetables you have on hand and whatever kinds of cheeses you have on hand. It’s also a perfect vegetarian meal that is very flavorful and satisfying. I have a favorite crepe batter recipe that I use for savory crepes. And I will share the cheese concoction.
Vegetables first. Preheat your oven to 375 degrees and prepare your vegetables. I used Brussels sprouts, sweet peppers, onion, mushrooms, baby heirloom tomatoes and spinach. In a large bowl, toss the vegetables with a little olive oil and season with salt and pepper. Line a jelly roll pan with parchment and spread the vegetables out. Roast in the oven until veggies are tender, approximately 30-40 minutes, depending on the vegetable combination you use. Remove from the oven and allow them to cool before putting your crepes together.
Crepe Batter Ingredients:
1 cup AP flour
1 1/2 cups milk
Dash of salt and pepper
3 T melted butter plus more for frying the crepes
Whisk together the flour, 1/2 cup of milk, and eggs. Whisk in the rest of the milk and salt and pepper. Refrigerate the batter for at least 30 minutes. Just prior to frying up the crepes whisk in 3 T of melted butter. Heat a small skillet over medium high heat and brush with melted butter. Pour in 1/4 cup of batter and swirl to cover the entire surface.
Flip the crepe to cook the other side.
I slide mine onto a platter and separate with sheets of wax paper. Repeat this process until you’ve used all of the batter. This recipe makes about 12 crepes.
Now you can mix your cheeses of choice.
1/2 cup mascarpone cheese
1/2 cup ricotta cheese
1/2 cup shredded parmesan cheese
1/2 cup shredded gruyere cheese
1/2 tsp salt
Whip together to get a nice, smooth consistency for spreading. Now you’re ready to assemble your crepes. Preheat the oven to 350 and line the pan you used to roast the vegetables with a fresh piece of parchment paper. Working with one crepe at a time, give it a good smear of cheese down the center.
Add the grilled veggies on top of the cheese.
Roll the crepe and transfer to the baking sheet. Continue until you have used all of the cheese and veggies. Sprinkle a little additional shredded cheese on top and bake for about 20 minutes.
Serve as is or with a sauce of your choosing. The tomato bisque is perfect.
Soup one day. Sauce the next.
NOTE:. While any combination of cheeses will work it’s helpful to have a creamy cheese like goat cheese, cream cheese, cottage cheese, mascarpone, or ricotta to get a spreadable consistency.
A hollandaise, Alfredo, or simple marinara would be great sauces as well.