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Cheese-filled Crepe Dealies |
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written
by Paul Maupoux / 07.04.2004 |
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Recipe Name |
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Cheese-filled Crepe Dealies, an authentic Italian dish.
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Ingredients |
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Crepes: Three eggs, 0.4 liters flour, 0.3 liters milk, vinegar (which was mistakenly added, thinking it was olive oil)
Filling: Ricotta, basil, celery
Sauce: olive oil, garlic, 0.5 kilogram cherry tomatoes, bell pepper
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Instructions |
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Begin by preparing the crepe batter. Mix the flour, eggs, and milk until it is uniformly liquid. Add a little bit of olive oil (or vinegar that looks like olive oil) and mix it in. You can let the batter sit for a few hours, but it is not absolutely necessary.
Next, prepare the filling. Cut up the ricotta into little chunks, cut up some celery into even smaller chunks, and slice up some basil. Mix it all together.
Just before you are ready to start making the crepes, begin the sauce. Pour olive oil in a pan and throw in some garlic. After a minute, put in the cherry tomatoes (preferably pre-sliced along the side).
While the sauce is cooking, begin making the crepes. Grease a large frying pan with olive oil, then use a ladel (if you can find one) to pour a little batter onto your pan. Immediately twirl the pan around with a circular wrist motion so the batter spreads all over the pan. Cook one side for about a minute or two, then flip the crepe onto its other side with a flick of the wrist. It usually takes a few tries to start getting it right, but with a little practice, you too can be a "Kitchen Ninja". Make as many crepes as you can until you run out of batter.
Spread a little bit of the filling on a crepe and roll it up cigar-style. Set it in a baking pan (or if your apartment is unfairly less equipped than the girls' apartment, use a frying pan). Line up as many of the cigar-shaped crepes as you can fit side by side. Then, add the sauce, which, if you've been ignoring it all this time, is probably grossly overdone by now.
Put the pan in the oven (or on the stove, if the oven is not an option), and leave it there for a little while. When it begins to smell of burning, frantically remove it from the heat and dinner's ready. Enjoy!
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Story |
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It all started when I went to dinner with the class on the night of the 27th. I ordered a dish that consisted of crepes filled with ricotta, topped with some kind of white sauce. While eating it, I was thinking that celery mixed in with the cheese would probably be pretty tasty. Having learned Bill's simple tomato sauce the next night, I thought I'd give it a try.
I bought my ingredients at the Campo. I eyeballed an exact half-kilo of tomatoes, impressing myself, as well the friendly vendor who sold it to me. I then promptly made an idiot of myself by asking him for a little bit of a Basilica (meaning, of course, to ask for basil).
Despite the few cooking mishaps referred to above (mistaking vinegar for olive oil, forgetting to pre-slice the tomatoes, inability to find a ladel, slightly overdone sauce, and lack of a baking pan), I thought it turned out pretty well, and I had fun making it.
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