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LIGHT & LOCAL |
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During a recent cruise to the Mexican Riviera, we were fortunate to have a master chef demonstrate several gourmet dishes. Everything he made was fantastic! My favorite was the crepes. Of course, he used lots of eggs and butter, and I was determined to come home and see how to cut back on the fat and cholesterol. Still, I enjoyed his demonstration because I learned so many new and interesting things.
Crepes (pronounced "kreps" in France) are thin pancakes made from a light batter consisting of flour, eggs, milk and butter. They are not leavened with baking soda or powder. There are two types of crepes: those made with all-purpose flour and a little sweetener and a savory, unsweetened type made with buckwheat flour. Crepes are said to have originated in Brittany in western France. Their popularity has spread throughout the world.
The nice thing about crepes is that you can make them ahead of time and freeze them. The day before I planned to serve crepes, I made two batches, using a mixture of all-purpose and whole-wheat flour. After sampling the whole-wheat crepes, I decided to use them for dessert. I filled these with fresh berries and topped them off with nonfat whipping cream.
I also made a savory version, with all-purpose flour, filled with spinach and ricotta cheese. Why not make them for St. Patrick's Day? Not only are they green but they are quite healthy. I used McKay's Chicken Style Instant Broth and Seasoning to season the light white sauce that is poured over the crepes; find it in health-food stores. You can also use powdered bouillon or concentrated chicken paste (such as Better Than Bouillon).
SPINACH AND RICOTTA CREPES
For the filling:
For the crepes:
For the sauce:
Make the filling: In a steamer, steam the spinach for about 2 minutes, until wilted. Drain well, pressing out excess water. Finely chop the spinach and place in a mixing bowl. Add the ricotta, tofu, Parmesan, egg, nutmeg and salt. Set aside.
Make the crepes: In a mixing bowl, combine flour and salt. In another bowl, whisk together milk and eggs. Add milk mixture to flour mixture and whisk until smooth. Cover the batter and place in the refrigerator for at least 15 minutes. Heat an 8-inch nonstick frying pan over medium-high heat. Coat pan with cooking spray. Pour 1/4 cup batter into the pan and quickly tilt and turn the pan to cover the entire surface with a thin film of batter. Cook for about 1 minute. Carefully lift the edges of the crepe with a rubber spatula. You can tell if the crepe is ready if it readily comes loose from the pan and is lightly browned. Flip crepe over and cook 30 seconds. Place crepe on paper towel. Repeat this procedure until all the batter is used.
Make the sauce: Heat the oven to 350 degrees. In a small saucepan over moderate heat, melt the butter. Gradually add the flour, stirring constantly until very smooth. Gradually add the milk, stirring constantly until the sauce thickens. Add the onions, chicken broth seasoning, salt and pepper to taste. Pour the sauce into a 12-by-16-inch baking dish in a thin layer.
Fill crepes with spinach mixture and roll up. Line crepes up next to each other, seam side down, on top of the sauce in the baking dish. Drizzle remaining sauce over crepes. Bake until the sauce slightly bubbles; about 20 minutes. Pass Parmesan cheese at table.
Serves 6.
Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
