Thursday, November 11, 2010

Savory Potato, Spinach and Cheese Crepes thinned with The Twees

The last time I made crepes J-Fur said "these are too thick, they are supposed to be thinner." For my second go round I decided to remedy that problem by making them while she was out-of-town. I felt it was better for the self-esteem of the crepe. I thinned them out some too, but since no one else had the chance to enjoy (read witness) them it just goes back to that age old adage: if you thin out crepes and no one is there to see them, did you really thin them out?


Savory Potato, Spinach and Cheese Crepes
(printable version)

For the crepe batter:
-2 eggs
-1 1/4 cups whole milk
-1 cup flour
-1/4 tsp. salt
-oil

For the filling:
-3 potatoes
-5 ounces spinach
-1 onion, sliced thinly
-3 ounces muenster, grated
-salt and pepper (to taste)
-olive oil

1. Boil the potatoes in salted water until soft (about 20-25 minutes). Remove from water and set aside to cool.

2. Slice the potatoes into small squares. In a saute pan, heat a little bit of olive oil. Saute the sliced onions until translucent (about five minutes). Add the spinach, potatoes, salt and pepper and continue heating until spinach has wilted and potatoes have a slightly brown color.

3. Meanwhile, mix all the ingredients for the crepe batter (except the oil) in a food processor and process until smooth.

4. Heat lightly oiled cast iron skillet over medium heat. Pour batter, 1/4 cup at a time, into the warm skillet. Spread the batter out until it covers the entire bottom of the pan (scrape off any excess). Heat for about 45 seconds (should be slightly browned). Using a spatula, flip the crepe and repeat on the second side. Remove finished crepe from the skillet and stack on a plate (the crepes won't stick so you can stack them). Continue with this process until the batter is completely gone.

5. Preheat oven to 300 degrees Fahrenheit. Fill one crepe at a time by taking a spoonful of potato mixture and placing it in the center of the crepe. Top with muenster cheese. Fold each side of the crepe over the filling to make a cylinder that is firm but not tight. Place the rolled crepe on a baking sheet (rolled side down). Brush with olive oil. Bake for ten minutes.

What works well with thin batter poured into a hot pan? How about New York's The Twees who are fresh of their two "awesome" shows at CMJ and currently preparing for the release of a new EP, These Girls, that should be out this winter. These Girls was recorded by Shawn Kimon (Wild Arctic Studios: Arctic Monkeys, Cobra Starship and Nightmare of You) and mastered by Alex Saltz (APS mastering: Vampire Weekend, the Hives, the Raconteurs and REM) and is the follow-up to last year's debut, Lessons to Connect. "On the Spot" is the first single from the album.



And "Unfair Affair" from an earlier time and place (aka not the new EP):

Unfair Affair by thetwees