ITALIAN CREPES

Many of my nutrition pals would be horrified at this meal, mostly because it is white flour and cheese. I would have to agree that this is not the most nutritionally sound meal, but sometimes food has to be fun and delicious and the hell with being nutritionally perfect.

Last night, I made Italian crepes for me and the husband. It was a recipe we learned in Rome and beside being delicious, it is reminiscent of one of our favorite trips. Served with a side of broccoli sautéed with garlic, red pepper flakes and flax seeds, it was delicious!

If you haven't made crepes before, you really need a crepe pan and you might want to check out a video on you tube to get the technique down.

Crepes
1 cup flour
2 eggs
1 cup milk
2 tablespoons butter, melted
1 tablespoons fresh mint, chopped

Stir the two eggs into the flour and add a couple of tablespoons of the milk, stir until well combined, then add the rest of the milk and whisk until smooth. Add the melted butter and mint and set aside for at least 30 minutes.

I transfer the crepe batter into a pitcher making it a lot easier to pour. Heat your crepe pan over medium-low heat. Quickly pour enough of the batter into the pan to lightly coat the bottom. You have to pour quickly while swirling the pan making sure the batter coats the pan before setting. It takes a little practice, but once you get the hang of it, you are set.

The crepes cook quickly because they are so thin. Once the batter is set, flip and cook on the other side for a minute or two. If the crepe is very brown, lower the heat slightly. Remove the cooked crepes to a plate and set aside.

(I put a tablespoon of grated pecorino cheese on the crepe, toward one end and then roll it up. You could substitute parmesan if you prefer. Place all of the rolled crepes into a roasting pan, top with homemade tomato sauce and bake in a 350 degree oven until heated through. Make sure to serve this with a delicious Italian red wine.)