Whole Wheat Crepes
1 c Whole Wheat flour
1 c All-Purpose flour
2 tbs olive oil
Mix the two flours and the olive oil in a mixing bowl. (add some herbs here if you like... thyme is good, as is rosemary... prolly 1/4 tsp thyme or 1/2 tsp rosemary... this is more for if you just want the crepes or are using them for some other recipe.. I don't know how well either of those would go with the thai peanut sauce)
Add at least 1 and 1/2 c water. The book I adapted this recipe from called for 1 and 1/2 c water for 2 c flour... this is not nearly enough to make the batter the right consistency, so I keep adding until it looks right... I think it's closer to 2 c, but it may even be more than that... You want something considerably thinner than pancake batter... When you dip your mixing utensil in and pull it out, it should "hang" some, but not much at all... You'll see why soon enough.... Don't sweat if it's not perfect right away; I usually make a couple thick ones first while trying to get the right consistensy... These are good enough for the chef to eat :-)
Let this batter sit for 20-30 minutes or so. This is a good time to prepare your filling..
After your filling is ready to go, get a small, nonstick pan hot hot hot! To test if it is hot enough, toss some water on the skillet -- it should skittle around. (See the Leidenfrost Effect) Once the pan is hot enough, pour about 1/4 c of batter onto the pan, pick up the pan and tilt it to try and cover the whole bottom of the pan with batter... If the batter does not roll around easily in the pan, then it is probably too thick; add more water for the next ones. Let it cook for about 15 seconds; you should see it firm up and dry out some and the edges should start to curl. Carefully flip it over and cook on the other side for about 5 seconds. I have a nice thin, flexible silicone spatula that is just right for getting under the crepe and flipping. Also, if the pan is nice and non-stick and you feel like you have mad skills, you can flip it with just the right flick of the pan... but maybe get your techinique down before doing that ;-)
Ok, I have to admit something: I started this post who-knows-how-long ago; it's been months and months... I just got on to post out of the blue and lo and behold i had a previously started post! and crepes really are a beautiful thing, so I finished up the crepe part, but then I read the beginning and it sounds like I was intending on posting a yummy filling recipe too... I think it might have been some kind of peanut sauce, but I don't know... I'm sorry!!!! But at least you have a crepe recipe now (lets see me pull that one off in the dorm.... hm, maybe in the rice cooker...) and next time I do crepes I'll post a good filling. And since I think it might have been peanut sauce, I will be sure to have a peanut sauce post sometime soon. I could probably have several peanut sauce posts; I have a variety of recipes (chinese, thai, african, probably others...)
Since I'm here anyway, I might as well do the post for which I got on... I am moving back to the dorm tomorrow, which means a return to dorm innovation! And a return to blogging!!
Also, October is Vegan MoFo (the vegan month of food!) and in celebration I am going to do my best to post as much as possible!!!!!! So that will be quite exciting :-)
And in November I am (by popular demand!) cooking Thanksgiving for my family again! Last year was a big success (totally surprising my aunt and mom, although my grandma claimed she knew I was a good cook and wasn't surprised at all... sure grandma ;-) ) So I'm doing it again. And hopefully this time I really will blog about it, instead of just thinking about it. But hey, now that I've mentioned it, I have to do it, right?