I love going out to dinner, except on Valentine’s Day – especially when it falls on a weeknight. Restaurants tend to be crowded and rushed, and food and service often suffer. Here’s my solution this year: a home-cooked three-course crepe dinner. It may sound hard, but it’s not!
See also: Six Sexy Foods for Valentine's Day.
Depending on your cooking style, you can make all the crepes at once, taking the chill off in the microwave just before serving, but they are so simple and quick, I prefer to make them as I go.
Super Simple Crepes
Makes about 10
- 1/2 cup milk
- 1/3 cup water
- 2 large eggs
- 10 tablespoons (1/2 cup plus 2 tablespoons) instant (Wondra) flour
- 1/4 teaspoon salt
- 1 1/2 tablespoons vegetable or canola oil, plus extra for brushing pan
Measure milk and water in a 2-cup Pyrex measuring cup. Whisk in eggs, then flour, salt and oil (can be covered and refrigerated several days).
Heat a small (8-inch) skillet over medium heat. Working 1 crepe at a time, brush skillet bottom with oil. Dip a 1/4 cup measuring cup into batter, filling it a generous half full. With tilted pan in one hand, pour batter into hot skillet, as you turn the skillet all around so that batter completely coats pan bottom. Cook until crepe bottom is spotty brown, about 30 seconds. Turn and cook until spotty brown on the other side, 10 to 15 seconds longer. Repeat with remaining batter, brushing the pan with oil between making each crepe.
Sexy Salmon Rollups
Makes 2 servings
- 2 Super Simple Crepes
- 1/4 cup (2 ounces) Neufchatel low-fat cream cheese, at room temperature
- 4 teaspoons chopped fresh dill, plus extra dill sprigs for garnish
- 1/4 teaspoon finely grated zest and a few drops of juice from a lemon
- 2 ounces thinly sliced smoked salmon
Make 2 Super Simple Crepes. Mix cream cheese, dill, lemon zest and juice in a small bowl. Spread cream cheese mixture over each crepe; lay salmon over cream cheese. Roll up, slicing each crepe crosswise into 6 rounds. Serve, garnishing with dill sprigs.
Crab and Spinach Crepes
- 1 package (9 ounces) creamed spinach
- 4 ounces pasteurized lump crabmeat
- 1 tablespoon thinly sliced scallion
- 2 tablespoons finely grated Parmesan cheese
- 4 Super Simple Crepes
Following microwave instructions, heat spinach. Stir in crabmeat, scallions and cheese.
When ready to serve, make 4 Super Simple Crepes and reheat filling. Spoon a portion of filling down the center of each crepe. Roll and serve.
Crepes with Strawberries and Cream
- 1 cup hulled and sliced strawberries
- 2 teaspoons sugar, plus extra for sprinkling
- 2 teaspoons orange liqueur (such as Cointreau or Grand Marnier)
- 2 Super Simple Crepes
- 1 teaspoon butter
- 2 scoops vanilla ice cream
Mix strawberry, 2 teaspoons sugar and orange liqueur in a small bowl. Let stand to release juices, 15 minutes and up to 2 hours.
When ready to serve, make 2 Super Simple Crepes.
Spread crepes with butter and sprinkle with sugar; fold into quarters, forming little triangles. Arrange each on 2 small dessert plates (or share a plate if you like!) Top with ice cream, spoon on berries, and serve.
Also of interest: Beyond Chocolates and Roses.
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