Cook Club: Crepes good for breakfast, lunch or dinner

Crepes are making an appearance all hours of the day or night. Crepes whip up in a flash and can be stuffed with a variety of tasty and nutritious fillings suitable for any meal.

These delicate French 'pancakes' are the perfect complement to both sweet and savory fillings. In this month's Gazette KCRG-TV9 Cook Club recipe, Earl Grey Crepes with Peach Sauce, we explored the sweet side of crepes and featured them as a dessert.

Mount Vernon Road Hy-Vee dietitian Kimberly Proctor wants us to also see the savory side of the crepe with Summer Vegetable Crepes. This recipe takes advantage of summer produce making a crepe that is both light and filling at the same time. Hot summer days call for easy meals that are quick to prepare and these crepes fit the bill.

In addition, Proctor recommends Berry Delicious Crepes for another sweet way to enjoy crepes. If you have already made crepes, this dessert or fun snack comes together in a snap.

Get the recipe for our Earl Grey Crepes with Peach Sauce or scour other Cook Club recipes at thegazette.com/living.

Basic Whole Wheat Crepes

1/2 cup white whole-wheat flour

1/2 cup all-purpose flour

1 teaspoon sugar (optional)

1/4 teaspoon salt

3 large eggs

1/2 cup low-fat milk

2 teaspoon canola oil

1/2 cup seltzer water

Process whole-wheat flour, sugar (if using), salt, eggs, milk and oil in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.

Slowly whisk seltzer into the batter. Coat a large, non-stick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.

Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.

Repeat with remaining batter, spraying the pan as needed and stacking crepes as you go. Reduce heat to medium if pan begins to smoke. Cover crepes with a clean kitchen towel, or keep warm in a 200 degree oven.

Source:

Eatingwell.com

Summer Vegetable Crepes

Serves 4

1/3 cup reduced-fat sour cream

1/2 cup chopped fresh chives, divided, plus more for garnish

3 tablespoon low-fat milk

2 teaspoon lemon juice

3/4 teaspoon salt, divided

1 tablespoon extra-virgin olive oil

2 cups chopped zucchini

1 1/4 cups chopped fresh green beans

1 cup fresh corn kernels

1 cup part-skim ricotta cheese

1/2 cup Monterey Jack cheese

1/4 teaspoon freshly ground pepper

4 whole wheat crepes

Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.

Heat oil in large skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from heat.

To roll crepes, place one crepe on a piece of parchment or wax paper. Spoon 1/4 of the vegetable-cheese mixture down the center of the crepe. Use the paper to help you gently roll the crepe around the filling. Place the crepe seam-side down on a plate. Repeat with remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and garnish with chives, if desired.

Source:

Eatingwell.com

Berry Delicious Crepes

Serves 4

4 whole wheat crepes

1/4 cup Zoet Dark Chocolate Hazelnut spread

2 cups strawberries, sliced

Powdered sugar and additional Zoet spread for garnish (optional)

Spread each crepe with 1 tablespoon Zoet spread and fill with 1/2 cup strawberries. Fold crepe into desired shape. Drizzle crepe with additional chocolate spread and sprinkle with powdered sugar to garnish, if desired.

Source:

Adapted from Hy-Vee.com