Yesterday, Mr. Prevention wanted to go see The Avengers. I kind of blew him off all day because I really have no interest in seeing the movie, despite the great reviews. Yesterday, all I wanted to do was catch-up with grading and photo editing, and relax around the house. It’s been months since there was a day free of absolutely everything, and I wanted to take full advantage.
At 2pm yesterday, we were laying in bed with a cool breeze coming through the window just talking and laughing. When life gives me the opportunity to slow down, relax, and enjoy…I try to. Yesterday was one of those days. And now it’s Monday morning and really, really early…ugh.
Before anyone feels too bad for Mr. Prevention not getting to see the movie, he blows me off a lot when it comes to dinner. When these crepes were on the menu I was asked to, “Have those one night this week when I’m out of town.”
If this didn’t benefit me in every way, I’d have been offended! He seriously missed out. These crepes are what I would refer to as an “adult grilled cheese”. And I’ve never, ever, EVER heard of a person not liking (loving!) grilled cheese.
The concept of a savory crepe is sheer genius. The concept of a crepe…so simple, yet elegant and sophisticated.
I falsely believed that crepes were hard and/or time consuming and neither could be more off-base. Having a go-to crepe batter and a great non-stick skillet is all you need. Remember when I trialed red velvet crepes and ended up with a DISASTER? And then I tried this recipe that proved me wrong. This recipe will prove you wrong about crepes, too.
I ended up with a masterpiece…without a disaster first. These were phenomenal and the fact that a “grilled cheese” can be enjoyed for under 200 calories? Well, I was one happy dietitian.
Grilled Crepes with Mozzarella and Shaved Asparagus adapted from Naturally Ella
1/2 cup whole wheat pastry flour
1/4 tsp salt
3/4 cup nonfat milk
1 1/2 Tbsp unsalted butter, melted
1/2 lb asparagus (about 6 stalks), shaved
2 tsp olive oil
1 clove garlic, minced
pinch salt and pepper
5 oz fresh mozzarella, shredded
In a medium skillet, heat olive oil over medium low heat. Shave asparagus with a vegetable peeler (or thinly slice). Toss garlic in with olive oil and heat for 30 seconds, just until fragrant. Add in asparagus and heated through and bright green, 2-3 minutes. Sprinkle with salt and pepper, set aside.
Whisk together flour, salt, eggs, milk, and melted butter until smooth. Heat large, nonstick skillet and lightly spray with oil. Place a scant 1/4 cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30 seconds. Flip and cook for another 15 seconds. Place done crepes on a piece of parchment paper.
Once crepes are finished, place a couple spoonfuls of asparagus and 1 ounce mozzarella on half the crepe. Fold over to cover the filling, then fold again to form a 1/4 circle.
Return crepe to pan over medium low heat and cook until each side is golden brown and mozzarella has melted. Serve immediately.
Yield: 5 crepes.
Nutrition Information (per crepe): 195 calories; 12 g. fat; 90 mg. cholesterol; 187 mg. sodium; 11.6 g. carbohydrate; 1.6 g. fiber; 10 g. protein
Result: Soooo good! And deceptively simple! You’ve got to splurge on the fresh mozzarella for the ultimate melted, stringy cheese goodness. I was skeptical about reheating these, but they did great in the toaster. The only problem with these…it’s hard to stop at just 1 Enjoy!
Another week, here we go. It’s hard to believe this quarter is only 3 weeks from the end!