Time for another cooking thread: Crépes - Page 2

JU_88 · 02-26-19, 09:02 AM

Fried halloumi is good, its almost like vegetarian bacon. salty and crispy, but some don't like the squeaky part of chewing it.
I'm convinced its the only thing keeping the vegetarians and Muslims from dying of bacon deficiency.
Oh crap, was that hate speech? I really don't know anymore

Anyway its good with tomato and avacado in a begal, and if you don't have high cholesteral, chuck a fried egg in there too.

Rockstar · 02-27-19, 07:06 AM

Certainly crepes and the way they're prepared is nothing new but it's new too me. So often I get stuck in a rut when preparing eats. A thread like this gives me incentive to use my imagination a little more than I have been. Causes me to visit never seen before aisles of the grocery store.

BarracudaUAK · 02-27-19, 06:46 PM

Quote:

Originally Posted by Catfish

Hmm...

I think it's like this:

Barracuda

nikimcbee · 02-28-19, 02:58 AM

Quote:

Originally Posted by JU_88

me too, but at the same time, I don't want to compensate with a bowl of cholesterol pills for lunch.

Go low carb, and you'll burn all that stuff.

nikimcbee · 02-28-19, 03:02 AM

Quote:

Originally Posted by JU_88

Fried halloumi is good, its almost like vegetarian bacon. salty and crispy, but some don't like the squeaky part of chewing it.
I'm convinced its the only thing keeping the vegetarians and Muslims from dying of bacon deficiency.
Oh crap, was that hate speech? I really don't know anymore

Anyway its good with tomato and avacado in a begal, and if you don't have high cholesteral, chuck a fried egg in there too.

Vegitarian bacon? That's heresy!

Time for a Spanish Inquisition!

Confess your heresy and you will be forgiven.

Skybird · 02-28-19, 07:22 AM

Quote:

Originally Posted by Rockstar

Certainly crepes and the way they're prepared is nothing new but it's new too me. So often I get stuck in a rut when preparing eats. A thread like this gives me incentive to use my imagination a little more than I have been.

If that is so, here are two more hints to feed your imagination. Originally this video was not meant to be released "to the public", I trade such films back and forth with my mother, to get ideas about how to make it better, and then the vid gets deleted again. I wait a while with that. The first two crepes are not included in the first film, are new recipes, the other two are only crepes spinacci again. Note that I take the dough up for turning too early, thats why it is mocking me a bit.

Lesson learned.

The spinacci crepes are my favourite by far, with lots of garlic. You can replace the garlic and halve the feta cheese and spice the spinacci crepes with salmon paste and lots of doll instead, this also is a very delicious combination.

Spinacci crepes rule.

Skybird · 02-28-19, 07:45 AM

Next time I bake Belgian waffles I take a shot or two. For sweet stuff, waffles rule over crepes, imo. The one way with waffles I do as classical as it can get, with cream and cherry grout on top, with some grated bitter chocolate for decoration and the occasional "Oho!" effect on the tongue (some drops of cherry schnaps are not wrong, too, like done with Schwarzwälderkirschtorte), the other is a grout made of strawberry and rhubarb, with thick vanilla sauce over it like done with Apfelstrudel. Key is to use a turnable Belgian waffle iron indeed, it makes the dough more fluffy.

Rockstar · 03-01-19, 08:12 PM

Well I made a crepe today. BUT! I used a spinach and beet puree. I used a bunch of spinach, 1/2 clove garlic, two tablespoons of olive oil, half a cup of parsley, half a cup of walnuts to thicken, salt and pepper to taste. Cleaned out the blender then...

Cooked two beets until tender, 1/2 clove garlic, added half a cup of walnuts and threw it in the blender salt and pepper taste though I prefer not too. Filled the crepe using two lines of puree one a beautiful green spinach the other brilliant red beets. Layered both with feta, rolled it up and chowed down.

Wife just finished surgery so I thought to use a fine puree for easier digestion. Too be honest though it wasnt all that, it needed something else though I would I cook it again. But tomorrow I'll be using up the rest of the puree in an omelet with some pico de gallo.

Rockstar · 03-02-19, 12:23 PM

made the crepes again with just the spinach and feta. What it needed was a little zip, much better.

Skybird · 03-02-19, 02:15 PM

Spinacci, may it be pizza or crepes, runs by the rule of "less is more". Spinach, PLENTY (!!) of garlic (TWO claws I use per crepe, that means four times as much as you did) , olive oil, salt, black coarse pepper, an egg, and a good dose of feta - thats it.

I did crepes every second day over the past days, practicing the preparation of the dough on the hot iron. I now can do it better than in the videos, have the full iron all covered (diameter 34 cm) and thin like a sheet of paper, I must work very fast now, else it gets brittle, but hey, that is what separates crepes from pancakes. Its nothing you can do easily without practicing and forming some routine, but the practice now starts to pay off. What you then have is a super-thin dough, a crepes, that does not add much to calories since it is so thin, and whether it is healthy or not then gets decided exclusively by the filling. Use plenty of vegetable and fish, and it is quite a healthy meal, I would think.

I admit the mix of spincach, beet and that chili sauce had me frowning my eye brows.

But hey, jedem Tierchen sein Pläsierchen.

When I was a boy, my mom put an egg on the spinach when we had that, thats why I do it here again.

My first experiment with Chinese sweet-sour sauce and crepes, was a fail. Tasted awful. Additionally it lacked the arome of french-frying fat and a crispy breading (Panade).

Doing it like a pizza with same spices and ingredients however works quite good. Bacon, salmon, carotts (not all toigether) also are very recommended.

Rockstar · 03-02-19, 02:25 PM

Oh no I didn't use the cholula sauce until today and that was only with the spinach and feta version. The thought of putting that on beets? That wouldn't happen. You're right though what I was missing was more garlic.

Skybird · 03-02-19, 03:02 PM

Skybird's rules of thumb, paragraph 1001: never do to a crepe what you would not do to a pizza!

d@rk51d3 · 03-03-19, 05:24 AM

Have never liked crepes, but love nice thick pancakes, with a sweet batter, fried in salted butter, so you get that salty crispy edge, then finished with sugar and lemon juice.

JU_88 · 03-03-19, 07:11 AM

Quote:

Originally Posted by nikimcbee

Vegitarian bacon? That's heresy!

Time for a Spanish Inquisition!

Confess your heresy and you will be forgiven.

I actually like bacon, but 3 things put me off from buying it:
1) its quite expensive for what you get
2) every time i look at it, i just think 'Tasty but Bowel Cancer' for some reason.

3) My son doesn't like it much`and the wife is vegetarian -and will complain about the smell for hours.

Also I'm just not that in to pork, prefer a nice cut of beef or lamb.

Jimbuna · 03-03-19, 07:30 AM

Quote:

Originally Posted by Rockstar

made the crepes again with just the spinach and feta. What it needed was a little zip, much better.

Fell in love with that stuff whilst in Mexico October gone

02-28-19, 07:45 AM	#22
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,717 Downloads: 10 Uploads: 0	Next time I bake Belgian waffles I take a shot or two. For sweet stuff, waffles rule over crepes, imo. The one way with waffles I do as classical as it can get, with cream and cherry grout on top, with some grated bitter chocolate for decoration and the occasional "Oho!" effect on the tongue (some drops of cherry schnaps are not wrong, too, like done with Schwarzwälderkirschtorte), the other is a grout made of strawberry and rhubarb, with thick vanilla sauce over it like done with Apfelstrudel. Key is to use a turnable Belgian waffle iron indeed, it makes the dough more fluffy. __________________ If you feel nuts, consult an expert.

03-01-19, 08:12 PM	#23
Rockstar In the Brig Join Date: Nov 2002 Location: Zendia Bar & Grill Posts: 12,614 Downloads: 10 Uploads: 0	Well I made a crepe today. BUT! I used a spinach and beet puree. I used a bunch of spinach, 1/2 clove garlic, two tablespoons of olive oil, half a cup of parsley, half a cup of walnuts to thicken, salt and pepper to taste. Cleaned out the blender then... Cooked two beets until tender, 1/2 clove garlic, added half a cup of walnuts and threw it in the blender salt and pepper taste though I prefer not too. Filled the crepe using two lines of puree one a beautiful green spinach the other brilliant red beets. Layered both with feta, rolled it up and chowed down. Wife just finished surgery so I thought to use a fine puree for easier digestion. Too be honest though it wasnt all that, it needed something else though I would I cook it again. But tomorrow I'll be using up the rest of the puree in an omelet with some pico de gallo. Last edited by Rockstar; 03-01-19 at 10:32 PM.

03-02-19, 02:15 PM	#25
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,717 Downloads: 10 Uploads: 0	Spinacci, may it be pizza or crepes, runs by the rule of "less is more". Spinach, PLENTY (!!) of garlic (TWO claws I use per crepe, that means four times as much as you did) , olive oil, salt, black coarse pepper, an egg, and a good dose of feta - thats it. I did crepes every second day over the past days, practicing the preparation of the dough on the hot iron. I now can do it better than in the videos, have the full iron all covered (diameter 34 cm) and thin like a sheet of paper, I must work very fast now, else it gets brittle, but hey, that is what separates crepes from pancakes. Its nothing you can do easily without practicing and forming some routine, but the practice now starts to pay off. What you then have is a super-thin dough, a crepes, that does not add much to calories since it is so thin, and whether it is healthy or not then gets decided exclusively by the filling. Use plenty of vegetable and fish, and it is quite a healthy meal, I would think. I admit the mix of spincach, beet and that chili sauce had me frowning my eye brows. But hey, jedem Tierchen sein Pläsierchen. When I was a boy, my mom put an egg on the spinach when we had that, thats why I do it here again. My first experiment with Chinese sweet-sour sauce and crepes, was a fail. Tasted awful. Additionally it lacked the arome of french-frying fat and a crispy breading (Panade). Doing it like a pizza with same spices and ingredients however works quite good. Bacon, salmon, carotts (not all toigether) also are very recommended. __________________ If you feel nuts, consult an expert.

03-02-19, 03:02 PM	#27
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,717 Downloads: 10 Uploads: 0	Skybird's rules of thumb, paragraph 1001: never do to a crepe what you would not do to a pizza! __________________ If you feel nuts, consult an expert.

02-26-19, 09:02 AM	#16
JU_88 Silent Hunter Join Date: Jan 2006 Location: UK Posts: 3,813 Downloads: 11 Uploads: 0	Fried halloumi is good, its almost like vegetarian bacon. salty and crispy, but some don't like the squeaky part of chewing it. I'm convinced its the only thing keeping the vegetarians and Muslims from dying of bacon deficiency. Oh crap, was that hate speech? I really don't know anymore Anyway its good with tomato and avacado in a begal, and if you don't have high cholesteral, chuck a fried egg in there too.

02-27-19, 07:06 AM	#17
Rockstar In the Brig Join Date: Nov 2002 Location: Zendia Bar & Grill Posts: 12,614 Downloads: 10 Uploads: 0	Certainly crepes and the way they're prepared is nothing new but it's new too me. So often I get stuck in a rut when preparing eats. A thread like this gives me incentive to use my imagination a little more than I have been. Causes me to visit never seen before aisles of the grocery store.

03-02-19, 12:23 PM	#24
Rockstar In the Brig Join Date: Nov 2002 Location: Zendia Bar & Grill Posts: 12,614 Downloads: 10 Uploads: 0	made the crepes again with just the spinach and feta. What it needed was a little zip, much better.

03-02-19, 02:25 PM	#26
Rockstar In the Brig Join Date: Nov 2002 Location: Zendia Bar & Grill Posts: 12,614 Downloads: 10 Uploads: 0	Oh no I didn't use the cholula sauce until today and that was only with the spinach and feta version. The thought of putting that on beets? That wouldn't happen. You're right though what I was missing was more garlic.

03-03-19, 05:24 AM	#28
d@rk51d3 Sea Lord Join Date: Sep 2006 Location: Adelaide, South Australia Posts: 1,953 Downloads: 207 Uploads: 0	Have never liked crepes, but love nice thick pancakes, with a sweet batter, fried in salted butter, so you get that salty crispy edge, then finished with sugar and lemon juice.