Saturday, March 3, 2012

Patrick-crepes with (or without) Wild Arugula and Balsamic Reduction

If you are enjoying the luck brought by leprechauns this March, this recipe will help you bring more greens to the table. This good-looking crepe (with no artificial colors)  is a delicious way to wrap up even more greens inside it.  It is also a chance for your kids to get acquainted with different tastes. Another possibility is to fill it up with cream cheese or ricotta seasoned with pesto or simply cheese and turkey ham.

My boys gave mixed reviews about it: With arugula and balsamic reduction it was a 10 out of 10. Without the pretend "shamrocks" these crepes were a 100 out of 10, if you know what I mean ... They rolled the crepe-pancakes and just ate them.

This is the first of a mini-series with some green food  that we will post up to March 17. As you know by now, Darienne and I can't resist celebrating holidays with food.  This is a great and inspiring one: If food has to be green, that's the most beautiful occasion to take advantage of!

Patrick-Crepes With (or Without) Arugula and Balsamic Vinegar Reduction

1 cup milk
1 cup cooked or 2 cups raw baby spinach (if cooked simmer with olive oil and a tablespoon of water)
1 cup flour
1 egg
1 to 3 tablespoon Parmesan cheese, grated
1/2 teaspoon dried savory or garlic powder
1/2 teaspoon baking powder
Kosher salt to taste
Balsamic vinegar reduction, to taste (optional, see note below)
Arugula (optional)

Mix ingredients with an electric hand blender. Let the mix stand for 10 minutes at room temperature and then blend it again.

Preheat griddle to 300 F (or use a skillet over medium heat), and coat it with a thin layer of olive or canola oil. Ladle the equivalent of 1/2 cup of crepe mix onto the griddle, and cook each side for about three minutes.

Pile cooked crepes on a plate to retain moisture and temperature. After about five minutes, plate them with arugula, a drizzle of balsamic vinegar reduction, or your favorite filling.

Note: To make balsamic vinegar reduction, simply bring vinegar to a boil over medium heat. Continue to cook over low heat until vinegar is reduced by at least half.


Myrna said...

I loved the presentation of this dish, and the photo is amazing, it feels 3D!

PatVidal said...

what is dried savory?

Anna said...

Hi PatVidal, Savoury is a herb (Satureja, in Latin) and it was described as a very popular ingredient in Caesar's times, in the Roman Empire. Now it grows in herbal gardens in Northern countries, far beyond the Mediterranean. It is a delicious herb and gave name to "savory"dishes.


Related Posts Plugin for WordPress, Blogger...