Chive Ginger Crepes Recipes

CHIVE-GINGER CREPES

Steps:

• In a blender or food processor blend all crêpe ingredients except chives and butter until smooth and transfer to a bowl. Let batter stand at room temperature, covered, 1 hour. Batter may be made 1 day ahead and chilled, covered.
• Add chives to batter and stir well. Heat a 6-inch non-stick skillet over moderate heat until hot. Brush skillet lightly with some butter and remove from heat. Half fill a 1/4-cup measure with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom.
• Cook crêpe until underside is golden and top appears almost dry, about 30 seconds. Turn crêpe over with a thin spatula and cook until underside is golden, 15 to 20 seconds more. Slide crêpe onto a kitchen towel and cool. Make more crêpes with remaining batter in same manner, brushing skillet lightly with butter for each crêpe and stacking cooked crêpes on another kitchen towel after they cool. Crêpes may be made 1 day ahead and chilled, stacked between sheets of wax paper and wrapped well in plastic wrap. Bring crêpes to room temperature before using.

CHORIZO-LEEK CREPES WITH SOUR CREAM AND CHIVES

Steps:

• In a blender or food processor, combine flour, milk, water, eggs, olive oil or melted butter, and salt. Puree or blend until smooth. Pour batter into a pitcher or container with a pouring lip (or leave in blender jar). Cover with plastic and refrigerate for at least 30 minutes, (optional).
• Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add leeks and saute 5 minutes, until tender. Add chorizo and cook 3 to 5 minutes, until heated through. Remove mixture from pan and set aside. Cover with foil to keep warm.
• Return skillet to medium heat.
• For each crepe, add 2 tablespoons batter to pan. Lift the pan off the heat and tilt and rotate it so that the batter forms an even, very thin layer. Cook until the top is set and the bottom is golden (about 30 seconds to 1 minute). Using your fingers, flip crepe and cook 30 seconds, until second side is lightly browned. Transfer crepe to layers of waxed paper and repeat with remaining batter.
• Roll crepes with chorizo-leek filling. Garnish with sour cream and chives.

TURKEY CHIVE CREPES

Steps:

• Whisk together flour, milk, water, eggs, yolks, chives, butter and salt in a bowl, for batter; let stand 30 minutes.
• Preheat oven to 375* and arrange rack in middle of oven. Butter a 15-by-10- by 2 inch shallow baking dish; set aside.
• Lightly brush a 7- to 8-inch nonstick skillet with butter and heat over moderatly high heat until hot but not smoking. Remove skillet from heat and pour in about 3 Tbl batter quickly swirling to coat bottom.
• Cook until crepe is set and begins to bubble, and bottom is golden brown, about 1 minute.
• Lift one edge of crepe with a spatula and flip over; cook until golden brown on the other side, about 45 seconds. Transfer to a sheet of waxed paper.
• Repeat with remaining batter brushing skillet with butter as needed, stacking crepes as cooked.
• Arrange crepes in a single layer on a clean dry surface and fill with a scant 3 Tbl each of turkey and stuffing, then top with about 1 Tbl cranberry.
• Roll up crepes, enclosing filling, and arrange seam side down, in prepared dish.
• Spoon 1 1/2 C gravy over top and bake, uncovered, until bubbling and heated through (about 20 minutes).
• Serve remaining cranberry and gravy on the side.

ASIAN PORK CREPES

Steps:

• Pat pork dry with paper towels and season with salt and pepper. In an ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Roast pork in skillet in middle of oven until a meat thermometer registers 155°F., about 20 minutes.
• Transfer pork to a cutting board and cool completely. Cut pork into 1-inch-long strips and put in a small bowl. Add hoisin sauce and honey, stirring to combine, and season with salt and pepper.
• Brush 1 crêpe lightly with plum sauce and cut into 4 wedges. Arrange 3 or 4 pork strips on each wedge parallel to 1 cut edge and top with 6 radish strips, 4 chive pieces, and some scallion strips. Roll up crêpe around filling into a come, tucking in pointed end as rolling. Make 31 more hors d'oeuvres with remaining crêpes, plum sauce, pork, and vegetables in same manner.