Mint Crepes Recipes

MONTE CRISTO CREPES

Steps:

• Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds. Stir in the mustard; set aside.
• Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 1 crepe; stack 2 slices each ham, turkey and cheese on one half of the crepe. Cook until the crepe just starts browning on the bottom and the cheese starts melting, 1 to 2 minutes. Fold the crepe in half over the filling using a spatula, then fold in half again to form a wedge. Flip the wedge and cook until the bottom is browned, about 30 seconds. Transfer to a plate. Repeat to make 3 more crepes. (Remove the skillet from the heat between batches if it gets too hot.)
• Toss the greens and frisee with the olive oil and a pinch each of salt and pepper. Serve the crepes with the raspberry mustard and salad.

HOMEMADE CREPE-STYLE MANICOTTI

Steps:

• For the sauce: Combine the canned tomatoes in a large bowl, reserving the cans. Crush the tomatoes with your hands. Put the olive oil and garlic in a medium saucepan and cook over medium heat, stirring frequently, until the garlic is translucent and fragrant, about 2 minutes. Add the red pepper flakes and cook, stirring, until warm, about 30 seconds, then add the tomatoes. Fill each reserved can halfway with water, swish to collect any remaining tomato juice and add to the pan. Bring to a simmer and cook, stirring occasionally, until thickened, about 35 minutes. Stir in the whole basil sprigs, season with salt and black pepper and remove from the heat. You should have about 6 cups of sauce.
• For the crepes: Puree the eggs, flour, milk, water and 1 teaspoon salt in a blender until smooth. Let rest at room temperature for 30 minutes.
• Heat an 8-inch stainless steel skillet over medium-low heat (see Cook's Note). Pour 1/4 cup of the batter off center into the pan with a ladle or measuring cup, then swirl to coat the bottom. Cook until the crepe looks dry and pulls away from the sides of the pan, 1 to 2 minutes per side. The crepes should not take on any color. (It usually takes one or two tries to get it right so adjust the heat as needed.) Transfer the crepe to a plate. Continue cooking the crepes with the remaining batter, stacking them on the plate when they are done. You should have about 16 good crepes. At this point the crepes can be wrapped tightly and stored on the plate in the refrigerator up to 1 day.
• For the filling: Combine the ricotta, mozzarella, Parmigiano, Pecorino, parsley, nutmeg, 1 teaspoon salt and 3/4 teaspoon pepper.
• To assemble, preheat the oven to 375F. Cover the bottom of each of two 9-by-13-inch baking dishes with 1 1/2 cups sauce (it is fine to also add the basil sprigs to the bottom of the dish if you like). Divide the filling among the crepes (about 1/4 cup each) and spread it in a line down the center of each crepe. Roll the crepes into cylinders (leaving the ends open) and fit them snugly in the baking dishes, seam-side down. Spoon 1 cup of the sauce in a line down the center of each baking dish (it will only partially cover the crepes). The manicotti can be assembled up to this point, covered tightly and refrigerated overnight; remove the covering before baking.
• Cover the baking dishes with lids or aluminum foil and bake until the filling is heated through and the sauce is bubbling, 20 to 25 minutes. Remove the cover, sprinkle with some Parmigiano and continue to bake until the cheese is melted and the edges are light brown, 5 to 10 minutes more. Heat the remaining sauce in a small saucepan or the microwave and serve alongside the manicotti.

PANCAKE MIX DESSERT CREPES

Steps:

• For the crepes: In a bowl, whisk together the pancake mix and sugar. Combine the milk, vanilla and eggs in a pitcher. While whisking, slowly add the wet ingredients to the dry ingredients, mix until smooth.
• Heat a 10-inch non-stick skillet over medium-low heat. Add a teaspoon of the melted butter and swirl the pan so the butter covers the bottom of the pan. Add 2 ounces of the batter to the skillet, swirling the pan again to distribute the batter into a thin and even layer. Cook until golden on the first side, 2 to 2 1/2 minutes. Then carefully flip and cook for 1 more minute on the second side. Remove the cooked crepe from the skillet to a cutting board or plate. Repeat with the remaining crepes and butter, stacking he finished crepes in a single layer to cool.
• To serve: Lay a crepe onto a clean surface. Add a tablespoon of the whipped cream cheese to the center then top with 1 tablespoon of the preserves and spread. Fold in half, then in half again to create a triangle, and set aside. Repeat with the remaining crepes. Top with berries, a drizzle of chocolate syrup, a little whipped cream and a mint leaf to finish.

MINT CHOCOLATE SOUFFLé CREPES

Steps:

• To make the filling:
• In a saucepan stir together the cocoa powder, 1/3 cup of the sugar, the cornstarch, and a pinch of salt, add the milk in a stream, whisking, and bring the mixture to a boil, whisking until it is thick and smooth. Remove the pan from the heat and let the mixture cool. In a bowl beat the egg whites until they hold soft peaks, add the mint extract, and beat in the remaining 2 tablespoons sugar, a little at a time, beating until the whites hold stiff peaks. Stir one third of the whites into the cocoa mixture and fold in the remaining whites gently but thoroughly.
• Make 8 crêpes (procedure follows) with the chocolate crêpe batter. Spread 1/3 cup of the filling onto half of each crêpe and fold the crêpes gently over the filling. Bake the crêpes on a baking sheet in a preheated 350°F. oven for 10 minutes, transfer them to plates, and serve them with the sauce.
• To make crêpes:
• melted unsalted butter for brushing the pan crêpe batter
• In a blender or food processor blend the flour, the cocoa, the sugar, the salt, 1/2 cup plus 2 tablespoons water, the milk, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered for 1 hour. The batter may be made
• 1 day in advance and kept covered and chilled. Makes enough batter for about 18 crêpes.
• Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
• To make the sauce:
• In a heavy saucepan heat the chocolate and the cream over moderately low heat, stirring, until the chocolate is melted, but do not let the mixture boil. In a small bowl combine the cocoa powder with the brown sugar. In a small heavy saucepan bring 1/4 cup water to a simmer, add the cocoa powder mixture, a little at a time, stirring, and cook the mixture over moderately low heat, stirring, until the sugar is dissolved and the mixture is smooth. Add the chocolate cream mixture and the salt and cook the mixture, stirring, until it is smooth, but do not let it boil. Remove the pan from the heat, stir in the vanilla, and transfer the sauce to a bowl. Let the sauce cool and chill it, covered, for at least 2 hours, or until it is cold. The sauce keeps, covered and chilled, for 2 weeks. Makes about 1 1/2 cups.

MINT CREPES WITH STRAWBERRY PRESERVES AND MASCARPONE CHEESE

Steps:

• In a food processor blender, blend the flour, water, butter, and salt for about 5-10 seconds. Scrape the sides of the container down and blend for another 20 seconds.
• Transfer batter to a bowl and let rest for 1 hour. Stir in the herbs.
• Heat a 6-7 inch skillet over medium heat, sprayed with non-stick spray. Pour batter into the pan to coat (very thin) bottom of pan. Heat crepe for 1-2 minutes or until loose from the pan. Flip over and cook for another 30 seconds.
• In a mixing bowl combine all the ingredients together until well blended.
• With each crepe place 3 tablespoons of the mixture in the center and fold over once and then again (like an envelope).
• Place on a baking dish with non-stick spray and bake all crepes in a preheated 325°F for approximately 20 minutes or until heated through.
• Serve with whip cream or ice cream. Garnish with mint sprigs.

* BREADS AND CREPES

Steps:

• SIMPLE GRIDDLE BREADS Basic Whole-Wheat Dough Whole-Wheat Griddle Breads Multi-Flour Griddle BreadsGRIDDLE-FRIED BREADS (PARANTHAS) Basic Griddle- Fried Breads Griddle-Fried Oat Breads with Ajwain Seeds Griddle-Fried Legume Breads Griddle-Fried Spinach and Red Bell Pepper Breads My Healthy Griddle-Fried Mashed Potato Breads. Griddle- Fried Layered Mint, Ajwain, and Black Pepper Breads Griddle- Fried Layered Green Chile Pepper Breads Griddle-Fried Flaky Onion Breads Griddle- Fried Mughlai Breads with Almonds and Poppy SeedsSTUFFED GRIDDLE-FRIED FLATBREADS Basic Stuffed Griddle-Fried Breads Potato Parantha Stuffing Cauliflower Parantha Stuffing Daikon Radish Parantha Stuffing Paneer Cheese Parantha Stuffing Ground Lamb Parantha Stuffing Sweet Jaggery-Stuffed ParanthasPUFFED DEEP-FRIED BREADS (POORIYAN) Basic Deep-Fried Puffed Breads Deep-Fried Puffed Breads with Ajwain Seeds Deep-Fried Puffed Breads with Mint (or Fenugreek) Deep-Fried Puffed Breads with Fresh Spinach Deep-Fried Stuffed Puffed Breads Deep-Fried Sweet Saffron Puffed Breads Deep-Fried Bengali-Style Flour Breads Deep-Fried Leavened Flour BreadsOVEN-GRILLED NAAN AND OTHER BREADS Basic Oven-Grilled Leavened Breads Oven-Grilled Garlic and Turmeric Breads Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds Oven-Grilled Breads with Dried Herbs and Spices Stuffed Pepper Jack Cheese Oven-Grilled Breads Oven-Grilled Tofu Breads Baked Semolina BreadsSPECIAL BREADS Punjabi Griddle-Fried White Corn Breads Griddle-Fried Chickpea Flour Breads Griddle-Fried Leavened Breads Griddle-Cooked Flour and Potato Bread for Spicy Wraps Griddle-Fried Millet Breads with Potatoes Griddle-Fried Sorghum Breads with Onions Griddle-Fried Gujarati Fenugreek Breads Griddle-Fried Opo Squash Breads Basic Rajasthani Rolls Potato Stuffed Baati Rolls Rolls with Oat Bran and Fresh MintCREPES AND PANCAKES Basic South Indian Rice and Bean Crepes Semolina Crepes Stuffed South Indian Crepes Rama's Sweet Crepes Crispy Chickpea Flour Crepes Traditional Lentil Pancakes Yellow Mung Bean Pancakes Stuffed Mung Bean Pancake Rolls Rice Flour Pancakes with Carrots Semolina Pancakes with Tomatoes and Bell PeppersFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.