A crêpe is a very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning “curled.” Crêpes originate from the Brittany region in the northwest of France although crêperies can be found on many street corners in Paris. Whenever I am in Paris I enjoy a Crêpe Chantilly made with sugar and whipped cream.
I remember when they became popular in North America in the early 1970s. Julia Child had begun her quest to of teach American housewives to cook French food. When her books and TV shows came to Canada, Canadian housewives were very excited about trying out new and interesting recipes. At that time Crêpes Suzette was considered an elegant dessert to serve at a dinner party. I remember my mother making them for our guests. Since then we have tried numerous different fillings and flavours.
In Canada there are numerous crêperies, especially in the province of Quebec where the cuisine has been influenced by the French Canadian culture. We eat crêpes at any type of meal be it breakfast, lunch, dinner or as a dessert.
This recipe has a fresh, creamy taste with the lemon ricotta and would be perfect for a brunch or lunch dish.
Poppy Seed Crêpes with Lemon Ricotta and Asparagus
Makes 8 servings
4 large eggs
1 cup milk
1 cup water
¼ cup melted butter
1 tbsp. sugar
1½ cups all-purpose flour
1 tbsp. poppy seeds
500g ricotta cheese
3 tbsp. extra virgin olive oil
1 tbsp. finely grated lemon rind
Pinch freshly grated nutmeg
½ tsp. ground black pepper
¼ tsp. salt
1 lb. asparagus, trimmed to 5 inch pieces
1 cup fresh basil leaves
In a blender, combine eggs, milk, warm butter, sugar and salt. blend until smooth. Add flour and blend until smooth, scraping down side of blender if needed.
Once smooth, pour batter into a bowl and stir in poppy seed; cover and refrigerate for at least 2 hours.
In a bowl, stir together ricotta, olive oil, lemon rind, nutmeg, pepper and salt until combined, set aside.
Steam or boil asparagus for about 4 minutes or until tender. Immediately rinse in cold water until chilled; set aside.
To make crêpes, heat a lightly greased 6-inch non-stick pan over medium heat. Add ¼ cup of the batter to pan and swirl pan to coat the base. Cook for about 1 minute or until edges are very lightly golden and surface of crêpe seams dry. Flip crêpe and cook second side for another 30 seconds. Repeat until all of the crêpes are cooked, lightly greasing the pan as needed.
To assemble crêpes, spread 1 tbsp. of the ricotta mixture on the bottom half of each crêpe. Place one piece of asparagus and 2 basil leaves in the middle of the top half of the crêpe with the top peeking out. Fold the crêpe up and over the asparagus then fold in half. Roll this piece in cigar style. Continue with remaining crêpes and serve at room temperature.
Recipe from Longos Experience Magazine