Guest guest Posted August 2, 2008 Report Share Posted August 2, 2008 My daughter and I managed to recreate the crepes she loves. They were _really_ good!!! Maya's Greek Crepes 8/2/08 These were inspired by the " Zorba the Greek " Crepes served at Squat & Gobble. Crepe Batter ---------------- 1 cup all purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 tsp salt 2 Tblsp butter, melted The night (or several hours) beforehand, mix up the batter: Beat the eggs and add the liquid ingredients. Be careful not to add the melted butter too quickly, or you risk cooking the eggs. Slowly add the flour and whisk to avoid lumps. Place the batter in the fridge for several hours or overnight. Yogurt Mint Sauce ------------------------ 1/4 tsp salt 1/8 tsp pepper 1 (8oz) container plain yogurt (I used Greek style) 1 lemon, juiced 1 Tblsp fresh mint, chopped 1/4 tsp paprika (I used smoked paprika) Mix ingredients. Blend well. Set aside and let flavors mingle. Crepe Filling ---------------- small amount of avocado oil (or similar for sauteing) 1 small onion, diced 1 large tomato, diced 1 13.75 oz can artichoke hearts (I used Trader Joes, packed in water), finely diced 3-4 hand fulls spinach 1/2 cup Greek olives, finely diced salt & pepper to taste 1 cucumber, diced cheddar cheese, grated feta, crumbled Dice filling ingredients. Heat small amount of oil in saute pan and add onions. Saute for a bit until softened and add tomato, artichoke hearts, spinach and olives. Add some salt and pepper and saute for several minutes until it " comes together " . Taste and adjust seasonings, as needed. Prepare cucumber, grated cheddar and feta, each in a small bowl, to add to each individual crepe. Making the Crepes ------------------------ Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Place the crepe on a cooling rack covered with a tea towel. We got about 10 small crepes from this recipe. Note that you can cool the crepes, pile onto a plate separated by wax or parchment paper, and refrigerate for a couple weeks or freeze for months. Final Assembly ------------------- Take the hot crepe and add some filling on one half. Top with some feta, cheddar, and diced cucumber. Add a dollop or two of the yogurt mint sauce (you can also serve it on top or on the side). Fold the crepe over and serve. Enjoy!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2008 Report Share Posted August 2, 2008 Sharon, Thanks for sharing this. It sounds so unusual and delicious. Judy - Sharon Zakhour Saturday, August 02, 2008 11:18 PM Greek Crepes My daughter and I managed to recreate the crepes she loves. They were _really_ good!!! Maya's Greek Crepes 8/2/08 These were inspired by the " Zorba the Greek " Crepes served at Squat & Gobble. Crepe Batter ---------------- 1 cup all purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 tsp salt 2 Tblsp butter, melted The night (or several hours) beforehand, mix up the batter: Beat the eggs and add the liquid ingredients. Be careful not to add the melted butter too quickly, or you risk cooking the eggs. Slowly add the flour and whisk to avoid lumps. Place the batter in the fridge for several hours or overnight. Yogurt Mint Sauce ------------------------ 1/4 tsp salt 1/8 tsp pepper 1 (8oz) container plain yogurt (I used Greek style) 1 lemon, juiced 1 Tblsp fresh mint, chopped 1/4 tsp paprika (I used smoked paprika) Mix ingredients. Blend well. Set aside and let flavors mingle. Crepe Filling ---------------- small amount of avocado oil (or similar for sauteing) 1 small onion, diced 1 large tomato, diced 1 13.75 oz can artichoke hearts (I used Trader Joes, packed in water), finely diced 3-4 hand fulls spinach 1/2 cup Greek olives, finely diced salt & pepper to taste 1 cucumber, diced cheddar cheese, grated feta, crumbled Dice filling ingredients. Heat small amount of oil in saute pan and add onions. Saute for a bit until softened and add tomato, artichoke hearts, spinach and olives. Add some salt and pepper and saute for several minutes until it " comes together " . Taste and adjust seasonings, as needed. Prepare cucumber, grated cheddar and feta, each in a small bowl, to add to each individual crepe. Making the Crepes ------------------------ Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Place the crepe on a cooling rack covered with a tea towel. We got about 10 small crepes from this recipe. Note that you can cool the crepes, pile onto a plate separated by wax or parchment paper, and refrigerate for a couple weeks or freeze for months. Final Assembly ------------------- Take the hot crepe and add some filling on one half. Top with some feta, cheddar, and diced cucumber. Add a dollop or two of the yogurt mint sauce (you can also serve it on top or on the side). Fold the crepe over and serve. Enjoy!!! Quote Link to comment Share on other sites More sharing options...
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