Thursday, December 8, 2011

Crepes: Classic or GREEN?

Green Crepes! Are you serious? Yes, I am. I got this idea from the book, Green Eggs and Ham by Dr Seuss which is such a classic children book but in this post, we are not eating GREEN EGGS but only GREEN CREPES!

Fortunately (to my family), I am not as crazy serving green crepes with Nutella and marshmallows! We are actually eating them as two separate crepes dishes...Green Crepes with Spinach and Ricotta and Classic Crepes with Banana and Nutella-mallow sauce.

Being a typical kid, my son loves his crepes with Nutella and marshmallows. I tried to convince him to eat the spinach and ricotta crepes but eventually, he likes to eat the plain green crepes on its own...but he didn't know that each green crepe contains 25g of spinach! I love being a sneaky mum! LOL

For the classic crepes, I've created a reduced fat version of choco-mallow sauce. I've used Nutella with 30% fat to replace milk chocolate which contains an average of 30–45 per cent fat. It seems that both Nutella and milk chocolate are quite similar in their fat content, but Nutella is chosen in this case because it can be easily mixed into warm milk instead of cream for making this sauce. Plus, it is nice to know that the marshmallows being part of the ingredients are fat free. On the other hand, everything in this is still high in sugar! Oh well, nothing is going to be fat free or sugar free in a delicious dessert...nevermind...just enjoy these crepes!

I'm making these crepes with my two baking friends, Lena, from Frozen Wings and Joyce from Kitchen Flavours for our pancakes and crepes "cook"-along theme. Please visit their blogs for their pancakes and crepes ideas.

For our next bake-along, we are baking Apricot Walnut Bars recipe from the book, Bon Appetit by Barbara Fairchild which is to be posted on 22nd December 2011. Please join us and link your Apricot Walnut Bars with ours on 22nd December 2011 or within the next 5 days.
 
Classic Crepes with Banana and Nutella-mallow sauce
Good to know that these crepes are made with fat-reduced Nutella-mallow sauce.
Spinach and Ricotta Green Crepes
A closer view of the baked green crepes
The sneaky green crepes...
Here are the crepes recipes (with my modification in blue)

Classic Crepes
(from Australian GoodFood magazine Sep 2011 issue)

Make 12
1 cup (150g) plain flour
200ml milk
2 eggs
25g unsalted butter, melted, plus extra to grease

for green crepes: add 250g frozen spinach, thawed excess liquid removed, pureed

Sift flour and a pinch of salt into a bowl.

Make a well in centre. Whisk milk and 100ml water in a jug. Break eggs into well. Gradually add milk mixture, whisking constantly.

Whisk in melted butter until batter is smooth. Cover with plastic wrap and stand for 30 min.

Heat a medium crepe pan on medium. Grease with extra melted butter. Pour 2 tbsp of batter into pan and working quickly, tilt pan so batter completely coats base.

Cook 30-45 sec until golden underneath.

Using a palette knife, turn crepe and cook for another 30 sec, until golden and cooked.
 
Slide crepe onto a plate and cover with a piece of baking paper. Repeat with remaining batter, greasing pan with butter between batches to make the rest of the crepes.

Note:
Using this recipe, I made 6 large (20-22 cm diameter) classic crepes and 10 medium-sized (about 15 cm diameter) spinach crepes.

The spinach crepe batter is thicker than the classic one and is unable to spread as well as the classic batter when coating the pan with crepe batter.

Crepes with choc-mallow sauce
(from Taste.com.au)

Ingredients for choc-mallow sauce (to serve 6 crepes)
1/2 cup thickened cream (replaced with milk) 
125g milk chocolate, chopped (replaced with Nutella)
100g white marshmallows, chopped

Place cream (milk) and chocolate (Nutella) in a saucepan over low heat. Cook, stirring with a metal spoon, for 3 minutes or until chocolate melts. Add marshmallows. Cook, stirring, until smooth. Serve crepes with sauce.

To assembly, spread 2-3 tbsp of choc-mallow sauce on each crepe, place sliced banana on each crepe and fold or roll them as the way you would like to serve.

Top the crepes with extra and generous amount of choc-mallow sauce, sliced banana and marshmallow. Serve.

Note: 2 medium sized banana is sufficient to serve 6 crepes.

Spinach & Ricotta Crepes
(from Taste.com.au)

Ingredients (serves 4) 
Tomato chutney that I've used

400g fresh ricotta (reduced to 200g)
250g pkt frozen spinach, thawed, excess liquid removed
400g pkt frozen crepes, thawed following packet directions (about 8 pieces of crepes)
310ml (1 1/4 cups) passata (tomato pasta sauce)
(replaced with 1/3 cup of tomato chutney for extra sweetness and flavours)

Preheat oven to 190°C (or 170°C fan forced) . Combine the ricotta and spinach in a bowl. Season with salt and pepper.

Divide the spinach mixture among the crepes. Fold in the ends and roll up (or fold into quarters) to enclose the filling.

Place, in a single layer, in a baking dish. Pour over the passata (or tomato chutney).

Bake in oven for 15 minutes or until heated through.
 
Happy "Crep-ing" and Baking

Here are our baking friends that have joined us for this bake-along. Please visit their blogs for their pancakes and crepes.


Please submit your details if you wish to link your pancakes or crepes post with this bake-along. This linking tool is open from 8th to 13th Dec 2011.

35 comments:

  1. I would love those crepes of yours.

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  2. A sneaky mom is a good mom in a way, right? :P I would take the green crepe - much more nutrient-dense! :)

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  3. Oh I loveeee both ideas...now you got me craving nutella with crepes:)) Beautiful photos!!

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  4. I love dying things green! I do it all the time before Duck football games. Green lemon bars, green German pancakes, everything. These are awesome!

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  5. I wouldn't say too much crepes for having the green crepes as main followed by the nutella one. It must be a boy thing as my son also like to eat crepe without any filling or topping, except the sweet one with chocolate and ice-cream. :DDD

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  6. Oh yum! Making it savory is a great idea to serve it up to the kids with hidden greens! Love that green crepes!

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  7. I would love to try both versions, one sweet and the other savory, delicious! Let's see what the others made!

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  8. Good job , you sneaky mom ! :D Both ! Though I just love the savoury green one ;)

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  9. Hi Zoe, Both your crepes looks so good. I think my kids would not only go for the choc and marshmallow, they would love the spinach and ricotta too. I would love to try the Spinach and Ricotta Crepes myself, looks delicious! Wonderful crepes, Zoe! Waiting to drool for Lena's now! :)

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  10. Wow,,,I never try the savory version,this is great idea to try,,, my mouth watering now,,,looks so YUMMY :)
    Ridwan

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  11. This look yummy! I want to try both version too :)

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  12. Wow they look super yummy! Nutella always make the crepes taste super yummy!

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  13. i love your green crepes, this is something unusual incorporating spinach into it. This must be really good with the chutney and cheese that goes along with it!

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  14. Your green crepes is so special and interesting, it must be tasted very good!

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  15. i can just imagine how cool it is to be reading green eggs and ham while eating this crepe of yours! what a learning experience and love the melange of green and red and savory ingredients in the crepe!

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  16. Love that green crepes,looks super irresistible and droolworthy.

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  17. Great idea making a sweet as well as savory. To be honest I am kind of sweeted out since I have been making sweets for donation, pot lucks and gifts-the savory ones are my choice. Love the way you have put those flavors together, definitely worth a try. Great pictures!

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  18. Both the version looks super delicious. I would love to try both the version.

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  19. zoe, im all for the green crepes....looks like a tasty breakfast idea and very healthy too :D

    of course, followed by the choc-mallow crepe would make it the perfect weekend breakfast hehe.

    hope you've been well...haven't visited with you for a while but lovely reading your previous posts!!

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  20. I've never really been a fan of crepes - limp packets of cooked dough drizzled with difference sauces never seems appealing ;) Yet these entice me - chocolate with bananas with marshmallows. What's not to like (besides the crepe part)?

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  21. oh YUM. I haven't made crepes in months. These look delicious. I've never made a savory version, but I have it on my list of things to try. Have a GREAT weekend, Zoe.

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  22. Nice! I like the whole "green crepes and ham" idea. Cute!

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  23. I love the version of both crepes, great lunch box ideas.

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  24. I love crepes and have had them with Nutella many times:) Your savory green crepes look so delicious too. I'd love to try them!

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  25. I love sneaking veg into the kids food - by fair means or not!!!!

    As always everything looks delicious!

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  26. REally enjoyed reding this post; food of good ideas to make our meals extra good and healthy.
    Rita

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  27. hi Zoe, i guess my kids will only eat the green crepes only if i add nutella in it hehe...
    i have to try this great idea of feeding kids with spinach!
    thks for sharing :)

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  28. Hi Zoe ... I wish I can take a bite .. the green crepes really looks good. LOL

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  29. You caught me here! I don't know which one to choose the sweet or the savory. They both look delicious!

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  30. Can't wait to try them some weekend!

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