Crepes and Crêpes Célestines | Herbed Crepes

Crepes and Crêpes Célestines | Herbed Crepes

by | Le Blog, Recipes and Culinary Nutrition

Crepes and Crêpes Célestines | Herbed Crepes

Crêpes Célestines
Crêpes are full of contradictions. They are fancy foods, yet street foods. They are rich and decadent but can be simple and nutrient dense. They are quick or they can be turned into fancy purses as in aumônières de crêpes or other culinary art tricks. They are French, yet Italy, Isreal, Hungary, China and other countries have their own similar versions.

There is no contradicting, however, that crêpes are a flavorful and texture delight to eat and easily diversify anyone’s menu. Crêpes Célestines is a recipe I made at in Paris during culinary school. The name is a bit of a mystery as many French dishes use Célestine to refer to a dish made in the style of “Célestine” a woman of unclear historical origins but may have been from Lyon (more on French recipe naming methods later).

I’ve seen dishes named omelettes, consommé, potage (soup) all in the “célestine style.” The term may also be connected, at times, to using green, leafy herbs as an ingredient (not as a garnish).

Crêpes crepes

Crepes and Crêpes Célestines 

Ingredients:

  • 1½ cup all-purpose flour
  • ½ cup cold water
  • 1¼ cup milk
  • 3 large eggs
  • 2 tablespoons melted butter—not hot
  • Clarified butter, organic canola or vegetable oil for cooking

Optional: ½ teaspoon fine sea salt (see taste notes below)

 “Crêpes Célestines” additions: 3 branches of chervil or other green herb, chopped

Batter steps: (can be done up to two days in advance)

Vite Vite (blender versions) Add all the ingredients to a blender and mix until a smooth batter forms or add all the ingredients to a medium-sized bowl and mix with a hand-held immersion blender. Go to step 2. Traditional method: Burns some calories and you don’t have to clean a blender-yay!

  1. Add the flour and salt to a medium-sized bowl and whisk. Add the eggs, butter and milk and whisk to incorporate then add the water and whisk until combined and smooth. The refrigeration step will often fix any lumpy batter patches.
  2. Batter should coat the back of a spoon like a heavy cream, but if it is too thick, add a bit more of water or milk.
  3. Refrigerate for 2 hours or for up to two days. In pinch, I’ve used crêpe batter after only a 30-minute rest, but texture isn’t ideal and crêpes don’t form as well.

Crêpe steps: Making crêpes:

  1. Heat a nonstick skillet or crêpe pan with 6″-7″ base (or larger for a smaller number of crêpes) over medium-high heat then add just enough oil or clarified butter to lightly coat the skillet.
  2. Stir the batter and scoop out about 1/4 cup of batter (a 2-ounce ladle works best).
  3. Slightly tilt the skillet and pour the batter near the higher side of the skillet and swirl the batter counterclockwise around bottom of pan by rotating the pan with your wrist until the entire surface is thinly coated. Try not to get the batter on the skillet edges. Place skillet back on heat.
  4. Cook 1-2 minutes and flip when crêpe begins to color golden brown on the pan-side down. Then cook another 30 seconds to 1 minute.
  5. Place crêpes on a rack to cool; however, a plate works fine as well. These crêpes don’t stick together.

Crêpes and Crêpes Célestines

Substitutions / Options:
  • You can substitute a lower-fat milk, but it does change the texture and flavor.
  • All-purpose flour works best and yields a traditional product. If you want a more nutrient-dense crêpe, I don’t recommend whole wheat flour, instead go French and make buckwheat crepes for higher fiber and a nutty flavor and unique texture profile.
  • Butter can be used; however, it can smoke at higher heats used for crêpes.
  • Salt enhances the flour flavor and the amount used in this recipe doesn’t prevent the crêpes from doing double duty as dessert crêpes. Most dessert crêpes add sugar to the batter, but I don’t miss sweet dessert ingredients used.
Resting is important:
  • it reduces the air bubbles that can cause crêpes to tear or have weak spots
  • the gluten has time to relax to ensure tender, more content crêpes
  • Savory street crêpes fillings:
    • 4 pieces of Prosciutto or ham or eggs (cook sunny-side up on cooked crepe)
    • 4 slices of Gruyere, Swiss or Monterey or other cheese
    • Some vegetables: baby spinach, Swiss chard, roasted asparagus, artichokes, sun-dried tomatoes, caramelized How to Caramelize Onions, Caramelized Onions Recipe Recipe | Simply Recipes, mushrooms, roasted peppers, tomato etc.
    • Flavors/seasoning options: Ground pepper, sea salt, mustard, basil, olive oil

“Love is a fire of flaming brandy Upon a crêpe suzette”

10cc, ‘Life is a Minestrone’

    About Me

    The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
    Michele Redmond

    Michele Redmond

    French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

    It's about Making Food First

    Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

    Almond and Hazelnut Dukkah

    Almond and Hazelnut Dukkah

    by | Le Blog, Recipes and Culinary Nutrition

    Almond and Hazelnut Dukkah

    Almond and Hazelnut Dukkah

    Dukkah, a savory spice and nut mix, has Arabic roots and worldly applications. Traditional key ingredients are nuts, coriander, cumin seed, salt and sesame seeds, but it can also include other seeds such as fennel and peppercorns. The word Dukkah is attributed to Arabic references to crush or turn to powder which can be done with a mortar and pestle or an electric spice grinder.

    • 1/3  cup whole unroasted hazelnuts
    • 1/3  cup unsalted whole unroasted almonds
    • 2  heaping tablespoons of sesame seeds
    • 2  tablespoons coriander seeds
    • 1  tablespoon cumin seeds
    • 1  teaspoon fennel seeds
    • 1  teaspoon black peppercorns
    • ½ teaspoon coarse sea salt (fleur de sel is nice)

    Steps: Preheat oven to 375°F

    1. Distribute the hazelnuts and almonds each to their own baking trays to control for cooking differences
    2. Toast nuts in the oven or toaster oven until lightly browned for 4-8 minutes, then remove from oven to cool. Rub the hazelnuts together in batches between your palms to remove most of the skin
    3. Chop the nuts into ⅛” size bits and add to a bowl. A bread knife helps to keep nuts from escaping
    4. Heat a skillet over medium heat and toast the sesame seeds until golden, remove
    5. Toss the spices into the skillet, shaking it a few times and heat the spices until they become aromatic
    6. Put the sesame seeds and spices in an electric grinder or mortar and pestle grind to a coarse powder
    7. Add the mixture to the chopped nuts. Sprinkle in the salt and stir.
    • Nutrient-dense food with high-satiety protein & healthful spices
    • Because of the natural oils in the nuts and sesame seeds, dukkah does not have a long shelf life but can be stored for a month in the refrigerator.
    • A spice blend of savory and nutty with hints of sweet and heat
    • Coriander adds a hint of lemon and wood notes
    • Crunchy textures from whole and crushed nuts and spices
    • Use as a dip for crudité: radishes, cucumbers, sweet peppers, green onions, jicama, carrots
    • Use as an dip for bread by combining olive oil with the Dukkah
    • Use as a seasoning topping for flat bread
    • Sprinkle on roasted vegetables
    • Add to a fresh grated carrot salad

    “A popular spice blend that modern Egyptians enjoy just as their ancestors did thousands of years ago”

     

    History.com Spice of Life in Egypt

      About Me

      The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
      Michele Redmond

      Michele Redmond

      French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

      It's about Making Food First

      Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

      Garlic and Walnut Herb Sauce with Nutritional Yeast

      Garlic and Walnut Herb Sauce with Nutritional Yeast

      by | Le Blog, Recipes and Culinary Nutrition

      Garlic and Walnut Herb Sauce with Nutritional Yeast

      Garlic walnut herb sauce with nutritional yeast

      Garlic and Walnut Herb Sauce with Nutritional Yeast

      This sauce is a creamy pesto-like sauce with parsley, walnuts and extra garlic but instead of cheese or added salt, it uses nutritional yeast.   Some people call this “nooch”, to give it a more affectionate, shorter name. Despite the technical, yet correct, ingredient name or its cutesy nickname, nutritional yeast offers authentic nutrient benefits and culinary options as a cheese substitute, low-sodium ingredient and thickener.   I don’t typically use products to substitute for authentic or “real food” ingredients, but I make an exception periodically with nutritional yeast. In addition to its great amino acid and fiber profile, has surprising savory, umami notes when cheese isn’t an option (see the tasting section below).

      Garlic and Walnut Herb Sauce with Nutritional Yeast

       Makes 1 cup

      Ingredients

      • 5-6 garlic cloves, peeled and the hard stem base is removed
      • ⅔ cup unsalted walnut pieces
      • 1½ cup tightly packed fresh parsley ( 1½-2 ounces w/ stems)
      • ½ cup tightly packed fresh basil (a bit over ½ ounce w/ stems)
      • ¼ cup nutritional yeast (picture posted below)
      • ¾ cup extra-virgin olive oil (plus 2 tablespoons if a more liquid sauce is desired)
      • 1½ tablespoons fresh lemon juice
      • ¼ teaspoon salt

      Optional: ⅛ teaspoon cayenne (resist the temptation to add a lot more cayenne since it will mute the herb and nutty flavors)

      Prep Steps:

      1. Add the garlic and walnuts to a blender and pulse a few times for a course mixture.
      2. Rinse and dry the herbs. Destem the herbs, but some of the thinner parsley stems won’t be a problem.
      3. Add the herbs, nutritional yeast, olive oil, lemon juice and salt. Blend until sauce is smooth.
      4. Serve immediately. If storing in the refrigerator for later use, place plastic wrap directly on the exposed surface area to reduce oxidation which will turn the bright green color to a more muted army green color.

      Garlic and Walnut Herb Sauce

      • Nutritional yeast provides the full range of essential amino acids, but most importantly (since it has to taste good!), it offers savory umami attributes due to glutamic acid.
      • In this recipe, the perception of umami is further triggered by the use of walnuts, also high in glutamatic acid.
      • Nutritional yeast adds salty notes to the sauce despite its minor sodium contribution of 5 mg for 3 tablespoons. Three tablespoons of this brand also offers a nice fiber boost at 5 grams.

      I used KAL Brand of Nutritional Yeast Flakes purchased from Whole Foods and available in bulk at some grocery stores. I have no preference for brands; however, there are some taste, texture and quality differences.

      • Serve as a topping for roasted veggies
      • Excellent as a dip for roasted cauliflower florets or raw vegetables
      • Use as a sauce for pasta, rice, salmon, sautéed tofu or poultry
      • Use to garnish tops of creamy soups
      Nutritional yeast spoon

      “A nickel will get you on the subway, but garlic will get you a seat.”

      ~Old New York Proverb

        About Me

        The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
        Michele Redmond

        Michele Redmond

        French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

        It's about Making Food First

        Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

        Turkey Picadillo Lettuce Wraps

        Turkey Picadillo Lettuce Wraps

        by | Le Blog, Recipes and Culinary Nutrition

        Turkey Picadillo Lettuce Wraps

        Picadillo is fun to say but better to eat. You can do both in Mexico, Cuba, the Philippines and other countries who’ve adopted this Spanish dish. It’s a wild mix of sweet, savory and pungent flavors influenced by its Moorish spice heritage.

        Turkey picadillo lettuce

        Picadillo varies by country, but it shares a common tradition of using minced beef or pork. However, this recipe goes poultry with turkey picadillo. The bold flavors elevate lean turkey and vegetarian soy crumbles are a good meatless option.

        Turkey Picadillo Flavors and Textures

         

        Traditional flavoring ingredients include olives, tomatoes, peppers, vinegar or lime and raisins. Yes, raisins in a meat dish. Historically, meat dishes with raisins trace back to 100 AD, so it’s not just a modern way to sneak a healthy fruit into this dish.

        Typically picadillo is a comfort food served with tortillas or rice rather than a lettuce wrap. Yet, this version has texture contrasts that add to its “gotta make this again” appeal. Crisp, cool lettuce contrasted with warm, moist ingredients and surprises like crunchy peppers or soft chewy raisins.

        Turkey Picadillo Lettuce Wraps

        Five to six servings

        Main Ingredients

        • 2  tablespoons extra virgin olive oil, divided
        • 1  medium yellow onion, chopped (about 2 cups)
        • 1  red bell pepper, diced or chopped (green is more traditional) 
        • 3  garlic cloves, minced
        • 1 ¼ pounds lean ground turkey
        • ¼  teaspoon fine sea salt
        • 15 ounce can small-dice tomatoes with juice (flame roasted is another option)
        • 1 ½  tablespoons tomato paste
        • ⅓ cup golden raisins, chopped
        • Lettuce cups from a large head of iceberg lettuce or romaine lettuce leaves

        Spices and finishing garnishes

        • 1 teaspoon of dried oregano
        • 1 teaspoon ground cumin
        • ¼ teaspoon cayenne (if the cayenne is particularly hot, start with less)
        • ½ teaspoon cinnamon
        • 1 ½ -2 tablespoons fresh lime juice (1 small lime)
        • 12-14 green olives, pitted, chopped
        • Couple pinches salt

        Preparation

        1. Heat a large sauté pan over medium-high heat, then add 1 tablespoon of olive oil. When oil is shimmering, add onion, bell pepper then toss on the garlic (a Cuban Sofrito) and cook w/ periodic stirring about 5 minutes until onion begins to brown.
        2. Push the vegetables away from the center of the pan, add another tablespoon of olive oil to the cleared area. Add the ground turkey, sprinkle on the salt and let brown on one side for additional flavor for about 4 minutes. Then break up with a spatula and continue to cook for 3 minutes. (If using low-fat turkey, it will not brown much).
        3. Add tomatoes and juice, tomato paste and raisins and spices and mix all the ingredients together. Once the liquids begin to simmer, reduce heat and cook for 10 minutes. Add lime juice and olives. Taste and adjust salt if needed. Serve in lettuce wraps.
        • Vegan/Vegetarian Version: Soy crumble substitutes replace the turkey without changing any other ingredients.
        • Raisins may seem like an odd pairing with a ground meat or poultry product, but in this dish it not only adds a texture contrast, but the subtle sweetness balances the acidity of the lime and tomatoes as well as the spicy heat.
        • Try to use only fresh lime rather than bottled as the acidity and flavor compounds are significantly different.
        • Serve in warmed corn or flour tortillas, with rice, on top of crispy corn tortillas or on bed of greens or as a stuffing for an acorn squash or baked green pepper.
        • Use for stuffing a poblano chili, tamales or empanadas.
        • Add Middle Eastern touch by using phyllo dough to make boreks.
        • For more Cuban flare serve with black beans, seared plantains or rice.

        “Picadillo roughly translates from the Spanish as “mince”. The dish bears some resemblance to American Sloppy Joes” NY Times Ultimate Cuban Comfort Food

        Sam Sifton, New York Times

          About Me

          The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
          Michele Redmond

          Michele Redmond

          French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

          It's about Making Food First

          Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

          Spicy Crunchy Chickpeas

          Spicy Crunchy Chickpeas

          by | Le Blog, Recipes and Culinary Nutrition

          Spicy Crunchy Chickpeas

          Spicy Crunchy Chickpeas with Sumac

          Spicy Crunchy Chickpeas

          This chickpea appetizer or snack creates bean lovers. The balanced spicy, citrusy and salty sensations with a crunchy bean exterior are crave-able features. The health benefits of the beans and spices are a bonus. Quick and easy to make, these can be made ahead of time or served hot and crunchy from the pan.

          Spicy Crunchy Chickpeas

          Ingredients

          • 1 (15-ounce) can chickpeas (garbanzo beans)
          • 1 tsp sumac (see spice notes for options)
          • 1 teaspoon ancho chile powder or chili powder
          • 1/4 teaspoon cayenne pepper
          • 1/4 teaspoon salt
          • 2 teaspoons of olive oil

          Steps:

          1. Heat the oven to 425°F (218C) and arrange a rack in the middle position.
          2. Rinse chickpeas in a colander and let drain while preparing the spice mix.
          3. Add the dry spices to a bowl that is larger than needed to hold the chickpeas.
          4. Use a paper towel and gently pat the chickpeas to dry them further. The drier the chickpeas, the more crisp they will be.
          5. Add the chickpeas to the bowl. Shake them sauté style a few times until coated.
          6. Add the oil to the chickpeas and gently stir the chickpeas.
          7. Line a rimmed baking sheet with aluminum foil and add chickpeas in an even layer.
          8. Once or twice during the baking, gently shake the baking sheet for more even cooking. Chickpeas with high internal moisture content will pop like hot popcorn, so be careful to not get zinged by a hot bean.
          9. Chickpeas will become crisp between 18-24 minutes. Place two layers of paper toweling on a large plate and when chickpeas are done, pour them onto the paper towel to cool down, then move to a dry bowl or plate to stay crisp. Some brands of chickpeas get very crisp and stay crisp and others lose the texture in a few hours.

          Nutrition Highlights:

          • Because of the fiber content, chickpeas are a high-satiety food–keeps you fuller for longer. One 15-ounce can provides about 25 grams of fiber.
          • High amounts of insoluble fiber that helps to create a health flora in your gut.
          • Fiber also helps control blood sugar changes and insulin secretion.

          Fried Option: This adds calories but is an option for even crispier chickpeas

          1. Rinse chickpeas in a colander and let drain while preparing the spice mix.
          2. Add the dry spices to a bowl that is larger than needed to hold the chickpeas.
          3. Use a paper towel and gently pat the chickpeas to dry them further. The drier the chickpeas, the more crisp they will be.
          4. Add the chickpeas and give them a sauté style shake a few times until the chickpeas are coated.
          5. Heat a 10-12” skillet or sauté pan over medium high heat and add the oil. When the oil begins to shimmer, carefully add the chickpeas.

          Spice Notes: The gorgeous purple-red spice mountain in the photo are dried and ground sumac berries. These add a tart-lemony element to dishes where lemon might be too strong or the moisture from lemon juice isn’t desired as in the case with these chickpeas. Sumac powder has increases your versatility in the kitchen, but if you don’t have it, go for a different spice profile and add some cumin or cumin plus coriander.

          Ancho chile powder (the rusto-brown spice mountain in the photo) adds a hint of a fruity element where chili powder (a blend of herbs and chiles) not present in chili powder blends.

           

          Spicy Crunchy Chickpeas with Sumac

          Gimme your Garbanzos or Chuck me the Chickpeas—either way they’re the same bean!

            About Me

            The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
            Michele Redmond

            Michele Redmond

            French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

            It's about Making Food First

            Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

            Caramelized Carrot and Ginger Miso Soup with almonds and pomegranate

            Caramelized Carrot and Ginger Miso Soup with almonds and pomegranate

            by | Le Blog, Recipes and Culinary Nutrition

            Caramelized Carrot and Ginger Miso Soup with almonds and pomegranate

            Typically carrots are oven-roasted to develop caramelized sugars but pan roasting can create some of these flavor compounds in a one-pot dish—less washing and no hot oven! The garnishes add a crunchy almond texture and contrasting sweet-tart pomegranate seeds.

            Caramelized Carrot and Ginger Miso Soup with almonds and pomegranate

            Author: Chef Michele
            Ingredients
            • 1 Tablespoon olive oil or enough to coat the pot
            • 2 pounds of carrots, peeled, cut into 1 inch “cylinders”
            • ½ large yellow onion, cut into 8 wedges
            • ⅛ teaspoon fine sea salt
            • 4.5 cups vegetable broth
            • Big pinch of cayenne
            • 2” piece (2 heaping teaspoons) ginger root, peeled and chopped*
            • 1/3 cup of white or yellow miso or ¼ cup red miso
            • Fresh lemon juice from half a lemon
            • 1-2 tablespoons honey
            • Garnish Ingredients: Toasted almond slices and Pomegranite seeds
            Instructions
            1. Heat oil in a large stock pot on medium-high heat until oil is very hot but not smoking. Add carrots (should hear a sizzle). Every 5 minutes toss carrots to caramelize more areas and prevent burning.
            2. Sauté for about 14 minutes or until carrots have darkened in color. Pull out any small pieces that have burnt and nibble on as a snack (dark flecks are hard to blend out of a pureed soup).
            3. Lower heat to medium-low, sprinkle salt on carrots, add onions stir and cook until onions have softened.
            4. Add the broth, ginger and cayenne and cook 30-45 minutes on a simmer until carrots are tender enough for a knife blade to easily pass through the carrot.
            5. Add lemon juice and miso**. Use an emulsion blender to puree the soup or in a blender, puree in batches.
            6. If soup is too thick, add more broth or water and blend. Taste soup and add more honey and salt if desired.
            7. Serve in bowls and garnish with pomegranate seeds and toasted almond slices.
            8. *chopped into ⅛ inch pieces if the blending device is powerful, otherwise grate the ginger
            9. **miso has better flavor when not heated for long times or at high temperatures.

              About Me

              The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
              Michele Redmond

              Michele Redmond

              French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

              It's about Making Food First

              Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

              X