Wednesday, June 27, 2012

Moroccan Crepes

I love French things. Brie, berets, macarons, red patent ballet flats....
I also love Moroccan things. Lamps, rugs, spices, couscous....

And these countries - they're nearish each other. Quick geography lesson: They both touch the little same body of water. The Med!

Wait - and they both also touch the Atlantic. Hmmm. Perhaps they are more similar than I thought. And I need to spend more time with my globe.

So, let's put two of their most iconic foods together! Crepes and Merguez sausage.

Start with making the crepes.If you're looking to feed an army, check out this recipe.
If you just want to feed your family, and have some left over for dessert, use my measurements.

Milk, eggs, and salt go into the bowl.

Blitz for 10 seconds. Add flour.

Blitz for 10 seconds. Add melted butter and blitz for another 10 seconds.

Let the batter sit for at least 5 minutes. It should be as thick as heavy cream. If it looks more like pancake batter, add more milk.

Since you're waiting on the batter, start on the filling. Onions, garlic, smoked paprika, and chickpeas go into the pan.

Add merguez sausage. Mmmmm.

Chop up the fresh stuff, herbs (whatever you've got around - I used basil, thyme, and rosemary), tomatoes, and feta.

Now you have to actually make a crepe. I couldn't do it and photograph it at the same time, so here's the skinny: Get pan hot. Add a bit of butter to coat bottom. Pick up from heat. Pour a scant 1/4 c. of batter around the pan and tilt/swirl so that the batter covers the bottom of the whole pan. Wait 30 seconds or so. Flip. 

The batter should be in one thin layer, with no heavy spots. If there's too much batter in the pan, pour the excess back into the bowl. You can trim the "tail" off later.

It will take you some time to get this right. But having to eat a mistake or two isn't a bad thing.

Assembly time!!

Crepe - filling - tomatoes - herbs - cheese. Roll and you're done!

Change it up a little. Same chickpea filling, but add a fried egg, arugula, and lemon juice. 

You can either eat these on a plate with a knife and fork, or pick them up like a burrito.

I'm not judging.

Moroccan Crepes
Serves 2

Crepe batter (makes 10-12 crepes) - adapted from Martha Holmberg
scant 1 c. whole milk
2 eggs
1/4 tsp. salt
3/4 c. flour
3 tbsp butter, melted

In a medium bowl (or blender), combine milk, eggs, and salt. Blitz with a stick blender (or blender) until smooth - about 10 seconds. Add flour and blitz again - for about 10 seconds. Add melted butter and blitz again - for about 10 seconds.

Let the mix sit for 5-10 minutes. The consistency should be like heavy cream. If it's like pancake batter, add a bit more milk.

Get your 10" skillet nice and hot over medium-high heat. Use a bit of butter to create a layer on the top of the skillet. Pick the pan up from the heat. Pour a scant 1/4 c. of batter in the pan and swirl it so that it covers the entire bottom of the pan (move quickly!!). If you have too much batter, pour it back in the bowl. You can get rid of the tail with a knife later.

Wait about 30 seconds, until the edges are golden and slightly curled up. Flip the crepe. Wait another 20 seconds and slide it out of the pan. Make the next one.

Moroccan Filling
1 can garbanzo beans
1/2 small onion
1 clove garlic
1/4 tsp smoked paprika
2 lamb merguez sausages, cooked and sliced into bite size pieces
2 tbsp fresh herbs, chopped
grape tomatoes, halved
fried eggs
lemon juice

In a skillet, combine the onion, garlic, and garbanzos with a dash of olive oil. Add sausages and paprika.

Assemble the crepes -

Take one crepe and lay it out flat. In the center, pour a few spoonfuls of the garbanzo bean mix, add some fresh herbs, a few tomato halves, and a healthy amount of feta. Or add in some arugula, a fried egg, and some lemon juice too. Delicious.

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