04 March 2014
Yogurt crepes for pancake day
Two weekends working in a row plus several delivery pizzas plus a lot of last-ditch sandwiches = I'm not planning to have any pancakes for pancake day. I am not going to bake a pie for pi day, though I will probably go to a party and eat pie someone else baked. I definitely won't be corning a beef.
Right. So I wrote that, went to go check out the 300 foodblog posts that have been piling up in my feed reader, and immediately came across all the pancakes in the land. And I remembered I really like pancakes, and I totally have everything I need to make pancakes, and pancakes only take a few minutes to make anyway, right? And then I went into the kitchen and made these pancakes and took pictures of them and ate them.
LET'S DO IT.
I decided to bump up the traditional crepe just a touch by using yogurt. This produced a tender, delightful pancake with just a hint of tang. They were perfect with a squeeze of lemon juice, but if you prefer the full traditional dusting of powdered sugar, go for it.
Since I was only cooking enough crepes for myself, I now have half a batch of batter happily waiting for dinnertime in the refrigerator. I think a savory filling of quick-sauteed spinach with some nutmeg may be in order. Or maybe we'll eat them for dessert with caramelized apple slices. They're such a great blank canvas that practically anything can happen.
I'm still not corning a beef, though. Limits: I can has.
1 cup flour
1/2 cup water
1/2 cup plain yogurt
1 egg, beaten
pinch of salt
butter to fry
Deposit your flour in a large mixing bowl. Add your water and beat well with a wooden spoon. (This is a pastry chef trick: by only adding part of your liquid at first, you'll be able to work out all the lumps quickly and easily, without slopping anything over the sides of the bowl.) Add your yogurt and beat to combine. Add your egg and salt and beat one more time.
When your batter is nice and smooth, it's time to fry. Heat a nonstick or well-seasoned cast-iron pan over medium-high heat. Add a bit of butter and swirl to coat.
Use a ladle to spoon your batter into the hot pan. Turn your pan quickly to even out the crepe and fill in any holes. You want to err on the side of too little batter instead of too much, for a nice, thin finished crepe. Cook quickly on each side for about three minutes, or until lightly browned and delightful.
If your first crepe is a disaster, don't panic! It's a kitchen truism that the first pancake is always a failure. Just eat it and keep on making more. You'll get the hang of it more quickly than you think.
Stack your finished crepes on a plate and cover them with a kitchen towel until you're ready to eat.
Yogurt crepes are amazing with practically any filling you can think of. A spoonful of apricot or raspberry jam, a flambeed sliced banana, a layer of Nutella, or a handful of fresh berries are all great sweet options. I am personally much more excited to try out some savory fillings, though. Scrambled eggs, diced chicken and mushrooms, the aforementioned spinach, or a combination of any or all of these, with or without a beautiful creamy sauce--yes please.
Are you eating crepes (or any other style of pancake) for pancake day?