My Ninety-first - savory crepe -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Ninety-first - savory crepe -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

According to Wikipedia there are plenty of other names for crepes:

The names for thin crêpes in other parts of Europe are:

·        Asturian: frixuelo

·        Bosnian: palačinka

·        Breton: krampouezh

·        Bulgarian: палачинка

·        Cornish: krampoeth

·        Croatian: palačinka

·        Czech: palačinka

·        Estonian: pannkook, ülepannikook

·        Faroese: pannukaka

·        Finnish: ohukainen, lätty, lettu or räiskäle

·        Galician: filloas

·        German: Palatschinke

·        Greek: κρέπα (krépa)

·        Hungarian: palacsinta

·        Icelandic: pönnukaka

·        Kazakh: құймақ (quymaq)

·        Latvian: pankūka

·        Lithuanian: lietiniai blynai

·        Polish: naleśniki

·        Portuguese: crepe

·        Romanian: clătită

·        Russian: блины (bliny)

·        Serbian: палачинка

·        Slovak: palacinka

·        Slovene: palačinka

·        Spanish: crepes

·        Turkish: krep, akıtma

·        Ukrainian: млинці, налисники (mlyntsi, nalysnyky)

·        Welsh: cramwyth

There was a comedian when I was a child, who had a joke that everything he made in shop-class became an ashtray.  And every crepe that I try to make becomes a pancake.  I just don't make them thin enough.  Also you need to make several crepes at a time because the first one is always messed up - which makes it a perfect candidate for the blender.

Originally, I was going to make this recipe about seafood crepes - something I have not had for 7 years - before I had my first stomach peg.  It just fell off my radar.  Now just because my crepes become flapjacks is no reason for it to be forgotten.  Most supermarkets now offer pre-made crepes.  Although is you make great crepes, you can remind everyone that the protein to starch ration is better.  There is also nothing like fresh from the farm eggs . . .

Crepes are also a great option at a breakfast brunch buffet because they are easier to puree in a portable machine.  Many hotel buffets will happily puree your brunch for you.

The beauty of a crepe is that there is more protein and less starch between the eggs and meat.  And the secret is that most stuffings have a lot of fat between the oils and the cheeses.

RECIPE: 

One stuffed crepe
1/2 cup sauce like bechamel or hollandaise
1 cup warm water
(makes a little over 2 cups of puree)

or Dump in the blender:
1 crepe
1/2 cup of stuffings*
1/2 cup sauce like bechamel or hollandaise
1 cup warm water

(makes a little over 2 cups of puree)


*MEAT
I'm partial to seafood stuffing with a nice sherry flavor.  However, the list of stuffings read like a list of omelette options.  In theory, that is exactly what we are doing here.  Scrambled eggs tend to clump up at the bottom of a cup unless a lot of starch is added.  So you can treat a crepe like an omelette wrapper.

Although most of the world would use crab meat and shrimp for a seafood crepe, in New England we would substitute lobster and scallops - just sayin'.

*VEGETABLES

Normally, the pain about adding vegetables into a crepes is that you have to cut them up into very small pieces - pureeing solves this issue.

CHEESE

Most crepes have a soft cheese as an ingredient.  Great as a thickener and a protein.  To me, a cheese crepe is really blintzes.

SAUCE

A creamy sauce is key to a tasty crepe - just like a pancake is only there to sop up maple syrup.  And a waffle is just a polite pancake who will hold your syrup politely.

Fresh local eggs are key
Buy Local

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