With all of the gorgeous, fresh, local veggies in season right now, and the cooler temperatures we have been enjoying in MN as of late, I needed to make a massive heap of roasted veggies, wouldn't you agree? I followed the "Roasted Ratatouille" recipe from Moosewood Restaurant Simple Suppers, adding 2 cups of cooked chickpeas for a little more protein/staying power. Now, what to do with those veggies, you ask?
Why, stuff them into crepes, of course -- isn't that the obvious answer?? ;) I haven't made crepes since Mardi Gras, and I was starting to feel like it was about time! My crepe recipe is so simple, (2 cups flour, 2 1/8 cups milk, 1 stick butter, melted, and 4 eggs,) and so delicious, (must be all that butter, plus then turning around and cooking them in more butter!), I felt like it was the obvious choice. :)
Thanks to French classes in high school, I have been making crepes for over half my life, so they feel like the easiest thing in the world. I also have a crepe pan . . . I know, I know. I don't make much room for unitaskers in my kitchen, but it's just so much easier to cook crepes in a crepe pan, as opposed to a nonstick frying pan. (No "tails" of batter shooting out of the edges when I use a crepe pan.) How 'bout you? Have you ever made crepes before?