Dinner on Sunday Night

So the day was steady and bleek at work. Instead of visions of sugar plums dancing I had visions of plates of savory crepes. Something about lemongrass and creamy sauces has been stuck in my head for days now. So I sent a little txt birdy off to my favorite kitchen owner. And back they came with a message of Yum.................. So here goes;


Emily was so very kind to find a pair of pretty crepe recipes for me for inspiration while I was at work. Though when I looked them over they seemed more crape then crepe. Who lets people post these things. (man am I going to hear it for that). Any way they did give me a good ratio for oil to liquid and liquid to flour. I just adjusted from cold water and/or creme fraiche to Milk and egg. And here we go then;

Chick Pea Crepes
1ea egg
2ea egg yolk
3tbl Olive oil
1/2c milk

1cup Sifted Chick Pea Flour

Vigorously whisk together liquid ingredients. Incorporate flour 1/4cup at a time. Set batter aside until fillings are ready. To cook pour batter into a very hot skillet. Should take about a minute on the first side (until you see bubbles 1/2 way towards the center) then flip and ten seconds on the second side. Note that since these are gluten free they do not roll as nicely as most crepes. I will have to modify for rollability. Will try increasing eggs and using steamed rice flour......

Lemon Grass Sauce
2 egg whites
1tbl lemon grass puree
2 strips cucumber peel
1/2c yogurt
salt, pepper

Place all ingredients except yogurt into a food processor set on high and run until frothy. Add yogurt and puree until smooth. Store chilled.

Cucumber filling
1ea Leek
1ea Cucumber
1/4c White Wine
1/2tsp Poppy Seeds
1/4tsp Salt
Dice the leeks. Peel seed and medium dice the cucumber. Sautee the leeks in a hot skillet until they begin to caramelize. Add cucumbers, poppy seeds and salt. Allow to cook for 2-3 minutes. Add the wine and reduce while stirring. Should take 4-5 minutes on medium high. Reserve warm.

Now that that is all done we shall plate. Layers of crepe, Lemongrass sauce, then Strained Cucumber filling. Repeat. Then eat. Yum Yum.