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A filled delicate and tasty treat from the kitchens of  nosphaer

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Hey there! It was really late, and I eventually got hungry, so I wanted to do dinner crepes for fun.

The recipe is not ridiculous, though it is ever-so-slightly on the meticulous side.

iA ver!

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YIELD: 4 to 5 Crepes

Ingredients


Crepe Batter

1/4 C. Low-Sodium Vegetable Broth
1/3 C. Non-fat Milk
1 Large Egg
1/4 tsp. Smoked Paprika
1/4 tsp. Chili Powder (The spice blend, not just ground chilies)
1/4 tsp. Granulated Garlic
1/4 tsp. Black Pepper, ground
1/4 tsp. Garlic Salt (A blend that includes parsley was used, add some separately, if desired)
1/2 C. All-Purpose Flour
1 Tbsp. Garlic Olive Oil

Filling

1-2 Tbsp. Oil for sautéing
2/3 C. Yellow Onion, sliced to 1x1/2" pieces (This used 1/4 of a large onion)
2 Large Cloves of Roasted Garlic (If you only have fresh, mince and add to the onions)
1/4 C. Low-Sodium Vegetable Stock
1 C. Fresh Spinach, Arugula, or a combination.
1/2 C. Low-Fat Cottage Cheese (Preferably, you can use ricotta or farmer's cheese for this)
1/8 tsp. Garlic Salt

Procedures

In a 2-quart mixing bowl, whisk together the milk and veggie stock. Add the egg, beaten, into the mixture. Add the spices and whisk each to combine. Sift the flour slowly into the batter, while vigorously whisking it into the mixture, to form a smooth, lump-free batter. Add the oil slowly and whisk to combine. Set this aside; it is your completed batter.

In a small sauté pan, heat your oil to a medium-high heat, and add in your onion, or onion mixture. Every 30 or 40 seconds, toss the onions, until they're browned slightly, and decidedly translucent. Add in the stock and let it steam down to nothing more than a light glaze. Remove the onions from the heat, and immediately put your leafy greens atop, covering the pan with a lid. Let these veggies sweat it out for at least 5, up to 10, minutes. In a small bowl, combine your cheese, salt, and vegetables, folding to combine. Set aside; this is your completed filling. (Hold it at low heat, to serve it warm)

Heat a small, 6" non-stick pan to medium heat. Pour enough batter into the pan to very lightly coat the bottom. This amount is just about 1/5 cup, so I use a 1/4 cup measurer to dole it out. When pouring the batter, tilt the pan to evenly spread the batter out as much as possible, into a disc shape. When the crepe loses its glossiness and the edges turn slightly up away from the pan, it's ready to flip.

To flip the crepe, use a thin, soft rubber spatula, and slide it gently under the edges of the crepe to lift it, then turn your wrist over, and it'll land right into place. If an edge is torn, even deeply, don't panic, just note to fold that edge into the crepe, to hide it. After flipping the crepe, let it heat for a few seconds on the opposite side, and take it off; it's good and done.

For the filling and folding of the crepe, either weigh or eyeball the filling you have to distribute it evenly. Some crepes will be larger than others, so divvy appropriately. A scoop of filling goes simply in the center of the crepe; don't bother spreading it, as it will spread out on its own, due to heat.

Plate these as they are, and serve them with chipotle jam (pictured) and sour cream, or a drizzle of balsamic demi-glaze. For sides, consider steamed vegetables or none at all; a crepe is a hearty and satisfying meal on its own, and this recipe has somewhat fairly balanced nutrients.

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Allergy warning – recipe contains dairy & egg products