Crepe a la ghetto

Some people might be offended by the term 'ghetto' but I think that is ludicrous. After all, I live in the ghetto and I'm not offended. Instead I'm honored. Only in the ghetto do you have the opportunity to find a perfectly intact crepe maker for $4 and just enough in savings to buy it. You gather a number of your other jobless friends, combine resources and are able to eat in class a meal that comes all the way across yonder from France. Bon a petit.

Come to find out, crepes are from France and blintzes are from the Mediterranean. Both are either folded or rolled. I still don't know what I've made, but it all turned out great. Two nights in a row and then a dessert.

I guess your only problem now is to find a crepe maker for yourself. Or you can come to my house at $3.50 a head.

The basic crepe:

1 c. flour
pinch salt
1 1/4 c. milk
2 eggs, beaten
2 Tbsp canola oil

Slowly whisk milk with flour and salt, then add eggs and oil. Pour mixture into a pie plate or similar and heat skillet or crepe maker; dip. My machine has a light on it that times it perfectly--only takes about 20 seconds for each side.


Once the crepes are made you have your choice of fillings for them. When I worked at farmers' market several years ago, there was a crepe booth that loved trading my tortilla chips for a daily lunch crepe, savory. They folded the crepes with some sort of lunch meat, spinach, tomato, mushroom, cheese, and avocado, or basically whatever they had fresh. I did the same, sauteed the mushrooms first and added a tangy white wine sauce to float over it.


Wine sauce:
1 Tbsp butter
2 Tbsp flour
1 c. milk
1/4 c. white wine
salt/pepper/favorite spice

Heat butter and flour over low heat until melted. Slowly whisk in milk then wine and spices. Simmer until thickened.

For DESSERT!!!

Add a little cinnamon or nutmeg to the crepe batter and fill crepes with chopped strawberry, banana, walnuts or pecans, and marscarpone cheese. I didn't have marscarpone so I 'ghetto'-rigged it by mixing some sugar in a container of sour cream and drizzling over the filling. Put in buttered casserole dish (like you would enchiladas) and sprinkle with sugar. Bake at 350 degrees for about 8 minutes. Remove, let cool slightly, and top with Nutella and Cool Whip. That's how I did it at least, and I didn't hear any complaints.