I just watched Citizen Kane for the first time. It’s been heralded as the best film of all time, yet somehow I never got around to checking it out. It’s a very interesting movie with mesmerizing cinematography. And little weird things happen unexpectedly, like that cockatoo in the clip above.
Unexpected, but definitely not weird, are these Crêpes With Cheese And Vegetables. They look so elegant, but are not at all difficult to make. A mix of sautéed vegetables, ricotta and Monterey Jack are rolled up in corn crêpes then briefly baked. The crème fraîche taco sauce is the perfect creamy, spicy sauce to serve with the crêpes.
Crepes With Cheese And Vegetables
12 Corn Crêpes (recipe follows)
1 tsp cumin seeds
2 Tbs peanut oil
1 red onion, chopped
1 carrot, finely chopped
1 red potato, chopped into small cubes
2 zucchini, chopped into small cubes
1 yellow squash, chopped into small cubes
1 red bell pepper, chopped into small squares
6 oz Monterey Jack cheese, shredded
1 cup ricotta cheese
1/3 cup heavy cream
1 cup crème fraîche
1/4 cup hot taco sauce, plus more to drizzle
Cilantro, to garnish
1. Roast the cumin seeds in a dry skillet over medium heat until fragrant. Grind in a spice mill.
2. Heat oil in a large skillet. Add onion and cook for 3 minutes then add the carrot and potato. Stir then cover the pan. Lower heat and cook for 8 minutes or until the vegetables are softened.
3. Add zucchini, yellow squash and bell pepper to the skillet and continue to cook, covered, until the vegetables are just tender, about 5 minutes. Transfer to a bowl and season with salt and pepper. Stir in the ground up cumin.
4. In another bowl, combine the Jack cheese with the ricotta. Season with salt and pepper.
5. Preheat oven to 400℉.
6. To fill the crêpes, place each crêpe with its better looking side facing down on a work surface. Spread about 2 tablespoons of the cheese mixture down the middle of the crêpe, stopping about an inch from either edge. Spoon about 1/4 cup of the vegetables on top of the cheese. Fold near side of the crêpe over the filling, tuck in the ends and roll up the crêpe.
7. Place the crêpes in a single layer on a lightly greased 13 x 9-inch baking pan or a parchment lined baking sheet.
8. Brush the crêpes with the heavy cream. Bake for about 12 minutes.
9. Stir together crème fraîche and taco sauce in a small bowl.
10. To serve, spoon some of the crème fraîche mixture onto each plate. Arrange crêpes on top. Garnish with a dots of taco sauce and some sprigs of cilantro.
Makes 12 crêpes
2 large eggs
1 cup milk
1/2 cup water
1/2 tsp salt
1/4 cup corn meal
3/4 cup flour
2 Tbs olive oil
Butter for cooking the crêpes
1. Put all ingredients in a blender and blend briefly at medium speed until combined.
2. Pour batter into a bowl, cover, and let rest for 1 hour.
3. To cook the crêpes, heat an 8-inch crêpe pan with a little butter. When hot, pour in just enough batter to lightly coat the pan. Tilt pan to distribute the batter. Cook the crêpe a few minutes until golden brown on the bottom and the tip is beginning to look dry. Turn it over and cook the second side for one minute. (Note: Many times the first crêpe comes out bad as the pan is not properly seasoned. After one go, it should be fine for the rest of the crêpes).
4. Stack the finished crêpes on top of one another. If not using right away, wrap them in cling film.
Makes twelve 8-inch crêpes
Recipes slightly adapted from The Greens Cook Book by Deborah Madison
Alas The Sun are an indie duo out of Zürich, Switzerland. “Out For Something” is the new single from their forthcoming second album ‘Wild Honey Inn’ due out in May.
If you need a mood boost, you’re in for one right now. It’s a classic pop cocktail of synth, tapped out drums, jangling guitars, moody bass, cool vocals and killer hook.
“Time flies even faster
when you’re by my side”