Crepes of ‘Rath

This is one Grimm that didn’t spend enough time in Kerrytown or Zingerman’s in college. Big Ten Burrito can only dream of offering up a spread like this:

No freezer could ever handle this much freshness

Fortunately, we still have a few months of #4 riding his sweet bike around Ann St. picking up fine meats and cheeses along on the way.  A visit to Ann Arbor presented the chance for a Grimm collaboration last month, but with Cuatro thoroughly knocked out, all of the inspiration for these gourmandey crepes came from Lady Grimms.

After a decadent and mildly destructive post-Zingey’s tasting left one of us curled on the couch in a sickly curd-like cheese coma, the plan was carried out thusly:

Beware the Zingey’s cheese OD.  Then make some crepes …

Ingredients – for about 10 crepes

  • 2 cups of flour
  • A fairy dusting of sugar
  • A pinch of salt
  • Melted butter – 2 tbsps
  • 2 Eggs
  • 1 cup of milk (Edit: probably more like 2.5 – 3 with that much flour in the mix)

Straight from the source: You’re trying to get a batter that is “very flowey and fluid,” a little moreso than pancake batter.   Methinks this sounds a little gross, but the guidelines do make for a nice crepe:

1.  Pour in the melted butter and whisk together all of the ingredients above

2. Refrigerate the batter for a half hour while prepping meats and cheeses – or eating them.  The refrigeration gets rid of the bubbles and lets your crepes settle.

3. Heat up a nonstick pan – you don’t have to grease the pan on account of the buttery batter

4. Pour on a thin layer of crepe batter, swirl it over the pan, and then use a fork to lift up the edges and flip when ready.

Ingredients – the rest

  • Prosciutto
  • Goat cheese
  • Arugula
  • Satueed onions and “mushies” aka mushrooms, most likely shitaki’s
  • Topping – greek yogurt mixed with fresh dill

Lay it out, roll it up, top it with a dollop of greek yogurt, and make sure not to overdose on cheese beforehand so you can actually enjoy them.

Oh and if anyone knows how to make creme fraiche let us know –  we ended up with alfredo sauce on our first crack at it and alfredo crepes are most decidely un-Gourmet…hence the dill-yogurt combo.


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