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:
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
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
- Goat cheese
- 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.