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Fusion - Crepes with spatchcock chicken, goat cheese, oyster mushrooms and Thai curry

nolaegghead
nolaegghead Posts: 42,109
in EggHead Forum
I just made this up.  Turned out delicious.  Had some leftover spatchcock chicken from Sunday I needed to use, plus some oyster mushrooms.  Threw in some other stuff and did a "Travis style" make-somefin'-up.  Served with greens.

Pictures (cell phone, sorry) will follow as soon as I download them.


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  • nolaegghead
    nolaegghead Posts: 42,109
    edited November 2012

    imageimageimageimageimageimage
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  • travisstrick
    travisstrick Posts: 5,002
    Great, now I'm THAT guy.

    Looks great. I've been trying to read up on crepes. I can't wait to try them.

    Post script: once you insert image, delete the photos from the choose file section then your pics will only show up once.
    Be careful, man! I've got a beverage here.
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  • nolaegghead
    nolaegghead Posts: 42,109
    Thanks, just did that and it worked.  Being the "creative" guy ain't so bad.  Figgured ya must be getting tired of being the "travis brisket" guy. 
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  • U_tarded
    U_tarded Posts: 2,060
    edited November 2012
    looks delicious!  every time I hear the word crepes I think of this scene:


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  • nolaegghead
    nolaegghead Posts: 42,109
    Crepes are super easy.  They work for sweet or savory.  Great way to use up stuff in your fridge.

    1 cup flour, 1/2 cup water, 1/2 cup milk, 2 eggs, salt all in the blender, fire it up, pour on hot griddle.  1-2 minutes, flip, 30 seconds, done.  Put stuff in them.  Serve. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    edited November 2012
    U_tarded said:
    looks delicious!  every time I hear the word crepes I think of this scene:


    hahahaha....."I....LOVE....CLREPES...."
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  • Village Idiot
    Village Idiot Posts: 6,959
    edited November 2012
    Nola,

    Funny video.  :))

    I love making crepes. It's like a French tortilla.  Most recipes I've seen add some oil or butter to the batter.  This is the recipe I've used for years.

    Crepes, dinner

    --------------------------------------------------------------------------------

    Recipe By: culinary arts cookbook

    Ingredients:

    1 cup Flour, all purpose

    1/8 teaspoon Salt

    3 Eggs

    1 1/2 cups Milk

    2 tablespoons Butter, melted, or oil

    Directions:

    1. Sift flour and salt.  Add eggs, one at a time, beating thoroughly. Add melted butter and beat until smooth (or mix in electric blender until smooth). Let batter stand for 1 hour before cooking crepes.  Makes about 18 crepes.

    2. The Culinary Arts Cookbook, pg. 36 


    P.S.  I never sift the flour and salt and they turn out great.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,173
    Village Idiot said:
    Nola,

    Funny video.  :))

    I love making crepes. It's like a French tortilla.  Most recipes I've seen add some oil or butter to the batter.  This is the recipe I've used for years.

    Crepes, dinner

    --------------------------------------------------------------------------------

    Recipe By: culinary arts cookbook

    Ingredients:

    1 cup Flour, all purpose

    1/8 teaspoon Salt

    3 Eggs

    1 1/2 cups Milk

    2 tablespoons Butter, melted, or oil

    Directions:

    1. Sift flour and salt.  Add eggs, one at a time, beating thoroughly. Add melted butter and beat until smooth (or mix in electric blender until smooth). Let batter stand for 1 hour before cooking crepes.  Makes about 18 crepes.

    2. The Culinary Arts Cookbook, pg. 36 


    P.S.  I never sift the flour and salt and they turn out great.
    Is the breakfast version different?  I ask because you posted it as "Crepes, dinner".
    Flint, Michigan
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  • Village Idiot
    Village Idiot Posts: 6,959
    No, breakfast is the same.  There would be a different recipe for dessert crepes, though.

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • nolaegghead
    nolaegghead Posts: 42,109
    I forgot to type it, but I added 2 T melted butter.
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  • nolaegghead
    nolaegghead Posts: 42,109
    edited November 2012
    VI - I did not sift either.  No clumps will survive the blender.

    The toughest step to make crepes, for me, was finding the damn crepe griddle, which turned out to be in the very back of a high storage cabinet, where I had to grab a ladder to reach.
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  • Village Idiot
    Village Idiot Posts: 6,959
    Nola,
    I used to have a crepe griddle too.  About 10 years ago, I bought a crepe skillet and have used it ever since.  I don't flip them like the pros do.  I saw you had a plastic spatula in your picture.  I do the same thing.  I lift a corner of the crepe, then lift it up and turn it over.  Works just fine.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • travisstrick
    travisstrick Posts: 5,002
    I have a serious itis now. I'm super impressed and inspired (add extra superlatives for effect)

    I'll be doing these soon.
    Be careful, man! I've got a beverage here.
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  • nolaegghead
    nolaegghead Posts: 42,109
    Yeah, I lift up the edge with the spatula, let it cool for 10 seconds, then just flip.

    I'm planning on doing a breakfast crepe for tomorrow morning.  Potaoes or hash browns, poached eggs, cilantro, pico, maybe some bacon.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    U_tarded said:
    looks delicious!  every time I hear the word crepes I think of this scene:


    These colors don't run! Don't say it!

    Hilarious
    Keepin' It Weird in The ATX FBTX
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  • Skiddymarker
    Skiddymarker Posts: 8,522
    Great looking meal Nola. In our experience, crepes are often used only for breakfasts and desserts, but are wonderful when used as the base for an entree. Stuff 'em with anything and everything, much like the tortilla. 
    In the late '70's there was an excellent restaurant in Oakbrook Il, called the Creperie I think. Our first experience with this simple yet useful base for some very interesting meals, as SWMBO refers to it, it is French for leftovers, or "Le Hash". 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • nolaegghead
    nolaegghead Posts: 42,109
    Thanks Skiddymarker. 
    We have a crepe restaurant here (that I've never been to) called La Crepe Nanou.  Need to go.

    http://www.lacrepenanou.com/

    I think of crepes as "French Burritos".
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  • nolaegghead
    nolaegghead Posts: 42,109
    edited November 2012
    Actually, I've eaten their crepes at a street festival. 

    This is how they fold them up (their picture, not mine).  I like this style - need to try.


    image
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  • Z_Eggineer
    Z_Eggineer Posts: 576
    Is that an egg on top and Sriracha?
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  • nolaegghead
    nolaegghead Posts: 42,109

    Z_Eggineer said:
    Is that an egg on top and Sriracha?
    yes on both counts
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  • nolaegghead
    nolaegghead Posts: 42,109
    edited November 2012
    image
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Wow!  Excellent looking dish Nola!  I usually just make chicken salad with leftover spatchy.  You have raised the bar for spatchy leftovers! 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • nolaegghead
    nolaegghead Posts: 42,109
    @SmokeyPitt - thanks!  The smokeyness worked well. 
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