Dessert: Greek Style Sweet Crepes

When I studied abroad in Greece for a summer in college, I never thought that my favorite snack would be a very typical French food. But that was exactly what happened - Crepes were the new popular food, especially in Santorini where there seemed to be a Crepe stand every few shops. I had always loved Crepes growing up - my mom would make big pans of crepes stuffed with chicken on a regular basis - but the Greeks made it into something new. These were huge, thicker circles of fluffiness then smeared with "chocolate" that was unfailingly actually Nutella, filled with fruit (I liked strawberries), then folded over twice and put into a twist of wax paper. You could have savory crepes too, filled with cheese and meat and veggies, but the sweet crepes are absolutely amazing, especially at two am after a long night and you need to get ready for class in the morning.

These seemed like too much trouble to make at home...until I did. They are so amazingly simple and easy - you can make a small batch for a treat or ramp up the recipe for a great party pleaser. This recipe is adapted from the Joy of Cooking, which recommends making it in a blender or processor, but I just whip it up with a whisk and it works fine. There are a few more changes too, mostly to make it simpler. You can make any size crepe, but use a large pan to make the Greek style crepes.

Why is this on the CSA Cafe? This is a great way to use any type of fruit as they come into season. I have been eyeing up the rhubarb at the local farmer's market, and I think I am going to stew some up this week to use in these crepes on Mother's Day.

Recipe: Greek Style Sweet Crepes

In a large bowl, whisk together very well until smooth:
1/2 c. flour
1/2 c. milk
1/4 c. warm water
2 eggs
1 1/2 T. sugar
Pinch salt

At this point, pour the batter into a pitcher, cover and refrigerate. You can leave it in the fridge for up to two days, but make it at least 30 minutes ahead of time for best results.

Just before you are ready to cook, stir in:
2 T. melted butter

In a large nonstick pan, melt some butter. You really need only a little bit - it is more for taste than anything. Pour in enough batter to cover the bottom of the pan in a thick layer. Swirl to ensure an even layer, then leave the crepe alone until the crepe is set on top and the underside is golden. Flip the crepe - you know you have the batter perfect when it flips easily and stays in a perfect circle. Spread half the crepe with your chosen toppings, then fold in half, and then half again. Slide from the pan onto a piece of wax paper, fold the paper around the crepe and twist the bottom, then serve! Repeat until the batter runs out.

Suggested fillings: nutella, fresh or stewed berries, bananas, butter with cinnamon sugar, cinnamon apples, pumpkin pie filling in the fall, anything else you can think of!