3 minute read
Seasonal Recipes
Sydney [Oland] Keddy is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as in other publications.
CREPES WITH CAMEMBERT AND FRIED SALAMI
Crepes
Fill the crepes Sliced salami
Add some extra cheese to the top
Savoury, cheesy crepes can do double duty as either a brunch or a quick dinner. You can fully make this recipe a day ahead, then just extend the baking time to make sure all of the cheese gets thoroughly melted. Serves 4.
Ingredients
Basic crepes
❑ 1 cup all-purpose flour ❑ 2 eggs, beaten ❑ 1 cup milk ❑ 2 Tbsp butter, melted ❑ Pinch of salt ❑ Butter, for cooking crepes
Filling
❑ 1/4 cup salami, thinly sliced ❑ 1 small round camembert, sliced ❑ 1/2 cup mozzarella, grated ❑ Salt and pepper, to taste
Crepes With Camembert And Fried Salami
PHOTOS: Sydney Keddy
Instructions
1. For the crepes: whisk all ingredients together until smooth. Melt 1/2 teaspoon butter in a nonstick pan over medium heat. When melted, add enough batter to barely coat the bottom of the pan. Cook until the batter looks set (30 seconds). Then, using a spatula, flip the crepe and cook for an additional 15 seconds. Remove from the pan and reserve, then repeat with the remaining batter. 2. When finished making the crepes, place the pan back over medium heat. Add the sliced salami and cook, tossing often, until the salami is browned. Remove from heat. 3. To assemble: fill 1/4 of a crepe with a mixture of camembert, mozzarella and fried salami. Then season, to taste, with salt and pepper. Fold the crepe in half, then in half again. Place in an oven-safe dish and repeat with the remaining crepes and ingredients. Sprinkle with any leftover mozzarella. Place the crepes in a 30 degree oven until the cheese is melted, about 10 minutes. Serve immediately. n
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