Some late-teen college survivalists eat ramen. I ate crepes. My budget, more than my diet, demanded them during my college years in Paris. I ate them with such gusto that it borders a rivalry to Sam and his affinity for green eggs and ham.
The crepes Iâ€™ve made here are whipped up â€“ literally â€“ in a blender, which Iâ€™ve found bypasses the resting time I usually like to extend to crepe batter. Swirled in a nonstick skillet, these crepes are a close relative to those I would buy from a crepe stand on my way to class. I filled these with Swiss chard and a nice hunk of Brie for reasons that likely require no explanation, and served them alongside a salad of simply dressed and seasoned greens. —Caroline Wright
buckwheat or all-purpose flour
melted salted butter, divided
Kosher salt and freshly ground black pepper
brie, thinly sliced
bunches Swiss chard, leaves sliced into 2-inch pieces
In This Recipe
Combine milk, eggs, 1 tablespoon butter, 1/2 teaspoon salt and flour in a blender; blend to combine (about 1 minute).
Meanwhile, heat large nonstick skillet over medium-high. Wipe skillet with a lightly greased paper towel. Add enough batter to thinly coat bottom of skillet, swirling pan while pouring (about 1/4 cup batter). Cook crepe until lightly golden, about 2 minutes; flip and cook 1 minute more. Transfer cooked crepe to a plate and cover with a clean kitchen towel. Repeat with remaining batter and stack crepes as they are cooked.
While crepes cook, heat remaining 1 tablespoon butter in a separate medium skillet over medium heat. Add chard, season with salt and pepper, and cook, tossing, until endive is tender, about 5 minutes. Stir in honey and vinegar.
To assemble crepes, fold each crepe in half. Arrange brie slices on crepes, then top with sautéed chard. Fold crepes into thirds and serve.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.