Last night I came home from work with a determined mindset to clear out some room in my freezer and cabinets. According to some friends of mine (Kevin and Mandy), I have more food than any one person can eat (Funny for two people whom live the "Mother Hubberd's cupboard's are bare" scenario day in and out). Lately I have been in a "French" sort of mood after a fantastic book I read by Mireille Guiliano and the Julia Child reruns I have been watching. What follows is the creation, born from leftovers and whatever was in the freezer and cabinets, that I have yet to come up with a catchy name for, so if you may have one, please do not hold back.
Crepes (made from Masa Harina)
-2/3 cup Masa Harina
-3 tbs. cake flour
-3 eggs
-1 1/2 tbs. extra virgin olive oil
-1 cup non-fat milk
-1/4 tsp. Hawaiian black lava sea salt
-Butter for greasing the crepe pan
Crepe Filling
-4 cups leftover pinto beans with shredded pork roast, green bell peppers, onion, chili powder, and garlic.
-8 frozen jalapeno pepper halfs (defrosted, drained and diced)
-1 cup frozen yellow summer squash (defrosted drained and diced)
-2 cloves garlic, run over a micro planer to pulp
Topping
-1/2 cup diced vine ripened tomatoes
-1/2 cup Greek feta cheese
-2 cups Chile Verde (New Mexico Hatch green Chile pods roasted, peeled, and pureed with garlic and salt)
Preparation
For the filling
-Defrost the pinto bean/pork roast stew.
-heat 2 tbs. olive oil in medium size skillet or pan
-Place diced jalapenos, diced yellow squash, and garlic pulp in heated olive oil and saute until the garlic becomes fragrant.
-Drain the excess liquid from the bean/roast stew so all you have left are the beans, meat, and vegetables.
-Add to saute pan and cook on medium heat for 3 minutes to combine flavors. Let simmer for another 3 minutes, then take off heat and set aside to cool down a little.
For the Crepes
-Combine masa harina, salt, and cake flour.
-Add the 1 cup of non-fat milk and the 3 eggs.
-Beat mixture with a balloon whisk until well mixed, but try not to over mix. Better to not beat the poor batter to a pulp.
-Bring a non-stick crepe pan or large frying pan to medium-high heat slowly.
-Butter the pan very well for the first crepe. Over buttering the first crepe with not only prevent sticking, but then you will not have to butter the following crepes as much.
-Pour 1/4 crepe mixture into the pan near the handle and shake the pan like good 'ole Jacques Pipen would do to spread the mixture out over the surface.
-Return pan to heat and cook each crepe side for about 3-4 minutes, or until each side is a lovely nutty golden brown. Don't be a weeny, just grab the crepe edge with your fingers and flip it over. -place the finished crepe on a clean plate and proceed to the next crepe.
Stuffing these bad boys
-While the next crepe is cooking, take the still warm freshly made crepe and fill it with about 3-4 tbs. of the saute mixture. Roll the crepe up like a burrito and place in an oven-proof baking dish.
-When all crepes are filled and rolled, drizzle the Chile Verde sauce over the crepes in the baking dish and top with Greek feta cheese.
-Bake the dish in a preheated oven at 350 degrees (Fahrenheit) for 12-15 minutes, turning on the broiler the last few minutes to toast up the cheese (Since feta is incredibly resilient against heat and melting).
-Garnish with diced tomatoes, guacamole, etc., and, in the words of dear Julia, "Bon Appetite"!
Crepes (made from Masa Harina)
-2/3 cup Masa Harina
-3 tbs. cake flour
-3 eggs
-1 1/2 tbs. extra virgin olive oil
-1 cup non-fat milk
-1/4 tsp. Hawaiian black lava sea salt
-Butter for greasing the crepe pan
Crepe Filling
-4 cups leftover pinto beans with shredded pork roast, green bell peppers, onion, chili powder, and garlic.
-8 frozen jalapeno pepper halfs (defrosted, drained and diced)
-1 cup frozen yellow summer squash (defrosted drained and diced)
-2 cloves garlic, run over a micro planer to pulp
Topping
-1/2 cup diced vine ripened tomatoes
-1/2 cup Greek feta cheese
-2 cups Chile Verde (New Mexico Hatch green Chile pods roasted, peeled, and pureed with garlic and salt)
Preparation
For the filling
-Defrost the pinto bean/pork roast stew.
-heat 2 tbs. olive oil in medium size skillet or pan
-Place diced jalapenos, diced yellow squash, and garlic pulp in heated olive oil and saute until the garlic becomes fragrant.
-Drain the excess liquid from the bean/roast stew so all you have left are the beans, meat, and vegetables.
-Add to saute pan and cook on medium heat for 3 minutes to combine flavors. Let simmer for another 3 minutes, then take off heat and set aside to cool down a little.
For the Crepes
-Combine masa harina, salt, and cake flour.
-Add the 1 cup of non-fat milk and the 3 eggs.
-Beat mixture with a balloon whisk until well mixed, but try not to over mix. Better to not beat the poor batter to a pulp.
-Bring a non-stick crepe pan or large frying pan to medium-high heat slowly.
-Butter the pan very well for the first crepe. Over buttering the first crepe with not only prevent sticking, but then you will not have to butter the following crepes as much.
-Pour 1/4 crepe mixture into the pan near the handle and shake the pan like good 'ole Jacques Pipen would do to spread the mixture out over the surface.
-Return pan to heat and cook each crepe side for about 3-4 minutes, or until each side is a lovely nutty golden brown. Don't be a weeny, just grab the crepe edge with your fingers and flip it over. -place the finished crepe on a clean plate and proceed to the next crepe.
Stuffing these bad boys
-While the next crepe is cooking, take the still warm freshly made crepe and fill it with about 3-4 tbs. of the saute mixture. Roll the crepe up like a burrito and place in an oven-proof baking dish.
-When all crepes are filled and rolled, drizzle the Chile Verde sauce over the crepes in the baking dish and top with Greek feta cheese.
-Bake the dish in a preheated oven at 350 degrees (Fahrenheit) for 12-15 minutes, turning on the broiler the last few minutes to toast up the cheese (Since feta is incredibly resilient against heat and melting).
-Garnish with diced tomatoes, guacamole, etc., and, in the words of dear Julia, "Bon Appetite"!
This is my favorite dish you have made this far! Way to utilize you leftovers and make a delicious dish at the same time. I give this recipe an A++
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