Crepes! How simple and elegant. Why had I never thought of this before? The perfect solution to a sad fridge and a bare breadbox, and a perfect cradle for any toppings, like the coveted broccoli rabe!
Who won the plating war? Me (folded) or Bobby (topped). Mwuahaha.
- Broccoli Rabe:
- Olive oil - 1 tablespoon
- Onion - 1 onion, sliced
- Broccoli rabe - 1 bunch or bag of broccoli rabe
- Milk - 1/2 cup 2% reduced fat milk, though whole will also do!
- Egg - 1 egg
- All-purpose flour - 1 cup
- Sesame oil - 1/4 teaspoon
- Water - 3/4 cup
- Salt - 1/4 teaspoon
- Sesame seeds - 2 tablespoon
- Chives - 1/2 cup
- Broccoli Rabe:
- First, cut off the stem ends of the broccoli rabe; they tend to be very tough and chewy. Rinse well and chop coarsely.
- In a large cask iron skillet, or frying pan, heat the oil over medium-high.
- Add the onions and saute (stir) until they are caramelized and browned.
- Add the broccoli rabe, mix, and cover with a lid.
- When the broccoli rabe is fully wilted, remove from heat.
- Keep warm while you prepare the crepes.
- In a blender, or with a whisk, blend all ingredients except for the sesame seeds and chives.
- Add the sesame seeds and chives, and stir well.
- Using a paper towel, lightly grease small or medium skillet with vegetable oil.
- When the pan is hot, add about 1/2 cup of batter. The batter should be spread very thinly. It will begin to bubble around the edges (see pictured below).
- When the edges curl up ever so slightly, flip it! Bobby is a flipping genius. My sad attempt rendered a folded crepe; though just as delicious. You can also just flip it with a spatula.
- When both sides are lightly toasted in color, set aside on a plate.
- Repeat with the remaining batter.
- To serve, place a crepe on each eater's plate. Top with broccoli rabe and onions. Add feta or another splash of olive oil. We added sauce leftover from the osso bucco we made the night before (recipe coming tomorrow!). Nom, nom, nom!