Treat your­self to crepes on any day of the week

The Palm Beach Post - - QUICK COOKING - By Bon­nie S. Ben­wick

When you’re cook­ing for two and nei­ther of you are par­tic­u­larly picky eaters, you have the lux­ury of stretch­ing the reper­toire ev­ery now and then. I rec­om­mend th­ese crepes, which are quite doable on a week­night. The bat­ter, made with white whole-wheat flour, needs only a 15-minute rest.

The fill­ing is no more than i nter­est­ing mush­rooms browned in a pan and topped with a sprin­kling of grated Swiss and lots of fresh herbs. Here, we sliced meaty king trum­pet mush- rooms length­wise into thin planks, and used some lovely chanterelles from the farm­ers mar­ket.

If you don’t make crepes or pan­cakes that of­ten, you might not be fa­mil­iar with the “first one” phe­nom­e­non: Chances are quite good that the ini­tial crepe will be too thick or rubbe ry, or be of lesser qual­ity than all that fol­low. I usu­ally keep that one on the bot­tom of the pile, or snack on it while I am cook­ing - in the in­ter­est of check­ing the sea­son­ing level of the bat­ter, of course.

The only de mandthis­meal makes is that it be con­sumed soon af­ter it hits the plate, which shouldn’t be a prob­lem once your din­ing part­ner gets a glo­ri­ous whiff.

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