Low fat Crepes...Bon Appetit!

The mention of crepes makes me drool. I think of all the cream, all the butter, IHOP and other such gooey images creep into my head. Creeping crepes? :D Sorry, I couldn't resist that alliterative joke. However bad it was. So, ya, getting back to crepes. A and I love crepes. Every time I order a crepe at a restaurant, I usually tell myself that I'm more of a savory crepe person and I cannot handle all the cream and the syrupy sweet crepes. But then, once I eat the savory crepes and start people-watching and gossiping about random people in the restaurant, I realize everyone else has a sweet crepe and that I need dessert to round off the meal. So, I end up ordering a sweet crepe. Now, you know why I have to be on a diet? Sigh.

Now, obviously, you didn't come here to read about my fascination with dessert and about how I plot to make sure I get the best of both crepes. We had crepes for dinner today. We made crepes because we wanted to send it along to A.W.E.D - France event. Ya, we are like that :P

While I sulked that we didn't have berries, so there couldn't be crepes, A, the patient, the calm and the experimental one between the both of us tried a savory crepe. He made a simple potato-mushroom curry or stuffing while I continued to figure out a plot in my head to have a sweet crepe. This is how he claims he rustled up the absolutely amazing crepes and the stuffing! We topped it with some barbeque sauce and it was heaven, indeed.

Ingredients

For the Crepes

2 large eggs
1 cup all purpose flour
1 cup milk
1 tbsp butter (melted)
a pinch of salt

For the filling

2 medium potatoes, diced.
1/2 cup chopped french beans
8 oz mushrooms (we used canned)
1/4 cup finely chopped onions
2 tbsp olive oil
1/2tsp paprika
1/2 tsp ground thyme
1/2 tsp ground sage
red chili flakes and salt to taste

First, let's make the crepe batter since it has to 'sit' for half hour. Mix all the ingredients well in a blender. Pour it in a bowl and let sit in the refrigerator for 30 mins.

1. Heat one tbsp oil in a skillet. Add the potatoes and stir well to coat with oil. Add the onions and the mushrooms.

2. Add the remaining tbsp of oil. Stir until the onions are translucent. Then add the beans.

3. Add the spices. Cook on medium heat until potatoes are tender but they shouldn't fall apart.

4. To make the crepes, heat a non-stick skillet. When hot, pour some batter and spread it by turning the skillet to make a nice circle. Cook for about a minute, flip it and cook for another minute.

5. To assemble, put the filling on one end of the crepe and roll it. You can top it with sauce or sprinkle some other spice on top of it. Or even rub some butter to make it glisten. We didn't. Didn't I say low-fat at the top? Easy-peasy, filling and may I say, a very French meal was had ;)

But of course, I ended the meal with some leftover Rasmalai and some chocolate cookies. What did ya think? I'd not eat dessert? But then, some sweet crepes'd have been perfect no?

*stops writing, wanders into kitchen thinking fruit instead of sweet crepe*

*After 5 minutes, comes out with a plate :D *

Just before hitting 'publish,' this is what I turned up with ;)