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Under wraps.

France's favorite ultra-thin pancake, the crepe, is found packaged and ready to use in produce sections this time of year. Crepes are usually promoted for use in quick fruit desserts, but they also make handy wraps to dress up simple dinners quickly. Just fold them around a savory filling and bake briefly. Typically, a package of 10 crepes (9 in. wide; 4 oz. total) costs $4 to $5; they last for months on the shelf. Once opened, store airtight in the refrigerator for weeks. Order from Frieda's by Mail, (800) 241-1771, ext, 151, or Melissa's World Variety Produce, (800) 588-0151.

Mushroom and Arugula Crepes

PREP AND COOK TIME: About 30 minutes

NOTES: Reserve a few mushroom slices and arugula leaves for garnish.

MAKES: 4 servings

1 pound sliced mushrooms 1 tablespoon butter or margarine 6 cups (about 6 oz.) arugula, rinsed and drained 1 package (5.2 oz.) Boursin cheese 8 packaged crepes (9 in.) 1/2 cup shredded parmesan cheese

1. In a covered 10- to 12-inch nonstick frying pan over high heat, frequently stir mushrooms and butter until mushrooms are juicy, about 5 minutes.

2. Uncover and stir often until liquid evaporates and mushrooms are lightly browned, about 5 minutes more.

3. Stir chopped arugula with mushrooms just until wilted, about 2 minutes. Remove from heat.

4. Stir Boursin cheese to soften. Spoon 1/8 of the cheese onto a quarter section of each crepe. Smash cheese down slightly (crepes tear easily). Mound 1/8 of the mushroom mixture over cheese on each crepe and sprinkle mushrooms equally with parmesan.

5. Fold crepes in half over filling, then in half again to make a triangle. Set triangles, 3-layer side down, slightly apart in 2 nonstick or lightly oiled 1015-inch pans.

6. Bake in a 400 [degrees] oven until filling is hot in the center and crepe edges are crisp, about 6 minutes; switch pan positions after 3 minutes. Transfer crepes to plates.

Per serving: 317 cal., 68% (216 cal.) from fat; 12 g protein; 24 g fat (16 g sat.); 16 g carbo (2.2 g fiber); 584 mg sodium; 65 mg chol.

4 more dinner crepes

Chicken-Mango Crepes

PREP AND COOK TIME: About 30 minutes

MAKES: 4 servings

1. In a bowl, gently mix 1 cup chopped mango, 2 tablespoons chopped fresh cilantro, 3 cups (about 3/4 lb.) shredded, skinned, cooked chicken, 1/2 cup Major Grey chutney, and 1 tablespoon lime juice.

2. Spoon mixture equally onto a quarter section of each of 8 packaged crepes (9 in.). Sprinkle equally with 1/2 cup crumbled feta cheese.

3. Fold crepes and bake as directed in steps 5 and 6, above.

4. If desired, garnish crepes with mango slices and cilantro leaves.

Per serving: 463 cal., 15% (71 cal.) from fat; 27 g protein; 7,9 g fat (2,4 g sat.); 71 g carbo (2.5 g fiber); 510 mg sodium; 81 mg chol.

Chili Relleno Crepes

PREP AND COOK TIME: About 20 minutes

MAKES: 4 servings

1. Drain 2 cans (4 oz. each) whole green chilies and lay an equal portion on a quarter section of each of 8 packaged crepes (9 in.). Mound 3 tablespoons shredded cheddar cheese (you'll need 2 cups, 1/2 lb, total) onto chilies on each crepe.

2. Fold crepes and place on pans as directed in step 5 above. Top crepes with remaining cheese and bake as directed in step 6 on page 132.

Per serving: 293 cal., 61% (180 cal.) from fat; 16 g protein; 20 g fat (12.5 g sat.); 13 g carbo (0.6 g fiber); 788 mg sodium; 65 mg chol.

Ham-Gouda Crepes

PREP AND COOK TIME: About 25 minutes

MAKES: 4 servings

1. Lay equal portions of thinly sliced cooked ham (1/2 lb. total) and thinly sliced gouda cheese (7 oz. total) on a quarter section of each of 8 packaged crepes (9 in.), then sprinkle lightly with ground nutmeg.

2. Fold the crepes and bake them as directed in steps 5 and 6 on page 132. Serve crepes topped with Dijon mustard (about 3 tablespoons total) and chopped parsley.

Per serving: 321 cal., 50% (162 cal.) from fat; 25 g protein; 18 g fat (10 g sat.); 11 g carbo (0 g fiber); 1,449 mg sodium; 92 mg chol.

Turkey-Pesto Crepes

PREP AND COOK TIME: About 25 minutes

MAKES: 4 servings

1. Mix all but 3 tablespoons of 1 package (7 oz.) pesto with 4 cups (about 1 lb.) shredded, skinned cooked turkey and spoon an equal portion of the mixture on a quarter section of each of 8 packaged crepes (9 in.). Top turkey mixture on each crepe with 1 tablespoon shredded jack cheese (you'll need 1 cup total).

2. Fold crepes, place on pans, as directed in step 5 on page 132, and top with remaining cheese. Bake as directed in step 6 on page 132; dot crepes with remaining pesto.

Per serving: 656 cal., 58% (378 cal.) from fat; 54 g protein; 42 g fat (12 g sat.); 13 g carbo (0 g fiber); 721 mg sodium; 151 mg chol.

LET US HEAR FROM YOU

Have a question, quick tip, or favorite recipe you can make in 30 minutes or less? Send it to The Quick Cook, Sunset Magazine, 80 Willow Rd., Menlo Park, CA 94025, or send e-mail (including your full name, street address, and phone number) to quickcook@sunsetpub.com.
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Title Annotation:The Quick Cook: Meals in 30 Minutes or Less; includes recipes
Author:Hale, Christine Weber
Publication:Sunset
Date:Jul 1, 1998
Words:906
Previous Article:Mariachi cuisine.
Next Article:Crossing the Great Divide.
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