Green Bean Crepes
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INGREDIENTS 1 cup green beans, trimmed
2 tablespoons butter
1/3 cup flour
1 egg
1/2 cup milk
Olive oil plus 2 tablespoons clarified butter for cooking the crepes
Salt, freshly ground black pepper, and freshly grated nutmegBring a large pot of salted water to a boil. Add the beans and cook for 5 to 10 minutes until tender. Drain, rinse with cold water and drain again. Purée them in a food processor.
Melt the butter in a saucepan, add the green bean purée and cook, stirring, until dry.
Sift the flour into a bowl, add the egg and beat until smooth. Whisk in the milk. When it is incorporated, whisk in the bean purée and season with salt, pepper, and grated nutmeg.
Heat an 6-inch crepe pan or skillet over medium-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with olive oil and add the 2 tablespoons clarified butter.
Add 2 tablespoons of batter to the skillet. Cook until lightly brown on each side, 1 to 2 minutes. Be careful not to overcook the crepes or they will lose their bright green color. Stack the crepes and keep warm in a low oven while making the rest.
TO SERVE - These crepes make an unusual side dish for grilled and roasted meats.
TO STORE - Crepes may be tightly wrapped for up to 3 days in the refrigerator. They may also be frozen.
TO REHEAT - Reheat the crepes in foil in a preheated 325 degree oven for 15 to 20 minutes. Defrost frozen crepes before reheating.