I live in Texas, land of the breakfast taco, so crepes aren’t always front of mind when it comes to cooking at home. But, why not? They both have strong traditions as street food and I found an easy way to make crepes. Voila, a crepe maker. This is a very reasonably priced speciality tool and could serve other purposes. Think warming tortillas or making grilled cheese sandwiches.
The Velata crepe maker now comes in white and is on sale this month for $49.50 vs. the regular $55. This crepes dinner came together very quickly after an evening workout. I left the gym and popped into the grocery store to pick up chicken tenders, asparagus, mushrooms and spinach. My boyfriend set the chicken on one side of the raclette grill to cook, lightly seasoned with salt and pepper.
I set the asparagus on the other side of the grill and sauteed the mushrooms in a small pan. (Come to think of it, they could have gone on the grill too to simplify things further.)
I had pre-made the batter before heading out so that the bubbles would settle while the bowl sat in the fridge. I grabbed the crepe maker by the handle and dipped it upside down in its accompanying batter dish to cover the cooking surface.
Gently pulling up, I flipped the crepe maker and placed it on its cooking platform. The light turns red to indicate it is connected and cooking, Soon enough, the light clicks off to indicate the crepe is done. I repeated this process to create a stack of beautiful, light crepes. Meanwhile, we melted a little bit of Vermont white cheddar cheese in raclette pans that are placed under the grilling top for a broiling effect.
Very quickly, dinner came together as we topped the crepes with grilled chicken, cheese, asparagus, mushrooms, fresh spinach (right out of the bag) and a drizzle of Velata raspberry syrup. It was heavenly. It was also filling without feeling heavy and was a perfect way to enjoy making and eating a weeknight dinner together.