Saturday, August 18, 2012

Holy Crepe Week, Batman! Vegetarian Roasted Red Pepper, Mushroom, and Goat Cheese Crepes (Plus a Bonus!)

Well.  If you've been following the #CrepeWeek hashtag on Twitter, you'll know that it's been a whirlwind week round these parts.  We've got 12 bloggers, 4 cookbook giveaways, and one can't-miss crepe recipe.  Winning-er than winning, if I do say so myself.
If you haven't been in the reindeer games, let me bring you up to speed:
America's Test Kitchen has kindly worked with us this week as we all played with their fabulous, can't-possibly-screw-up-it's-that-easy crepe recipe (Don't believe me? Click the link to watch the video - you'll be sold.  And while you're there, I encourage you to sign up - ATK has amazing, time-tested recipes that you will want to use again and again).  All of us used this recipe as our base while filling the crepes with all sorts of amazingly drool-worthy recipes.  ATK has also provided four of their cookbooks as fabulous (Seriously - they are FABulous!  You want all of them!) giveaway items.
But more on the cookbooks in a minute.  First, the crepe recipes.
We paired a savory and sweet crepe each day, providing you with a litany of possible meal combinations.  It's up to you to determine which one you have to have today, and which one can wait until later today:
(Are you dying yet?  Because I am.)
Yes.  Our dinner parties would be EPIC.  It's pretty much a given that we need to all get together somewhere with a huge kitchen and basically throw down.  And then hibernate for 6 weeks while we recover from said food fest.

And don't forget to enter to win any or all (you want all) of these amazing books from America's Test Kitchen:
And that brings us to today.  I've paired up with our newbie, Ann at From My Sweetheart, and boy, oh boy, do we have some goodies for you.  Seriously.  I can't even begin to tell you about Anne's red velvet crepes with sweet mascarpone cream.
I screamed a little bit lot while typing that.  And maybe peed a little.  I'm pretty excited.  OK, a lot excited.  Actually, I had to be stopped from buying a plane ticket to go to her place for dessert.
This is clearly one of those Run-Don't-Walk-Eat-Dessert-First situations.  I mean, I like my crepes a whole lot, but we're talking red velvet here.  That's a completely different level.

Once you've snarfed those babies down, I've got a twist on one of my favorites.
When The Husband was finishing up his master's, he had a fellowship with the city of Washington, DC.  While I stayed in Michigan that last year, he was down there in a postage stamp sized apartment.  I love DC for all that it has to offer, especially the food.
Mere blocks from the apartment was L'Enfant's, a Belgian crepe bar.  We went there fairly regularly when I would come to visit, and the roasted red pepper and goat cheese was always a go-to when I wasn't sure what I wanted.  For my version, I beefed it up with a bit of mushroom.
And for heaven's sake, don't forget the Hoegaarden!

Roasted Red Pepper, Mushroom, and Herbed Goat Cheese Crepes
(serves 2)

  • 2 organic red peppers, washed, cut in half, and seeded
  • 2 Tbsp coconut milk (or organic whole milk)
  • Oregano (preferrably fresh), to taste)
  • Salt and pepper, to taste
  • Juice of 1/2 lime
  • 1 pound mushrooms, any variety, chopped
  • 1/2 onion, any variety (I prefer red onion here), chopped
  • 5 oz herbed goat cheese (or plain goat cheese that you have mixed with your favorite herbs)
  • Cooking oil (your choice)
Put your sweetie to work making those amazing ATK crepes.  The Husband is Official Crepe-Maker (hehe - crepe-maker!) in our house, so I took the opportunity to share a snap of him.

On a hot grill or under the broiler (or actually on a stovetop burner), roast the peppers, turning to ensure that the skin gets evenly charred. Remove and immediately place into a plastic zip-top bag; allow to rest for 5-10 minutes.  Remove peppers from the bag and peel off/discard the skins.
(Sorry I don't have a pic of this - my hands were covered in red pepper skin, and TH was chasing HRH around the house to keep her away from the kitchen)
Place 1 1/2 pepper along with the coconut milk, oregano, salt, pepper, and lime juice into a food processor and blend until  smooth.  Set aside, but keep warm (not hot).
Chop the remaining 1/2 pepper
In a large saute pan, heat 2 Tbsp of your favorite cooking oil (this recipe works well with canola, olive, and coconut oils) over medium-high heat.  Add mushrooms, onions, and the remainder of the red pepper and saute until the mushrooms and soft and the onions are translucent.

Add mushroom mixture to a bowl where the goat cheese is already waiting and mix. thoroughly.  Adjust seasoning to taste.

To assemble crepes:
Spoon 2-3 Tbsp of the filling into each crepe and roll up.  Drizzle red pepper sauce over crepes just before serving.

For an added kick of pepper, you can add cayenne or hot sauce to the red pepper sauce and put inside the crepe with the filling as well as on top.  Which is what we did.  Because we go big.

Note - these crepes are not a looker - it's my experience that anything that is mixed with a soft cheese or  various gravies usually look blobby.  But don't you fret.  These babies might not be that photogenic, but they don't disappoint on the trip to Flavor Town.

Of course, in the Philistine house, we can't just have one kind of crepe.  Whenever we have crepes for dinner, we have to have them for dessert, too.  I'll be honest - that there were leftover crepes for my breakfast the next morning was a complete anomaly, one that I took measures to ensure would not repeat itself at lunchtime.

So here's a special bonus crepe recipe, just for you!

Pineapple Mango Crepes with Coconut Cream and Macadamia Nut Drizzle
(serves 2)

For the crepes:
  • 1 large red mango (or two yellow mangoes), roughly chopped
  • 1/2 cup crushed pineapple (or chunk pineapple, chopped to be a bit smaller), drained
  • 2 Tbsp pineapple juice
  • 1 Tbsp cornstarch or tapioca flour
Add all ingredients to a small saucepan and bring just to a boil.  Simmer 10 minutes and then remove from heat.  Allow to cool slightly, but the filling should remain warm.

For the coconut cream:
  • 1/2 cup coconut milk (full fat only, please!)
  • 2 Tbsp maple syrup, honey, or agave nectar
  • 1 Tbsp cornstarch or tapioca flour
  • 1/3 cup macadamia nuts, chopped
  • 1/3 cup toasted coconut or dried coconut flakes
  • In a small saucepan, bring the coconut milk, syrup, and cornstarch just to a boil and reduce to simmer.  Simmer until the mixture has reduced and thickened; set aside so it stays warm.
To assemble crepes:
Add 3 Tbsp filling to each crepe and roll up.  Drizzle the top with the coconut cream, and then top with macadamia nuts and coconut.  Try to breathe between bites.

We are huge fans of tropical fruit in our house, and we especially liked this recipe because it was fruit sweet but not overly sweet.  By adding just a touch of sweetener to the coconut cream, we balanced out the acidic sweetness of the pineapple with the creaminess of the drizzle.
And then we licked the plates clean.

I hope that you enjoyed Crepe Week as much as we all did.  A huge thanks to America's Test Kitchen for helping us throw this party - the crepe recipe is amazing and easily adaptable, as you've seen, to both sweet and savory crepes that are perfect for any meal of the day!

***Disclaimer: all opinions expressed in this post are my own.  I was not remunerated by ATK for it in any way, but I just really like the show, the books, and the website, and I think you will, too!


  1. Holy double bonus crepes Batman! Allison...these both look AMAZING! I don't know where to start. Goat cheese, coconut milk, tomatoes, mushrooms...I'm dying here!!! Mangoes, pineapples, macadamia nuts and more coconut (my favorite ingredient in the world!) Here's the deal, I come over for goat cheese crepes for dinner with pineapple mango crepes for dessert...and...the next time you are ever in D.C. I will take you to L'Enfants! I've never been and I hope it's still there. Your crepes turned out beautifully! : )

    1. Anne, it's a deal! I LOVE L'Enfants - and if you get a chance, get down there. I love it.
      Also, HELLO RED VELVET!!!!!!!

  2. Dang, gurrrrl! You hit this one out of the park! Both of these crepe recipes look amazing! HIGH-FIVE!!!

    1. Thanks, Miss Pork Belly Crepes! They were gobble-rific!

  3. The Complete Package loves anything tied to goat cheese and he adores bell peppers (much to my horror). I'm sure he would gobble these babies up. I, on the other hand, would go straight for your dessert crepes. There's not much I love more than coconut, tropical fruits and macadamia nuts. It's like you are singing my song on that one. Please thank TH for participating in our Crepe Week Shenanigans. He does good work. I think we'll keep him. :)

    1. I try to be an equal opportunity crepe filling maker for everyone. Of course, I would make sure there was another option for you for the main course, Jeanne. I just wonder if I could find a tasty recipe....
      TH is pretty much a keeper, isn't he?

  4. Oh, glory be! I can't decide whether or not I would be more in the mood for one of the sweet crepes or one of the savory crepes, but I suppose that's why you didn't have to choose, right?! I loved the disclaimer about your goat cheese crepe not being a looker - I feel like I slap that disclaimer on 99% of the things that I post on the internets. I'm much more concerned with how the end product will taste than how photogenic it will be, always.

    Happy Crepe Week!

    1. Exactly - it's all gonna look the same once it's eaten, so does it always matter that it's the most gorgeous plate? Probably not.

  5. Oh my, I am so excited…These look awesome--the best combo of ingredients ever…and then the BONUS--HELLO (I mean, ALOHA!) I will whip some of those up right away! :) An absolute must to add to my favorites rotation! (Just shelled a bunch of our mac nuts yesterday--hooray! :))
    Love me red pepper and goat cheese anything--so I'm on these.
    Hugs to you,

    1. I knew you'd probably appreciate it, Monica - I felt I was channeling you. Sadly, I had to pick up my mango, pineapple, and nuts at the store. Sigh. But it was still delicious!

  6. Both of these crepes recipes are fabulous but I especially love the savory crepe with the red bell peppers and mushrooms! What a great filling!

    1. Thanks so much! It really was delicious - creamy and tangy and meaty (the mushrooms) and with a little sweet from the red pepper - dynamite! I hope you enjoy making them, too! :)

  7. How can you not love a meal that begins and ends with crepes. Sheer perfection! I love not having to choose between sweet or savory. Makes me happy to eat both!

    1. Right - this is not one of those instances in which choices have to be made: "Would you like sweet or savory crepes?"
      That is the only correct answer, really.