… after all I’m lazylinchen…
As I’ve written in my last post, we’ve had guests over quite frequently lately. I love having people over, as then I have
unsuspecting test subjects the occasion to try new recipes. Sometimes, however, I feel like taking the lazy route, which has happened quite often lately, I have to admit. This might be due to my low energy levels at the moment. Or the fact that I like to spend time actually socialising instead of being the cook in the kitchen just listening to the conversation. (I flatter myself with thinking it’s the latter…) Therefore I love to have social foods like Fondue or Raclette, which require minimum cooking, but make a great impression. So that’s what we did the first several times we had people over after coming back home. However, we soon ran out of the 3kg of cheese I had brought back from Switzerland. Also, I got a bit sick of molten cheese. Then PB reminded me that we could make one of his favourite dishes:
What he calles crepes, what I call omelettes, and what we probably should call galettes. I loved the idea, as they are quite easy to prepare beforehand. And it’s also easy to cater to meat eaters and vegetarians alike. It’s also perfect for surprise guests, as I usually have everything that is needed at home. Somehow, it also seems to impress most guests, even if they are super simple to make. So quadruple win!
Up first, the base, also known as galettes/crepes:
Galettes / Salty Crepes
Recipe is for one person, just multiply for the needed amount
1 pinch of salt
Mix the dry and wet ingredients separately first, then mix together. Cover and let rest at room temperature for about 30 minutes. Heat a little bit of oil or butter in a pan on medium heat. Pour a little of the dough (I use one scoop of a soup ladle per crepe) in the pan and let it spread evenly throughout. Cook until top is dry enough to turn and underside is golden brown, then turn (I use a ladle, but if you’re brave, flip it in the air like you just don’t care (I know, I rolled my eyes at myself, but couldn’t resist…)). Pile on a plate and keep warm in the oven at 50°C. You can also prepare a day or so beforehand and then re-warm it in the oven half an hour before the guests arrive.
I know it’s super basic, but hey, I said it’s the lazy way! But what’s making this guest-appropriate are the fillings. You’re free to use any salty or sweet creamy filling you can think of: tomato sauce, cheesy sauce bechamel, sauce bolognaise etc. for the salty, or nutella, apple sauce, jam etc. for the sweet. Of course shredded cheese, fried bacon strips/cubes, sliced mushrooms etc. and fruits like cubed pineapple or bananana* also work really well. My favourite is a spinach filling inspired by Aloo Palak or Palak Paneer. I say inspired, because it’s not quite as exotic and doesn’t require many spices. Basicall all you need is
1 onion, diced
frozen spinach (I use 100g per person)
1 tsp garam masala
Heat a bit of oil or butter in a saucepan, saute the onion until transparent, add the garam masala and spinach, cover and let cook on low heat until all the spinach is unfrozen and hot. Add the cream if desired and let everything get hot. Tastes best with grated cheese rolled in the crepes/galettes/omelette.
That’s it. I’m almost embarassed to admit my lazyness in hosting. But then again, this is one of PB’s favourite dishes we talk about, so it’s got to be worth something. So if you visit me and I cook this, don’t be offended at my lazyness, now that you know my secret. Instead, think that PB considers you special enough to be served one of his favourite dishes.
*Of course a tip of the hat to one of my favourite fictional characters Nanny Ogg: “Nanny Ogg knew how to start spelling ‘banana’, but didn’t know how you stopped.” ― Terry Pratchett, Witches Abroad