Crepe Googly-Moogly!

another one from the Cate Recipe Book: Greek Crepes. it’s been a while since i added to the inaugural recipe, Thanksgiving Pizza, but on Sunday it was my turn to finally make late breakfast (brunch) for Pants...

we’d made spanakopita (Greek spinach pie) the night before for dinner. it was an all-around success, though it did require a LOT of chopping, and we ending up making two 8x8 pies instead of one 9x9 due to some confusion on the size of available pans. Pants was in the mood for a savory crepe Sunday morning, so i offered up some spinach & feta crepes, using our left over ingredients from the spanakopita. i whipped up a batch of crepe batter using Pants’ tried-and-true recipe (adding a touch of garlic powder to the batter), poured some in the skillet, and added parsley to the uncooked side. after flipping this lovely crepe, i threw some spinach and feta on top -- and remembered feta won’t melt... i rolled it up anyway, and Pants gave it a shot. first comment -- ‘very heavy.’ so we unrolled the crepe and threw some ricotta on top, and apparently that was much better.

unwilling to settle, i made another, but this time i mixed the feta, ricotta and some milk first. it was superb!

a little later, i was ready to make another crepe for myself with the remaining batter. well, i might have misunderestimated how much batter was left in relation to how much batter was needed for a crepe... i dumped all the batter in the pan, and i ended up with a monstrous crepe, nearly a quarter-inch thick! i persevered through the whole crepe creation, however, and remembered to garnish this one with grape tomatoes, and it was still delicious.