It’s back to school time at our Sunday Supper table, hosted by the talented Nicole of Daily Dish Recipes. Thatmeans today, you lucky mommas with kids will get an incredible array of savouryrecipes to help you through days of waking up early, carpooling, buying lastminute how-come-you-didn’t-tell-me-you-needed-school-supplies, lunchboxes, you know, the usual pre and post school activities.
I don’t have kids, but my house was full of teenagersat one point, since many years ago I had stepchildren. Not one, not two, butfive. Though I didn’t send them to school every morning I had to feed them,during weekends, month long vacations and many days in between. So some recipesentered the rotation and were real life saviours.
These filled crepes, or canelones like we call them here, are ideal for an army, like I used tohave since it was my five angels + one or more friends per each one of them. Dothe math and that’s a lot.
When you have a big household somehow it just getsbigger at dinner time. Things like grabbing a piece of fruit and going to watch some TV beforefalling asleep were non-existent. They needed to be fed. Of course, many mouths come with many different tastebuds, thus needing different recipes to accommodate all.
I used to make crepes and freeze them.
The fillingsare endless, and especially good if you have different vegetables or bits andends of meat and chicken lying around in the fridge. Just start chopping,cutting, sautéing, grating and mixing. Fill your crepes, line them up in a pan,open your bottle or can of sauce, into the oven and suddenly the table is fullof laughing faces and happy bellies.
If needed, it’s like a pizza topping, one half for themeat lovers and the other half for the vegetarians. Just throw some choppedchicken or ground beef along with, or instead of, the bacon in the skillet.
This particular filling is one of many that I mademany times and is usually a crowd pleaser. You will be happy because you fedthem some vegetables, the bacon will make everyone else happy.
And then there’sthe amount of cheese that we need to discuss. A good amount of cheese insidethe filling and more on top of the sauce and I can guarantee you’ll see happyfaces. There’s something about a bubbly, cheesy dish coming out from the oven. I’m getting hungry just writing about it.
After I cover my crepes with the tomato sauce, I dotsome fat pieces of queso fresco on top, before the parmesan. I know quesofresco comes up in many recipes; I use the kind that has an exceptional meltingquality. Perfect for pizza also.
I give you the recipe for crepes and for the tomatosauce I use.
The former comes from a great little book written by Michel Roux and it became my absolute favourite one, I think it’s the cream… The tomato sauce comes from my former mother-in-law (grandmother of the teenagers) and couldn’t be simpler, a bottle or can of crushed tomatoes gets mixed with a fewother staple ingredients that simmers away while you put together your canelones.
Both can be made in advance and frozen, which I highly suggest you do if youhave the time. You can use store bought crepes and tomato sauce of course.
ZUCCHINI, CORNAND BACON CREPES
12 crepes (recipe below) or use store-bought
1 ½ cups ricotta cheese
½ cup grated parmesan cheese
1 or 2 thick bacon strips
1 large zucchini
1 cup corn kernels, thawed if using frozen
Salt and fresh black pepper
Tomato sauce (recipe below) or use store bought
Queso fresco cubed, about ½ cup
Mix ricotta with ¼ cup parmesan cheese, salt andpepper. Reserve.
Cut bacon slices into thin strips. Start cooking them overlow heat on a large skillet.
Slice zucchini in half lengthwise, remove the firstlayer of seeds and chop into pieces. Add to skillet with browned bacon. Addsalt and cook for a few minutes over high heat. If zucchini releases water cookuntil it evaporates. Add corn and cook for an extra minute. Add black pepperand check salt. Let cool for a while.
Preheat oven to 400ºF /200ºC.
Place crepes on a flat surface. Put 2-3 Tbs of ricottadistributed along the center. Put 2 Tbs zucchini mixture on top. Roll crepes toform a log and place on a buttered oven dish. Repeat with remaining crepes andfilling.
Put tomato sauce on top of filled crepes, dot withqueso fresco and then sprinkle parmesan.
Bake for 15 minutes until hot, bubbly and cheese ismelted.
Makes 6 sevings.
|Ready to go into the oven|
from Eggs,by Michel Roux
Note: thisrecipe can be easily doubled, which you might want to do if you plan onfreezing the crepes. I use an 8-inch non-stick skillet. The batter might becomea bit thick after the waiting time, so you might want to add 1 Tbs of waterbefore making the crepes. It can also be refrigerated, covered, for a daybefore using.
¾ cup all purpose flour
Large pinch of salt
1 cup whole milk
1/3 cup cream
In a medium bowl combine flour and salt. Add eggs andwhisk until you have a smooth paste. Add milk and mix well until no lumpsremain. Add cream.
Let rest for 1 hour.
Preheat crepe skillet, dot with the tiniest bit ofbutter and, pour ¼ cup batter. Distribute evenly and cook, over medium-highheat, for 2 minutes or so, before turning it over and cooking for anotherminute.
Transfer to a plate and repeat with remaining butter.
Makes about 12/15 crepes.
If not using immediately wrap in plastic andrefrigerate for up to 2 days or freeze for up to 1 month.
Tomato Sauce:Put 2 cups crushed or canned tomatoes (I use bottled) in a medium saucepan. Add1 or 2 cloves peeled garlic, 4 or 5 fresh sage leaves, 1 Tbs olive oil, saltand pepper to taste. Simmer over low heat until it thickens.
Take the time to go through all the amazing recipesthe whole Sunday Supper group cooked today. Check out their sites, you won’t bedisappointed!
- GreekDogs by Supper For a Steal
- Grilled Chicken Caesar Saladby Magnolia Days
- Double Duty Fajita Chicken:Nachos Supreme and Enchiladas by Doggie at the Dinner Table
- Oregon Shrimp Quesadillas by Pescetarian Journal
- Lemon Dillled SalmonCroquette Burgers by Granny’s Down Home Southern Cooking
- Gluten Free Pepper Steak withRice by No One Likes Crumbley Cookies
- Crispy Ravioli in CherryTomato Sauce by Shockingly Delicious
- BLT Soup by Meal Planning Magic
- Korean Pan-Fried Fish by Kimchi Mom
- Stove top mac ‘n cheese by Gotta Get Baked
- Deconstructed Enchiladas by In the Kitchen with KP
- CroqueMonsieurs by Juanita’s Cocina
- Summer Squash and MushroomQuesadillas by Chocolate Moosey
- Seared Lamb on a bed ofMashed potatoes with Artichoke Hearts by Cooking Underwriter
- Garlicky Pasta with SwissChard and Beans by Webicurean
- Baked Spanish Tortilla by Happy Baking Days
- Grilled Chicken Caesar Pizzaby In the Kitchen with Audrey
- Chicken Pasta with Spinachand Beans by The Lemon Bowl
- Shredded Chicken in PeanutSauce Tacos w/ Corn & Zucchini Sauté by GirliChef
- Tomatillo Chicken Stew by Small Wallet, Big Appetite
- Polloa la Crema by La Cocina de Leslie
- Baked Tilapia Fish Tacos by Home Cooking Memories
- Grilled Lemon Pepper Chickenwith a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
- Wagon Wheel Pasta withPancetta & Peas by Chelsea’s Culinary Indulgence
- Ricotta – Tofu Tomato Toastsby Yummy Smells
- One Pot Spicy Asian Chickenand Rice by Hezzi D
- Turkey Italian Brown RiceCasserole by Momma’s Meals
- Flatbread Pizza withCilantro Garlic Sauce by Mom’s Test Kitchen
- Cashew Chicken Stir-fry by Diabetic Foodie
- Chicken Bacon AvocadoQuesadillas by Dinners, Dishes and Desserts
- Potluck Casserole withCornbread Stuffing by Cindy’s Recipes & Writings
- Loaded Chicken and SteakStuffed Potatoes by Big Bears Wife
- Steamed Tofu Serve withFried Mix Vegetables by My Trials in the Kitchen
- Pasta with sausage andcherry tomatoes by Tora’s Real Food
- Chicken Ravioli with Peasand Bacon by Daddy Knows Less
- Quick N Easy Thai CoconutShrimp Stir Fry by Sue’s Nutrition Buzz
- Whole Wheat Pizza withHummus & Fresh Greens by Family Spice
- Speedy ‘n Spicy Shrimp Pastaby The Weekend Gourmet
- End of Summer Grilled Peachand Chicken Salad by Sustainable Dad
- Teriyaki Tuna Bowl by Family Foodie
- Weeknight Stir Fry by From Fast Food to Fresh Food
- Baked Egg with Mushrooms andBacon by Pippi’s in the Kitchen Again
- Taco Bake by Daily Dish Recipes
- Fried Rice and Black Beans by Mama’s Blissful Bites
- Chicken with Broccoli,Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake
- Pasta in Tomato sauce andturkey meatballs by Basic & Delicious
- Pasta Primavera by Midlife Road Trip
- Tots Your Tots Will Love by The Hand that Rocks the Ladle
Please be sure you join us on Twitter throughout theday on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly#SundaySupper live chat where we’ll talk about Back to School Meals and ways tomake meal time easier!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!