San Francisco Fusion: Mexican Crepes
When the SF Giants won the National League Championship last Thursday (baseball, for those of you who aren’t sports fans), I knew I had to make a San Francisco-related dish. Unfortunately, the perfect dish, garlic fries, were not something I could really make in my kitchen – it wouldn’t be even close to the same. So I decided to make a recipe from Greens – as it is the definitive San Francisco vegetarian restaurant. Since I needed to make sure there was some Cali/fusion/Mexican flavor in there, I went with Masa Harina crepes filled with veggies. I actually have two fillings for the crepes, one complicated and one simple, depending on how much effort you feel like putting in. And remember, this is authentic San Francisco food, not Mexican food.
Masa Harina Crepes
1 1/4 cup milk
1/3 cup masa harina (should be find-able at a Whole Foods, for high quality go to a Mexican market)
1/3 cup flour
1 1/2 tsp sugar
1 tablespoon butter, melted
Just like a normal crepe, beat the eggs, then whisk the ingredients into the eggs one by one. Pour about 1/4-1/3 cup of batter on a small frying pan, swirling so that the batter covers the bottom of the pan. Cook, flip, finish cooking and repeat. You should get about 8 crepes from this recipe.
1 large tomato, chopped
grated cheddar cheese
Place the aforementioned ingredients into the crepe. Roll up and eat like a soft taco.
1-2 cups of butternut squash, chopped into smallish chunks
1/2 a poblano pepper, roasted and chopped
2 cloves garlic, minced
1/3 onion, chopped
1-2 tsp cumin
2-3 tablespoons cilantro, chopped
grated cheese, either cheddar or cotija
Roast the butternut squash until tender and stick in a bowl. Saute the onions and garlic in some olive oil. Add to the bowl with the sqaush, add the pepper, cumin, and cilantro and toss. Adjust the spices to your taste. Remember, you can always add more spices in, but you can’t take them out once they’ve been added. Place the filling on 1/2 of the crepe. Add grated cheese and fold over, so the crepe is a half-moon. Bake at 350 for 15-20 minutes, or until the cheese is melty and the crepe is slightly crispy. Serve warm.
The verdict: Yummy! The crepes were definitely a little different, but that just made it fun. The simple filling was good, and the complicated filling was really good. It could have been spicier – it was definitely more on the savory side of things, so you could easily use more cilantro and chili peppers if you want. I liked it the way it was though … ok, so maybe a little more of a kick next time would be ideal. I used to hate cilantro with the fiery passion when I was younger though, and this was the first time I’ve given it a chance in a while. Naturally, you should serve this with a NorCal wine. White is better with Mexican spices then red – it cuts without overpowering or over-complicating things so you should go for a white wine (I consulted with my dad, he agreed). I went with the Chateau St. Jean Fume Blanc. Song of the week: Save Me San Francisco by Train. Self-explanatory.