Thursday, January 30, 2014

Green Crepe Pinwheels

When it's windy and snowy outside, these green crepes packed with fresh herbs look especially cheerful and bright.

Blog's Category: Hors D'oeuvre, Perfect Breakfast, Vegetarian


I loved the idea of these crepes right away as I spot it on one of the Ukrainian food forums. Just throw a LOT of fresh dill and parsley into a basic crepe batter and, voila, green crepes are born. When cooked, roll them up in a special way, and you've got neat and sexy hors d'oeures for your party. Aren't they beautiful?!

What is it?

Plain crepe batter, spiked with a generous amount of chopped fresh herbs and green onion, is used here to make tender, naturally green, crepes. Basted with garlic infused butter and cleverly rolled into cute wheels, it's a treat that could suit a king.. really :)

Taste Description

They are wonderfully tender and, as you can imagine, herbaciously flavorful. Fresh herb's aroma is not assertive but rather softly overwhelming, calmed with melted butter. This butter, gently infused with garlic, adds another dimension to both, texture and taste. Wait a minute - don't toss away garlic slices you used to flavor butter. They make an awesome tiny chips - fun for your teeth and taste buds.

How to Serve

They definitely needs to be served warm. If they cool down before your serving time, cover them with dump paper towel and warm up in a microwave.

Green Crepe Pinwheels

For about 20 small 2" pinwheels:
  • 2 tbs finely chopped fresh dill
  • 2 tbs finely chopped fresh parsley
  • 3 scallions, green parts only, chopped
  • 2 eggs
  • 5 tbs flour
  • 1/4 tsp soda
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1tbs sugar
  • 1 cup milk
  • 3 tbs olive oil
  • 5 tbs butter
  • 5 garlic cloves, sliced

- In a large bowl, combine flour and soda.

- In a separate bowl, mix eggs with salt, sugar, black pepper and half of milk.

- Add egg mix to a flour mix. Stir. Add remaining milk and olive oil. Stir nicely until smooth.

- Stir in chopped herbs and green onion.

- In a skillet, melt butter and garlic slices on a lowest heat until garlic slices are golden brown and crispy. Do not allow garlic to burn, but rather cook it in a butter slowly, without sizzling. It can take 10-15 minutes. Drain garlic infused butter into a small bowl. Reserve garlic chips for garnishing.

- Using a non-stick 8-10 " skillet, cook crepes.

- To assemble pinwheel, cut each crepe, basted with a garlic infused butter, in half. Starting with a straight edge, roll each half into a tube and then roll each tube into a wheel.

- Serve warm, sprinkled with a garlic chips. Enjoy!


After washing, I get rid of excess of water by placing my herbs on a bowl, flipped upside down. For some reason it works better for me than placing them in a sieve. BTW, always wash your herbs in a bowl filled with water rather than using strainer or sieve. It's a guaranteed way to get rid of sand and soil particles.

..finely chopped parsley.. don't forget to get rid of tough stems first.. use only leaves..

..chopped dill..

This time I decided to get rid of that "knot" sitting on a top of yolk. For some reason I see it often in Japanese cooking videos.. I guess, I need to do more research on a subject :) Supposedly, it's where all bad stuff [cholesterol] is hiding..


Mixing, first, soda with a flour has its own sense - acidic flour activates base soda, kitchen chemistry I guess :)

Add flour mix to egg mix, or vice versa.

Incorporating milk in two batches has its own reason too - it's much easier to make smooth butter when it's thick. Then you just need to thin it out with remaining liquid (milk in our case). goes remaining 1/2 cup of milk.

..and you have a smooth, velvety batter now. Of course, you could have use your noisy blender but making batter with whisk by hand has such a nice therapeutic effect :)

Make your garlic infused butter on a very low heat. It shouldn't sizzle, it will foam quietly for a some time until garlic becomes golden brown.

garlic chips per ce

now tilt a skillet under different angles to fill all surface with a thin layer of batter.


baste with a garlic infused butter


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