Turkish tabbouleh

contributed by Idil U.

serves 2-3

7-8 green onions, finely chopped

a bunch of fresh parsley

1 medium white onion, finely chopped

2 tablespoons tomato paste

2 cups hot water

2 cups fine bulgur

1/2 tablespoon salt

1 tablespoon mint flakes

2 tablespoons red pepper flakes

1 tablespoons black pepper

1/2 cup olive oil

juice of 1 lemon (~1/3 cup) 

1/3 cups of pomegranate juice, to taste (optional)

1. Put tomato paste in a small bowl. Add hot water and salt.
2. In a big bowl put the melted tomato paste onto the bulgur and cover it with a thick kitchen towel until bulgur soaks up all water (~20 minutes). Fluff the bulgur with a fork occasionally to prevent clumping.
3. Cut the white parts of green onions in half vertically. Chop entire green onion and put into another bowl. 
4. Chop parsley and white onion and add into the bowl. Mix.
5. Add parsley and onion mixture to bulgur.
6. Add first spices, then lemon juice and finally olive oil. Mix well and serve.

Chicken salad

contributed by Carly S.

serves 2-3

3 large chicken breasts (~3 cups cubed)

1 Golden Delicious apple

3 stalks celery

1 cup red grapes

3/4 cup mayonnaise

1 teaspoon lemon juice

1/4 teaspoon black pepper

2 tablespoons chopped walnuts

1. Cook chicken and cube.
2. Chop apples, celery and grapes.
3. In a separate bowl, mix mayo, pepper and lemon juice
4. Mix all ingredients together, chill 30 minutes and serve.

Vegetable pulav with raita

contributed by Ashita M.

serves 2

Rice:
1 cup basmati rice
1/4 cup water
1 cup cauliflower florets
3/4 cup frozen peas
1 large bay leaf
2-3 cloves
1 tablespoon cumin seeds
salt to taste

Paste:
2 cups parsley, chopped
2-3 green chilies
1 white onion
1 tablespoon ginger, peeled and chopped
2-3 cloves of garlic

Raita:
1 cup plain yogurt
1/2 cucumber, peeled
1/2 white onion, diced
1 tomato, diced
1/4 cup parsley leaves, finely chopped

1. Soak rice in room-temperature water for 5 minutes and drain. 
2. Combine ingredients for paste in a food processor and blend until smooth. 
3.  Heat 2-3 tablespoons of vegetable oil in a skillet. Add cumin seeds, bay leaf, cloves and cook until fragrant, about 1 minute.  
4. Add paste, cook for 2-3 minutes.  
5. Add pre-soaked rice and stir to combine.  
6. Add water, cauliflower and peas. Bring to boil.  
7. When rice is almost cooked (about 10 minutes), reduce heat to low and cook till all the water has evaporated.   
8. Combine ingredients for raita and serve hot.

Ratatouille

contributed by Tara L.

1 medium eggplant peeled
2 medium onions
3 cloves garlic minced
2 green peppers
4 medium zucchinis
1 bay leaf
2 tablespoon fresh parsley
2 medium tomatoes 
1/4 cup olive oil 

1/4 teaspoon salt
pepper to taste
1/2 teaspoon thyme

1. Cut all vegetables to bite-sized pieces.  
2. Sprinkle eggplant with salt and let sit 30 minutes. 
3. Heat oil in a large pan over medium heat, saute onions and garlic for 2 minutes.  
4. Add peppers, cook 2 minutes.  
5. Add eggplant, mix and cook on high 3 minutes. 
6. Add zucchini, mix and cook 3 minutes.  
7. Add rest of ingredients and simmer on low uncovered 40 minutes.  
8. Remove bay leaf and serve.  

Blue cheese hamburger

contributed by Tara L.

Serves 4-6

Burger:

1 lb lean ground beef

1 egg, beaten

2 tablespoons bread crumbs

Dressing:

1/2 cup butter
3 cloves garlic crushed
1/4 lb blue cheese
2 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

1. Combine ground beef, egg, and breadcrumbs. Form into patties.
2. Combine hard butter and crushed garlic, cook over low heat until melted and garlic is well incorporated.
3. Add cheese, Dijon, garlic butter to food processor. Blend until well-mixed.
4. Cook burger to taste. Top with dressing and serve.

Adobo fried rice

contributed by Edward G.

Serves 2

2 cups white rice, cooked
1/2 cup sauce from Chicken adobo de la Edward
6-8 large shrimp in shell
1 cup whole green peas and chopped carrots
3 tablespoons vegetable oil, for frying
2 tablespoons green onions, chopped
black pepper to taste

1. Put 1 tablespoon of oil in a large pan.
2. Fry shrimp over medium-high heat until cooked through. Remove shrimp and deshell.
3. Put the rest of oil into pan. Add peas and carrots and fry for 1 minute.
4. Add rice, adobo sauce, shrimp and fry until fragrant, about 5 minutes.
5. Add green onion, black pepper and serve.
   

Editor’s note:
For fried rice it’s better to use day-old, refrigerated rice as the grains will be less sticky.

Fettuccine in walnut sauce

contributed by Seamus F.

Serves 2

1 lb fresh or dry Fettuccine
1 cup whole shelled walnuts
1 cup grated Parmasan
1 cup ricotta cheese
1/4 cup cream
3 tablespoons olive oil
chopped parsley and black pepper to taste

1. Chop walnuts and toast at 425F until brown and fragrant, 2-3 minutes. 
2. Put toasted walnuts in food processor with. Blend until smooth. 
3. Add ricotta to nut mixture and blend. Mix well with a spatula. 
4. Add Parmasan and blend. 
5. Add cream a tablespoon at a time and blend until desired consistency. 
6. Cook pasta as per directions on package.  
7. Top pasta with sauce, parsley and pepper and serve.

Editor’s note:
This sauce goes well with any thick pasta. Tagliatelle is an excellent alternative.

Cream puffs

contributed by Carly S.

Make 8-10 puffs

shells:  1 cup water
            1 stick butter
            1 cup flour
            4 eggs
            1/4 teaspoon salt

filling: 1 cup heavy cream
           1 tablespoon powdered sugar
           1 teaspoon vanilla

1. Put water, butter and salt in a large pan. Bring to boil over high heat. 
2. Remove pan from heat and stir in flour until a ball of dough forms. 
3. Wait until dough ball cools, about 3-5 minutes.  
4. Beat one egg at a time, add to dough and mix well. 
5. Drop 2-3 tablespoon balls onto a cookie sheet, leaving 2-3 inches apart 
6. Bake at 425F until brown (about 25 minutes). 
7. Poke a hole at top of each puff to release steam and remove from oven. Puffs should be mostly dry and not sink when removed from heat. If they do sink put them back in. 
8. Beat cream until soft peaks form. Beat in vanilla and sugar until desired consistency. When puffs are cool, slice them in half and fill with cream.

Editor’s note:
The puff shells can be filled with savory filling as well.

Risotto alla Milanese

contributed by Daniela T.

Serves 2

2/3 cup arborio rice
1 stick of butter at room temperature
1 quart vegetable broth
1 white onion, finely diced
1 cup white wine at room temperature
1 teaspoon saffron threads
6 tablespoons grated Parmesan cheese
salt and black pepper to taste

1. Dissolve saffron in a half-cup of broth.
2. Melt 1 tablespoon of butter in a pan over medium heat. Add onion, cook until light brown.
3. Add rice, mix in onion and cook until translucent, about 1-2 minutes.
4. Add wine, increase heat to medium-high, stir until wine is evaporated off.
5. Add a ladleful of broth and cover. 
6. Check pan every 2 minutes. If broth has been absorbed, add another ladleful and stir.
7. After 8-10 minutes add broth with saffron and stir. Add salt to taste.
8. When rice is cooked, turn off heat.
9. Chop butter into small pieces, add to rice. Add cheese and mix well.
10. Let risotto rest for 1-2 minutes. Garnish with chopped parsley and serve.

Editor’s note:
The original recipe calls for beef broth, which you can substitute for vegetable broth.

Crab & asparagus soup

editor

Serves 2-3

1 can of cut baby corn
1 can of crab meat
1/2 lb of fresh asparagus
2 cups of chicken broth
1 egg, separated

2 tablespoons of cornstach
2 tablespoons of cold water

vegetable oil
black pepper to taste

1. Cut asparagus into 1” pieces. Heat oil in pan over medium heat. Fry for ~30 seconds.
2. Heat chicken broth over medium heat to a low boil. Drop in egg whites and stir.
3. Lower heat to medium, add baby corn, asparagus and crab meat.
4. Cook over medium heat until asparagus is cooked through, 10-15 minutes
5. In a small bowl, stir cornstarch in the cold water.
6. Turn off heat on soup, pour in cornstarch mixture, season with black pepper and serve.

Editor’s note: If you don’t like the taste of cornstach, substitute an equal of arrowroot starch, which is milder.

Mexican-style rice

contributed by Lee P.

1 cup brown rice
1 cup white rice
3 cups chicken broth
1/2 cup diced tomato
1/2 cup chopped cilantro
1/4 cup diced white onion
1 tablespoon minced garlic
1 tablespoon salt
1 tablesppon chili powder
1 tablespoon cumin
1 teaspoon lime juice
black pepper to taste
avocado slices, for garnish

1. Heat a tablespoon of vegetable oil in a pan over medium heat and toast rice until brown.
2. Sprinkle on salt, chili powder, pepper and lime juice.
3. Stir in onions and garlic, cook until soft.
4. Stir in diced tomato and chicken broth, bring to a boil over high heat. 
5. Cover pan and simmer over low heat until rice is cooked through, 20-25 minutes.
6. Fluff with a fork, garnish with avocado slices and serve.

Editor’s note:
If you’re in a hurry or do not have all the spices available, substitute with one package of taco seasoning.

Chicken adobo de la Edward

contributed by Edward G.

5-6 lbs chicken
1 large yellow onion, sliced
1 whole bulb of garlic, pressed or minced
4-6 bay leaves
1/2 cup of regular soy sauce
1/4 - 1/2 cup mushroom soy sauce
1/2 cup coconut vinegar
1/2 cup palm vinegar
1 - 1 1/2 cup brown sugar
5-7 whole cloves
black pepper to taste
2-3 tablespoons cooking oil (preferably coconut oil)

1. In a large pot, heat oil and brown garlic under medium heat. 
2. Add sliced onions and saute.
3. After onions have been sweated, turn up the heat to medium-high, throw in chicken, and brown.
4. Remove chicken just when the last bits of pink are about to be cooked. 
5. Add vinegars, soy sauces, bay leaves, cloves, and black pepper. 
6. Bring to a boil, lower heat heat to medium-low and cook partially covered for 10 minutes. If it gets too dry, add enough water to continue cooking.  This shouldn’t exceed 1/2 cup.
7. Cover and let simmer until dark meat chicken becomes tender. Serve hot.

Editor’s notes: adobo recipes vary throughout the Phillippines, differing in the spices used. This particular recipe comes from Edward’s family.

You can substitute regular soy sauce for mushroom soy sauce. Palm and coconut vinegars can be substituted with apple cider vinegar. 

Left over sauce makes an excellent fried rice dish.
 

Tomato-basil bisque

contributed by Kim L.

Serves 4

3 tablespoons unsalted butter
8-10 large tomatoes, chopped
1 cup fresh basil leaves, chopped
1 medium onion, diced
1 carrot, chopped
2 celery rib, finely chopped
4 cloves garlic, minced
4 cups chicken broth
3 tablespoons unbleached flour
1 6-ounce can tomato paste
1/2 cup fresh grated Parmesan (plus extra for topping)
2 bay leaves
1/2 cup cream or half & half
salt, sugar and pepper, to taste
butter croutons (for topping)

1. Melt butter in a saucepan over medium heat. Add onion, carrot, celery and garlic. Cook for 4 minutes. 
2. Stir in flour over low heat. Add broth, tomatoes, tomato paste, sugar, bay leaves and basil.
3. Bring to a boil. Turn heat to medium and simmer for at least 30 minutes. Remove bay leaves. 
4. Add Parmesan and simmer for another 10 minutes.
5. With an immersion blender, carefully puree the soup. Stir in cream and season with salt and pepper.
6. Top with croutons or freshly grated parmesan cheese and serve.

Avocado corn salad

contributed by Karlyn B.

serves 2-3

1 avocado, peeled
1 cup fresh or frozen corn
1 tablespoon veg oil
2 tablespoons water
1/2 medium red bell pepper
2 tablespoon minced red onion
1 teaspoon cumin
2 tablespoon fresh lime or lemon juice
pinch of cayenne or red pepper flakes (optional)
dash of Tabasco or other hot pepper sauce (optional)
whole or chopped cilantro
salt and black pepper to taste

1. In a skillet or saucepan, combine the corn, oil, water and cumin and cayenne/pepper flakes. Cook, covered, on medium heat 5 min or until the corn is tender. 
2. Uncover and cook for another minute or 2 to evaporate the excess moisture. Set aside. 
3. Slice the avocado into 1/2 inch cubes. Scoop the cubes out into a large bowl. 
4. Gently stir in the lemon/lime juice. 
5. Cut the bellpepper into 1/2 inch pieces and add to the bowl.  
6. Stir in the red onion and cooked corn. 
7. Add salt, pepper and hot sauce to taste, and top w/ cilantro. Chill for 30 minutes, or serve immediately.

"Love's Triumph" tiramisu

contributed by Daniela T.

Serves 4

3/4 cup brown sugar
3 eggs (preferably organic since used raw)
1 1/2 cup mascarpone cheese
10-15 savoiardi biscuits
2 ounces dark chocolate (at least 60% cacao)
1 cup black coffee, cooled to room temperature
cocoa powder
pinch of salt

1. Separate egg yolks and whites into different bowls.
2. Add sugar to yolks bowl. Whip with electric mixer on high until  light yellow and fluffy.
3. Add mascarpone to yolks bowl and combine by hand with a spatula
4. Add a pinch of salt to the other bowl containing egg whites and whip until soft peaks form.
5. Slowly add  egg whites to egg yolks, gently stirring with spatula to finish the cream.
6. Roughly chop the chocolate. Texture is important, so don’t worry about evenness.
7. Taking one savoiardi at a time, soak them in coffee and lay them down in a pan.
8. Spread cream mixture onto savoiardi, then sprinkle with chocolate bits.
9. Repeat until cream, savoiardi and chocolate run out. Depending on pan size you should get three to four layers. Make sure the top layer is covered with cream and chocolate bits. Sprinkle cocoa powder and refrigerate overnight before serving.

Editor’s notes:
Daniela made this when I visited her in Trieste with her then-boyfriend. Her original recipe said “if the biscuits and the cream blend well together, it will be a triumph of love.” Since they are now happily married, I thought this name would be appropriate.

You can substitute a fatty, bland cream cheese for mascarpone and ladyfingers for savoiardi if the originals are not available.

I always add a shot or two of dark rum to the coffee before soaking the savoiardi, which makes the tiramisu unsuitable for children but irresistible to adults. Adding more than two shots is possible, but not recommended when expecting polite company.

Amya's monsoon pie

contributed by Stephanie L.

Serves 8

1 ready-made pie crust

6 ounces butter, warmed to room temperature
1 3/4 cups packed brown sugar
1 1/4 cup cream
4 eggs, beaten
4 tablespoons unsweetened cocoa powder
5 ounces semisweet baking chocolate
1 teaspoon vanilla extract
1 teaspoon lemon zest

1 cup shelled walnuts, chopped 

2 cups heavy cream
1 ounce semisweet baking chocolate, chopped

1. Beat butter and sugar together in a large bowl with a hand mixer until combined.
2. Gradually add eggs and cocoa powder.
3. Melt chocolate and add to the mixture.
4. Add cream, vanilla extract and lemon zest. Mix well.
5. Pour filling into pie crust. Bake at 325F for 30 minutes. 
6. Remove pie from oven. Sprinkle chopped walnuts on top. Return to oven, bake 10 minutes.
7. When pie is set, remove from oven and cool to room temperature.
8. Whip heavy cream until stiff peaks form. Spread on filling. Sprinkle chopped chocolate on top.

 Editor’s notes:
     This recipe is named Stephanie’s daughter, who served as its first taster.
     Compared to the traditional mudpie, walnuts add texture and lemon offsets the intense chocolate flavor.
     On an unrelated note, if a small girl ever asks you what “sewage” means, never say “it’s like poo, but worse”. If you do, you will have to bake a pie very quickly to make it up to her and her mother.

Chocolate truffle parfait

editor

Serves 2

ganache: 

1/2 cup heavy cream 

2 tablespoons dark rum 

2 ounces dark baking chocolate, chopped

pudding:   

1/8 cup sugar 

1/2 cup half-and-half 

1/2 tablespoon butter 

1 tablespoon lemon juice 

1 teaspoon cornstarch 

pinch of salt
 

topping:    

1/2 cup whipping cream 

4 tablespoons shelled walnuts, chopped 

1 ounce dark baking chocolate, chopped 

fruits (cherries, peaches, apricots)

1. Heat heavy cream in a heavy-bottomed pan on medium-high until bubbles form.
2. Put chopped chocolate in a bowl and pour hot cream over it, stir to mix. Add rum.
3. Pour into serving glass and chill in refrigerator until set (~30 minutes).
4. Mix together cornstarch, sugar, and salt in a pan, then whisk in half-and-half till smooth.
5. Bring to a boil over medium heat, whisking constantly, then keep boiling for ~2 minutes.
6. Remove from heat, whisk in butter and lemon juice. Cover and refrigerate for ~10 minutes.
7. Cover ganache layer with chopped walnuts, add pudding, then more walnuts on top. Refrigerate for ~10 minutes.
8. Whip whipping cream with mixer on high until stiff peaks form. Fill up the rest of cup. Refrigerate for 15 minutes.
9. In a ramekin, add the chopped chocolate and melt in microwave on medium-low power in 15-seconds increments, mixing after each round. Drizzled melted chocolate on top of parfait with a fork. Refrigerate and add fruits before serving.

Editor’s note:
You can save time by using instant pudding mix.

Biryani

Contributed by Suchitra R.

Rice:

2 cups long grained Basmati rice

1 wedge of lemon

Paste:

1 tomato, finely minced

1 handful of cilantro, finely chopped

2-3 mint leaves

pinch of red chilli powder

Spice mix:

1/2 teaspoon ginger-garlic paste

4 pods cardamom

1 stick of cinnamon

black pepper to taste

1/2 teaspoon fennel seeds

1/2 teaspoon poppy seeds

1/2 star of whole dried anise

pinch of dried fenugreek leaves

Vegetables:

1 white onion, very finely minced

1 green chili, finely minches

1/2 cup each of carrots, peas and cauliflower

1/2 cup whole milk

salt to taste

Garnish:

1/2 white onion, thinly sliced

1/2 cup cilantro, finely chopped

1/4 cup mint, finely chopped

5-6 cashews

1. Cook rice in a rice cooker. Spread rice on a plate and let cool. Mix in cilantro and squeeze lemon on top.
2. Combine paste ingredients and grind in a food processor until smooth. Set aside.
3. Add 2 tablespoons of vegetable oil to a pan over medium heat. 
4. Add ginger-garlic paste, then the rest of spice mix. Saute till brown and fragrant.
5. Add onions and chilies and saute they are golden brown. Add paste.
6. Add vegetables one by one, then milk. Boil until paste coats vegetables.
7. In a large pan, layer: half of the rice, half the vegetable mix, half the mint-cilantro garnish. 
8. Cover pan and cook over low heat for 15 minutes. Remove lid and gently turn over layers to mix.
9. Add 1 tablespoon of vegetable oil to vegetable pan. Fry cashews and rest of the onions till brown. Add this to rice, top with mint and lemon wedges and serve.

Latvian potato pancakes

Contributed by Esmeralda G.

Makes 7-10 pancakes

2 lbs mealy potatoes

2 large eggs, beaten

1 tablespoon of all-purpose flour

1/2 large white onion, finely chopped

1/2 teaspoon of paprika

1/2 teaspoon of salt

freshly ground black pepper

vegetable oil for frying

soft cream cheese for topping

chives, for garnish

1.  Peel potatoes and grate them finely into a large bowl. 
2. Add eggs and mix well.
3. Add flour, salt, pepper and paprika. Mix well
4. Add onion. Mix and form into small thin patties (2-3 inch diameters)
5. Heat 1 tablespoon of oil in a large non-stick pan.
6. Fry until golden brown, about 2 minutes per side, flipping with spatula.
7. Serve with cream cheese and chopped chives.

     Editor’s note: 
     Making the patties as thin as possible will ensure even frying.

Antalyan piyaz

Contributed by Sara T.

Serves 2-3

2 cups of cooked Northern beans

10 small sweet onions, for roasting

1/2 cup parsley, finely chopped

3 hard boiled eggs, sliced

2 tomatoes, peeled and diced

1-2 lemons

1/4 cup tahini

1/4 cup white vinegar

1/4 cup olive oil

4 cloves of garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1. Soak beans over night. Bring to a boil, then cook on medium heat until soft (about an hour).
2. Separate into bowls and mix with diced tomatoes.
3. Put skinned onions on a tray and roast at 350F for 25 minutes (while preparing the dressing).
4. In a bowl crush two tablespoons of beans into a pulp. Mix in tahini, vinegar, oil, garlic, salt and pepper for dressing.
5. Pour dressing over beans and tomatoes. Mix well.
6. Decorate bean salad with quartered eggs. Place a generous pile of parsley on top. Serve at room temperature with a few lemon slices, warm pita bread and roasted onions. Squeeze lemon juice over the piyaz when you’re ready to eat it, then mix and enjoy!

Editor’s note:
This recipe is a regional variation on the traditional Turkish piyaz. Antalya is reputed to have the best piyaz in Turkey. To save time substitute canned beans and skip the soaking.

Scallops with ginger vinagrette

editor

Serves 2

1 Belgian endive

1 handful of small scallops

1 tablespoon of butter

1 tablespoon of Dijon mustard

1 bunch of parsley

1 tablespoon of peeled and chopped ginger

freshly ground black pepper

1. If scallops are frozen, thaw them and pat dry with towels.
2. Melt butter in a small pan over medium heat. 
3. Add scallops and fry until no longer pink (~1 minute). 
4. Remove scallops from pan and top with a small grind of pepper. 
5. Turn off heat, keeping drippings in pan.
6. Add Dijon, ginger and parsley to dripping. Mix to combine.
7. Spoon scallops onto endive leaves and top with dressing. Serve immediately.

Vietnamese springrolls

editor

Makes 10-12 rolls

1 head of lettuce

1/2 lb thinly sliced pork chop

1 lb rice vermicelli

1 package of rice wrappers

3 eggs, hard-boiled

5-8 large shrimps in shell

1 bunch Thai basil leaves

10-12 mint leaves

hoisin sauce for dipping

1. Boil shrimp in their shells until cooked through. Peel, let dry and slice in half length-wise.
2. Boil pork until cooked through. Let cool and slice into 1/4” thin strips.
3. Peel eggs and quarter length-wise.
4. Boil vermicelli until cooked through. Let cool and cut into 6”-long bunches.
5. Wet one sheet of rice wrapper with water and lay it down on kitchen counter or large plate.
6. When wrapper is soaked through (~30 seconds), fold two sides of wrapper inwards to touch   each other, making a rectangle with rounded sides.
7. Lay down a lettuce leaf at the center of the rectangle. 
8. On top of lettuce layer basil, mint, vermicelli, pork, egg and shrimp.
9. Roll wrapper up to close the roll and serve immediately.

Editor’s note: Do not refrigerate spring rolls as the wrappers will dry out an eventually crack.
If you must save them overnight, wrap them with plastic wrap and store at room temperature.

Crepes

Contributed by Alex B.

Makes 5-8 crepes

Batter:

2 1/2 cups of all-purpose flour

4 1/4 cups of whole milk

3 medium eggs

2 tablespoons of beer (preferrably a lager)

2 tablespoons of butter

2 pinches of salt

Filling:

Bechamel sauce: 2 tablespoons of butter

                              2 tablespoons of flour

                              1/4 cup whole milk

                              salt, pepper and paprika

1 handful of fresh spinach

1 small tomato, thinly sliced

6 ounces of pancetta, cubed

grated parmesan cheese to taste

1. Melt 2 tablespoons of butter in microwave.
2. Put flour in a small bowl. Slowly add milk and mix well. 
3. Beat eggs and add to flour-milk mixture, continue mixing. Add milk, butter and salt. Cover batter and let rest at room temperature for at least 2 hours. 
4. Heat a large non-stick frying pan to medium-high heat. Add ~1/2 tablespoon of butter to pan. 
5. Pour about 1/2 cup of batter into pan using a ladle. Gently swirl pan to spread batter evenly. Crepes are done when edge is brown and center is completely set. Run a spatula under the edge of the crepe, gently peeling it off the pan. Slide crepe onto a large plate. 
6. Repeat with the remaining batter. 
7. Make bechamel: melt the remaining butter in a small pan. Add flour, swirling constantly until thickened. Add room-temperature milk, stir vigorously. Add salt, pepper and paprika to taste. 
8. Add spinach, tomato slices, pancetta and parmesan onto crepe. Fold corners to make a square, flip upside down and serve immediately.