Curried squash crepes

Although this was Donna's idea for breakfast at one point, it serves equally well as a light dinner. It is a savory crepe recipe.

Begin by sauteeing

1 sliced onion

in corn oil. When it is softened, add

3 summer squashes cut into batons.

(A mix of 1 zuchinni and 2 yellow squashes is nicely colorful.) While the squash is cooking, put

3 tablespoons flour
2 tablespoons yellow curry powder
1/2 teaspoon salt

in a small saucepan. Whisk in enough oil to "dissolve" the dry ingredients. Heat to a very low simmer, whisking constantly. After about 30 seconds, whisk in

1-1/2 cup soy milk.

Either unsweetened or plain soymilk works best, though vanilla works in a pinch. You might want to add a little more salt in that case, though. Whisk frequently until the sauce thickens, which should be about 5 minutes or so. Let the sauce cook gently for a few more minutes, and then pour it into the squash. Stir well to coat the squash in the sauce, then remove from the heat and set aside.

Now to produce the crepe shells! Put

1/2 cup flour (spring whole wheat is nice)
1/2 teaspoon baking powder

into a small mixing bowl, and stir. Add

1 cup milk or soymilk
4 eggs

and beat with a whisk until smooth. There are rumors that too much mixing will cause stiffness, but I've never had an issue with this. Heat a skillet greased with spray oil. Setting the temperature takes practice, and it is not easy to describe my procedure for it. I have found that a well-seasoned cast iron skillet helps stabilize and distribute the heat and is almost essential. (I have done OK with a stainless steel frypan and an electric stove, though this requires more adjustments to the heat. Indeed, one of the nicest things about a cast iron skillet is that the pan doesn't overheat after you've removed a crepe.) Once the temperature is to your liking, add

3/16 cup of the batter to the pan (use roughly 3/4 of a 1/4 cup measuring cup),

and swirl the skillet to spread the batter into a disk about 5-6 inches in diameter. If you're worried about the temperature, it's better to start out too cold and set the temperature with the first crepe. Determining when to flip the crepe is also something requires practice. I wait at least until bubbles form and remain, and the upper surface appears to have just finished "drying". If your skillet is light enough, you can try to flip the crepe in the air -- I don't, since cast iron is way too heavy! A regular spatula works fine, though. Once the crepe is done, scoop it off to a warm dish (perhaps in the oven on "warm"), and re-grease the skillet.

This recipe makes 12 crepes and enough filling to fill them nicely. It's enough for a light meal for two people.