We start with Asparagus and Ham Crepes
I learned that making the batter in the blender is the best way to prevent lumps, and you should let the batter sit for at least an hour so the flour can absorb the liquid. It makes the crepes more tender.
Baked Egg Crepe CupsBritton made these Saturday morning. Will didn't want to eat (see previous post) so I ate his too.
Tomato Crepes with RatatouilleI added sundried tomatoes to the batter to give them extra yummy flavor, and then simplified the filling by buying a jar of ratatouille from Trader Joe's. Simple!
Chicken, Sweet Corn and Red Pepper CrepesBritton made this recipe. Turns out he actually pulled off half of crepe week for me. He put some cilantro in the crepe batter and a little enchilada sauce on the tops. They're unusual, but tasty all the same. We call them French enchiladas.
I honestly can't BELIEVE I didn't make any dessert crepes this week. Putting all the effort into savory crepes took away my interest in dessert crepes. Sometime soon I hope to whip up some caramelized apple crepes and orange custard crepes. Yumm!These meals were made possible by my long distance friend Rachel who sent me an official crepe pan for my birthday. (Or was it Christmas?) Darn December birthdays.
6 comments:
I might add that my "FRENCHiladas"(get it) were made without the use of ANY recipe or performance enhancing chemicals. This was what I like to call, "Culinary Free-styling".
yumm... I LOVE crepes. :) We should have a crepe party whenever you're up for eating crepes again. :)
I didn't think I was a crepe fan, but you're making me want to try them. Glad the recipe book found a good home!
This looks like lots of fun! As you know, I always make sweet crepes, but it looks like there's whole world out there that I haven't explored.
Oh my goodness! Those look delicious. Thanks for the tip about blenders and letting the batter sit.
Nice work! Looks delish. I agree with Brittney's idea to have a crepe party.
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