Sunday, January 11, 2009

Crepes (Dinner and Dessert)

Vive La France!  Here's a dinner in honor of all the many crepes we ate while in Paris in '06.
Crepe recipe:

2 eggs
1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Dinner crepe filling: Avocado, Mozzerella and Roma Tomatoes

Dessert crepe filling: Nutella and Bananas


The Green Family said...

We made these for dessert this weekend. They were yummy!!

Andrea said...

Jamie, I love the blog! My favorite crepes of all time are filled with bananas and smothered with roasted chocolate. Yum! I've never made them myself though. Maybe I'll try.


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