I added “make a new recipe each week” to my list of 43 things (well, it may be more like 15, but who’s really counting?)… And so I was inspired to make crepes today [aside: I wish I knew how to add the circumflex accent mark above the first "e"... I can do it in Microsoft Word, but not in this program... let me know if you do!].
For Christmas I was given a crepe pan and a cookbook from my parents. It’s definitely a fun looking cookbook filled with lots of recipes that I’d love to try. Tonight, hard cider in hand, I successfully attempted my first crepes. Rather, I guess that this is my second crepe-making endeavor. I did make some my freshman year in high school for a project in my world history class. Those were sweet crepes, I believe, served with cherry pie filling. Huh. I haven’t thought about that in years (probably 18 years… eek, I’m old.) I decided on the Wild Mushroom Crepes for tonight.
To start, you make the crepe batter and chill it for an hour. While that it chilling, you make the filling. Then comes the crepe making:
The pan appears to work just fine – nice distribution of heat and very much non-stick. Thanks, Mom. The mushroom mixture contains shallots, tarragon, goat cheese, wild mushrooms, and, with respect to the author of the cookbook, other ingredients as well. After you make the crepes, you stuff them similarly to stuffing enchiladas, and bake them in a 9×13 pan.
Then comes the yummy part: eating. I found them quite nice. The filling was rich and yummy. I made buckwheat crepes which have a bit of nuttiness to them. Success!
Let’s hope that I continue with my goal of cooking more new recipes.











