June 30, 2010

My House is a Crepe House

For the month of June, my other blog, the Easy Bake cOven was supposed to make some crepe creations. I had a base recipe from Alton Brown that allowed for great experimentation. I have eaten quite a few crepes in my day, but never made one. I know someone with a special pan, but you can make them in a non-stick and burn your fingers too. At the exact moment a little pad of butter was singeing off my fingerprints, I was wishing for a giant crepe maker like you see at fancy crepe restaurants. Oh, you haven't seen a crepe cooker before? (and I assure you this is the technical term "crepe cooker") I'll show you. 

Isn't she a beauty? Yes, I agree that had I used those utensils instead of my fingers for flipping I may not have burned them. I should probably get a heat proof spatula... 

I don't know why, but for some reason I just really wanted to make crepes this month. I have been so busy working the past couple of weeks that I haven't baked much... and I feel like I am missing a leg. I don't really have the energy to bake after a 11 hour day and I don't even want to think about dishes. I've been falling asleep randomly on the couch at night while watching tv, or trying to keep my eyelids open while watching a movie, and thankfully our project deadline has passed. This zombie is ready for a long weekend! 

While I was so busy working, I completely forgot to prepare for Meatless Monday this week. So, M and I had a meatless Wednesday. I sort of snuck it in. He caught on at dinner. hehe. I made savory crepes for dinner, and sweet crepes for dessert (along with two cakes for my office). There is nothing like catching up on your baking in one day. 

For dinner, I stole some ideas from the new grilled cheese restaurant near my office. I made crepes with rosemary and basil in the batter, filled with sauteed mushrooms, potatoes, spinach, red onion, and fontina cheese. They were pretty delicious - and super easy! You can even make a bunch of crepes and freeze them for later - or prepare the batter up to two days in advance. You can also fill them with just about anything you might want to eat for breakfast. 

During this crepe-a-thon, I realized how handy the shredding blade was for my food processor. Not for anything crepe related, but for shredding carrots for the cake. they make longer shreds, but it didn't seem to make a difference in the cake. Beats shredding those by hand with a standing grater! Everyone needs a food processor! 

Cuisinart DFP-7BC 7 Cup Food Processor

I finished my cakes and started on the dessert course. I had no liquor to add to the batter, but they were still tasty. Anything smothered in hazelnut and strawberries is ok with me. I didn't use Nutella, I used the Italian counterpart Loacker, which is just as great. I sliced up some fresh strawberries and rolled up a crepe with more chocolate spread than necessary.

Results were great. If you haven't ever made a crepe, you should try it. It is super easy, and the options are endless. See what the rest of the group made at the cOven

1 comment:

  1. I made some one Saturday morning, but since we don't have a non-stick skillet, it was quite the ordeal. Baking them on the Silpat mat finally rendered the best result, but they were certainly not photographable. Maybe if we ever live in the same city, we can share joint custody of a crepe cooker.


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