Crepes!
There are several culinary tasks I am simply too intimidated to undertake. For a long time, vegetarian sushi was among those tasks. I thought it would be too time-consuming and difficult. Then I watched a video on someone's blog about how to make sushi and I was sold. I searched dutifully for a bamboo mat but never managed to find one. I finally just went for it, rolling the seaweed on our counter. It worked beautifully! And I realized that sushi is totally user-friendly and that even I could replicate it at home.
I had a similar experience this weekend with crepes. Again, I thought it would be too time-consuming and difficult. I thought it would require specialized equipment. Boy, was I mistaken! Matt and I simply followed this recipe to make the batter and the delicious, thin crepes. We added Swiss cheese to mine (my midwife really wants me to get protein with every meal, especially in the third trimester) and Nutella and banana to Matt's.
Hooray for a delicious Sunday brunch at home!
I had a similar experience this weekend with crepes. Again, I thought it would be too time-consuming and difficult. I thought it would require specialized equipment. Boy, was I mistaken! Matt and I simply followed this recipe to make the batter and the delicious, thin crepes. We added Swiss cheese to mine (my midwife really wants me to get protein with every meal, especially in the third trimester) and Nutella and banana to Matt's.
Hooray for a delicious Sunday brunch at home!
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2 comments:
I love that! We had a similar experience this weekend - we made homemade yogurt! I was surprised at how easy it was. And it's delicious. We used a combo of instructions from the book The Home Creamery and some internet tutorials - I'd highly recommend trying.
If you can make pancakes, you can make crepes! My favorite savory ingredients are spinach, tomatoes & cheese. You can also add crumbled tofu for some protein (or to replace some or all of the cheese).
And if you don't feel like making them, Melange Creperie in Montrose is wonderful! Sean uses seasonal local ingredients. While the standards are usually there, the menu is constantly reinvented and quite creative (think strawberries & rosewater, or migas on a crepe). online: http://twitter.com/MelangeCreperie and http://melangecreperie.wordpress.com/
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