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Crêpes [Wednesday 23 Feb 2011 at 11:10 pm]
I made crêpe batter yesterday and let it relax overnight in the 'fridge.

So this morning I sliced the first of the barely-acceptable pre-Spring imported strawberries I found at the market with rum and a touch of sugar. Then I added a banana to the mix and served it as a crêpe filling. Very nice start to the day.

In the evening I still had batter so I shredded and lightly cooked some chard and kale for a deep green mix and added julienned raw onion to sharpen the bitter flavors. With a little sharp cheddar cheese I filled the crepes with my greens and had a delicious dinner.


[User Picture]From: owenthurman
Thursday 24 Feb 2011 at 08:42 pm (UTC)
I make mine with whole wheat flour and I always thought it made the resulting crêpes smoother somehow. I haven't tried just instantly making them for quite a while, though.
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