A new crepe place opened up nearby. And this weekend on Sugar Rush, the host visited a place that is famous for its stacked crepe cake. I couldn't ignore an obvious double omen, so I dug out my ol' crepe pans and fired them up. For myself, I filled one with some of the beef and gravy I made yesterday and I also made a strawberry-yogurt-whipped cream one for the college student.
This may be my next "thing," now that ice cream season is gone. 🙂
Sue(tm) Lead me not into temptation... I can find it myself!
On Mon 07 Nov 2005 07:15:09p, Curly Sue wrote in rec.food.cooking:
Quoted message said:
A new crepe place opened up nearby. And this weekend on Sugar Rush, the host visited a place that is famous for its stacked crepe cake. I couldn't ignore an obvious double omen, so I dug out my ol' crepe pans and fired them up. For myself, I filled one with some of the beef and gravy I made yesterday and I also made a strawberry-yogurt-whipped cream one for the college student.
This may be my next "thing," now that ice cream season is gone. 🙂
I love crepes. I loved the crepe craze of the 70s. It's been way too long since I've had them or made them. One of my favorites was a filling of asparagus spears and enoki mushrooms, the finished crepes dressed with a slightly garlicky hollandaise sauce.
-- Wayne Boatwright *¿* _____________________________________________
You remind me of a pinch of history I learned the last week: the "crepes", "crespelle" in italian, are worldwide famous as a french recipe, and also lots of people here in Italy believe the crepes come from France. As usual, the thruth is somewhere else: they have very probably been "invented" during the 5th century when a Pope (a black pope, I didn't even know we had one) ordered a confiscation of eggs and flour to feed the pilgrims, who were coming to Rome for a religiuos festival. The cooked product had an uneven surface, so they got called "crispum" (irregular, uneven). Then, the recipe spreaded to the rest of Italy, and it's only after the 15th century that it crossed the Alps.
That said, this evening I'm definitely gonna make some "crispum cum botulinus et formaticus" (sausage and cheese crepes) 😉 -- Vilco Think Pink , Drink Rose'
On Tue, 08 Nov 2005 02:15:09 GMT, [email hidden] (Curly
Sue) said:
This may be my next "thing," now that ice cream season is gone. 🙂
Blasphemy!!
ice cream season is never gone. (even when it's cold out, ice cream's still good) -- -denny- "Do your thoughts call ahead or do they just arrive at your mouth unannounced?"
A new crepe place opened up nearby. And this weekend on Sugar Rush, the host visited a place that is famous for its stacked crepe cake. I couldn't ignore an obvious double omen, so I dug out my ol' crepe pans and fired them up. For myself, I filled one with some of the beef and gravy I made yesterday and I also made a strawberry-yogurt-whipped cream one for the college student.
This may be my next "thing," now that ice cream season is gone. 🙂
Sue(tm) Lead me not into temptation... I can find it myself!
I've never seen a "crepe place" but we do still have a fondue restaurant not far away 🙂
My favourite crepes are made with a chicken & mushroom filling with a creamy wine sauce. Don't have the recipe handy but I can tell you I originally bought them from frozen, might have been Sara Lee or something similar, and decided to try to re-create them. More sauce on the top of the crepes. Delicious!
