3 May 2009


I worked at a crêperie one summer and theyre still my favourite anytime meal: with ham, cheddar cheese and maple syrup, Nutella or classic lemon and sugar.

3 eggs
1 cup milk
1 cup water
4 tbsp melted butter/margarine
2/3 cup whole wheat/buckwheat flour
1 cup unbleached flour
1/2 tsp salt

Sweet crêpes
add 2 tsp sugar, 1 tsp vanilla

Beat eggs; whisk in milk, water and vanilla. In another bowl, mix flours, salt and sugar. Add dry ingredients to wet, and stir in slightly cooled butter. Heat a skillet on medium-high (a drop of water should sizzle and evaporate), add a spoonful of batter to the pan and tilt to coat. Flip it when the edges begin to dry.

Did you read this? Ive got my eye on:

Chevre-pomegranate portobellos
stem/oil 4shrooms; stuff w 8T chevre/s+p.
wrap w 4pce prosciutto (opt). 25m @375F/190C.
top w pomegranate.

From Cookbook’s Twitter.