Crepes?
I've been craving crepes. Dessert and/or savory. If anyone would be willing to share a favorite place, I'd be happy. Also, has anyone tried macarons from Kee's Chocolate?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
12 Comments:
Make your own! They're so cheap/easy that after I started making my own, I refused to pay for them in a restaurant because the markup is crazyinsane. They're seriously easy.
joyyy at 10:34AM on 03/08/09
The best way to use these in a savory way is to cook uncased italian sausage and then combine in a food processor with pesto. It forms almost a paste which you can place in the crepe. Put in an individual gratin dish and cover two of them with a bechamel sauce top with provolone and bake until heated thru.
pksmash at 12:24PM on 03/08/09
I was going to say the same thing as joyyy -- crepes take about fifteen minutes from start to finish and are amazing when you make them yourself. And you can go absolutely nuts with the fillings; I usually wait to make crepes until I have apples in the house, and then I just dice the apples and brown them in some butter and brown sugar, cinnamon, and nutmeg. It's delicious. Oh! and your home/apartment will smell wonderful =).
(From AllRecipes.com)
INGREDIENTS (Nutrition)
* 1 cup all-purpose flour
* 1/2 teaspoon white sugar
* 1/4 teaspoon salt
* 1 cup milk
* 1 egg
DIRECTIONS
1. Combine flour, sugar and salt in a bowl. Make a well in the center of the flour and add the milk and egg. Beat well to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
kfarrel3 at 12:24PM on 03/08/09
I make crepe batter in my blender and let it sit for a while - at least a couple of hours - or overnight in the refrigerator - before I make the crepes. The flour and egg mixture seem to blend into each other with the waiting time. I use a recipe from Julia Child that works very well.
suegsf at 1:20PM on 03/08/09
What is your favorite breakfast crepe? I would have to wipe the dust off the maker I have. I had one given to me and have always wanted to try them. I dont know why but they intimidate me. why who knows?? tips would be appreciated. I'm sure there are tons of recipes if I look
cmiron at 1:29PM on 03/08/09
i like to let mine sit for a couple hours if i add cognac. if i dont, either use asap or wait doesnt matter as much.
and maker? you are the maker. its not like dough bread, a fork can mix it. and it takes a frying pan to cook. just remember to swirl.
blizcheetah at 5:44PM on 03/08/09
That's my tip too -- pour the batter in the pan quickly and then quickly swirl. Also, make a big batch and store some in the fridge (stack them under a clean kitchen towel while you're making them) -- they last for a few days, if you can keep from eating them all.
For breakfast, we like to make a filling out of some kind of cheese (ricotta, cottage cheese or mascarpone) or plain Green yogurt, then make a fruit topping (sauteed apples or pears, or stewed berries). Have fun!
CookiePie at 9:47AM on 03/09/09
Okay, let's say you don't want to make your own. Then race on over to Madeline, the Crepe Lady, in the theater district: 250 W 49 St.
I think this feature from Midtown Lunch will make your mouth water:
http://midtownlunch.com/2006/10/05/madeleine-the-crepe-lady-or-the-hidden-jems-of-the-cybercafe-part-2-of-2-2/
She's the real thing: born and raised in Brittany.
famdoc at 8:30PM on 03/10/09
do what i do. call lo and tell her to make them. that's what i just did and we are having lunch friday. i 'll bring the strawberries and cream. she likes her's with ham and cheese. what a friend.
dearrie at 8:52PM on 03/10/09
Thank you all so much! I will definitely be experimenting with the crepe recipes at home, and can't wait to stop by Madeline's and try her crepes, the rum chestnut sounds delicious (I've tried crepes off carts and street fairs, but they always seem to be too doughy and not appealing). I actually used to work a few blocks away from Cybercafe, and knew about Tuck Shop, but not the crepes!
firni at 11:16PM on 03/10/09
I love Kenny Shopsin's philosophy on crepes from his book, "Eat Me." Basically, he takes a flour tortilla, gives it an egg/cream bath, and griddles it. While the bottom side is cooking, he pours the rest of the egg/cream bath on top, and works it into the tortilla. I've tried it a couple times, and it turned out pretty nicely:
http://www.flickr.com/photos/maxcriden/3312591939/
http://www.flickr.com/photos/maxcriden/3316843397/
maxcriden at 9:47PM on 03/12/09
I used a recipe from martha Stewart and turned my stack of crepes into a crepe cake! The recipe is really good and produces light and fluffy crepes.
Check it out on my blog:
http://bakingandbeauty.blogspot.com/2009/03/orange-chocolate-crepe-cake.html
ThuyTBird at 9:19PM on 03/16/09