LAST EDITED ON 04-07-10 AT 08:11 PM (EST)My previous experience with crepes has not been overwhelmingly positive. They always seemed "spongy" to me and bland. I wasn't overly excited to make these, but I decided I'd go in with low expectations and do my best to make them to my taste. Having said that, Frodis is my new favorite person. The batter was easier to work with than my one previous attempt. Perhaps it was the advice to let it sit and the gluten to develop? Anyway, on with the cooking:
Crepe batter
I cut the recipe in half so I could futz with the flavor. I made a thyme and garlic batter with a little less sugar than it called for. Perfecto! Sure, they weren't perfect circles, but that's ok. It's so important to get them thin, and this recipe did it perfectly.
Filling
I can't just leave well enough alone. I did everything per recipe, plus added about 4 strips of bacon and some salt. I added gorgonzola upon filling the crepes.
Cream sauce
I only had skim milk, so I knew it would be a little wimpy. So, I added garlic, smoked paprika, a little chipotle and more pepper.
This was soooooo rich and savory. The flavors are still dancing in my mouth.
Notes
-The prep time was about an hour.
-Kudos also go to Frodis for concocting a recipe with really simple ingredients. I didn't have to shop for a thing! This also tempted me to play more.
-I would think kids could have fun helping fill these
-Next time, I'd make a little more filling. I had three leftover crepes. We just ate them plain, as the flavorings really made them a snack in themselves.
I'm actually looking forward to the dessert ones! It will be a good excuse to use my special balsamic that I'm rationing out....almost to the point of not using it. I think I'll "season" the batter with orange peel, nutmeg and cinnamon.
My completely uninspired picture...no fancy garnish. Note the pinky colored chipotle sauce and gorgonzola.
-A Tribetastic Creation
