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"OTCC: How About Brunch?"
frodis 3796 desperate attention whore postings
DAW Level: "Thong Contest Judge"
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04-02-10, 12:50 PM (EST)
 
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"OTCC: How About Brunch?" |
Crepes! I love crepes because they are a blank canvas, and are extremely versatile. They can be sweet or savory, can be breakfast, lunch, dinner or dessert, they are ideal for making in advance, and they're pretty.They're really not hard to make. Don't be scared. I'm going to give you the basic crepe recipe, and then I have two suggestions for fillings, one savory, one sweet. BASIC CREPE RECIPE:
makes ~24 7-inch crepes
time: about 15 minutes prep, 30 minutes rest, 30 minutes cooking 1 cup all-purpose flour
1 cup milk
1/2 cup lukewarm water
4 eggs
4 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon salt Put everything (except the butter) into a blender and blend it all up. At the end of the blending, pour the melted butter in and blend for a few more seconds. Pour it into a measuring cup, cover. Let the blended batter sit and rest for about a half hour to develop the gluten. (Can also be longer, overnight, even.) The consistency will be thin, not at all like pancake batter. It will be a lot like wall paint or eggnog. When you're ready to cook the crepes, get your pan hot and spray with a little cooking spray (or use butter.) If you have a crepe pan, use it, I do not have one so I use a small round sautee pan. It's a 7-inch pan. Once the pan is hot, turn the heat down to medium. Pour about 2 tablespoons of the batter into the center of your pan and swirl it around to coat the bottom of the pan. It takes very little and will be very thin. It might even have holes - that's okay if they're small. Be prepared for your first crepe to be a throwaway; mine usually wind up a weird shape. Let cook until the top is dry, and the edges begin to brown - less than a minute. Flip, cook for about 20 - 30 seconds on the other side (side 2 takes less time than side 1) and remove to a plate to keep warm. Proceed with the rest of the crepes, until the batter is gone. Each crepe only takes about a minute to cook.  
The crepes will be paper thin and slightly stretchy-springey. This will make anywhere from 20 - 24 crepes, depending on the size of your pan and how much batter you use for each one. You can make the crepes ahead of time. If you do, put a piece of wax paper between each one, wrap and keep in the fridge. SAVORY RECIPE: Creamy spinach-mushroom crepes with cheddar cheese Time: about 10 minutes prep, 20 minutes cooking 10-12 crepes Filling
1 tablespoon olive oil
1/2 cup onion, minced
1/2 pound fresh baby spinach
1/2 pound mushrooms, chopped
8 oz sharp cheddar cheese
ground black pepper Sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk
3/4 cup chicken broth
1/4 cup dry white wine
1/4 teaspoon white pepper
1/4 teaspoon ground mustard 8 oz grated cheddar cheese Directions: Spinach/mushroom mix Heat olive oil in sautee pan. Add onions and sautee until soft, about 8-10 minutes. You don't really want them to brown, just turn soft and translucent. Add mushrooms and sautee until slightly browned. 
Add spinach. It will look like a lot. It will fill the pan, and then some. Just pack it in, cover with a lid, and wait three minutes. Remove lid and stir. The spinach will begin to wilt. Cover for another 2 minutes, then remove cover and stir. Continue to stir until spinach is all wilted down. 
Hit it with some freshly ground black pepper and remove pan from heat.
Sauce: Combine milk, broth, and white wine into a measuring cup and have it next to the stove. You'll want it at the ready for making the roux. Melt 2 tablespoons butter in a saucepan. When melted, add two tablespoons of flour and whisk until it comes together into a paste. Sautee the paste for about a minute. Slowly add half of the milk/broth/wine mixture and whisk until smooth. It will be a little lumpy, but keep whisking. It will thicken up - when it does, add more of the liquid. Keep adding liquid until the sauce is thick and smooth - about the consistency of cream soup. 
Add white pepper and ground mustard, and stir. Let it simmer for 5-10 minutes, it will thicken slightly. Remove from heat. Ladle about a cup of cream sauce into the spinach/mushroom mixture and stir. 
Assembly
Take each crepe and fill with a scoop of the spinach/mushroom mixture. Sprinkle in some cheddar cheese, and roll the crepe. Repeat for all 12 crepes. 
Put a scoop of the cream sauce into the bottom of a 9x13 baking dish, and line the crepes up on top of the sauce. Ladle a bit more sauce over the top and sprinkle generously with cheddar cheese. Alternately, if you have individual remekins, you can put 2-3 crepes in each ramekin, top with sauce, sprinkle with cheese.  
(At this point you can cover the whole dish and refrigerate overnight if desired, and just bake it in the morning.) Bake in 350 degree oven for 10-12 minutes, until cheese is melted and bubbly. (If you refrigerate them, increase baking time to 25 - 30 minutes.)  
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frodis 3796 desperate attention whore postings
DAW Level: "Thong Contest Judge"
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04-02-10, 12:51 PM (EST)
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1. "Strawberry Crepes" |
Strawberry Crepes with Sour Cream Sauce(This recipe is easier.) Ingredients: 12 crepes 2 pints of strawberries
2 tablespoons sugar (optional, could also use Splenda) 1/2 cup sour cream
1 tablespoon brown sugar
1 teaspoon Grand Marnier (or orange extract, or, fresh orange zest)
Chop strawberries. I like to slice some, and dice some, so there are different shapes in there. Put into a bowl and sprinkle with 2 tablespoons sugar. Stir, and let sit for about a half hour so berries and sugar macerate.
In a small bowl, blend sour cream, brown sugar, and Grand Marnier (or zest.) Stir. Let sit for a minute to let brown sugar dissolve, then stir again. 
Assemble crepes by putting a dallop of sour cream mixture into the center of the crepe and smear it around. Put a scoop of strawberries into the center of the crepe. Fold. 
Garnish with a bit of the sour cream sauce and some pretty sliced berries on top. I also put a few mint leaves on top. 
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Snidget 35571 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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04-06-10, 07:53 PM (EST)
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33. "RE: OTCC: How About Brunch?" |
That is how I did it. Glad I got it right!
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frodis 3796 desperate attention whore postings
DAW Level: "Thong Contest Judge"
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04-02-10, 01:57 PM (EST)
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6. "RE: OTCC: How About Brunch?" |
The single biggest problem I had, after deciding that crepes would be my contribution to OTCC, was what fillings to suggest!ham, asparagus, and gruyere? shrimp and spinach? chicken, bacon, and cheese? roasted zucchini, balsamic glaze and soft goat cheese? Or. . . melted chocolate and sliced bananas? dark cherries simmered in red wine with a twist of orange? blueberries with lemon zest and whipped cream? thinly sliced apples in brown sugar sauce? classic suzette? raspberries and vanilla ice cream?
I've been drooling agonizing over this for weeks! 
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PepeLePew13 21243 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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04-03-10, 07:56 AM (EST)
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22. "RE: OTCC: How About Brunch?" |
I'm sure Fro has her own way of doing balsamic glaze, so will want to see what she has.In the meantime, here's my way of doing balsamic glaze: Pour two cups of balsamic vinegar (I just buy whatever's in the store like Kraft balsamic vinegar in the salad dressing area) into a small sauce pan and bring to a boil. Once you've got a boil, reduce the heat to medium-low and allow the vinegar to simmer for about 20-30 minutes or until it has become thick enough to coat the back of a spoon (you should have about 1/2 cup of glaze when it's done). Remove from heat and allow to cool. Then just pour it into a container with a lid and pop it in the fridge. It should last you a few weeks (or a few days if you're going to try a few samples of Fro's recipes). I will sometimes microwave a small portion for up to 10 seconds if I want it particularly drizzly to pour over some recipe. I don't do this, but some people like to add a bit of sugar to sweeten up the glaze while cooking.
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Starshine 3425 desperate attention whore postings
DAW Level: "Car Show Celebrity"
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04-02-10, 04:54 PM (EST)
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12. "RE: OTCC: How About Brunch?" |
Thanks Frodis some of my favourite things!The traditional English thing is lemon juice and sugar, very simple but very nice. I'm going to try the Spinach and Mushroom ones they sound lovely, I do something similar with chicken in a tomato sauce inside the pancakes.
 Sunning with the Cap'n
Just another Sleeperbloke
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frodis 3796 desperate attention whore postings
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04-02-10, 05:27 PM (EST)
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16. "RE: OTCC: How About Brunch?" |
I use the same recipe for sweet or savory. I find that it's pretty neutral flavor-wise, but you can certainly cut back to just 1 or 2 tablespoons if you like.
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VisionQuest 649 desperate attention whore postings
DAW Level: "Reality Show Commentator"
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04-03-10, 00:47 AM (EST)
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21. "RE: OTCC: How About Brunch?" |
I love crepes.I use Williams and Sonoma Crepe Mix. It tastes good and works pretty well. I also use their crepe pan to make them. My DH loves Hawaiian crepes. Take a little ham and pineapple and saute it in a pan with some soy sauce. Put that in the cooked crepes with a little cheddar cheese. They are really good. I like spinach and feta crepes. I steam a little fresh spinach, put that in the crepes and add the feta. Yummy. The prep to make the filling is the hardest part. The crepes are easy once you get the hang of it. The first couple of times, I messed up a bunch of times, but stuck with it and it was worth it. I can't wait to to try your mushroom and spinach filling recipe. 
Thank you Capn2patch
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Tummy 1988 desperate attention whore postings
DAW Level: "Herbal Healing Drugs Endorser"
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04-06-10, 04:41 PM (EST)
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28. "RE: OTCC: How About Brunch?" |
Yowza! I bought Gruyere a few months ago for 8.00 for 12 oz and thought that was high. Thanks for thinking of our pocketbooks Frofro!
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Snidget 35571 desperate attention whore postings
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04-06-10, 05:00 PM (EST)
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29. "Crepes are baking" |
LAST EDITED ON 04-06-10 AT 05:22 PM (EST)Easier to make than I thought, but I think I get impatient and may not have gotten them as brown as they could have been. I just don't want to burn the. I nearly burned the buckwheat pancakes this morning. Since I already had soy milk on hand I used it, so I'll let you know how that goes.
ETA: Turned out really yummy. I'm going to do the strawberry ones for breakfast in the morning.
The taste is a little different with the white sauce with the light soy milk, but it was still good. I think it just had a little different taste than it would have otherwise.  
If there is anything the nonconformist hates worse than a conformist, it's another nonconformist who doesn't conform to the prevailing standard of nonconformity. - Bill Vaughan
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weltek 16003 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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04-07-10, 08:10 PM (EST)
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37. "Well, you said "blank canvas"" |
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
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frodis 3796 desperate attention whore postings
DAW Level: "Thong Contest Judge"
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04-08-10, 12:40 PM (EST)
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40. "RE: Well, you said "blank canvas"" |
Blank canvas is right! I knew that people would play around with the filling, and I was hoping to steal some good ideas from everyone. I did consider adding chicken or bacon to my recipe, but decided to keep it meat-free (because I had no chicken or bacon on hand.) I drooled when you mentioned gorgonzola. I LOVE your idea of seasoning the crepe batter. I've never done that because I usually make up a big batch and use the crepes for both sweet and savory, so I keep the batter neutral. But if I were just making one or the other, I'd probably put in garlic and herbs or cinnamon just like you did. Yummy. I wonder if putting a little booze in the batter for flavoring would throw off the consistency. Hm. Would probably have to replace a tablespoon of the lukewarm water. Kids: When I made these for dinner for OTCC, I kept some crepes aside and filled them with strawberry preserves for the kids. My son opted instead for the spinach/mushroom version, but my daughter loved the jelly-filled. Jelly-filled crepes was a popular Sunday breakfast growing up. Super simple: I like the crepes warm and filled with marmalade. 
A Mmmmmmmoonie plate special!
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CTgirl 5879 desperate attention whore postings
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04-14-10, 03:07 PM (EST)
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52. "RE: Well, you said "blank canvas"" |
I'm not sure if adding a little flavoring would throw off the consistency. I totally forgot to add the butter and didn't realize it until I was making the roux.  At that point it was too late to make more and I figured since I was making savory crepes the roux would make up for the lack of butter. I was right. My crepes looked about right and didn't taste too badly.
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Karchita 3533 desperate attention whore postings
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04-08-10, 01:37 AM (EST)
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38. "Yum, yum, yum!" |
LAST EDITED ON 04-08-10 AT 11:01 AM (EST)I made these for dinner tonight and although they were a lot of work for a weeknight dinner, they certainly were delicious. They were pretty, too! Like Wellie, I didn’t have to go to the store. I had spinach in the freezer and happened to have some fresh mushrooms on hand. I replaced 1/2 cup of the flour with whole wheat, omitted all of the sugar and cheese, and put in a bit of low fat sour cream in the sauce because the milk I had on hand was low fat. I also added a small amount of diced ham to the filling. I didn’t bake them; I just kept everything warm, rolled them up, put them on plates, topped with sauce, and ate. I think I kept it pretty low fat, but I ate such a large portion it was probably a calorie bomb. Oh well. It was worth it. I made up all the leftover batter into crepes to store and will be able to have the leftovers for dinner tomorrow with very little labor, so that helps make up for the time I spent tonight. Next time, I'll make them for guests. Thanks, Fro! These were a winner! 
Edited to clarify and say 1/2 cup of flour.
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frodis 3796 desperate attention whore postings
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04-08-10, 12:47 PM (EST)
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41. "RE: Yum, yum, yum!" |
So glad you liked them and the Great Crepe Craze has not scarred you for life! We welcome you back into Crepeville! You're right that it's a lot of work for a weeknight meal. I don't think I've ever done them for a weeknight unless I already had the crepes made in advance. I knew that there were a lot of places in the recipe to trim fat and calories so I'm glad you detailed. Ham sounds like a great addition!
For guests - once upon a time I was asked to bring dessert to a dinner party. I was not told how many guests there would be or the disposition of said guests, except that one was pregnant so no booze-soaked dessert.
I ended up making a huge stack of crepes, and brought along melted chocolate and fresh fruit, and whipped cream and just let everyone build their own dessert. Huge it. I was relieved because as it turned out, I was the *only* person that the host had asked to bring dessert!
A Mmmmmmmoonie plate special!
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frodis 3796 desperate attention whore postings
DAW Level: "Thong Contest Judge"
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04-08-10, 01:04 PM (EST)
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44. "RE: OTCC: How About Brunch?" |
I probably should have mentioned this. (I'd make a horrible cookbook writer. I forget stuff.)I use a non-stick pan, and I spray the pan at the beginning and that's it. There's a lot of butter in the batter so I've not had a problem with sticking, but you'll be able to see as you go along whether you need to keep spraying the pan, or not. If you're not using non-stick, you should probably spray often. Also, they taste fine ugly. You fold/roll them up anyway, so it doesn't matter if they're circles or look more like Rorschach inkblot tests. (Hmm, psychoogy for dinner? Yum!)
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CTgirl 5879 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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04-14-10, 03:10 PM (EST)
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53. "RE: OTCC: How About Brunch?" |
I used a non-stick pan and ended up spraying after every one but then again, as I mentioned ^, there was no butter in my batter!
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MKitty 2878 desperate attention whore postings
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04-09-10, 06:38 PM (EST)
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48. "RE: OTCC: How About Brunch?" |
wow..those look incredible! I'll try to make a batch this weekend.and, now..some help...I cannot remember my date to post my recipe! I know it is the spring..so does somebody have the list??? Please PM me incase I miss it in this thread... thanks so much.. 
Tribe manga'd my mug
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Tummy 1988 desperate attention whore postings
DAW Level: "Herbal Healing Drugs Endorser"
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04-11-10, 07:04 PM (EST)
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51. "RE: OTCC: How About Brunch?" |
I had to think about this for a minute, maybe two. Hush, I'm tired. I planted 39 plants today, it would have been 40 but
Gunner ate a basil.
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CTgirl 5879 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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04-14-10, 03:22 PM (EST)
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54. "RE: OTCC: How About Brunch?" |
The crepes were a lot of work but also a lot of fun. I still remember fondly the days of the Magic Pan restaurants and eating at a creperie in France but I've never tried to make them before.I should have waited and done it on the weekend so DH could help but I wanted to make something fun and different for him - his first night home after 8 days of dealing with his dad in the hospital and an ailing mom. But now that I've done it, I've also realized that you can do it in stages and not all at once like I did. I had poached some extra chicken when I made qwerty's recipe on Sunday so I could add chicken to them. I also used baby portobello mushrooms along with the spinach. Yum! I used skim milk in both the crepes and the roux and it was fine and I used a 4 cheese Mexican blend of cheese because I ran out of time to grate the cheddar. The flavors were great - especially the white pepper and mustard in the roux. (I've never made a roux before - score another skill learned from OTCC! DH has always done it when we make gravy.) Even though dinner was a half-hour late, it was a big hit. DH LOVED it. Thanks Frody for sharing this recipe. I'm not sure I would have ever attempted to make them on my own and I look forward to trying other combinations (especially the chocolate and banana one!) 
Cooked up by Foonermints
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Tummy 1988 desperate attention whore postings
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04-14-10, 07:36 PM (EST)
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55. "Brunch for Sup" |
I was going to make this Sunday for a true brunch but we started working in the yard early and didn't finish until late. We ordered pizza.So I'm making this today, it's in the oven, and will post pics and thoughts tomorrow. Things I changed, well added to - I added nutmeg to the spinach filling. My grandmother always used nutmeg when making anything with spinach and it stuck. I love the flavor combo. Also, I didn't have strawberries or Grand Marnier but I did have a bag of frozen raspberries and a bottle of Chambord. I just switched out those two ingredients and fantastique! When my strawberry plants start producing I will make the strawberry ones. And ---- I HAND FLIPPED! Swear. I even laughed like a crone and ran into the livingroom to show Rob. But he was snoring on the couch. So I woke him up and showed him anyway.  He would take a pic of me, so I tried to take one as I was flipping and it was the only one that wound up on the floor. Arkie - do I make you swoon? 
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Tummy 1988 desperate attention whore postings
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04-15-10, 12:01 PM (EST)
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57. "RE: Brunch for Sup - Pics" |
This meal was a huge hit in the Tummy household. That. was sooo good. 4 thumbs up.Ingredients for crepes - oh and that Ninja is the small one. Don't use it if you have a Ninja. I had to fish the blades out and then pour it into the large Ninja. That was after I tried to force the lid on and the flour poofed out of the hole and got everywhere.
 Ingredients for filling
 Prepped filling ingredients
 Spinach, mushrooms and onions after being hit with pepper and nutmeg - they're all happy
 First crepe
 Second crepe - first tossed crepe
 Trying to take a pic of flipping a crepe while flipping the crepe - neither the pic nor the crepe did very well, but the dogs enjoyed it
 Ready for the oven
 Yummm
 Ingredients for raspberry crepes - I also added mint to the raspberries
 Double Yummm
 I loved the sour cream sauce for the dessert crepes. I also threw some Chambord into the raspberries as they were sitting. The whole meal was delish.
Thanks Fro.
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Starshine 3425 desperate attention whore postings
DAW Level: "Car Show Celebrity"
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04-19-10, 03:14 PM (EST)
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63. "RE: OTCC: How About Brunch?" |
Late again!I did a few things a little differently as these seemed to be a lot like British pancakes. I left out the sugar and butter in the batter (sorry) I used a ramekin instead of a cup and my batter ended up a little thicker than yours  I used Crimini, Chestnut, and Shitake mushrooms three big handfuls of spinach and a bought bechamel, couldn't find my corkscrew so I used half a lemon instead, absolutely gorgeous very mushroomy with the smoothness of the bechamel and the punch of the cheddar. I will definitely do this again. The two other pancakes went for a dessert. I fried two bananananananas, threw in a little dark rum, and served them wrapped in the pancakes with a little squirty cream (first time I have tried it, probably won't buy it again). Again lovely!
Thanks for a wonderful supper, and for the leftovers for tomorrow!
Sunning with the Cap'n Just another Sleeperbloke
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I maroonclown 35 desperate attention whore postings
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05-02-10, 02:56 PM (EST)
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64. "RE: OTCC: How About Brunch?" |
Trying hard to catch up on the recipes. Made the strawbeery crepes this morning - well, actually mid-morning but I'm not one to quibble.I was really scared but everyone was right! The first one was kinda weird but I think the first one needs to be weird so the pan is nicely prepped to cook the others good. I devised a nice wrist-action swirl that gave me good circles. I used an aluminum saute pan with the occasional blast of Pam. Halfed the recipe but have enough crepes leftover to knock off the savouries for supper this week. This recipe was surprisingly easy, and I have no idea why I was so nervous. I dusted lightly with cinnimon just to make it extra brunchy. I also went back and forth about using yogurt over sour cream, but went with the sour cream in the end. Thank you frodis, for another technique in my arsenal. Oh, I thought I should bring out the good chinette for this one. *cough* It was Sunday morning, please forgive me. 
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Maroonclown 5430 desperate attention whore postings
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05-06-10, 11:09 AM (EST)
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65. "RE: OTCC: How About Brunch?" |
Had the savoury ones on Tuesday night. Mmmmmmmmmm.It was a bit of a three day affair. I made the crepes on Sunday morning, found out on Monday that I would have to work late on Tuesday so I made the filling, the sauce and grated the cheese on Monday night. On Tuesday night DH assembled and baked so it would be ready when I got home. The aroma in the house when I got home was devine. DH did a great job on the finishing. And high compliments from him too. He said "I would ask for this again" Doesn't sound like a high compliment but it is the antithesis to how he tells me he doesn't like something - "I wouldn't ask for this again" He's such a diplomat.  Thanks Cap'n
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qwertypie 7918 desperate attention whore postings
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05-06-10, 11:28 AM (EST)
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66. "RE: OTCC: How About Brunch?" |
*SNORT*
Maybe your DH was related to my Dad. A glowing compliment from him was "It's not bad."
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PepeLePew13 21243 desperate attention whore postings
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05-09-10, 09:50 PM (EST)
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67. "RE: OTCC: How About Brunch?" |
LAST EDITED ON 05-09-10 AT 10:30 PM (EST)We had a two-fer-one deal for dinner. First, I made about two dozen crepes to stick into the fridge before I went ahead and made dinner. Dinner was a taco crepe with ground beef, taco mix, baked beans, salsa, blackened corn and bits of red and green peppers, topped with cheese and baked in the oven at 375 degrees for 15 minutes. Kids loved this and thought it was better than the usual tacos stuffed into tortilla shells that we tend to have. It was the baking for fifteen minutes that probably had more to do with the difference than the crepes itself. Dessert was a medley of blueberries and strawberries and a splash of chocolate Quik piled on top of whipped cream wrapped up inside a crepe with an extra line of whipped cream on top. I was planning to have vanilla ice cream inside, but realized at the last minute we were out. Typical kids to eat the ice cream and leave an empty container in the freezer!
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thndrkttn 3123 desperate attention whore postings
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05-11-10, 09:58 AM (EST)
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70. "Done with lots of pics!" |
The crepes were great. It was a while back that I made them. We made the mushroom version and I just removed mushrooms from mine. We had my neighbor over again and she was in HEAVEN and actually took the leftovers for lunch the next day. Her co-workers were jealous! I really, really liked the white sauce and of course DH loves anything with mushrooms and spinach. Making the crepes themselves was exactly how everyone described them. The first one is going to be wonky and then you’ll get the hang out of it. DH even got the flip and I have the pic to prove it!!!Onto the photos: (Frody, I hope I made you proud with the pics.) 
Blending- 
Crepe started-
Crepe finished-
The Famous Crepe Flip by Mr. Tkit!!!
Pile of finished crepes-
Chopped mushrooms-
Mushrooms and onions-
Add the spinach-
Add the filling-
Nestled in the white sauce-
Finished! Mmmmmmmmmmm!
Thank you! Not only was it delicious, but it was a fun afternoon cooking for DH and myself.
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CTgirl 5879 desperate attention whore postings
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05-11-10, 09:03 PM (EST)
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73. "RE: Done with lots of pics!" |
Bravo Tkit! The pics are gorgeous. Makes me want to make them again!!
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frodis 3796 desperate attention whore postings
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05-11-10, 11:31 PM (EST)
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74. "RE: Done with lots of pics!" |
Gorgeous photos - I knew they would be worth the wait! I love the photo of the pile of crepes. The sliced mushroom photo is art. SO pretty. I want to make that my desktop photo but I'd be hungry all the time. Mr. T-kit looks very serious, but hey, flipping is serious work! I'm so glad you enjoyed these, and that Mr. T-kit and your neighbor did, too! I just had a flash of inspiration. My kitchen is painted gray, and I've been wanting to find some pictures to hang. I think I need to frame some b&w food pictures and hang them. I might need to ask your permission to hang some of your photos in my kitchen. Seriously, look how pretty this is: 
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thndrkttn 3123 desperate attention whore postings
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05-16-10, 12:20 PM (EST)
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82. "RE: Done with lots of pics!" |
I was thinking if you wanted to do black and whites that we should go for veggies that have distinct striations when cut such as red onions, mushrooms, leeks, etc. Let me know what you want to do.
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Tummy 1988 desperate attention whore postings
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05-12-10, 12:22 PM (EST)
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76. "RE: Done with lots of pics!" |
Lovely! But not fair on the flipping pic.
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Karchita 3533 desperate attention whore postings
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05-14-10, 01:16 PM (EST)
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80. "RE: Done with lots of pics!" |
Love the mid-air action shot!
But where's the chef's hat? I mean, c'mon.
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