Allison Day


Fridgg.com

taste-and-create-3

It’s time for Taste and Create III!! This time around, I got paired up with Stephanie form A Whisk and a Spoon. There are so many yummy things on her blog… I wasn’t sure if I was going to be able to decide which to make! But then I saw her crêpes… and I was sold.

I have loved crêpes ever since my old ballet company hired the “Crêpe Lady” for one of our annual garden parties (a sort of fundraising thing for the company). Ever since then I have gotten crêpes at every chance, so of course I had to try making them myself!

The batter was super easy to make. Seriously toss it all in the blender, blend it, and let it sit for an hour. (Just as easy as my spinach dip! :D ) Cooking them on the other hand… well, that was another story. It wasn’t the recipe’s fault. It should have been super easy to get nice, pretty little round crêpes. But no, I have a stupid crooked stove, so they kept bunching up on one side. Oh well, at least they still tasted good! :D

I used 3 different fillings for my crêpes. The first is bananas and chocolate sauce. This is what we used to get at the garden parties from the “Crêpe Lady”… of course I had to recreate it! Tasted just like I remember it… I know what I’m having for breakfast this week! :D The second filling I made was honey ham with steamed asparagus and a cheese sauce. I’ll put the recipe for the cheese sauce up sometime later this week. This was AMAZING! I had no idea it would taste so good! Definitely eating this again. My last filling was an out of the ordinary one. I had the idea of using crêpes instead of nori for sushi, since several people have been asking me for substitutions because they or their friends or their children don’t like the taste or the idea of nori. So I made a California Roll, just using a crêpe instead of a piece of nori. It turned out well… I recommend it for people who don’t like nori. The only thing is it’s not as salty as regular sushi is, so it’s much better suited for salty ingredients than blander ones.

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