I heart Crepes. Sweet, savory - I 'll take their deliciousness any way I can get it. I had always heard they were extremely difficult to make and so I never tried. One day after eating at
Flip Happy (sooo AMAZING if you haven't been) I was inspired to finally try them on my own. I found several recipes and somehow put together a great (not perfect) crepe. I have been making them since, and one of my favorites is a mushroom and ricotta crepe. It is my take on
Eastside Cafe's (also sooo AMAZING if you haven't been) Wild Mushroom Crepes. I am clearly no Flip Happy or Eastside Cafe, but I will keep trying.
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| My cilantro lime dressing. This is one of the first things I ever learned to "cook" and I served it to Alex the first time cooking for him. It's one of his faves, so when I top a salad with it I call it "Alex's Salad" :-) |
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| After my crepe research before trying them for the first time, I found that one of the keys to making great crepes is to refrigerate the batter for at least 30 minutes before cooking. It works!!! |
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| "Alex's Salad", with marinated Gulf Shrimp and of course - Cilantro Lime dressing. |
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| Mushroom Crepes (ricotta, mushrooms, jack cheese, pecans) topped with a Creamy Tomato & Mushroom Sauce; Roasted Asparagus |
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