Sweet and Savory Crepes

 

I use Julia Child’s recipe for the batter.  When you blend all the ingredients it will thicken so add water to make it runny so you have a crepe and not a pancake.  Crepes should be tender, thin and browned a little.

Here, I have made black Forrest ham and Swiss crepes with Hollandaise sauce and a sprinkle of parsley.  It’s a perfect combination.

 

 

Above, savory filled crepes hot and ready for service.

Below, my family’s favorite sweet crepe filled with a cooked and carameluzed mixture of sautéed bananas, brown sugar, spiced brown rum and butter.  I like to fold the crepes differently when I am serving more than one kind.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s