I’m actually talking about the macarons and desserts but those shoes are yummy too.
Since macarons are far too difficult to make, I will make the next best thing. Crepes. Yum.
Now these are no ordinary crepes. They are my multi-purpose crepes that can star as both the main dish and the dessert. How so, you say? Read on and I’ll show you..
1. Put all of the ingredients in a blender and pulse 10 times (or until blended). Once blended, remove blender from base and tap on counter until bubbles disappear.
2. Put mixture in fridge for one hour (it’s worth the wait, I promise!)3. Heat a medium/small
round skillet on medium heat for a couple minutes. Make sure the skillet has a good non-stick coating or use nonstick spray. Once the skillet is heated, add a small amount of batter and quickly swirl it around the skillet. *Remember you are not making pancakes here, the goal is to keep the coating thin otherwise they’ll taste flour-y.
4. Let the crepe cook until you see the edges turn white-ish (should take around 20-45 seconds). Flip the crepe using a silicone spatula, and cook the other side for about 15 seconds. Remember as Lorelai Gilmore once said, “the first pancake is always a dud.” So don’t get discouraged if the first few look a little ugly. Just slab a little nutella on them and they’ll be redeemed.
5. Once you’ve made enough crepes for your main dish, you can either use the same batter for your dessert ones or I like to mix in a little vanilla extract (if you have 1/2 the batter left, use 1/2 a tsp) to make it slightly sweeter.
6. Once your crepes are made, it’s time for the magic of the crepe to unfold. You can literally put just about anything in to these bad boys and it will taste delicious.
Here’s what Jesse and I used for our main dish fillings, and your French lesson for the day: jambon (ham), fromage frais (cream cheese), l’epinard (spinach), and le brocoli (I’ll let you guess that one).
We like to use cream cheese instead of regular cheese because I think it tastes creamier and lighter. Basically anything you could put in a sandwich or wrap would taste great in a crepe too!
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| *Drool* |
For dessert fillings, I just ransacked my cupboards and fridge for anything that sounded good. What I had in the house was: Jam/jelly, peanut butter, cinnamon, sugar, Nutella, coconut (in the teacup), and cream cheese. The broccoli doesn’t belong in the picture.. I think Jesse put it in there to be funny and I didn’t notice. Other fillings I like (but didn’t have) are: cherries, pineapples, chocolate/caramel sauce, icecream, nuts, whipped cream, etc.
Any kind of fruit will taste great, especially when paired with Nutella, honey, or cream cheese. Luckily, I just made a trip to Costco so I was ready for the fruit apocalypse.. or for crepes, whichever came first. Luckily, crepes came first.
Here are our favorite combinations. I’m always up for trying new, delicious things so let me know if you have a new crepe combo I can try!
Nutella + fruit = perfection.. actually Nutella + anything is perfection.
I think this was my favorite combination I tried tonight. Nutella + Peanut butter + Banana + Cinnamon. About halfway through I added some coconut and it made it even better.
I got the idea for this next crepe when I was in France. My class and I were climbing the hill towards Mount Saint Michel’s chateau and we had some free time to walk around. I ventured off by myself and it started to pour rain so I ran into a tiny little creperie for shelter (talk about the perfect place to hide from the rain). Inside, it smelt like heaven and the owner made me this amazing crepe and every time I recreate it, I’m taken back to that day.
Take a crepe and add a pad of butter, warm the crepe/butter in the microwave for 15 seconds until crepe is warm and the butter is melted. Take it out of the microwave and add sugar; the sugar will melt and mix with the butter to make a sweet and crunchy frosting. You can also use cinnamon sugar or add a little squirt of lemon juice.
Last, we smeared some cream cheese and added jam (strawberry and strawberry/blueberry) then topped with fruit. Tres bien!
Have any leftovers? Doubt it. But if so, just pop them in the fridge and they make the perfect leftovers. I set one aside to make a breakfast burritos with in the morning. I’m thinking scrambled eggs, ham, cheese, and green peppers. So that wraps it up (pun intended), you’re all set for breakfast, lunch, dinner, AND dessert. Told you they had super powers.
Directions:
