I like to brag about being French. Truth be told, Im only a wee little bit French, despite having the maiden name of Estle, which came from the French Huguenot name deEstelle. Anyway, I will say that I admire the French for their cooking techniques and their love of food, among other things. Rich, tasty, fresh ingredients reward the palette...and you only need a bit to be satisfied. We Americans should take note.My Christmas morning tribute to French cuisine each year is making Crepes. They are oh so yummy and such a treat! Here is a link to a great recipe and I'll share my filling recipe too.
Vanilla Crepes
Crepe Filling
1 pkg. Neufetchel cheese (or cream cheese), softened
2 Tbs. granulated sugar
1 tsp vanilla
fresh fruit or fruit compote or spread
Blend cheese, sugar, and vanilla until smooth.
Spread filling inside crepe and top with fruit before rolling.
Jen, the crepes recipe sounds super yummy, I can't wait to try. But question for you, what is a crepe pan?
ReplyDeleteThanks! Happy New Year.
No need for a crepe pan...just use a 9 x 11...enjoy!
ReplyDeletewe make crepes fairly often here-they are a much asked for birthday breakfast treat.
ReplyDeletewe have used that recipie at all recipies.
also, the new basics cookbook has an excellent, simple recipie.
our new obsession-pumpkin pancakes! love you jen-wish i was your neighbor and we cooked 2gether.