Tag Archives: crepes

Cook the Book Fridays – July Recipes

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It’s summer! That means school’s out, fun activities, and running around town. It also means less blogging (for me, anyway). Not only do I spend more time with my daughter (a good thing!) and less time on the computer (also good!), but my routine is disrupted. Even if I have the time, I have trouble fitting blogging into my summer reality. I have come to terms with all this, but I do miss checking in with my Cook the Book Fridays friends.

I am back this week with a double post of both CtBF July recipes! I was late on the slaw because I wanted to make it on the Fourth of July, and then didn’t getting around to writing about it until now.

First, let’s talk about the Raw Vegetable Slaw with Creamy Garlic Dressing:

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I love this recipe because it is more of a formula than a recipe. David lists a bunch of different veggie options and gives us an idea how much we should end up with at the end. Use what you like, leave out what you don’t like! Also, it’s a great way to use up the random leftover veggies languishing in the fridge.

When I made this recipe, I used a combination of cabbage, carrots, broccoli, and radishes. I was going for more of a classic slaw. It would be fun to experiment with different combinations.

I liked this slaw and will definitely make it again!

Next up, Buckwheat Crêpes with Ham, Cheese, and Egg:

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The name of this recipe pretty much tells you what you need to know. First I made crêpes out of buckwheat flour (they are technically called galettes when made out of buckwheat). I got to pull my little-used crêpe pan out of the pantry for this! It definitely made the job easier. My pan is only 8 inches rather than the 10 inches the recipe calls for, but I found that using the full 1/4 cup of batter was the perfect amount. 

After the crêpes are made, then they are filled with prosciutto, grated Emmenthal cheese, and an egg. We were instructed not to break the yolk, but I prefer my yolks cooked through, so I blatantly disregarded the instructions and broke my yolk! The sides of the crêpe were supposed to be folded over the filling, but because of my smaller crêpe size I was not able to do that. 

I made this savory filled crêpe for my lunch one day and enjoyed it. I am not sure I enjoyed it enough to make crêpes just for this, but I would certainly make it again if I had leftover crêpes.

I hope you are all having a great summer!

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Butter and Rum Crepes

Butter and Rum Crepes

Happy Friday!  You will be happy to hear that my family is feeling much better this week.  Thankfully our colds were pretty mild and we recovered quickly.

This week’s French Fridays with Dorie recipe was a real treat!  We made crepes!  The official name of the recipe is Butter and Rum Crepes, Fancy and Plain.  I believe the “fancy or plain” designation comes from whether you make the sauce or serve them plain.  You can also optionally fill the crepes with lemon curd (I did not).

Rather than making basic crepe batter, this recipe gives the crepes a bit of flavor with the addition of lemon and orange zest, and a splash of rum.  The sauce is made from honey, orange juice, lemon juice, and butter.  I served the crepes with vanilla ice cream, just because it sounded good.

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I loved these crepes!  I enjoyed the subtle citrus flavor of the crepes, and the honey-citrus-butter sauce was so delicious.  I even got to dust off my hardly-used crepe pan!  Eating these made me wonder why I don’t make crepes more often; they are easy to make and so yummy.

My husband thought these were OK.  I think he would have liked them better with chocolate sauce rather than the honey-citrus sauce.  My daughter ate one plain (with a bit of sugar) and she really enjoyed it.

Semi-off-topic question:  How do you all take photos with spoons in them and NOT catch yourself in the reflection of the spoon?

I hope you all have a great weekend!

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