Sunday, July 22, 2012

anna cooks - crepe bar

Yesterday, a few of my friends from college and I got together to skype a mutual friend who is living in Paris. Before the skype date, I cooked a mini parisian brunch for us. I decided to set up a crepe bar, where guests could fill their freshly made crepe with whatever fillings they wanted. I just pulled out whatever I had on hand, but you could substitute your favorite crepe fillings. Here's what I laid out:

Anna's Crepe Bar

- Nutella (I got mine at Venda Raviloi in Providence, RI - they import it from Italy, and it really is better than the stuff they sell at American supermarkets)
- Fresh strawberries
- Fresh bananas
- Parisian honey
- Granulated sugar
- Butter
- Marmalade 

I used a basic crepe recipe from, to which I added a little vanilla. The secret is I made the batter the day before and let it rest overnight. I then used a non-stick pan to cook my crepes, which worked perfectly. 

While I was looking for tips on the internet about how to make the perfect crepe, I found a post from the blog theKitchn on how to make perfect crepes

The blog interviewed pastry chef Jehnee Rains who suggests putting beer in your crepe batter. Very intriguing. I might have to try that at my next crepe bar. You can find her recipe here

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