I would like to introduce the crepe to you, a thin "pancake" skin used to wrap both savory and sweet fillings, originating from French cuisine. Now, please make note of the prononciation; in English, crepe is like "cape" but with "cr". In French, it is prononced "crep". Crepes can be eaten as meals, snacks, or desserts, and are so versatile as you can stuff it with anything to your heart's desire! My first experience working with crepes was in middle school, and I created a cooking show with some friends called "Van Can Cook", where we served banana dessert crepes with cinnamon and whipped cream. :PIn this entry, we will show you the wonders of preparing a salmon, mushroom, tomato omelet crepe served with potatoes and parsley.
The ingredients we used:
Lots of spices, potatoes, tomatoes, mushrooms, eggs, cheese, garlic, and parsley!
Peel and chop the potatoes.
We used some eggs sprinkled with pepper and spices for the filling.
....as well as some wild salmon and diced tomatoes.
The batter is prepared with butter, milk, eggs, flour, and salt, whipped to a smooth consistency.
The hard but fun part of making crepes is wrapping them!
TADA!
Served with mashed/fried potatoes, sour cream, and cheese, and garnished with fresh parsley!
Another variation made on a separate day is a chicken pesto crepe served with mixed greens and couscous.
A favorite - dessert crepe! This one has bananas, nutella, and whipped cream!
- Candice
