Monthly Archives: May 2012

Really thin pancakes of deliciousness

crepes with sauteed zucchini, asparagus and hot Italian sausage with brie cream sauce

Crepes with sauteed zucchini, asparagus and hot Italian sausage with brie cream sauce

Today is the first Evernote Cookalong...and that means crêpe-a-palooza at our house.  My friend Brian came over and the two of us made a few different batches of crêpes so that we could wrap ourselves in their warm, delicious folds.

First, we made a batch of savory crepes, which we called “green crêpes and ham.”  We used my standard crêpe recipe (below) and filled them with sautéed asparagus (from my in-laws’ family farm!), zucchini, hot Italian pork sausage from the inestimable Biercamp here in town, and then topped it with a cheesy, creamy brie sauce.  (Literally, the sauce was just cream and melted brie cheese.)  They were…out of this world.

We sat and ate those for a while and watched Lilo and Stitch (“This is your badness level.  It’s unusually high for someone your size.”) before heading back to the kitchen for Round 2: Crêpe Boogaloo.  This time we went simple, classic, light.  We made another batch of the crêpe batter, but added a tablespoon of vanilla bean paste.  The filling was just fresh sliced strawberries sprinkled with grated lemon zest, powdered sugar and whipped cream.

crepes with fresh strawberries, lemon zest and powdered sugar

crepes with fresh strawberries, lemon zest and powdered sugar

I’ll just say that again for you: warm crêpes with fresh sliced strawberries sprinkled with grated lemon zest, powdered sugar and whipped cream.  Just let that ooze into your bones for a second.  Oh yeah.  Can you feel the love tonight?

The day is not over yet..I may yet make one more batch of crêpes (we’ll see).  I’m thinking I have plenty of good dark chocolate, leftover cream, graham cracker and chocolate marshmallows…s’more crêpes anyone?

Updated:

Ok, I couldn’t help myself.  I had a little bit of batter left and the idea of a s’more crêpe was just so appealing...

 

s'more crepe with marshmallows, dark chocolate and ground almonds

s'more crepe with marshmallows, dark chocolate and ground almonds

Evernote Cookalong: Everybody Crepe Now!

I’m not sure that I announced it here, officially.  If you follow me on Twitter or Facebook, you might have heard.  That, or maybe you’re one of fifty million people my mother forwarded it on to.  You may have suspected from previous posts I’ve written that I am indeed a fan of obsessed with Evernote and all the ways it can be used to achieve deliciousness in all stages of one’s life.  Well now that love affair is full-on legit.  I am now Evernote’s Ambassador for Home Cooking.

What does this mean?  To my husband’s sadness, it does not mean that I have diplomatic immunity in the continental US and parts of Guam.  It does mean that I am a total guru on how the average home cook can use this program in their own kitchens and wheresoever else their gastronomical fiefdom may extend.  Got questions?  I am here to help.  We can conquer the divide between dish and digital device together.Snapshot of Evernote notebook with crepe recipe displayed

Because if there’s one thing I love, it’s barbecue.  Wait, that’s a different post.  Because if there’s one more thing I love, it’s inspiring people to cook.  That and really, really, really thin pancakes.  Thus, I invite you to join me and the worldwide Evernote community this Saturday for the first ever

Evernote Cookalong!

And the special dish of the day?  Crêpes!  Anyway you want them.  It’s a digital foodie’s dream come true.  There’s cooking, there’s crêpes, there’s picture taking, there’s drooling over said pictures, there’s prizes, there’s eating, there’s something for everybody!

You can read more about the event on the Evernote blog, or sign up on Facebook to participate.  Feel free to use my basic crêpe recipe to get started, or find your own (and share it with the rest of us!).

So come, join the fun.  Do a little dish, make a little crêpe, get down tonight.  (I promise, I’ll make better crêpe jokes later.  Or will I?  Only thyme will tell…)