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.
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?
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...