Tag Archives: french

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

Joie de vivre: bacon, onions, butter, potatoes, goat cheese, mushrooms, cream and wine

Tonight, I made gratin de poireaux and steak aux champignons.

First, I love the word “champignon.”  It is one of my all time favorite French words, along with “l’ananas,” “raplapla,” and “pamplemousse.”  A champignon is a mushroom.  The others are pineapple, wiped out, and grapefruit, respectively.  I mean, come on.  These words are fantastic.  And the only thing better than a great dinner is a great dinner with a kick-ass name.

Take “gratin de poireaux.”  It sounds so much fancier when you say it that way, rather than just “leek gratin.”  And it’s more fun to eat, too, especially when you’ve got a nice, French-inspired tablecloth down, some pinot grigio and a buttery croissant.  Oh and steak.  Cooked in cream.  Because we can.

For those of you who aren’t as taken with French things as I am (five years of French class in high school and college will do that to you), then just read the following words: bacon.  onions.  butter.  potatoes.  goat cheese.  steak.  mushrooms.  cream.  wine.

Now that I have your full attention, I will continue.

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Petits Pains au Chocolat

Little chocolate breads.  How can you not love everything about that fragmented sentence? I mean, really.

I found this recipe on Epicurious and, loving all things French and chocolate as I do, decided I had to make them for myself.  They’re very quick to make, very easy and super customizable.  Josh liked them, and now wants a batch made with jam.  I personally think they’d be better with a bit of cinnamon sprinkled on top as well.  I can see us easily making these on a regular basis for when you just want a little something to pick you up. Continue reading