I love crepes. Whenever we have the good fortune to travel to Europe, I constantly keep an eye out for crepe stands or restaurants. For some reason, there seem to be so many more places that serve crepes there. Are we less aware of their deliciousness? I digress. My cousin, with whom we stayed while she was studying in Paris, visited for a few days during the Christmas holidays this year, and we reminisced yet again about my first crepe experience with her that summer in Paris. It was love at first bite. I created reasons to have one nearly each day. Now I own a crepe pan and can make them whenever I so desire. I started by making sweet crepes but later branched out in the realm of savory crepes. Spinach sauteed with onions and mushrooms and a little goat cheese are a flavorful combination.
Tuesday, January 31, 2012
Crepes
I love crepes. Whenever we have the good fortune to travel to Europe, I constantly keep an eye out for crepe stands or restaurants. For some reason, there seem to be so many more places that serve crepes there. Are we less aware of their deliciousness? I digress. My cousin, with whom we stayed while she was studying in Paris, visited for a few days during the Christmas holidays this year, and we reminisced yet again about my first crepe experience with her that summer in Paris. It was love at first bite. I created reasons to have one nearly each day. Now I own a crepe pan and can make them whenever I so desire. I started by making sweet crepes but later branched out in the realm of savory crepes. Spinach sauteed with onions and mushrooms and a little goat cheese are a flavorful combination.
Life of Parm, part 6 - Sauteed spinach
Fresh sauteed spinach + olive oil + grated Parm = perfect side for a grilled steak
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