Saturday, November 13, 2010

A visit from a Parisienne

After waking up from a nightmare, I decided to make myself one of my favorite dishes.

It's so simple, versatile and yummy.

The Parisian Crepe:

Serves 8-10 crepes

  • 2 cups flour
  • 1 &1/2 cup water
  • 2 eggs
  • 1/3 cup milk
You want the mixture to be smooth with little chunks and more runny than pancake batter

  • mushrooms
  • swiss cheese
  • dill (dried or fresh)
  • red onions (thinly sliced)
  • 1 small egg (or half of a large egg) - beaten
  • salt
  • pepper
  1. mix batter ingredients
  2. pre-heat pan to medium heat
  3. spread butter on pan
  4. pour a thin layer of batter on pan and spread
  5. when batter is slightly cooked, but still soft, turn it over with a spatula
  6. spread scrambled egg on top half of the crepe
  7. place swiss cheese on top of the egg
  8. place red onion slices then mushroom
  9. sprinkle with salt and pepper
  10. add pieces of dill to finish
  11. fold crepe with a spatula and serve

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