A Crepe Meal

Last Thursday some friends came over and we made crepes for dinner. I set the batter up beforehand, and everyone brought different ingredients. As it happened, almost everyone opted for the sweet route: we had fruit (bananas, blueberries, strawberries), preserves, and nutella. The one person who was bringing prosciutto and Swiss cheese was running late, so we started off with dessert crepes, a decision approved all around.

Thursday’s Crepe Night was such a success that we reprised it on Saturday morning, using the same recipe for crepe batter from Chocolate & Zucchini.

The batter was quite quick and easy to set up, and I made a second half-batch without the refrigeration step, and it was fine.  As Clotilde from C&Z says, the first crepe in the pan is usually a dud – not as pretty or perfect, but still tasty!

This one turned out nicely.

Now comes the fun part…

Decorating! I love food you can decorate.

I can’t take credit for this charming portrait, however.

I chose to go the nutella and berry preserves route, with a dividing line of bananas.

Some choose to roll their crepes (and top them with cinnamon and sugar).

Some choose to fold them; they are equally delicious options. (It’s true about the broken cookie tasting just as good as the whole one, unlike other childhood myths.)

Bon appetit!

What I’m reading: The Girl Who Kicked the Hornet’s Nest, Stieg Larsson

What I’m listening to: Let It Be and Tim, the Replacements; The Ultimate Collection, the Kinks

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