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.)
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