Crepes are French, but when we were in Barcelona, we found this cute little crepe restaurant just a short minute walk from our hotel in the historic district.
When we came back, we decided to try our hand at making our own. I quickly realized that I do not have the special, light touch needed to make such delicate pancakes. JD however, a pro!! I have (enthusiastically) handed over the torch and I give him free reign of the kitchen on these special nights.
Last night happened to be one of those nights. Poor JD didn't get home until after 7pm, but after a shower and a glass of champagne, he was ready to crepe!
We use this recipe to make the batter (so, so easy):
I was in charge of fillings - here's what I had:
Homemade pesto (made with walnuts since we think JD is allergic to pine nuts)
Apple butter (homemade - see previous post)
Pesto and tomatoes
Asiago and tomatoes
Goat's cheese, pear, agave nectar
Apple butter, pear, lemon zest and lemon juice and maple syrup
Asiago cheese, pear and agave nectar
Mascarpone cheese, pear and maple syrup
The ones we liked the best and will definitely be repeating are (in order of best to better):
1. Apple butter, pear, lemon zest and juice and maple syrup
2. Asiago cheese, pear and agave nectar
3. Goat's cheese, pear and agave nectar
4. Pesto and tomatoes
We had a great time coming up with new combinations and spent about an hour cooking and eating!