Queezle_Sister's Reviews
5 recipe(s) reviewed. Showing 1 to 5Sort by: Title 
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Crepes: Sweet & Savory Recipes for the Home Cook (Illustrated)
By Lou Seibert Pappas, Jean-Blaise Hall
Chronicle Books - 1998
Baked Egg Crepe Cups : page 63
Amazing! Crunchy crepe and perfectly cooked eggs - with delicious mushrooms, scallions, and tarragon. A bit of gruyere is sprinkled over the top, and they are baked in the oven.
The biggest problem encountered (and it was small) was that constructing these in a muffin tin made an opening that was a bit small. The mushroom mixture was supposed to fit into four crepes, leaving room for the egg. We still had leftover mushrooms with six crepes, and used very small eggs (from our banty silkie). If your muffin tin is not oversized, you might want to prepare these in a custard cup or large ramekin.
The other minor problem was that the recipe called for 1T half&half, to be added with the egg. We only had skim milk, and 1T looked like too much liquid. We cut it to 1/2T for most, and that worked perfectly.
These really tasted amazing, if you like eggs, you will absolutely love these.
Again, made by my 16 yr old son for his Honors French class, and prepared with these savory crepes.
useful (1)
These crepes are filled with a delicious mixture of sauteed vegetables (shallots, mushrooms, etc) and a poached egg. They tasted delicious, but its fairly tedious to prepare 2 eggs each for a four-person dinner.
This recipe compares well to the baked egg crepe cups also from this book. The egg cups are a bit richer (some cream and cheese is used) but they have the advantage of baking together, so you can serve them all at one time.
This dish would be better for a solo-dinner than for the whole family, but I was happy to taste it. It was prepared by my 16 yr old son for our dinner.
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Dessert Crepes : page 16
A simple crepe recipe - took only minutes to make the batter, and they cooked easily and tasted great!
I used my 8-inch cast iron frying pan, and although it was heavy to tilt to spread the batter, the individual crepes browned nicely. I had to use my fingers and a small spatula to flip them, but for the most part they flipped very nicely.
We served these with greek yogurt and fresh strawberries (sliced with a bit of sugar to bring out the juices). A wonderful spring (earth day) breakfast (and also 13-daughter's half birthday).
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Roasted Garlic, Tomato & Pesto Crepes : page 41
The flavor of these crepes will bring you right back to summer. My son prepared this dish as a cultural project for his French class. The crepes themselves are prepared with the savory crepe batter. We used tomatoes we roasted last summer, pesto we made last summer, and roasted garlic (with the pesto, roasted garlic could have been omitted). The filling also used parsley and Parmesan cheese.
As I write this review, I see that my son forgot the 1C ricotta cheese - but it was so luscious I guess it didn't need it! He also forgot to add nuts!
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Savory Crepes : page 13
This recipe is very simple. Eggs, milk, water, all purpose flour, butter, and salt - mixed up in the blender.
We cooked the crepes in a small (7 inch) cast iron frying pan. They cooked up nicely - just beautiful!
This is a highly versatile crepe. Although its called savory, we sprinkled powdered sugar on the left overs, and that was also great.
I highly recommend this recipe. The result was fantastic, and the instructions spot on. My 16 year old son prepared these (and the accompanying baked egg cup crepe recipe) for a project for French class. If I have anything to say about it, he certainly should earn an A.
useful (1)