HOME AT LAST: Trying New Things

Crepes are so easy to make and yet it's been years since I've made them.
While I was in the States I had crepes twice in quite different circumstances.

My auntie told me about how popular 'books' were with her kids as they were growing up. In fact they still love them even though it's been a long time since anyone has referred to any of them as 'kids'! Now whatever are 'books', I can hear you ask?? Well I didn't know either but under instructions I made what are definitely NOT a dieter's choice.

A plain crepe recipe 1 c flour, 1 cup milk & water, 2 eggs and a slurp of oil or melted butter.
Cook the crepes on one side only.
Filling = Cup of cottage cheese (squeeze as much liquid out as possible and then mash fine) mixed with 1 egg, 1/2 t vanilla and 1 T sugar.

Spread the filling on the cooked side of the crepe. fold the edged of the crepe inwards to make a square. Then fold in half and then in half again making the 'book' shape.

This book is then fried to golden in butter and served plain or with sour cream or cream depending on your taste.

THEN the next lot of crepes were featured at the "Meet and Greet' before the wedding. A professional crepe maker worked flat out to keep us supplied with savoury and dessert crepes.
The savoury crepes inspired our meals this weekend.

I got a bit adventurous and put some cumin seeds into the crepe batter which was yummy.
These crepes are cooked on both sides but the filling goes onto the crepe as soon as it's turned. Roll the crepe and brown a bit longer on that side and then flip and brown a bit before serving.

Filling #1 = ham, cheese, tomato and wholegrain mustard crepes which are a lot like a grilled ham & cheese sandwiche without the butter content.

Filling #2 = shredded chicken (poached in white wine & thyme) spinache and sliced mushrooms with basil pesto/sour cream .

Crepes are quite an easy to make especially when only two are eating.