Ricotta cheese pesto filling
Ingredients for sun dried tomato pesto filling
Food is so beautiful
All recipes, titles, and descriptions are taken from the book, Crêpes: Sweet & Savory Recipes for the Home Cook, by Lou Seibert Pappas, unless otherwise stated.
All pictures are taken on my iPhone 4S unless otherwise stated.
Chocolate Souffle Crepe Cups
Chocolate Souffle Crepe Cups
Chocolate Souffle Crepe Cups
Chocolate Souffle Crepe Cups
These were inspired by they Baked Egg Crepe Cups, but we decided chocolate souffle would be better than eggs.
We made chocolate sauce, chocolate souffle (using the recipe from the book), and put peach ice cream, whipped cream, strawberries and bananas on the crepes.
Roasted Garlic, Tomato & Pesto Crepes
On a balmy summer evening, serve these crepes at room temperature; heat them to serve on a cool night. It is a good idea to roast the garlic and tomatoes in advance, ready for last-minute assembly of the crepes.
Ice Cream Crepes with Caramel Sauce
Caramel sauce tops these ice cream-filled crepes showered with toasted pecans. Keep the various components on hand for a spur-of-the moment desert.
We didn’t have any dairy butter or corn syrup so we used Earth Balance and agave in the caramel sauce, resulting in extremely hard and sticky brown caramel. The crepes were made with quinoa and buckwheat flour
Carmalized Apple and Calvados Crepe
Carmalized Apple and Calvados Crepes
Buckwheat and quinoa flour crepes with carmalized apples sprinkled with cinnamon, French vanilla ice cream, home made whipped cream, powdered sugar and chocolate chips.
Probably even better than the pesto party crepe stack—we need to make this immediately. Hopefully this will be next week’s challenge :-)
(Source: addaspoonfullofsugar)
Zucchini, squash, and red pepper sautéed in garlic to put in a vegan crepe with tomato and avocado.
Challenge:
To make a sauce so we can make our Carmalized Apples and Calvados crepes this pretty next week.
Valentine’s Day
