Mar 09, 2011
Gorgeous crepes that work well for savory or sweet. I used balsamic vinegar and needed to add extra milk to thin the batter. I added salt to the batter after tasting the first crepe. For the sweet crepes I used oranges, apples Grand Marnier, honey, walnuts, vanilla, cinnamon and Greek yogurt, all mixed together and rolled cigar style. For the savory crepes I cooked Russian banana potatoes with shallots and tarragon. I made a thin dressing of Greek yogurt, milk, honey, and Dijon style mustard. I filled the crepes with arugula, potatoes, feta, chopped pistachios and a drizzle of dressing. I used an open envelope style to showcase the ingredients and pooled more dressing on the side. Both ways were wonderful. I got 6 - 9 inch crepes from this recipe. Thanks cultmovieguy!
—Marie C.
