Crepes tonight!

[ginnyinWI]

Will post pictures tomorrow.

I'm making two kinds: whole wheat with carmelized onion and spinach crepes with asparagus. Vegetarian houseguests will assist!

[Lucinda]

1. Very cool! Looking forward to the results!

Hope it's delicious and you have a ton of fun making them. :hi:

[sazemisery]

2. What time is dinner?

:evilgrin:

[ginnyinWI]

3. Here are the pictures--

Both were good and we couldn't decide which we liked best. The first picture is of the carmelized onion crepes with whole wheat, and the second is spinach crepes with asparagus and Bechamel sauce.

[hippywife]

4. Those both look

absolutely delicious! Now I'm really getting excited. Can you post your whole wheat recipe? I have a feeling those will go over much better with Bill.

Congrats on a really lovely dinner! :hi:

[ginnyinWI]

6. Recipe for caramelized onion crepes.

Basic crepe batter: 1 1/4 c. flour, pinch of salt, 1 egg lightly beaten, 1 1/4 c. milk, oil/butter combo for pan.

Whole wheat variation: replace white flour with whole wheat--or as a lighter alternative, use half whole wheat and half white. (I did this--used half and half.)

For this Caramelized onion recipe, add 1/3 c. whole grain or other prepared mustard to the batter (I used part yellow and part whole grain mustard. It gave them a nice golden color).

Filling: 3 T. butter
3 onions, thinly sliced
a sprinkle of dried thyme leaves or a few fresh sprigs
2 cups shredded Swiss, Emmental or Gruyere cheese
salt and pepper

Prepare the batter and cook the crepes--this recipe should make eight 7" crepes. I use an iron griddle greased with oil and butter (the oil helps the butter not smoke.) It's just like making pancakes--you pour on batter and spread it out thin enough. Flip them over and they are done.

For filling, melt butter in a heavy pan and saute the onions for about 10 min until they are golden. Add thyme, salt and pepper.

To assemble the crepes, spread out the crepes on the counter. Reserving a little cheese, divide the rest among the crepes. Then divide all the onions on top of the cheese. Roll each crepe up and place in a baking pan seam side down. Sprinkle the reserved cheese on top. Bake in a 375 deg. oven for 15 min. and serve warm.

Comment: These were surprisingly easy to make and tasted like food from a nice French restaurant--no kidding. Because you bake them in the oven, there is no hurry to finishing the crepes before they get cold. You are going to heat them up again anyway, so they could be made way ahead.

[hippywife]

7. Thanx for posting this, ginny.

Really appreciated. :hi:

[troubleinwinter]

5. Absolutely BEAUTIFUL!!!

They belong on the Food Porn site!

[ginnyinWI]

8. About two of them make a meal.

I was too hungry and ate three, but it was too much for me; next time I'll just have two. Two others in our group had 2 1/2 each, and the fourth person had four!

We had them with two sides: tossed salad and a spicy fruit mix made with chopped apples, nectarines and a pinch of cayenne.