We're suckers for decadent desserts, and from the looks of it OnSugar Blogger House of Anaïs is too!
I am not a huge fan of dark chocolate with the exception of dinner mints such as After Eight - little dark chocolate treats filled with creamy mint. Following the hike to a mountaintop castle in Spain on our last day we continued to a nearby seaside town. And there were these little ice cream places offering all sorts of things - granitas (frozen fruit drinks), horchatas (weird tasting milky drinks) and all sorts of ice cream delights.
How could I have resisted this amazing mix of crepes, after eight ice cream with whipped cream and caramel sauce (clearly not the most healthy or lightest treat one could imagine, but it's holiday...). It certainly made me wonder if I could somehow make this ice cream at home too...
I whipped these delicious crepes up this Sunday and was very pleased with the outcome. Perfect for a quiet morning with family.
To check out the recipe she used, head over to her OnSugar blog. And if you're looking for more culinary inspiration, get on board with the Savory Sights group in our YumSugar Community! Upload something awe-inspiring, and it may just appear here.
I'll just cut to the chase — there is no better way to eat leftovers than atop a chickpea flour pancake. The pancake itself is so flavorful, it could breathe new life into almost any topping. It also takes 3 minutes to make — chickpea flour, stirred with some water, fried in a tiny bit of olive oil, done. Depending on what I'm topping it with, I might stir in a dash of seasoning, say curry powder or cumin. But I often don't even bother. Today's topping was a spoonful of leftover spaghetti meat sauce, sauteed with a handful of spinach. After it landed on the pancake, I added a crumble of feta cheese. It was, hands down, one of the best meals I've had all week.
I'm already jealous of this delectable-looking lunch! If you want to see her recipe and more fabulous filling ideas, just keep reading.
After making a scrumptious ratatouille sandwich, I couldn't get the tasty French dish out of my mind. This time, I opted to serve the cooked vegetables in a more traditional way: in a classic French crepe. Considering the prep work, ratatouille is a time-consuming dish, but once the veggies are cooking it's pretty fast and effortless. For the ratatouille, it's important to use your largest pan — I actually used a wok as it holds a larger volume.
Each bite of the final dish is a complex and delicious combination of eggplant, onions, bell peppers, squash, tangy goat cheese, and crisp crepe. If you don't have time to make ratatouille, be sure to give the crepe recipe a chance. Crepes are simple to make and easy to customize — try adding herbs and cheese for a different take on the savory version. Or do what I did with the extra crepes and create a sweet crepe with strawberries and a thin layer of Nutella. To get started on your own French dinner, read more
When Yum and I chatted with Michael Chiarello last week, he demonstrated crepes - a dish he declared perfect for Mother's Day. First he showed us the best technique for making them by using a nifty little crepe machine and then his assistants brought out platters of crepes for everyone in the audience! We sampled both a savory bbq chicken crepe and a sweet chocolate crepe (both Yum and I favored the savory). To achieve the perfect crepe, Michael recommends straining the batter after mixing the ingredients together in order to get rid of air bubbles and any remaining flour chunks. He also reminded us to cook crepes over a low temperature to keep from burning. And finally, crepes are great for easy entertaining because they can be made the night before and stacked with a piece of wax paper between each crepe layer.
Recently I went to brunch with my family and ordered some amazing cheese and berry crepes. Ever since, I have been searching for a reason to make my own version and this week I've finally found one: Mother's Day! I'm whipping up a super special brunch for my mama, complete with a homemade card, fruit salad, and egg sandwich (my mom's an old fashioned kind of girl and likes her food simple and scrumptious). I've already covered the savory section of the breakfast and while the fruit is slightly sweetened, I want a decadent finish. Crepes filled with a sweet marscarpone cream cheese mixture, topped with a bright strawberry sauce, will be a perfectly sweet ending to the meal. You know the drill: for the recipe, read more
This month the whisk-holding women who are the Daring Bakers have all taken a challenge to create Martha's crazy Chocolate Crepe Cake. Be sure to click on the links of "other daring bakers" to see their creations too. I am so impressed with everyone's dedication and hardwork. I want to play next time! - What's For Lunch Honey