Comments on: Guess Who’s Coming to Breakfast

By: BS

BS — Tue, 31 Jul 2007 19:45:54 +0000

gansie-
once you’re an expert at the crepe thing, will you make me this?
http://creampuffsinvenice.ca/2007/06/17/the-real-crepe-cake/

By: JoeHoya

JoeHoya — Thu, 26 Jul 2007 14:41:05 +0000

The recipe above has a sweeter flavor because of the vanilla extract, the brandy and the sugar.

If you want a more neutral crepe, this recipe seems about as basic and neutral as you can get. And to top it off, they even have a recipe for a smoked salmon and creme fraiche filling for crepes.

By: Jeb

Jeb — Thu, 26 Jul 2007 03:04:57 +0000

I’ve had one crepe in my life…on the streets of paris after my overnight flight. It had strawberry jelly in it and it was the best thing I’ve ever tasted in my life.

By: gansie

gansie — Thu, 26 Jul 2007 00:05:02 +0000

Okay JoeHoya, you’ve convinced me - I’m in for the crepes. Plus, according to BS, my relationship depends on it. Regardless, I think I’d like to do some eggs, smoked salmon and ham (not altogether) in crepes, is the above recipe going to work with those fillings, or do I need to find a different crepe recipe. I still want to use berries and nutella, so I’d like a very neutral (easy!) recipe. Let me know.

By: MonkeyBoy

MonkeyBoy — Tue, 24 Jul 2007 23:18:39 +0000

If the test crepes come out okay you could wrap them completely around a filling and fry them up and call them blintzes. Either a cheese or fruit filling would be ideal but it might save some time since you actually made them another day.

By: JoeHoya

JoeHoya — Tue, 24 Jul 2007 21:56:44 +0000

You can put anything you want in there. It’s just a question of whether or not you should. Think of crepes as having a flavor that is very similar to pancakes, only slightly lighter. There are definitely some savory flavors that do work with crepes (goat cheese, sun-dried tomatoes and mushrooms all come to mind), but part of that is dependent on the crepe recipe you’re using. In this case, the recipe I gave you is going to have some inherent sweetness to it (that pancake flavor from the sugar and vanilla extract) and that just works best with fruit fillings and dessert stuff.

There are definitely savory crepe recipes out there, too…and once you’ve gotten comfortable with this one you can branch out. Then it’s only a matter of time until you and 80 are sick of crepes altogether.

By: gansie

gansie — Tue, 24 Jul 2007 21:50:12 +0000

thanks, JoyHoya, I’m clearly clueless about this crepe filling thing. I really thought you could put anything in the middle, kinda like a tortilla. Teach Me!

By: JoeHoya

JoeHoya — Tue, 24 Jul 2007 21:48:18 +0000

With crepes? How do I put this delicately? GROSS!!!

I would give both a big thumbs down. There’s not enough sweetness in the avocado to match up with the crepes, and the mangoes are likely to be a bit too stringy or tough to work as a filling.

If it were me, I’d pop those mangoes in the blender with some yogurt and a few other ingredients to make a smoothie (or a mango lassi, if you want to be all Bobby Flay about it).

The avocados I would probably save for another meal. Maybe some homemade guacamole for snacking later in the day?

By: gansie

gansie — Tue, 24 Jul 2007 21:22:11 +0000

I have some mangoes and avocados too, think they could work?

By: JoeHoya

JoeHoya — Tue, 24 Jul 2007 20:58:25 +0000

Hey - I’ve got to do my part to support the nascent DC Foodie scene! There may not be many of us, but dammit we’re vocal.

If you ever need a hand around here, feel free to poke me.