These are fun to make once you get the batter down!
We started with a traditional savory batter then added some flare from there. This was a small batch and we learned a lot about making the crepe itself. It is amazing how the thickness of the crepe itself can completely change the way the crepe tastes for better or worse. I am expecting to add more to this blog entry over time.
I hope you enjoy this first batch. If you have any ideas on interesting fillings please let us know. We will be sure to try them out, photograph them and let you know how they turn out!
Here are some photos from the session on April 25, 2010:
#1 - No Flare Here, Just Turkey and Mozzarella Cheese!
#1 - How it turned out, Turkey and Cheese
#2 - Korean Style Marinated Chicken and Kimchi, with Cheddar and Jack Cheese!
#2 - This one was Awesome!
#3 - Pulled Smoked BBQ Chicken with Muenster and Parmigiano Reggiano Cheese
We decided to make #3 with a thicker crepe than the others. This worked out very well. There were some very bold flavors but the crepe still stood out. I am looking forward to working on this more.
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