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Different types of crepes

2008年07月06日 01:46

I took a crepe lesson with a friend 2 weeks ago.

It was taught by the very same instructor who taught the French Cooking class that I took previously. As usual, she prepared wine and more than enough food for everyone. It was a fun night experiencing the different types of crepes.

We usually think of crepe as dessert. But there are many different types of crepes, though I'm still not very used to it, savory ones are also very popular.

This is a rye crepe with smoke salmon, red radish and cream cheese with dill filling.
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Our instructor prepared 5 or 6 different kinds of batter for us to taste (and make). Each was different and I enjoyed them all very much. The use of not just buckwheat but also corn, rye, whole wheat, orange zest, herbs...etc. in making the batter to match with different fillings was something new to me.

I particularly liked the sweet batter with herbs. It was delicious and went well with simple fillings like tomato and cheese. Other than just wrapping it into a cone (that's the very typical scene we see in Japan), we also baked some with cheese, ate some like an open sandwich, and so on and so on. .

We wrapped spinach and cream sauce(close enough) filling in a buckwheat crepe, rolled them up and topped it with some cheese and baked for 15 minutes.
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If you wonder how it looked it, this is it. Rich in flavor so it's really a dinner dish to me.
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We had a lot of fun making our own crepes. We started off with some fairly thick and ugly looking crepes but we improved as we made more and were able to achieve making thinner ones towards the end of the lesson. The next thing would probably be to bring home a crepe pan and start making them at home! haha
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There were so many crepes that we couldn't finish trying every single type so we brought some home for the next day. Here we have a whole wheat or buckwheat crepe with ham and cheese, the other one is a corn crepe with chicken filling (see below). I also brought home some crepe suzette for hubby.
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Actually speaking of the crepe suzette we made, there was a little incident while our instructor was playing with fire. With a bit too much grand marnier in the pan, the flame got a bit aggressive and caught on her hair (just a little bit). So we learn not to be too greedy or we'd have a new hair style by the time we can sit down to taste our crepe suzette.



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  1. マイク | URL | -


    Interesting, never seen crepe like that before, then again food aren't exactly my forte.

  2. ukishima | URL | -

    >マイク
    yeah, it's not really what we're used to.
    But they're not bad. If you're interested to try them?

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