Sunday, May 14, 2006
MOTHER'S DAY CREPES
I should make stuffed crepes more often. I always forget how easy they are to make, and you can make them ahead of time and refrigerate or freeze them. They can be filled with almost anything sweet or savory. Perfect for company brunches, lunches and dinners, or for dessert.
My mother came over for lunch today my DH suggested that I make one of her favorite dishes, asparagus crepes with a vegan bechamel sauce. I used my Tofu Crepes-- they are really a snap to make in the blender and you don't have to let the batter "rest". I never ruin any, like I usually do with crepes! The cooked crepes are light but sturdy and easy to handle, and have a very "eggy" feel to them.
My mom loved it, and so did we! My DH is happy to have two crepes left to take for lunch tomorrow! The recipe is in new book, World Vegan Feast.
PS: There is another version of my stuffed Italian crepes at this site: http://vegan.com/recipes/vegancom-top-10-recipes-of-2008/italian-stuffed-crepes-vegancom-top-10-recipe-2008/
Happy Mothers' Day to all you moms, step-moms, grandmoms, foster moms, and moms-to-be!
Posted by Bryanna Clark Grogan at 5:35 PM