In the February issue of Martha Stewart Living along with the cupcakes, there is also an entire section on Crepes and as you know, I love all things French so I was very excited to see a section dedicated to these great little French fancies.
Making crepes takes a little skill and patience and for some reason no matter how good you are at making them, the first one is always the worst. Crepes are so versatile and can be made as a dessert with sweet fillings, savory with spinach and Gruyere or make Buckwheat crepes, with Camembert and chicken as filling like I made last summer. During my Tour de French Cuisine last year I discovered these great little treats and have been dreaming of them ever since.
For dinner tonight I made the Spinach-Gruyere Gateau de Crepes, first I made the Crepe batter last night so it can sit in the fridge fro 2 hours to 1 day. It needs a thicker consistency. Then tonight I just had to make the Bechameland the spinach filling and then combine. It was fantastic, it would be great making it with a sweet filling of Almond paste and whipped cream as well. It was beautiful when it was all done, and the delicate layers were amazing. Here are some of the pics during the process and the finished masterpiece
Also in the article there are recipes for Lemon Crepes, Banana Foster Crepes, Folded Crepes with Smoked Ham and Butter and Crepes with Cantal Cheese. Pick up the newest issues on new-stands now.
