I found this recipe on epicurious and I have to say it is so simple and amazing. This is one recipe I didn't mess with much at all. The only changes I made are using baby portobello/crimini mushrooms, my own home made chicken stock/broth, I skip the parsley if I don't have it, and replace the sherry with a lovely chianti or none at all.
While visiting family over Thanksgiving my niece made us crepes for breakfast one morning; I loved them and she was kind enough to share the recipe. Kali has been cooking crepes for a number of years now and while tinkering with the recipe she has been able to find a balance that I think really makes them perfect.
Here are a few pointers she shares:
I get too impatient to wait an hour 😄. So, you don't have to let the batter sit in the fridge you can let it sit in the blender for like 10 to 20 minutes and it will be ready to go.
The first crepe will always be more oily from the butter but the second should be perfect. Also if the heat is too high the sides of the crepe will get crispy before the middle has cooked.
Funny you should ask. I was just thinking about that and realized I haven't really cooked anything from Pinterest this month. That's not to say I haven't cooked at all, I have, I'm sure of it… but what was it??? I know I've made something from scratch since my last post, hmmm…
With the creation of Pinterest the ability to collect ideas has been awesome. But over the years I've noticed that some of my Boards are getting way out of hand, predominantly the Recipes. And I mean hundreds of recipes! Much as I enjoy cooking and trying new things, I think at this point it would take me well over a year to try all the recipes that I've found. So, in an attempt to reduce the number of recipes, I have narrowed it down to a nice 314 (at the time of this post) from over 500!