Best filling for crepes... in need of recommendations
Oct 21st, 2005, 02:53 PM
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Best filling for crepes... in need of recommendations
Not exactly travel related, but so many of you have no doubt tasted some amazing crepes in your travels and I'd be so appreciative if you'd share.
I'm hosting a bridal brunch for a wedding I am in tomorrow morning and am in desperate need of your best recs on the most delicious fillings. There will be 10 guests and it is a rather casual affair so I've narrowed the menu to:
Frittata - Fresh Fig and Asiago Cheese Frittata with Prosciutto (much easier to make than it sounds)
Fresh fruit salad
Scones and special breads from fabulous bakery nearby
Crepes - ???? ideas for fillings?
I'm hosting a bridal brunch for a wedding I am in tomorrow morning and am in desperate need of your best recs on the most delicious fillings. There will be 10 guests and it is a rather casual affair so I've narrowed the menu to:
Frittata - Fresh Fig and Asiago Cheese Frittata with Prosciutto (much easier to make than it sounds)
Fresh fruit salad
Scones and special breads from fabulous bakery nearby
Crepes - ???? ideas for fillings?
Oct 21st, 2005, 03:09 PM
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Well, my favorite is Tartiflette - slices of boiled potato, reblochon cheese, and fresh crispy bacon bits.
Another one is lightly sauteed spinach with brie.
Ham & gruyere is super easy and always yummy.
If you need sweet versions, try nutella and banana or nutella & strawberries. Well, pretty much nutella and any fruit!
Hope that helps!
Kir Royale
Another one is lightly sauteed spinach with brie.
Ham & gruyere is super easy and always yummy.
If you need sweet versions, try nutella and banana or nutella & strawberries. Well, pretty much nutella and any fruit!
Hope that helps!
Kir Royale
Oct 21st, 2005, 03:36 PM
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Thank you all so much! I am printing this to take to the store tonight on my way home.
Hi EmBee,
Here is the frittata recipe. It's not my own though. My aunt passed it on to me and I believe she pulled it from an online recipe book.
<b> Fresh Fig and Asiago Cheese Frittata</b>
Notes: If a young or soft textured mild Asiago is not available use Fontina, Harvarti, or any other semi soft, mild cheese with a slight tang.
The filling is very thick so it is easier to finish cooking the frittata under the broiler rather than turning it over in the skillet.
<u>Ingredients</u>
-2 tablespoons extra virgin olive oil
-1/2 cup slivered/diced white onion
-10 large eggs
-1 teaspoon kosher salt
-Freshly ground black pepper to taste
-4 slices slightly salty prosciutto, cut into 1/2 inch pieces
-10 ripe figs, a combination of sizes and colors if available, halved if small and quartered if large
-1/2 cup diced (about 1/4 inch) young mild Asiago cheese, about 2 ounces
<u>Steps </u>
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 5 minutes. Watch that onion doesn't carmelize!
2. In a large bowl whisk the eggs, 1/2 cup water, salt, and ground black pepper until blended. Add mixture to the skillet and cook over medium-low heat until mixture just begin to set on the bottom and around the edges, about 5 minutes. Lift the sides of the frittata and tilt the pan so that the raw center flows to the edges. Repeat at different places around the edge of the frittata to make sure it is thoroughly cooked.
3. Sprinkle the frittata with the prosciutto (the center will still be undercooked) and then spread the pieces of figs over the surface of the frittata. Cook, covered, over low heat until the frittata is set, about 10 minutes.
4. Preheat the broiler. Uncover the frittata and sprinkle it evenly with the cheese. Broil just until the top is golden, about 2 minutes.
5. Let stand five to ten minutes before serving. To serve loosen the edges and slide the frittata onto a large platter. Cut into wedges and serve warm or at room temperature.
Makes 6 to 8 servings
Hi EmBee,
Here is the frittata recipe. It's not my own though. My aunt passed it on to me and I believe she pulled it from an online recipe book.
<b> Fresh Fig and Asiago Cheese Frittata</b>
Notes: If a young or soft textured mild Asiago is not available use Fontina, Harvarti, or any other semi soft, mild cheese with a slight tang.
The filling is very thick so it is easier to finish cooking the frittata under the broiler rather than turning it over in the skillet.
<u>Ingredients</u>
-2 tablespoons extra virgin olive oil
-1/2 cup slivered/diced white onion
-10 large eggs
-1 teaspoon kosher salt
-Freshly ground black pepper to taste
-4 slices slightly salty prosciutto, cut into 1/2 inch pieces
-10 ripe figs, a combination of sizes and colors if available, halved if small and quartered if large
-1/2 cup diced (about 1/4 inch) young mild Asiago cheese, about 2 ounces
<u>Steps </u>
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 5 minutes. Watch that onion doesn't carmelize!
2. In a large bowl whisk the eggs, 1/2 cup water, salt, and ground black pepper until blended. Add mixture to the skillet and cook over medium-low heat until mixture just begin to set on the bottom and around the edges, about 5 minutes. Lift the sides of the frittata and tilt the pan so that the raw center flows to the edges. Repeat at different places around the edge of the frittata to make sure it is thoroughly cooked.
3. Sprinkle the frittata with the prosciutto (the center will still be undercooked) and then spread the pieces of figs over the surface of the frittata. Cook, covered, over low heat until the frittata is set, about 10 minutes.
4. Preheat the broiler. Uncover the frittata and sprinkle it evenly with the cheese. Broil just until the top is golden, about 2 minutes.
5. Let stand five to ten minutes before serving. To serve loosen the edges and slide the frittata onto a large platter. Cut into wedges and serve warm or at room temperature.
Makes 6 to 8 servings
