A Couple of Crepe Recipes
As the holidays get closer, we are starting to think about what we will be cooking once our children arrive from their various locations. Fortunately, as their tastes have become more sophisticated, this task is much more entertaining. We no longer worry about accommodating those in the group who eat pasta (hold the sauce); lettuce (no dressing, please); meat (can I have mine without that "stuff"on it?), or plates which at the end of the meal hold carefully stacked veggies or mushrooms which have been painfully picked out of a given dish.
The change has been so monumental over the years that we now have requests for things such as tapas (the more variety in the dishes the better), pasta with fresh mozzarella and basil, grilled tuna, portabella burgers and, a new entry, lobster ravioli. Whenever any of the children visit we try to come up with two or three new things for them to try. We're not sure our efforts will include the lobster ravioli (from scratch, of course), but we should be able to create a few new dishes. One possibility for this visit will be the stacked crepe recipe which is a variation of one found in Mastering the Art of French Cooking by Child, Bertholle and Beck (Alfred Knopf 1967). The fillings can be varied depending on the tastes of those dining.
