Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From: especkma@reed.edu (Erik. A Speckman) Source: _The Way to Cook_, by Julia Child For a main course crepe, I like combinations of chicken, ham, crab meat, spinach, broccoli, fresh peas, asparagus in a cream or cheese sauce. _The Greens Cookbook_, by Deborah Madison has a buckwheat crepe batter, which I have not tried, but it sounds interesting. If youre interested Ill e-mail it to you. As for party ideas, we have had sushi parties. We have stuck with California Roll-type makizushi. If you have a reputable source for *very* fresh fish, theres no reason you couldnt go all out. Its not that hard to get the hang of it and its very good. Guests can try making their own or you can do most of the preparation ahead of time. Note: For dessert crepe fillings, I like reduced orange syrup (oranges, sugar, a little water) topped with almonds. Also caramalized fruit (pear, apple, banana) topped with whipped cream or ice cream. (There is a different batter for dessert crepes.) HZ225WU@UNIDUI.UNI-DUISBURG.DE (MICAELA PANTKE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
