Crepes 15 Jan 2011

First class.
9 people ~ 2 men. 7 women.
30 crepes
~ toppings ~
Organic chocolate sauce(we don't do high fructose corn syrup, which happens to be the first ingredient in Hershey's chocolate syrup.), Rasberries, Blueberries, Bananas, Lemon curd, Caramel sauce, fruit dipping whip creme, home made whip creme, cinnamon, sugar.
~~Professional Crepe Flippers Association~~
Holly * Sarah * Nico * Sariah * Mallory * Shaista * Megan

Appetizer ~ Bruschetta
In the words of Nico...
EPIC.

Recipes

Crepes:
1 c flour
1 c milk
1 egg
1 pinch salt
(Makes about 6 crepes)

Mix all ingredients with a whisk until batter is smooth.
Set large frying pan on medium high burner.
When the pan is slightly hot remove the pan from heat and grease lightly. Pour a small pancake size circle in the middle and immediately rotate until crepe is thin and coating the pan. Set on heat and wait for edges to dry. Turn crepe when the sides lip easily with plastic spatula. The crepe is done when it slides on its own when shaken.

Assembly:
Place desired fruit or creme fillings in the center, fold sides on top and decorate with more toppings.

Bruschetta:

1 loaf french bread
1 cucumber
2 roma tomatoes
olive oil to drizzle
parmesan cheese to sprinkle
(Serves 10)
Preheat oven to broil high.
Slice french bread in 3 inch wide pieces then slice in half.
Place crust side down on cookie sheet and drizzle with olive oil.
Broil for about 3 minutes or until crusts are almost burnt.
Cool for 2 minutes.
Place 1 tbsp of diced tomatoes and cucumbers on the bread and sprinkle with cheese.