A couple weeks back Ash, Maggie and I were invited to a crepe making class at Paris Eastside in Capitol Hill. Since that class we talked about making crepes and just have not got around to making them. Well the other night we hammered it out. Using Muriel’s recipe (copied below). We came up with 3 different crepe fillings…1) Scrambled eggs with King Crab and Chives 2) Crispy bacon with Fig and Chevre crepe 3) Cottage cheese with raspberry jam and parsley. Shopping list : 9 ounces of flour, 3 cups of milk, 3 eggs, Salt, 2 table spoons of butter, 2 table spoons of sugar, 3 big lemons, 3 eggs, 9 ounces sugar, 3,5 ounces butter, Oil, Confectioner’s sugar MARGUERITE’S ELEGANT HOME COOKING…
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the Seattle Cook 