Our fifth meeting of the Cookbook Book Club was last night
The theme this month was Crepes!
Angela was the hostess
And a terrific hostess she was too!
We gathered in the kitchen for drinks
(including the best mint tea!)
And then proceeded to the dining room where we
experienced almost all things crepes!
We did have a salad
(a girl cannot live by crepes alone -- even though there was both sweet and savory)
You just need a salad!
A wonderful Strawberry Poppyseed and Bacon Chopped Salad
brought by Sarah
With the most amazing salad dressing
I could have eaten that huge bowl of just salad --
But then I wouldn't have room for the crepes!
Crepes -- The savory
We girls who brought savory crepes noticed the fact that there are way more sweet crepes than savory ones!
A fancy French name which translates to
Spinach Hidden Under a Giant Crepe
A Mastering the Art of French Cooking recipe that had far more steps than I would like just to cook the spinach -- but we all admitted that it was delicious spinach!
Savory Stuffed Crepes
Brought by Donna
Filled with scrambled eggs, fresh mushrooms, cheeses
We all felt that if you didn't want to make crepes that it would be a good breakfast burrito filling!
Savory Crepes With Bacon and Mushroom Filling
Brought by Liz
These were tasty and creamy and a very classic crepe, I think.
Crepes -- The Sweet
Starting at the top clockwise:
Apple Cinnamon Crepes (brought by Sarah)
Apple Crepes with Caramel Sauce (brought by Rita)
Strawberry Cream Crepes (brought by Michelle)
Oh, my, were they all good!
When we draw to see what we're going to bring, we never tell what dish we'll do --
which is why we had two mushroom crepes and two apple crepes
But they were different recipes and tasted nothing alike.
In a way, it is interesting to see how apples crepes can be too entirely different dishes!
How mushrooms with eggs and mushrooms with bacon are entirely different.
Part of the reason for the club is to stretch our culinary wings a bit
And crepes were certainly a stretch --
For out of the group only Liz and I and Angela had made crepes before --
Liz many times, me once and Angela a few
And Angela as hostess made all of the crepes!
We just brought the fillings!
A big Thank You to Angela for hosting a wonderful evening.
We stayed and talked at table until after 10!
Full of crepes both sweet and savory!
Our June meeting will be themed:
Red, White and Blue
(I think it will be a fun Volume!)
I'd like to share the salad dressing with you
It was almost good enough to eat with a spoon out of the jar!
SARAH'S STRAWBERRY POPPYSEED DRESSING
1 t. garlic, minced
1 t. diced red onion
1/3 c. sugar
1/3 c. white vinegar
1/4 c. strawberries, chopped
1/2 c. olive oil
1/4 t. salt
1 T. poppyseeds
In a food processor or blender, add all dressing ingredients and plus 1 to 2 minutes until smooth. If you're going to store it in the fridge, remember olive oil congeals so I often use vegetable oil instead. Makes for a more pourable dressing.
I'm sharing Vol. 5 - Crepes of the Cookbook Book Club with Michael at Rattlebridge Farm for Foodie Friday.
Hello Martha :)
I just love crepes of any kind. I've made them a couple of times, but it's time consuming. They have crepes already made in the store here, but that just seems odd. Kind of like already cooked bacon... yuck.
It's sounds like you had a wonderful time :)
Oh, I bet those crepes were delicious. It's fascinating how the same type of crepe--apple--can be so different. The variations are a metaphor for life itself. Your post is featured at Foodie Friday. Have a great week!
When you make your crepes, do you have the special crepe pan or do you use a regular nonstick frying pan? The crepe party sounds like so much fun; after I got back from Paris in April I've been *dying* for some crepes but I don't know how to make them!
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