We had a great Turkey day meal yesterday. We went to Hubby’s mom and stepdad’s house. Everyone in Hubby’s family loves to cook and is really good at it, so everyone brings a potluck dish to share and we rotate from house to house each year. I had signed on to bring a salad, but ended up bringing a baked brie appetizer (scroll down for the recipe), a butternut squash spread appetizer and some pumpkin eclairs, too (like I said, we all like to cook). This food-a-philia has also apparently been passed on to the next generation. The kids (well, the girl cousins, anyway) set up a hot beverage stand with homemade Mexican hot cocoa (semi-secret ingredient: REAL Mexican vanilla and a touch of cinnamon) and made-to-order coffees (we brought our Capresso machine). The drinks were customized with marshmallows, sprinkles of cinnamon and/or chocolate, squirts of whipped cream, etc. One gourmand grandfather suggested that the girls should also be offering Kahlua, Bailey’s, etc, but we were unprepared. Maybe next year.
We wanted to continue the festive holiday food atmosphere this morning, so I decided to make this recipe. I served them with melted strawberry preserves (thinned with a bit of apple juice) and a squirt of whipping cream leftover from the girls’ hot beverage stand.
I’ve had crepes on my mind recently, because there’s a little crepe place not far from us that is getting some great reviews lately, but I wasn’t sure if it would be open this morning and also, it’s in a little Airstream trailer, with adjacent outdoor seating, and I thought that it would be too COLD this morning!
These were a great stand-in, though, and were very easy (my mom used to make crepes when I was little, so I’d seen it done before, but it had been YEARS). I didn’t have any plain brandy in the house, so I used apple brandy. Hubby and I really liked them and Boy liked them okay, though he wasn’t wild about them. I think this may be due to the fact that he’s not a fan of strawberry preserves. Girl really liked them and cleaned her plate, but said “Mom, something in these tastes the way that nail polish remover smells”. Umm, I’m guessing that would be the brandy. Of course, the alcohol was all cooked out, but I will still probably look for a non-alcoholic version the next time that I make crepes. I’m going to experiment soon with some savory crepe fillings, too (maybe leftover turkey?).
Crepe, cooking, in the pan.