Has anyone tried making something other than plain crepes? I was thinking
about sesame ones or something. Also, what's the deal with rec.food.recipes?
That group never seems to have any new posts.

Gayle Hodur wrote:
> Has anyone tried making something other than plain crepes? I was
> thinking about sesame ones or something. Also, what's the deal with
> rec.food.recipes? That group never seems to have any new posts.

Google

crepes au sarrasin

We had them somewhere in the French countryside 30 years ago (our
honeymoon) for the first time. Both my wife and I speak a bit of French
but not enough to understand the explanation the waiter gave us - but
they were delicious.

-S-

On Monday, March 12, 2012 7:57:25 AM UTC-5, Steve Freides wrote:
> Gayle Hodur wrote:
> > Has anyone tried making something other than plain crepes? I was
> > thinking about sesame ones or something. Also, what's the deal with
> > rec.food.recipes? That group never seems to have any new posts.
>
> Google
>
> crepes au sarrasin
>
> We had them somewhere in the French countryside 30 years ago (our
> honeymoon) for the first time. Both my wife and I speak a bit of French
> but not enough to understand the explanation the waiter gave us - but
> they were delicious.

My nephew's GF and partner in his new restaurant used to operate a mobile crêperie called "HOLY CREPE!"
http://roaminghunger.com/holy-crepe
>
> -S-

--Bryan

On Mar 11, 7:02*pm, "Gayle Hodur" > wrote:
> Has anyone tried making something other than plain crepes? I was thinking
> about sesame ones or something. Also, what's the deal with rec.food.recipes?
> That group never seems to have any new posts.

R.f.r. - people just quit sending in requests for recipes, it seems.
With the internet flourishing and hundreds of thousands of recipes and
variations available with a simple search, why bother to send a
request to a moderated group, wait for it to be pushed through, and
then check back for responses? It's probably a group that would be
better off "de-listed."

N.

On Mon, 12 Mar 2012 07:15:55 -0700 (PDT), Nancy2
> wrote:

> On Mar 11, 7:02*pm, "Gayle Hodur" > wrote:
> > Has anyone tried making something other than plain crepes? I was thinking
> > about sesame ones or something. Also, what's the deal with rec.food.recipes?
> > That group never seems to have any new posts.
>
> R.f.r. - people just quit sending in requests for recipes, it seems.
> With the internet flourishing and hundreds of thousands of recipes and
> variations available with a simple search, why bother to send a
> request to a moderated group, wait for it to be pushed through, and
> then check back for responses? It's probably a group that would be
> better off "de-listed."
>
I thought the moderator pretty much didn't do his/her job. The one
I'd like to see wake up is the Jewish group.


--
Food is an important part of a balanced diet.

"Steve Freides" > wrote in message
...
> Gayle Hodur wrote:
>> Has anyone tried making something other than plain crepes? I was
>> thinking about sesame ones or something. Also, what's the deal with
>> rec.food.recipes? That group never seems to have any new posts.
>
> Google
>
> crepes au sarrasin
>
> We had them somewhere in the French countryside 30 years ago (our
> honeymoon) for the first time. Both my wife and I speak a bit of French
> but not enough to understand the explanation the waiter gave us - but they
> were delicious.
>
> -S-
>
I haven't thought about crepes in a long time! I used to make savory
creamed chicken with mushrooms crepes. I haven't thought about that in
years Might have to dig out my recipe! Crepes are dead easy. I also used
to make cheese-stuffed manicotti, not with cooked tube pasta shells but with
filled crepes. I learned that trick from Jeff Smith's (The Frugal Gourmet)
first book.

Jill

On 12/03/2012 1:47 PM, jmcquown wrote:
>

>>
> I haven't thought about crepes in a long time! I used to make savory
> creamed chicken with mushrooms crepes. I haven't thought about that in
> years Might have to dig out my recipe! Crepes are dead easy. I also used
> to make cheese-stuffed manicotti, not with cooked tube pasta shells but
> with filled crepes. I learned that trick from Jeff Smith's (The Frugal
> Gourmet) first book.

I used to make them once in a while and save them in small batches to be
frozen and used later. They are very versatile. If you have butter and
sugar you can make an almost infinite variety of desserts or savory
dishes with them.

I decided crepes have snob appeal. I had never had them before but they
sounded so cool. Some guy from New Orleans moved here after the flood
and opened a crepes restaurant. So I went and ordered a strawberries
crepe made with some expensive liquer I cant remember name of ?Cham
something? It was very sweet light and insubstantial and I left feeling
unsatisfied.

Is crepes and blintzes the same thing? I have had cheese blintzes and
liked them.

On Wed, 14 Mar 2012 22:30:24 -0500, (z z) wrote:

> I decided crepes have snob appeal. I had never had them before but they
> sounded so cool. Some guy from New Orleans moved here after the flood
> and opened a crepes restaurant. So I went and ordered a strawberries
> crepe made with some expensive liquer I cant remember name of ?Cham
> something? It was very sweet light and insubstantial and I left feeling
> unsatisfied.
>
> Is crepes and blintzes the same thing? I have had cheese blintzes and
> liked them.

I've never had a blintz, but from what I hear they're like crepes. It
sounds like you had a dessert crepe, so why did you expect to be
satisfied (full)? Next time order a main dish crepe. I love them.

--
Food is an important part of a balanced diet.

I have made sesame ones and they taste great. Better than plain crepes.

"z z" > wrote in message
...
> I decided crepes have snob appeal. I had never had them before but they
> sounded so cool. Some guy from New Orleans moved here after the flood
> and opened a crepes restaurant. So I went and ordered a strawberries
> crepe made with some expensive liquer I cant remember name of ?Cham
> something?

Chambord? Black raspberry liqueur? On strawberry crepes... hmm, okay.
Strawberries and raspberries go well together. At any rate, it was a
dessert crepe. You really should try a savoury filled (rolled like a
tortilla) crepe before passing judgement.

Jill

"Dave Smith" > wrote in message
om...
> On 12/03/2012 1:47 PM, jmcquown wrote:
>>
>
>>>
>> I haven't thought about crepes in a long time! I used to make savory
>> creamed chicken with mushrooms crepes. I haven't thought about that in
>> years Might have to dig out my recipe! Crepes are dead easy. I also used
>> to make cheese-stuffed manicotti, not with cooked tube pasta shells but
>> with filled crepes. I learned that trick from Jeff Smith's (The Frugal
>> Gourmet) first book.
>
> I used to make them once in a while and save them in small batches to be
> frozen and used later. They are very versatile. If you have butter and
> sugar you can make an almost infinite variety of desserts or savory dishes
> with them.
>
Oh yes. Stack them separated by waxed paper or parchment paper, then wrap
them tightly and freeze them. They are easy to separate. If you only want
to thaw a few crepes at a time, there they are

Jill

jmcquown wrote:

>> flood and opened a crepes restaurant. So I went and ordered a
>> strawberries crepe made with some expensive liquer I cant remember
>> name of ?Cham something?

> Chambord? Black raspberry liqueur?

Here the most common liquor on crepes is Cointreau

Andy wrote:

>I've read of Grand Marnier (an orange liquor), in a French toast recipe.
>Probably good on crepes.

Tangerines, actually.

On Thu, 22 Mar 2012 08:03:32 -0500, Bull > wrote:

>In article >,
> George M. Middius > wrote:
>
>> Andy wrote:
>>
>> >I've read of Grand Marnier (an orange liquor), in a French toast recipe.
>> >Probably good on crepes.
>>
>> Tangerines, actually.
>
>Actually on the bottle it says "wild tropical oranges".
>

And on their website it says Citrus Bigaradia, and calls them oranges.

Jim

Jim Elbrecht wrote:

>>> >I've read of Grand Marnier (an orange liquor), in a French toast recipe.
>>> >Probably good on crepes.
>>>
>>> Tangerines, actually.
>>
>>Actually on the bottle it says "wild tropical oranges".

>And on their website it says Citrus Bigaradia, and calls them oranges.

Well how-do-you-do. I haven't seen a bottle up close in a while. No
more tangerines, I guess.

Isn't "bigaradia" the botanical name for bitter oranges?