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1. Savory Crepes

2. Dessert Crepes

3. Party Crepe Stack with Pesto Fillings

Book Description

Foodies may declare crêpes "in" or "out," but they are a welcome treat for most of us. Lou Seibert Pappas explains that "crêpe" is the French word for pancake, and that the dish originated in Brittany, in northwestern France. Until about 100 years ago, all crêpes were made from buckwheat flour. Pappas departs from that tradition by providing 15 recipes for different kinds of crêpes

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Crepes: Sweet & Savory Recipes for the Home Cook

Authors: Lou Pappas,Lou Seibert Pappas,Jean-Blaise Hall

Date: March 1998

ISBN: 0811816966

Publisher: Chronicle Books

Paperback

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Sun-dried tomato and pesto cheese alternate as fillings for stacked crepes. When cut into wedges, they make handsome appetizers. For a shortcut version, purchase sun-dried tomato and basil pestos from a gourmet shop. Serve the wedges on small appetizer plates for a neat presentation.

Makes 12 appetizer wedges

• Six 6- or 7-inch savory garbanzo flour crepes

• Sun-dried Tomato Filling

• 3/4 cup (6 ounces) fresh white goat, ricotta, or Mascarpone cheese at room temperature

• 2 tablespoons milk

• 1/2 cup oil-packed sun-dried tomatoes, chopped

• 1/4 cup minced fresh flat-leaf parsley

• 2 tablespoons minced fresh basil

• 2 garlic cloves, minced

• 3 tablespoons pine nuts, toasted

• Basil Pesto Filling

• 2 cups packed fresh basil leaves

• 3 tablespoons pine nuts, toasted

• 2 garlic cloves, crushed

• 1/4 cup extra-virgin olive oil

• 3 tablespoons grated Parmesan cheese

• 1/3 cup (3 ounces) ricotta cheese

• 1/3 cup (3 ounces) light cream cheese at room temperature

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• 6 oil-packed sun-dried tomato halves, diced, for garnish

1. Prepare the crepes.

2. To make the Sun-dried Tomato Filling: In a bowl, mix the cheese and milk together until blended. Stir in the sun-dried tomatoes, parsley, basil, garlic, and pine nuts.

3. To make the Basil Pesto Filling: In a blender or food processor, whirl the basil, pine nuts, and garlic until minced. Blend in the oil, add the Parmesan, ricotta, and cream cheeses, and process until blended.

4. Lay out 1 crepe and spread with one-third of the sun-dried tomato filling; cover with another crepe and spread with one-third of the basil pesto filling. Repeat, alternating the fillings and layering the crepes. Decorate the top with the diced tomatoes. Cover and refrigerate for at least 1 hours. Cut into wedges and serve on small plates. To serve as finger food, omit the top cheese layer.

More From This Book:

1. Savory Crepes

2. Dessert Crepes

3. Party Crepe Stack with Pesto Fillings

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