Crepes all around~!

Crepes are what people are known as a delicious desert that come from many places and can be made with all different recipes. Crepes originally come from France as a pancake like kind of thing but they are also found in Japan and Belgium. And each of these places make different kinds of crepes, for example a Belgian crepe is usually thicker than a French or Japanese crepe and  you can pick what you want on that crepe. And the good thing about a crepe is that most people love it as a desert and is a inexpensive thing to make. Also if you think this is hard to make think again this a simple crepe is easy to make as a desert or a savoury meal. You can make a panini crepe for savoury which is a simple ham and cheese crepe that is quick easy and delicious to make any time.  I personally like a simple strawberry crepe that is made fresh and somewhat hot and they go great with milk,coffee, or juice. So this is a easy and new breakfast you can eat instead of something plain and normal like cereal or pancakes. But if I were to recommend what to put on a crepe i would say usually whip cream, fresh fruits likestrawberries, blueberries, raspberries, and blackberries. Fruit with crepes is usually the best but can be made with different toppings and sauces like chocolate or ice cream.  The secret to making a good crepe is timing and thickness on your crepe but it depends on how you like them

Crazy Crepe!

A small Japanese restaurant has started up making crepes, they did this because they had seen how popular crepes had gotten and how kids,adults, and teens love them so they decided to start up there own street crepes. And this shop wasn't the biggest or fanciest in japan but it had one thing that other shops didn't have, a better recipe and was very popular amongst kids. This restaurant had most of its business from kids and on average the kids would spend about $800,000 per year. This restaurant was the recognized as a good shop and had started working with a bigger company they then worked on improving the already good recipe with Dr. Perice Lamar of Memphis, this recipe was more light sweet, soft, and perfect. They then started off opening more restaurants slowly but gradual they opened there restaurant in more and more places and now every week a new restaurant is being built in Japan and USA. This story is a very inspiring story and I have learned that even if you don't have the biggest or fanciest restaurant you can still serve something that is delicious and will bring people together to eat. If I was going to do something that I enjoyed doing for a living then I wouldn't care if other people laughed or even doubted me, this story shows to me that if you want to do something you love then you have to take charge and actually go out and do it, sure it you won't be making that much money at first but that doesn't matter what matters is that you are doing something you enjoy and love.

Savoury & Sweet Recipe For Crepes

 Creamy Strawberry Crepe

Ingredients

• 3 eggs
• 1/2 cup milk
• 1/2 cup water
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
•  
• 1 (8 ounce) package cream cheese, softened
• 1 1/4 cups sifted confectioners' sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream, whipped
• 4 cups sliced strawberries

Directions

1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
2. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
3. Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Panini Egg & Ham Crepe

INGREDIENTS:

4 Savory Crepes (see recipe below)
4 Omelets (see recipe below)
4 slices cheddar cheese
4 slices ham
Sundried tomatoes, packed in oil (for purée garnish, optional)

DIRECTIONS:

Preheat the panini grill to medium heat.

Place one crepe on a clean work surface. Place one omelet on top of the crepe (the omelet should be about the same size as the crepe). Layer a slice of cheese and ham on top of the omelet. Carefully roll up the crepe and place it on the panini grill, seam side down. Grill for about 2 minutes until the cheese is melted and golden grill marks appear on the crepe.

(Optional: For garnish, purée sundried tomatoes and a small amount of the oil in a blender or food processor to create a paste. Spoon the purée into a small plastic bag, cut off a small corner of the bag, and pipe the purée in a heart shape – or any other design you like – onto the plate.)

Savory Crepes (from the Joy of Cooking)

INGREDIENTS:

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted plus more for the pan
1/2 teaspoon salt

DIRECTIONS:

Combine all ingredients in a blender or food processor until smooth. Pour the batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes or refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.)

Place a nonstick or seasoned crepe pan (a 7-1/2″ skillet will work as well) over medium heat. Coat the pan with a little unsalted butter. Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one. Stack the finished crepes between sheets of wax paper. Use immediately or let cool, wrap airtight, and freeze for up to 1 month.

Recipes from: allrecipes.com,Paninihappy.com

Cora's Breakfast and Lunch Review

Early this week, I have visited an excellent restaurant, Cora's Breakfast & Lunch they serve delicious food such omelettes, Crepes, and French toast. Personally I think that there crepes are the best when it comes to breakfast because it's good to eat refreshing fruit in the morning with a soft tasty waffle . The crepe was perfectly made but can use a little bit more sugar. But they dont just serve a exquiste breakfast but also lunch such as there soup sandwich,panini crepe, and generous chefs salad. This restaurant will be sure to satisfiy you and its for the whole family. The soup sandwich is really tasty and filling, usually when I go out to restaurants the portions are pretty small and do not fill me. Cora's has very friendly staff and they are kind to every customer, as soon as I walked in I felt the great friendly atmosphere and the great smell. The only thing that has bothered me about this restaurant is the long lines to the restaurant but I dont blame the people this restaurant is a great place to eat out with family or friends. Also there prices are affordable to eat out once a week or even twice a week. And do not fear if you are afraid that there food is not fresh because at cora's they serve fresh fruit and vegetables every day. Cora's has a large variety of drinks like the speciallized coffee, Fresh orange juice, and fruit cocktail. If I had to give this restaurant a rating out of 10 I would give it a 8 out of 10 for its friendly staff,affordable prices, and of course delicious food. I would recommended this restaurant to anybody