From: especkma@reed.edu (Erik. A Speckman)
Source: _The Way to Cook_, by Julia Child
For a main course crepe, I like combinations of chicken, ham, crab meat,
spinach, broccoli, fresh peas, asparagus in a cream or cheese sauce.
_The Greens Cookbook_, by Deborah Madison has a buckwheat crepe batter,
which I have not tried, but it sounds interesting. If you're interested
I'll e-mail it to you.
As for party ideas, we have had sushi parties. We have stuck with
California Roll-type makizushi. If you have a reputable source for *very*
fresh fish, there's no reason you couldn't go all out. It's not that hard
to get the hang of it and it's very good. Guests can try making their own
or you can do most of the preparation ahead of time.
Note: For dessert crepe fillings, I like reduced orange syrup (oranges,
sugar, a little water) topped with almonds. Also caramalized fruit (pear,
apple, banana) topped with whipped cream or ice cream. (There is a
different batter for dessert crepes.)
HZ225WU@UNIDUI.UNI-DUISBURG.DE
(MICAELA PANTKE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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