Arts Life
Food
CREPES from page 58
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1 Tbsp. finely chopped garlic
1 1/2 pounds fresh mushrooms, stems
and caps thinly sliced
salt and white pepper to taste
1/2 cup white wine
2 Tbsp. dried parsley
Heat butter or oil in large skillet over
medium-high heat. Add onions and gar-
lic and saute until translucent, about 6
minutes. Add mushrooms and cook,
stirring, until the mushrooms have given
up their liquid (do not cook until the
liquid has evaporated).
Season to taste with salt and white
pepper. Add remaining ingredients,
bring to a boil and cook for 5 minutes
more. Makes filling for 8 crepes.
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GOAT CHEESE, TOMATO,
SUNDRIED TOMATO AND
ONION CREPES
These can be served at room tempera-
ture, as an appetizer, or heated for an
side dish. They're rich, so one is perfect
as a serving. For variety, use feta cheese.
1 recipe basic crepes recipe, above
caramelized onions:
4 Tbsp. (1/2 stick) butter
4 cups thinly sliced onions
1 tsp. brown sugar
1 log (about 10 oz.) soft, mild goat
cheese, such as chevre, crumbled
2 cups chopped, unpeeled plum toma-
toes, drained
1/2 cup chopped sundried tomatoes
1/4 cup lightly toasted pinenuts
fresh chopped parsley, garnish
Prepare crepes as directed above.
Make caramelized onions: Melt butter
in a large skillet over medium-high heat.
Add onions; saute until golden, about
12 minutes. Add the sugar and cook,
stirring frequently, for about 10 minutes.
Place one crepe on a clean surface.
Spoon one-eighth of the filling ingredi-
ents in a line down the center of the
crepe. Fold one side of the crepe over
the filling. Fold in the sides and roll the
crepe to enclose the filling. Place the
crepe, seam down on a salad-sized plate;
top with a spoonful of the caramelized
onions. Sprinkle with parsley. Serve cold.
To serve warm, microwave on the
plate for 30-40 seconds on high, sprin-
kle with parsley and serve. Makes 8 serv-
ings.
BREAKFAST CREPES
This recipe is simple. Make yours with
any fillings you choose. Think omelets.
1 recipe basic crepes, above
Filling:
18 eggs, scrambled (not dry)
2 cups shredded cheddar cheese, plus
extra cheese for garnish
1 red bell pepper, chopped
Prepare crepes as directed above.
Place one crepe on a clean surface.
Spoon one-eighth of the filling ingredi-
ents in a line down the center of the
crepe. Fold one side of the crepe over
the filling. Fold in the sides and roll the
crepe to enclose the filling.
Place the crepe, seam side down on a
dinner-sized plate. Microwave on the
plate for 30 seconds on high, sprinkle
with cheese and serve. Makes 8 servings.
CARAMELIZED BANANA CREPES
Serve these show-stopping crepes as a
dessert or as part of a brunch menu.
1 recipe basic crepes, above
4 Tbsp. (1/2 stick) butter
8 large firm, but ripe bananas
1 cup sugar
3 Tbsp. rum, light or dark, optional
2 tsp. ground cinnamon, garnish
fresh whipped cream or vanilla ice
cream, garnish
Prepare crepes as directed above.
Melt butter in a large nonstick skillet
over medium-high heat. While the but-
ter is melting, halve the bananas length-
wise (don't worry if they break). Saute
bananas, cut sides down, for 1 minute.
Turn them over; sprinkle sugar over the
bananas and in the pan. Reduce heat to
medium, add the rum and cook for 5
minutes more.
Place one crepe on a clean surface.
Spoon one-eighth of the filling (1 whole
banana) in a line down the center of the
crepe. Fold one side of the crepe over
the filling. Fold in the sides and roll the
crepe to enclose the filling.
Place the crepe, seam down on a din-
ner-sized plate. Repeat with remaining
crepes. Drizzle the pan sauce over the
crepe; sprinkle cinnamon over the crepe.
Serve with a dollop of whipped cream
or a small scoop of ice cream on the
side. Makes 8 servings. ❑
For a variety of recipes, see JNOnline.com.