Arts Life Food CREPES from page 58 CELEBRATE! Celebrate with the MS premier celebration and party guide. 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. Ad Deadline: 3/9/05 Publication Date: 3/24/05 reserve your space - call your sales executive today! 248.354.6060 • 248.351.5100 *Hands-on exhibit laboratories •IMAX® Dome Theatre films •Lively science stage shows •Dassault Systemes Planetarium programs •Science Café and more! •-••••• THE NEW en'co C E t7 T E R Explore TtIc Possibilities THE NEW DETROIT SCIENCE CENTER 5020 John R. Street • Detroit 313.577.8400 www.detroitsciencecenter.org 940050 Active Teen Tours • Outdoor Adventures • Golf E. Ski or Snowboard Spanish Language Program • Community Service www.westcoastconnection.com 939870 800-767-0227 CP LLTOOP PAP SUBSCRIPTION 2/17 2005 60 248.351.5174 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.