Do u like crepes?

Question

i like 'em with strawberry jelly on them

Answer 1

They are okay.

You could also stuff them with chicken divan.

Answer 2

Oh yes, every kind- sweet and non sweet!

aww man, I'm craving them now.

Answer 3

i love crepes....i am hungry!!!!XD

bye from italy

Answer 4

yep w/ chocolate and w/ whip cream on top

Answer 5

I love them:

with nutella and nuts for breakfast

with sauteed mushrooms and cheese for dinner

So unhealthy, but so good

Answer 6

delicious!!!!!

there's a crepe stand in a local mall, amazing!

Answer 7

YES!

Answer 8

Mmmmm yeah with strawberries

Answer 9

h**l yes!

Especially with Nutella ; )

Answer 10

YUM!

Answer 11

no, theyre hard to make

your talking about crep'es right? the french thing?

Answer 12

Only when Suzette makes them... with peaches and bananas, butter and ice cream and a slosh of rum - sinfully good!

Answer 13

Though dessert crepes are wonderful there are other uses for crepes than dessert.

Here is an amazingly delightful recipe from http://www.your-vegetarian-kitchen.com/h...

Eggless Gateau de Ratatouille

Here is an old family recipe redefined for your culinary pleasure in your vegetarian kitchen. A pleasant peasant dish of fresh summer vegetables, stewed with garlic and enhanced with fresh herbs and a hint of lemon; raised to haute cuisine in a festive presentation. This Gateau of eggless crepes, interlaced with Ratatouille and topped with a fresh Heritage Tomato sauce and a sprinkle of Asiago cheese is simply scrumptious and sure to win you rave reviews from your guests and family!

Ratatouille

2 Eggplant

2 Zucchini

2 Summer Squash

1 Large Spanish Onion

2 Tbs. Minced Fresh Garlic

2 # Ripe Heritage Tomatoes

Small Red, Yellow and Orange Peppers

2 Tbs. rolled and sliced Fresh Basil

¼ tsp. Fresh Marjoram Leaves

Freshly ground Black Pepper to taste.

Sea Salt to taste

¼ tsp. freshly squeezed Lemon Juice

½ tsp. Tunisian Harrisa

Wash all the vegetables with Earth Friendly Fruit and Vegetable Wash. Pat dry.

Choose fresh, firm, glossy eggplant of a fairly consistent girth. Once washed, slice them into circular pieces of ¼ inch in thickness. Place them in a bowl of heavily Sea Salted RO Water for twenty to thirty minutes until the water turns brown as the acid is drawn out of the eggplant.* Remove, rinse and pat dry with paper towel.

Wash and slice two Zucchini and two Summer Squash similarly.

Skewer the Heritage Tomatoes and roast them over an open flame. Peel and slice into wedges.

Slice Onions Nituki style– or halved and sliced into long thin slices from stem to stern.

Slice small Red, Yellow and Orange Peppers into ¼ inch rounds. Removing seeds and thick membranes.

Sauté the eggplant, until golden in Extra Virgin Olive Oil and 1 Tbs. Minced Garlic until golden. Remove and reserve.

Add the Zucchini and the Summer Squash, Peppers and Onion to the hot oil along with the remaining 1 Tbs. Minced Garlic. Fry until golden adding Olive Oil as needed.

Add Tomato wedges and reintroduce the eggplant,

tossing the vegetables together along with ½ tsp. Tunisian Harrisa.

Add 2 Tbs. rolled and sliced Fresh Basil and ¼ tsp. fresh Marjoram leaves.

Put the sautéed vegetables into a casserole dish and bake at 350º for twenty minutes. To finish sprinkle with ¼ tsp. freshly squeezed Lemon Juice

For a Variation on the Theme:

Omit the peppers and add sliced Crimini or Baby Bella Mushrooms in their place.

The Eggless Crepes

2 Cups Organic Unbleached White Flour

1 tsp. Sea Salt

3 Cups Spring Water

1 Cup Soy Milk

2 Tbs. Ener-G Egg Replacer

½ Cup Spectrum Naturals Cold Pressed Unrefined Corn Oil

½ Cup Chickpea Flour

⅛ tsp. each Nutmeg, Cayenne Pepper

Less than ⅛ tsp Spectrum Naturals Canola Oil

Place all ingredients in a food processor and blend on high speed.

Use a well seasoned 8” crepe pan. Heat it over a low flame and brush lightly with Spectrum Naturals Canola Oil. You will only need to oil the pan once.

Allow the pan to heat thoroughly. Taking it off of the flame and holding it in your non dominant hand, pour 3 Tbs. of batter onto the heated surface tilting the pan to cover the bottom evenly and lightly. Return to the heat for about one and half minutes until the crepe begins to appear slightly golden around the edges and slightly more opaque. Flip it over with a quick forward-back-forward-flip motion tossing the crepe high into the air, catching it as it flips over and returning it to the flame to brown the other side. Stack the cooked crepes on a plate, using waxed paper squares to separate them. Proceed as above until all of the batter has been baked. Use immediately or wrap and refrigerate or freeze for later use.

Fresh Tomato Sauce

3 Tbs. Minced Fresh Garlic

2 Tbs. Extra Virgin Olive Oil

1 Large Vidalia Onion chopped fine

4 Large Heritage Tomatoes chopped fine

3 Fresh Bay Leaves

1 tsp. Turbinado Sugar

1 tsp. each fresh Marjoram and Fresh Thyme Leaves

3 Tbs. Rolled and thinly sliced Fresh Basil Leaves

1 tsp. Sea Salt and Fresh Cracked Black Pepper to taste.

Sauté Minced Fresh Garlic  and Onion in Extra Virgin Olive Oil until transparent. Add the rest of the ingredients. Simmer over low heat for half an hour, stirring occasionally.

Assembly:

Spoon Ratatouille onto crepes stacking them eight crepes high, with one on the bottom and one on the top. Spoon Fresh Tomato Sauce over the top of the Gateau and add a generous sprinkle of Asiago Cheese to finish the dish. Garnish with Fresh Basil Leaves.

To serve cut the Gateau into wedges with a sharp knife; adding a swirl of fresh tomato sauce to each plate.

For a color contrast use Yellow Heritage Tomatoes for the sauce.

* It is imperative to remove the acid from the eggplant by soaking it in sea salted water to prevent indigestion.

* Harisa is a thick, flavorful North African, i.e. Tunisian hot sauce.

Enjoy!

Answer 14

yummy ahhh

Answer 15

I Love them!!!

When I make them and put strawberries,bananas and cream, they taste so delicious!!

In fact, now that you mentioned it I will be making them tomorrow.

Answer 16

Dear God, that's the greatest reason to love the French!

Answer 17

mmmm yes!  i like them with mexican cajeta (caramel) and vanilla ice cream or with nutella.  but i dont really care for the savory ones, ya know the ones with meat and such.

Answer 18

yupp. i like the strawberries or apple slices. those are yummy.

Answer 19

:]

Answer 20

YES they are soo good, the french did somthing right!

Answer 21

yeah but i cant have carbs anymore.

Answer 22

Yes! Who doesn't???

I stuff mine with bananas and whipped cream and chocolate syrup on top :D

Answer 23

Love 'em!!

Crepes Suzette is just delicious.

Crepes with chocolate and banana, got to try that.

And strawberry jam and cream, lovely.

And maple syrup and blueberries.

They are the best.

Answer 24

i do

i do

i do

with toppings tho they are even yummer

Answer 25

OH ya,,,with lots of goodies on them...strawberrys..loggonberries..ohhhh that whip cream!!

Answer 26

Oh yeas their like the most versatile food ever you can put anything in them like strawberrys whiped cream or eggs  ANYTHING is possible!!!!!!

Answer 27

I love crepes; there are so many ways of making them!

I live in San Francisco and among other various crepe places, there are 2 in particular.  One is called Crepevine, at crepevine.com; and the other is Squat & Gobble, at squatandgobble.com.

OMG!  I just thought of an idea for a desert crepe!  Nutella and marshmallows!!!!!!  (DROOLING!)

Answer 28

Oh yes, very tasty!

Answer 29

Good Morning,

I simply love crepes, and make them often.

You can eat them alone or you can put fillers in them:

Chicken with a mushroom sauce

Ricotta Cheese

Sausage

Ham

Shrimp

Tuna Fish

Fruit with chocolate sauce

Spinach with cheese sauce

Apples and Cinnamon with maple syrup

Strawberries with whipped cream topping

Broccoli, Wedges of Tomato, Parsley, Feta Cheese

Strawberries and Cream Cheese

Crab and Cheese

Crepes sprinkled with Confectioner's Sugar

The ideas are endless as to what you can do with crepes.  You can have them as a main course or also as a dessert.  You decide.

Enjoy!!!!!

Answer 30

OH YEAH!

my mom used to make platters of them with melted butter and sugar in the middle...

we would attack!

Answer 31

i love them... and if i have time in the morning then i make them for breakfast, best on is maple syrup with banana's