Tuesday, February 12, 2008

Blueberries and Cream Crepes


Sunday is our special dinner. I usually make something unique. My parents come over so I usually keep it limited to the fare that they like. For dinner I was making Asparagus and Roasted Bell Pepper Crepes to go with Gizzard Soup. (Sounds gross but it is actually quite tasty). I made so many crepes that we ended up having it for breakfast.

I would give the recipe for Gizzard Soup but somehow I think we might be the only people around that like it. If you do want the recipe then request it and I will post it.
Asparagus and Roasted Red Pepper Crepes

cream cheese
roasted red peppers ( I roast them and freeze them during the summer)
asparagus

Season the red peppers with olive oil, salt and pepper.
Carefully spread about a teaspoon of cream cheese onto crepe. Lay asparagus and about 1/8 of a cup of the roasted peppers out on the crepe. Roll tightly and place in a lightly greased baking dish. Continue rolling until all of your ingredients are used up. Heat in 350 F oven for about 20 minutes until heated through.

Blueberries and Cream Crepes

1/2 cup sour cream
1-2 tablespoons sugar
crepes (see recipe under pumpkin manicotti)
blueberry sauce ( I make and freeze mine in the summer after picking)
banana

Slice a half of a banana onto crepe and roll up. Pour blueberry sauce over crepe and add a dollop of the sweet sour cream.

Simple and delicious. See photos below. I haven't quite figured out how to add the pictures near the appropriate text.

4 comments:

Shelly said...

Hey girl,
The asparagus crepes sound yummy! After you put the rolled into the greased baking dish - do you bake it? Did I miss something? lol

Lori said...

ah oops. Oh my gosh Shelly. You are right. I baked them at 350 F for about 20 minutes just to warm them. Have you tried making crepes yet?

By the way, I love Cincinnati style Chili. I made it some years ago from a recipe out of Gourmet. Do you ever serve yours on spaghetti? I heard thats what they do in Cincinnati.

Shelly said...

The recipe says to serve it over chili or rice but we don't. The Husband isn't a big pasta or rice guy and I try to stay away from starchy food even though I love it.

Maryann said...

Hi Lori,
It looks like your blog is off to a wonderful start. Have fun and good luck :)

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