Crepes!

Crepes with brie & new potaotes and spinach orzo salad

Crepe Ingredients:
2 large eggs
½ cup flour
¾ cup milk

Wisk eggs in a bowl, add half the flour and mix until mixture is smooth. Add rest of the flour and mix until well combined. Add milk gradually, wisk between additions to make a smooth batter. Let batter sit for 30 mins before using.
Lightly butter non-stick pan, with temp on med-high. Once pan is hot pour about 2 Tbsp of batter into pan and quickly swirl around the pan to make a thin crepe.
Cook until the top of the crepe doesn't look wet anymore and the bottom and edges have started to brown. Loosen edges of crepe with spatula and flip. Once browned on both sides remove from pan and stack on plate.
I needed to add a little more butter for everyother crepe. Reduce the heat a little if the pan starts to get too hot.

Here's the first crepe I've ever made! Not so great, but the rest were much better.

For the filling I put some lemon olive oil in a pan and sauteed some sliced new potatoes. I added some crepe and brie and let that melt into a sauce. Added some pepper and parsley and filled my crepes. The lemon flavor and parsley really brought out the brie flavor and let it shine.

Used this award winning triple creme, and it was awsome!

For the salad I chopped some fresh spinach and poured in an equal amount of orzo. I added small diced tomatoes, capers, toasted pine nuts, and shaved parmesan cheese. I tossed it all with a vinegarette of red wine vinegar, lemon olive oil, and salt and pepper.

This salad really accompanied the crepes well.

Fin!

- Jackie