Sabado, Marso 22, 2014

A Taste of Crepe

Man it's good to be back! :)

So for my very first 2014 entry [yeah yeah yeah I know it took me almost 3 months] is a dish inspired by a hot Australian chef, Curtis Stone, the chef you'd want to take home or for this matter, I want to take home. Hehe. Anyhow, every month I seem to favor on a specific ingredient or, specific condiment or an add-on or a part of a dish. I really don't know how you'd call it. For example, last January I was so much into making dips. I would usually put it on every dish I'd make. Now, for the month of March I am dabbling on crepe. Hells yeah. The crepe batter is actually very easy to make and crepe can be a good replacement for rice.

So I did get this from Take Home Chef and I am tweaking this dish making the ingredients Filipino friendly. This is my local version of Prosciutto Crepe with Red Wine Vinegraitte so by local I mean---Bacon Tidbits Crepe with Apple Cider Vinegraitte. :)

Note: When I say local I only mean by ingredients you can easily find and afford in the market. 

Ingredients:
Fried bacon tidbits
Diced Cheddar Cheese
Sweet Basil
Chopped Black Olives
Crepe
Apple Cider Vinegar
Honey
Ground Black Pepper
Lemon Lime
Olive Oil


Procedure:
1. Prepare the crepe batter. You may find some easy recipes for this online. Trust me it's as easy as  making pan cakes.
2. When the batter is ready, scoop it on a ladle and pour it on a non-stick pan.


3. On the crepe, put in your sweet basil, diced cheddar cheese, and olives.


4. Fold the crepe into a triangular shape.

*Apple Cider Vinegraitte:
1. In a bowl, mix in your 2 tablespoons of lemon lime juice, apple cider vinegar, honey, and put some olive oil and a dash of black ground pepper. 
2. Give it a whisk.
3. Pour a teaspoon or two on your crepe.

So here it is, very easy and very delicious. Yeah, coz my sister says so.

Bacon Tidbits Crepe with Sweet Basil, Cheddar Cheese, Olives and Apple Cider Vinegraitte. :)


Wow that was one quick entry just like the recipe. :)