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Sunday Crepes: Apples, Herbs, and Pecans

August 2, 2010

Last Sunday’s crepes were another experiment: apples cooked with herbs de provence and pecans, laid on the crepes with a little bit of miso-cashew cheese sprinkled on top. This particular mixture of fillings made the crepes both sweet and savory–perfect for Sunday brunch.

That morning, I made the crepe batter, and then put it in the refrigerator to set. While it was setting, I cooked some gala apple slices in a little olive oil with herbs de provence and salt, letting them get brown on each side. I also let some whole pecans cook alongside the apples in the pan. The result was this:

I then ground up some cashews (into a powder), and added some miso, some tahini, and some more herbs to make a strong, crumbly cheese. Graham then fried up the crepes, and we were able to dig in!

2 Comments leave one →
  1. cinnazimtanie permalink
    August 2, 2010 3:20 pm

    oh my! That looks delicious!

  2. August 6, 2010 9:30 am

    These were really tasty. I think I want to try apple and herb pancakes soon…

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