Skip to content

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!


Advertisements
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…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: