Zandria Learns How to Make Crepes: Her Teacher, Abraham Harrison President, Chris Abraham
This is a cross-post from Zandria.US about how she learned how to make crepes. It wasn’t a cooking school class or a cookbook she turned to in order to master the somewhat tricky art of making crepes!!
When I was contemplating the ideal person to teach me how to make excellent crepes, the first person who came to mind was Chris Abraham, President of Abraham Harrison. In other words, I know how to pick my instructors.
The photos were taken in the kitchen of my last apartment (the studio in Arlington), not the apartment I live in right now (1-bedroom in southwest DC). My old kitchen was actually larger than the one I’m in right now, but I made up for the loss of kitchen space with the addition of more space elsewhere.
Chris not only taught me how to make crepes, he brought all of the ingredients and left me with my very own crepe pan. (I have super cool friends, and Chris is one of the nicest guys I know.)
We made savory crepes (with ingredients such as prosciutto, smoked salmon, and Gruyère) and sweet crepes for dessert (Nutella with powdered sugar sprinkled on top).
There’s more to this post that you can find here Life List: Learn to Make Excellent Crepes
Other possible crepe fillings:
ratatouille with a shredded mozzarella or jarlsberg cheese along with dried red bell pepper and green peppers sprinkled on top.
bechamel sauce with shitake mushrooms, peas and chicken
high-end caramel sauce (no supermarket stuff) with nuts, ice cream or sorbet
marscapone with almond slivers and chocolate drizzle
Stevie Wilson, LA-Story.com
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