A Cook and Her Books: elevenses

Thursday, January 3, 2013

Crispy crepes

Crepes with Nutella and Biscoff. Lucy Mercer/A Cook and Her Books

I think Winnie the Pooh is a first-rate snacker. When Pooh Bear gets a little rumbly in his tumbly, he goes searching for the hunny pot and bread. Here's a variation on bread and honey, just right for elevenses and teatime, crepes smeared with Nutella or Biscoff (you could even use peanut butter), and toasted quesadilla-style in a pan. The tender crepes crisp up, becoming cookie-like with a molten sweet filling.

Frieda's Specialty Produce recently sent me a package of their crepes, as easy to use as tortillas and every bit as versatile. This recipe is two-ingredient simple. Just open the package.

Crepes. Lucy Mercer/A Cook and Her Books

Spackle with Nutella or Biscoff (or peanut butter).

Crepes with Nutella. Lucy Mercer/A Cook and Her Books

Fold in half and toast in a skillet set over medium heat. When the edges are warm brown, remove from heat, cut into wedges and serve.

Crepes. Lucy Mercer/A Cook and Her Books

I occasionally review products that my family likes and uses.

Thanks to Frieda's for sending the crepes. The opinions here are my own.