Crêpes
I tried crȇpes for the first time when I was in New York City for a college internship. One weekend, my roommate and I stumbled upon this crêpe shop. With every bite, it was as if we’d been transported to a little Parisian café. And that’s one of the things that makes food so powerful—no matter where you are, if you have a few simple tools and the right ingredients, you can bring the whole world into your own kitchen. So today, I’m bringing that Parisian café to Waco, Texas with a French-inspired menu.
The Chicken Spinach Mushroom Crêpe I’m making today is a recreation of one of my favorites from that crêpe cafe—creamy, savory, and delicious. On the sweeter side, I’m making a Crêpe Cake, filled with alternating layers of hazelnut spread, strawberries, and frosting. This is a fun one to make for a group, and you can customize it with any ingredients you like. To pair with the crêpes, I’m making a simple Strawberry and Candied Walnut Salad with a Blush Wine Vinaigrette. And just for fun, I’m sharing tips on how to set up your own Charcuterie Board. There’s no right or wrong way to do this—it’s all about throwing your favorite ingredients together and playing with different textures and colors until you love it.
I hope you enjoy creating this fun, French-inspired meal right where you are, wherever that may be.
Bon appétit!
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A savory, thin pancake with a creamy mixture of mushrooms, spinach, and chicken
stacked layers of crêpes, cream cheese frosting, strawberries, and hazelnut spread topped with whipped cream
mixed greens tossed with fresh strawberries, candied pecans, and crumbled goat cheese
Charcuterie Board
a variety of sliced meats and cheeses accompanied by crackers, nuts, dried and fresh fruit, olives, and spreads
