Monday, July 2, 2012

Crepe Party

This weekend I had two of my best friends in the world over for some great food and drinks and lots of catching up.  I wanted to make a meal that was inspired by my travels in Paris and Rome so I could share a little part of my vacation with my friends.  Here’s my menu:
  • Strawberry Limoncello Sparkling Cocktail
  • Caprese Orzo Salad
  • Kir
  • Goat Cheese, Honey, and Nuts Crepes
Strawberry Limoncello Sparkling Cocktail


Mash up a few strawberries with a fork.  Put some strawberry puree in the bottom of a wine glass.  Add 1 ounce of limoncello and fill the rest of the glass with sparkling wine.  Garnish with a fresh strawberry.  Enjoy!

Caprese Orzo Salad
Recipe by White Table Style


  • 1 cup of orzo pasta, uncooked
  • Olive oil
  • 2 tablespoons of balsamic vinegar 
  • 1/2 pint of cherry tomatoes (quartered)
  • 1/2 cup of basil, chopped
  • 8-oz. of fresh mozzarella, cut into small cubes

Cook orzo according to the directions on the package. Drain and let cool.  Add cherry tomatoes, basil mozzarella. Pour in olive oil and balsamic vinegar and salt and pepper to taste.  Refrigerate and serve cold. 


Kir at a café in France

Pour 1/2 ounce cassis (a black currant liquor) into the bottom of a wine glass.  Fill with white wine.  Enjoy!

Goat Cheese, Honey, and Nuts Crepes

The dish that inspired the meal.  Buckwheat crepes with chevre (goat cheese), honey, cream and nuts from Crepes a Gogo.  Topped with lightly dressed greens.
  • Basic crepes, cooked (see recipe below)
  • Goat Cheese
  • Heavy Whipping Cream
  • Honey
  • Walnuts, chopped and toasted

Add crepe to skillet over medium heat.  Dot with small chunks of goat cheese.  Allow to warm through for a couple minutes and spread the goat cheese out with a knife.  Pour a small amount of cream over the goat cheese.  Drizzle with honey and sprinkle with walnuts.  Fold or roll up and serve immediately. 

Basic Crepe Recipe

  • 1 1/4 cup flour
  • 1 1/2-2 Tbsp sugar
  • 3 eggs
  • 1 1/2 cup milk
  • 2 Tbsp butter, melted
  • pinch salt

Add all ingredients to blender and mix well. Let batter stand for at least one hour in the refrigerator for more perfect crepes.  Warm small or medium skillet over medium heat.  Melt a small dab of butter in the pan.  Pour a laddle of crepe batter into the pan and swirl until a thin layer of batter coats the pan.  Cook for about a minute until the edges are light brown.  Flip with a spatula and cook the other side for 30 seconds to 1 minute.  Stack cooked crepes on a plate or platter until all crepes are made. 

1 comment:

  1. Glad you enjoyed the recipe! It's so easy and everyone seems to enjoy it. I am making it again tomorrow for a BBQ.