Back to Back Issues Page
The Crepe Vine, Issue #014--Add a Spring to Your Step with Crepes!
April 04, 2011

Tired of cold weather and boring meals? Add a spring to your step with these exciting new crepe recipes. This month we'll share a recipe that's perfect for your Easter brunch: Chicken, Ham and Fresh Asparagus Crepes. We'll also share the best of the creative (and wacky!) Easter crepes from the web, a reader-inspired dessert recipe, and much more!

Ham, Chicken, and Asparagus CrepesHappy Easter. Nothing says springtime like these savory ham, chicken and asparagus crepes topped with cheese.

This recipe is one you can make ahead and pop into the oven right before your guests arrive. Add it to your buffet with a simple salad and you're got an easy and elegant meal.

Croque Madame CrepesCroque Madame Crepes. On the subject of brunch, try this easy recipe, which is reminiscent of a Sunday morning at a French bistro. It's based on France's national sandwich—the croque monsieur—and features a quick bechamel sauce plus ham, melted Swiss cheese and a fried egg.

Don't forget... to enter our first-ever recipe contest. Submit an original dessert crepe recipe and not only will your recipe be eligible to appear on our site, but you might win a special prize! First place winner will receive the De Buyer Crepe Pan, and the second place winner will receive a copy of The Essential Guide to Crepes. All recipes submitted between March 1 and April 25, 2011 will be eligible.

Fun Easter Crepe Recipes from the Web:

chocolate crepes with rocky road ice creamMonthly Recipe Preview Just for Subscribers. We loved this recipe idea from Karen of Jersey City, New Jersey. It's couldn't be simpler. As pictured, she filled our chocolate crepes with rocky road ice cream. We tried it and we loved it!

clipboard with TipQuestion of the Month: How long I should store crepe batter in the fridge for multiple uses? Is there an expiration date? If you're like me, and you enjoy making a double batch of batter (or two) for multiple uses, you may end up with a little extra in the fridge. While I do frequently mix up batter the night before to save time, I generally don't keep it more than 2-3 days in the fridge.

We hope you enjoyed this edition of The Crepe Vine as much as we enjoyed sending it to you. As always, please continue to send us your feedback because it helps us improve future issues. You may drop us a line by replying to this email or click here to send your comments.

Warmest wishes,

Ashley and Gale
World of Crepes

Back to Back Issues Page