Paté Rendezvous:
Summer Crepes with Alexian Paté
Crepes are a French cuisine mainstay that is scrumptiously simple. Very thin pancakes made with wheat flour, Crepes offer an ideal way to enjoy our savory patés - like this month's featured Truffle Mousse!
Crepes are served fluffy, evenly cooked and slightly crisp. The unadorned yet refined texture is perfect for showing off our paté's delightful mix of flavors. Try serving any of our mousse patés spread inside crepes.
To make a perfect cold appetizer, just make sure both the crepes and the pate are cool, then spread the paté on one side of the crepe. Roll the crepes into tight tubes and cut them in half to make a delightful summer finger food!
Crepes can be filled with all sorts of ingredients, so don't be afraid to combine the paté with some light and zesty summer vegetables. Sliced tomatoes, peppers and corn kernels can be rolled up with the paté to add flavors and textures that combine to make a perfect snack or appetizer.
Simple Crepe Recipe:
To make crepes, mix the following ingredients into a creamy batter using a hand mixer, then ladle onto a flat grill and cook to desired crispness – about one minute per side. Be sure to add butter or vegetable oil to grease the pan before cooking.
Simple Crèpes (makes about 6)
1 cup milk
1/4 cup water
3 eggs
1 cup flour
2 tablespoons butter, melted
1 tablespoon chopped thyme
1 tablespoon rosemary
A dash of black pepper