During the Vegan Paris Day Festival at La Bellevilloise my friend and Chef Jacquelyn Scaduto taught me how to prepare my own French Crepe!
Prior to the event she prepared the crepe mixture, which at the moment is a secret recipe, otherwise I'd gladly share. After pouring approx. a cup of batter on the Crepe Maker I used the ladle to smooth it over as it grew pockets of air that you can see in the first image on the left. After which I flipped it by sliding an icing spatula under the center, curling the opposite corner toward the pan and rolling it back onto the other side. This allowed me to evenly brown the crepe on both sides.
Once the crepe was evenly cooked I added Vegusto cheese, Vegusto Deli Slices, mushrooms, caramelized onions & fresh spinach! Once the cheese melts you fold the crepe in half and voila, you have a beautiful lunch!
The crepe was tender to the bite and the Vegusto cheese really added the creaminess I expect from a meal like this!
I went back for seconds, only this time it was a dessert with organic chocolate chips & strawberries!
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