Lunch at MBCo with his co-workers. And dinner at Chez l'Épicier. It's a very fine restaurant and wine bar. Needless to say, the wine was probably wasted on me. (I still have problem identifying good wine from bad ones....) The food was gorgeous! My filet mignon was cooked to perfection, rare but not bloody, just the way I like it. The desserts were fantastic as well. I forgot my camera or else there'd be a review in the "Eating Out" section. Though, it wouldn't make a very romantic evening with me trying to document each dish under the dimmed lights. Maybe next time!
Chocolate Banana Crepes
Crepe batter recipe from Allrecipes
Serves 2
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
2 bananas, sliced
1/2 cup semi-sweet chocolate chips
- In a large mixing bowl, whisk together the eggs, milk, water, and salt. Gradually add in the flour until fully combined. Beat in the melted butter until smooth. Let batter rest on counter for 30 minutes.
- Heat a lightly oiled crepe pan or a non-stick pan over medium heat. Pour a scoop of the batter into the pan. Pour enough batter to just cover the pan in a even layer. (The amount of batter required differs with pan size.) Tilt the pan in a circular motion to coat the surface evenly.
- Once you see the edge of the crepe to be dry, the bottom side should be nicely browned. Flip the crepe over. Spread some chocolate chips over half of the crepe evenly, then cover with sliced banana.
- Once the chocolate melts, check the bottom to see if it's browned. Fold the crepe over when ready. Serve hot.
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