All but the most experienced of crêpe chefs will admit that the first crêpe in a batch is often not of the best quality. The level of heat under the skillet needs to be fine-tuned as you go. With that in mind, our recipe makes enough batter for 2 crêpes, even though you’ll only need 1 for this hors d’oeuvre.
January 2004
- keywords
- melissa roberts
- beef
- vegetable
- dessert
If you don’t want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop.
January 2004
- keywords
- melissa roberts
- beef
- vegetable
- dessert
If venison isn’t for you, beef tenderloin is a good alternative. Because beef is not as dense and rich as venison, the portions are slightly larger (cooking times and temperatures will also be different).
January 2004
- keywords
- melissa roberts
- beef
- vegetable
- dessert
- keywords
- melissa roberts
- beef
- vegetable
- dessert
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