Just a reminder, Faith's Crepes will be closed Thanksgiving Day. We hope you all have a great day with family and friends. We look forward to seeing you again Friday during our normal hours of 8am to 4pm.
And Thank You all for your continued support this year!
We're making crepes with delicious fresh peaches from the farmers market! If summer had a flavor, this would be it! Come give one a try and tell us what you think!
Faith's Crepes will host an exclusive VIP party for our Facebook fans when we reach 1,000 likes! So spread the word and tell friends to "Like" Faith's Crepes. Once we get to 1,000 we'll throw a bash for you with hosted food, drink and prizes!
Basic Crepe Recipe: Ingredients 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter Butter, for coating the pan Directions In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
This cheese is start to finish hand made. Small herds are hand-milked twice daily to make this very clean tasting domestic blue cheese. Great crumbled on a salad or paired with your favorite port. This cheese is aged 90 day, is rBGH free, and in 2000 was named "Best American - Made Blue Cheese" by the World Championship Cheese Contest.
Country/State: Wisconsin Milk Type: Cow Cheese style: Blue Raw/Past.: Pasteurized Local Wine Pair: Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!
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