chef-joni-sare-logo

Joni Sare, cooking instructor

chef-joni-sare-logo
Menu

Raw: Crepes, various ways to serve them

Here are a few of the ways I’ve served the grrrreat tasting, versatile Crepes (pronounced krr-epp).

 

This crepe is about 5 inches round and very thin, light, delicate with crunchy crisp shoestring veggies and a sweet sour spread.
Here is a thicker version, each crepe is 3 inches in diameter and a 1/4-inch thick, which I wanted in order to serve with a dipping sauce.
Here is a potluck item for our monthly South Bay Raw MeetUp group. Each crepe is thin and large, 4 to 5 inch diameter, rolled with a sauce and thinly sliced red bell pepper and thin spiralized carrots, and then cut in half.
This one I served as canapes at one of my Dialog Dinners, each one is small, 2 to 3 inches in diameter, served with soured almond cream and dried figs that were marinated in orange blossom water.

BACK TO MAIN BLOG PAGE

Leave a Comment

Your email address will not be published. Required fields are marked *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

I agree to these terms.

Scroll to Top