Food

Crepe ‘Pasta’

Every month I look forward to finding out what the next Sweet Adventures Blog Hop theme is and conjuring up new recipe idea to fit the theme. Some themes find me arriving at a recipe quite easily whereas others have had me thinking for a fair while. June’s theme fell into the latter category with hostess Heather (The Capers of the Kitchen Crusader) challenging us to make something sweet in a frying pan.

Crepe 'Pasta'

So surely I’d make pancakes or crepes then? Easy! Well they were certainly options but I do enjoy viewing Sweet Adventures as an opportunity to think outside the box (or pan this time). I considered everything from a fry pan tarte tatin to making up some Japanese Dorayaki (azuki bean paste filled pancakes) but ultimately I couldn’t shake my urge to make crepes again.

SABH_13-06_FryingPan-300

Interestingly, the last time I made crepes was for the Layer Upon Layer blog hop (also hosted by The Kitchen Crusader) where I made a kind of Baumkuchen with layers of crepe. Prior to that it was years since I last got the wooden crepe gadget out (is there even a name for it?). Since childhood, crepes were something I tended to look forward to when I visited Michele’s Crepe Suzette at Fremantle Markets so I rarely made them at home. Of course, when I did, they were devoured very easily, being so thin and delicious…

Crepe 'Pasta'

So what to do with crepes this time? I wanted to try something unique and the idea of making fettuccine-like pasta strips from crepes came to mind. As I also had a gorgeous bag of Meyer lemons begging to be used, I envisioned some delectable lemon curd (via Tenina) working into the recipe. Before I knew it, the crepe pasta was born!

Crepe Pasta

My trial run was heartily gobbled up by hubby so I figured I was on the right path. What I did was lightly heat through the crepe pasta in a frypan with slightly browned butter on low/medium heat. At the last minute I tossed in some slices of fresh strawberries and bananas, then a dash of vodka before setting it all alight. After all, what’s a crepe without some flambée action?

Crepe Pasta

If you decide to try this, please note that the key is to not overheat the crepe pasta. It’s already been cooked so you’re just aiming to warm it through gently and dress it with the browned butter. The sliced fruit also don’t need a long stint in the pan and there’s also no need to flambée the crepe pasta if you’d rather not. You most definitely can’t leave out the lemon curd though! It’s the sauce :)

The crepe recipe I used came from the Martha Stewart website and I used about 5 crepes to produce enough pasta strips to serve four people. I also trimmed the rounded parts of the crepes to square up the slices but it’s not really necessary. You can however use the offcuts to do a test run so no waste :)

The SABH is brought to you by The Kitchen CrusaderDining With a Stud and 84th & 3rd. If you’re a blogger, join in!

10 Comments

10 Comments

  1. Tenina (@ThermoMixtress)

    June 20, 2013 at 10:32 am

    I love this idea…cute! Thanks for link :D

    • Monica

      June 20, 2013 at 12:10 pm

      Thanks Tenina, and thanks for the awesome curd recipe! :D

  2. Ai-Ling@blueapocalypse

    June 20, 2013 at 11:47 am

    Amazing! I love it when you think outside the box. I think it will be fun to eat crepes twirled around my fork :)

    • Monica

      June 20, 2013 at 12:10 pm

      Thanks Ai-Ling :) The only problem is that twirlable crepe is so much easier to eat too. Must stop at one serve :D

  3. Swah

    June 21, 2013 at 8:53 am

    What a clever and delicious idea!

  4. My Kitchen Stories

    June 21, 2013 at 3:34 pm

    oh Monica what a great idea. I think I would like this better than normal crepes and my sons eyes nearly popped out of his head. He wants this with nutella sauce and icecream ( because that’s what he has on everything). God you got me thinking about hazelnut praline and apples and cinamon and all kinds of things to go with mine. great recipe

    • Monica

      June 21, 2013 at 7:11 pm

      Thanks Tania :) Ohhh… Nutella sauce and ice cream got my attention :) Please let me know how that goes and any other variations. I think this is fun for kids since they don’t have to cut up a filled crepe.

  5. gourmetgetaway

    June 23, 2013 at 6:11 pm

    Oh this is such a unique and attractive dish, you really have looked outside the box. Gorgeous!!
    I have joined the SABH and put my dish up too, I hope you like my dish too :)

  6. JJ - 84thand3rd

    June 23, 2013 at 6:44 pm

    I adore this idea!!! What a great alternative twist :)

  7. Natasha J Stewart

    June 24, 2013 at 10:36 am

    This looks too cute! Probably not the healthiest pasta, but a lovely idea! :)

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