Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients Crepes Recipe (20 Crepes) 2 tbsps. EVOO 1-2 cups Cauliflower – cut into florets 1-2 Carrots – cut into small pieces 1 small Yellow onion – finely chopped 1 Red bell pepper – finely chopped 2 Garlic cloves – minced 2 (14 oz.) cans Whole
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients Crepes Recipe (Cut into rectangles that fit into an 8.5″ x 4.5″ Bundt pan) 1-2 cups Chocolate Ganache (use this base when cooled for best results) 1-2 cups Nutella (warm up in hot water for best results) 1 pack – Raspberries 1/2 cup Crème Fraiche
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients Crepe Recipe (cut 8 crepes into 1/2 inch strips about 2-3 inches long) 2 tbsps. butter – (plus extra to butter a large ramekin dish) 1 cup milk 1/2 tsp. vanilla extract 2 tbsps. sugar Small Pinch salt 2 eggs – whisked and beaten 3 tbsps. Semi-sweet Chocolate
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients 2-4 Filets Fresh Cod 1/2 cup Panko Bread Crumbs 2 tbsps. Dijon Mustard 1 Can Cannellini Beans – rinsed 3 Campari Tomatoes – cut lengthwise into 4 10 Cherry Tomatoes – left whole 1/2 cup Black Nicoise Olives – pits removed and cut in half
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients 4 Quail (Buy local at Texas Quail Farm in Lockhart, TX.) 2 Italian Sausage links (open and cut into 1-2 inch pieces) 1 Small Butternut Squash (peeled and cut into 1 inch pieces) 10-12 Asparagus (bottom 2 inches cut off) 2 Shallots (peeled and cut