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 Crepe Recipe Raspberry Marmalade 4-5 tbsps. Crème Fraiche or Cream Cheese (softened @ room temperature) 2 tbsps. Powdered Sugar Fresh Berries – raspberries and blackberries Garnish: Fresh Mint Directions Add the powdered sugar to the crème fraiche and mix (using a whisk) in a bowl
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients (20-25 Crepes) 4 large eggs 1 cup milk 1/3 cup water 1.5 cups flour 1.5 tbsp. Sugar Pinch of Salt 5 tbsps. melted butter (Extra melted butter – for coating the pan) 1.5 cups – fresh squeezed orange juice 2 Oranges – Zest 8 tbsps unsalted butter