Happy Secret Recipe Club reveal day my friends! I love to stuff things! …And who doesn’t, really?
I love to stuff things! …And who doesn’t, really?
Peppers, mushrooms, tomatoes, tacos, chicken, potatoes, squash, zucchini, stockings, sleeping bags, faces, vaginas, err… heh. Inappropriate, Kristy. Inappropriate.
Basically, if you can shove a bunch of good things into another, I want to be a part of it!
It’s even better if whatever you’re stuffing has a soft, tender cakey like consistency. Like crepes! Flat, delicious little devils! Especially when they’re vegetable crepes!
Crepes can be an elegant AND fun way to transport stuffing to mouth. Not sure what to do with that pulled meat? Or extra fruit? Or leftover pesto and chicken? Stick it in a crepe! Refinement city, population you dude!
White Lights on Wednesday was my SRC assignment this month and that’s exactly what I did. Julie and I have more than a few things in common, some of which include an appreciation for clean sheets, Monica-like organizational habits and bread infatuation to name a few. Oh yeah – and we stuff things. Namely, crepes.
Julie’s recipe for vegetable crepes was simple and made for a nice light dinner with a good dose of veggies which I supremely needed. For some reason the sauce didn’t quite work out for me – not sure what I did wrong. But even without the sauce, they were still highly enjoyable and an excellent way to use up some veggies that are just coming into season now. And there ain’t nothin’ wrong with that!
Now… Go stuff it!