9 months have passed since Grilled Cheese French Toast with Lady Lamb The Beekeeper, but I knew I was waiting for the right reasons.
Lucius is one of those bands that makes you smile. It’s in their music and it’s in the way lead singers Holly and Jess carry themselves (and their knives). Ironically, Brittain aka Prairie Empire cut her hand the morning of the show, but was a trooper and played the show anyway and sounded awesome.
The two of these color coordinated gals were a blast to cook with and hang out. They got to my apartment shortly after 11:00am and I immediately offered them a concoction I made up called the whiskey white russian.
Once we had a chance to get more acquainted over coffee and conversation, we began with the cooking. Crepes are something I grew up on as my Dad used to make them for me on weekends, so it only seemed fitting that I used his recipe. A chef friend was in town from Boston and commented on how well my batter turned out, so it must be a solid recipe.
- 1 cup all-purpose flour
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 3 eggs
- 2 cups low fat milk
- 2 tablespoons butter, melted
It’s fairly simple prepare. Mix the dry and wet ingredients separately then combine them.
The real test is in the execution. Scoop about 2 tablespoons of batter into a hot oiled pan then rotate the pan to make batter as thin as possible. Brown on both sides then serve…easier said than done though.
This recipe should yield enough to mess up a few times and still have enough for you to serve your friends brunch.
As for the filling I made sauteed mushrooms, eggplant, and squash earlier in the morning. On camera, I used 4 Gala apples that I had snagged from McCarren Park Farmer’s Market. They were prepared as such (in order):
- Bannerman’s Castle Amber Cream from Paperbirch Wine
Heat the pan with butter. Throw in apples. Add salt and sugar. Turn up heat on pan until sugar begins to brown (but before it burns) and then pour in the wine. Heat until apples are cooked and liquid is reduced and thickened. Inside the crepe, I also added cilantro, which I think adds a citrus flavor to compliment the apples.
The performances themselves were spectacular and even better, the rain held off.
Huge thanks my production team: Eric, Dominick, Mark, and Zach. Last but not least, the biggest thanks goes to my close friends/former neighbors Karri and Brian for hosting.
Expect videos coming over the next few weeks…I really mean it this time!!!