Crepes and Crêpes Célestines | Herbed Crepes
There is no contradicting, however, that crêpes are a flavorful and texture delight to eat and easily diversify anyone’s menu. Crêpes Célestines is a recipe I made at in Paris during culinary school. The name is a bit of a mystery as many French dishes use Célestine to refer to a dish made in the style of “Célestine” a woman of unclear historical origins but may have been from Lyon (more on French recipe naming methods later).
I’ve seen dishes named omelettes, consommé, potage (soup) all in the “célestine style.” The term may also be connected, at times, to using green, leafy herbs as an ingredient (not as a garnish).
- Savory street crêpes fillings:
- 4 pieces of Prosciutto or ham or eggs (cook sunny-side up on cooked crepe)
- 4 slices of Gruyere, Swiss or Monterey or other cheese
- Some vegetables: baby spinach, Swiss chard, roasted asparagus, artichokes, sun-dried tomatoes, caramelized How to Caramelize Onions, Caramelized Onions Recipe Recipe | Simply Recipes, mushrooms, roasted peppers, tomato etc.
- Flavors/seasoning options: Ground pepper, sea salt, mustard, basil, olive oil
“Love is a fire of flaming brandy Upon a crêpe suzette”
10cc, ‘Life is a Minestrone’
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Michele Redmond
French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
It's about Making Food First
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