As part of the wrap up weekend of making recipes from Terry Hope Romero's Vegan Eats World for a review I am writing, I decided to try the International House of Crepes recipe because I had all the ingredients and she said I could make them in a cast iron skillet (which I have.)
|International House of Crepes (p. 203)|
It turns out crepes are only moderately difficult to make. You really don't have a lot of wiggle room once you drop the thin batter onto the well-greased cast iron to swirl it into a thin perfect circle. I made 6 crepes and they will pass, but none of them were beautiful. The one in the photo above was the last one I made and so is a little thicker than the rest because I was finishing off the batter. I made so many because I like the tip Romero has to store them in the fridge under plastic wrap and use them as you wish.
Last week when I was sampling recipes from the cookbook, I made a Korean dish that had me using 8 recipes in the book. Today, I wanted to keep it simple, so even though Vegan Eats World had a number of delightful savory filling options, I elected to do a little earth balance buttery spread and bee-free honee with a dollop of blackberry preserve. I felt less guilty for taking this shortcut after attending a book reading this week by Isa Chandra Moskowitz for Isa Does It. In response to an audience question, she said whenever the dish involved a lot of steps and looked like it would take a lot of time it was probably her friend Terry Hope Romero's recipe. Unlike last weekend, I wasn't itching to get in the kitchen and cook for hours, and the nice thing is I didn't have to. Though I do wish the red wine braised leeks would magically appear in my kitchen to stuff into a crepe. :)
Earlier in the week, I did an adaptation of Vegan Eats World's Jigae stew (p.151)to use the leftovers from our Korean feast and I definitely will be making this again. It's a perfect winter stew of kimchi, tofu and eggplant with a bit of kick from chili powder....mmmm.
My advice after making a dozen new recipes from Vegan Eats World? If you haven't in awhile, take one of the cookbooks off the shelf and find a new recipe to try...and then actually make it. It's been fun to explore.