What should I put in my crepes for school?!


Question: What should I put in my crepes for school?
I need to make a recipe for school that is from our ancestors and I am doing crepes. The problem is that I dont know what to use as the filling. I usualy use cheese, ham, asparagus, and other things, but I know my classmates wont like that. I need some simple ideas that would keep well over night in the fridge.

Answers:

Best Answer - Chosen by Voters

Maybe you should include what's left of your manhood. A real man would have already had one of the women make the food.

On a side note a real man does not know what a "Crepes" is. You probability know what a wall light is called and see more than eight colors.



Are you trying to be true to the kids at school, or your ancestors? I don't know why your classmates wouldn't eat ham or cheese, though. Are they jewish or vegan? If it's just the crepe and not the filling that's the inherited recipe, make it a desert crepe with fruit filling (you can buy pie filling at the grocery store and just heat it) and whipped cream.



Strawberry jam and crème fra?che.

Or check out this recipe, which would be sure to be a big hit: mini chocolate chips and mascarpone cheese filling with cherry compote on top:
http://circle-b-kitchen.squarespace.com/…

It would be like a cannoli filling. You could leave off the cherry compote if you wanted to, or replace it with fresh sliced fruit or berries.



semi-sweet chocolate chips. I don't know how authenticate that part is, but they definitely had chocolate back then so it should work, and it tastes great!



Lingonberries!!!!! Or cheese.... who doesn't love cheese....



You could do a dessert crepe with fruit, strawberries and blueberries are my favorite :)




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources