Broccoli, red onion & preserved lemon crêpes from Crêpes: Sweet & Savory Recipes for the Home Cook by Lou Seibert Pappas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Batter must rest 1 - 2 hours. See recipe for crêpe batter variations. Can substitute sweet white onions for red onions, Gruyère or Emmenthal cheese for Jarlsberg cheese, and lemon zest for the homemade "Preserved lemons" specified in this recipe.

  • dinnermints on May 19, 2015

    I don't think this recipe was very well-conceived. It would be better to know how many cups/oz of broccoli florets were needed instead of how many pounds of broccoli to be cut into florets. I ended up with 7 cups of florets, which seemed to be much more than you'd need to fill eight crepes (I increased the rest of the ingredients by half). I had some preserved lemon on hand, but otherwise the author suggests lemon zest - which doesn't account for the salt that would be lost for the substitution, and I ended up needing to add some salt in addition to the preserved lemon. The garbanzo crepes were good, but if I'm going to go to the trouble of making crepes, the filling needs to be much more compelling than this one.

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