Home alone again, so I decided to try something a little fancier than usual. Most of the recipes I use are really basic, and for a good reason. I’ll admit it, I’m a lazy cook. I like to be finished quickly and be stuffing my face full of delicious food rather than spend two hours creating something that’s gone in under 30 minutes. I just don’t see the point! (Some of you do see the point, and cooking is an art form, and that’s wonderful as I do enjoy eating such creations, but dude, the fact that I’m even actually cooking every week is such a big jump from when the microwave was my best friend, that making complicated dinners may never be my thing, and that’s cool too) Such is the case with this meal. I got the recipe from here, and it’s one of those ridiculous food blogs with more photos than actual recipe content (20 photos for a recipe that takes up only two pages). Sadly, I was out of spaghetti squash from the neighbor, so I used the unnamed bumpy yellow generic squash that arrived along with the spaghetti squash the week prior. Roasted that up in the oven while I prepped the crepes which were actually fairly easy. Cooked up the mushrooms, combined them with the pureed roasted squash and a little maple syrup while the bechamel sauce cooked down. BTW, you can halve the recipe for the sauce because it made half a pot full and I needed about maybe a cup’s worth for the amount of crepes the recipe makes. It’s really absurd, the amount of sauce this made. Anyway, after the crepes were filled, I crisped them up in the pan, popped them on a plate, drizzled on some of the sauce and called it done. They were indeed delicious, but took SO long to make, I’m not sure I’d do this particular recipe again (or, at least, skip the bechamel and just grate some cheese on them and call it done). Also featured are some cheese, a nice juicy peach and another bowl of tomatoes and cucumbers as is become usual around here!
Ingredients:
Cucumber Full Circle CSA
Tomatoes Full Circle CSA
Flour Mill at Anslema, Whole Wheat Pastry Flour
Milk – Shellbark Hollow
Butter – Handmade by Abby
Cheese – Birchrun Hills, Red Cat
Mushrooms – Oley Valley Mushrooms
Onions Clover Hill Farm
Maple Syrup – Miller’s Maple
Non Local – Olive Oil, salt, pepper