Crêpe with Chard, Mushroom, Onion, and Mozzarella
After our recent trip to Paris, I was inspired to make crêpes at home. I don’t have a crêpe maker, so I made do with a non-stick pan. We poured a little too much batter in the pan, so they were thick in comparison to the paper-thin real deal. We used this crêpe recipe and topped them with mozzarella and sautéed chard, mushrooms, and onions. As a side dish, we had Roasted Radishes and Carrots in order to make use of the radishes I bought as an impulse purchase at the Farmers’ Market.
We had a couple of leftover crêpes and topped them with lemon juice and sugar for breakfast the day after. Mm mm mm.