We went to a really fun restaurant in Antigua, Guatemala, called Luna de Miel.
Both the menu and the setting were delightful. Hoping to imitate the food part of the experience, at least, we made crepes the other night.
I found a recipe for crepes online (I used this one, modified up to make 18 crepes) and made two different fillings, one savory and one sweet. For the sweet crepes, I whipped 1 1/2 cups whipping cream, thawed 3 cups of frozen berries, and had ice cream toppings to drizzle on top. Here is my recipe for the savory filling:
- 4 T butter
- ½ onion, diced fine
- 3 T flour
- 2 cups milk
- 6 pieces of cooked bacon, cut into bits
- 1 cup Monterey Jack cheese
Sauté the onion over medium heat in the butter. When the onion is clear, add the flour and cook for 5 minutes, stirring frequently to keep the flour from burning. Slowly add in the milk, stirring constantly until smooth and thick. Turn the heat to low and add in the bacon and cheese. Stir until the cheese is melted.
It was all a hit and totally worth standing at the stove during dinner. I think it may become a tradition– especially if my young chefs get creative with crepe fillings of their own.
Real: despite the overwhelming crowd approval, I was still the one at the sink afterwards doing the dishes. Something’s wrong with that scenario, and I suspect it’s my own fault. Hmmm…..