Lunchbreak: Chef Stephanie Izard prepares crepes with vinaigrette

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Stephanie Izard

March 28
Macy’s State Street
111 N. State Street

Crepes with Vinaigrette
(yields 24 crepes)

1 cup rice flour
1/2 cup tapioca flour
1/2 cup corn starch
2 1/4 cup water
1/4 cup extra virgin olive oil
3/4 cup fresh lemon juice
1/2 cup The Chee

To make batter:
Thoroughly mix the first 4 ingredients in a mixing bowl. Let batter rest for at least 2 hours.

To make the crepes:
Set a 8-inch non-stick skillet over low heat.  Pour about ¼ cup on to the skillet. Pick the skillet up and turn it to evenly distribute batter across the entire surface. Cover with another pan to steam the crepe, about 30 seconds – 1 minute. When ready flip on to a plate and keep warm. Continue with the rest of the batter

To make the Vinaigrette:
In a bowl whisk together the lemon juice and The Chee. Slowly whisk in the extra virgin olive oil. Season with salt and pepper.

Dress your favorite spring vegetables with the vinaigrette and use as a filling for the crepes.

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1 Comment

  • Patricia

    Your not listing the types of veggis she is using. Also What is ""The Chee" and how can i make my own.

    Id love to make the salad part only, but cant.

    thanks Patricia