My wonderful friend Maili shared this recipe with me years ago. These crepes are a favorite in my Saturday morning breakfast rotation.
So when the thought of 15 hungry people showing up at your door feels too overwhelming, just close your eyes, take a deep breath, and remind yourself that you really can do this.
I recently hosted Chef Maili Halme Brocke in my kitchen for a lesson in preparing tempura-fried squash blossoms, and when we discovered there weren’t enough blossoms in my garden for the recipe, we gave stuffed basil leaves a try! They were delicious and a big hit with my guests. For more information and recipes take […]
Chef Maili planned to teach us how to prepare her delectable tempura-fried squash blossoms. But when we went out to my garden to harvest the blossoms, we realized we weren’t going to find enough for the recipe. Maili spotted my abundant basil leaves, though, and immediately suggested that we give them a try. And, of course, her fried basil creation became the hit of the class.
Question and Answer with Maili Halme Brocke
Maili says that this recipe is very forgiving. You can toss in whatever you want, in whatever amounts, but the most important ingredient is the sautéed onions.