I don’t think anybody cooks the day after Thanksgiving. I know I won’t for a couple of days. J’s mom brought us a box full of food yesterday that will last for a while. That’s why I looked through some food pictures I took last week to have something to post today.
I prepared this counterfeited crepes one night after dinner when I was craving something sweet but didn’t really want to spend much time in the kitchen. I was watching heroes that night and couldn’t afford to miss a minute. I am a big fan of the show. I had some cream cheese frosting left from my last pumpkin cake and I had to use it somehow. So I took some flour tortillas out of the fridge and some roasted pecans and chocolate syrup out of my baking cabinet and came out with this Mexican cream cheese crepe.
When I first thought about it over the first commercial break, I wasn’t sure it was going to work well. But then I realized that crepes are just a thin layer of flour, eggs, water, milk and butter and flour tortillas are made with, well, four, lard or butter and water, not too much of a difference. That was my reasoning to avoid much preparation, but it worked!
I warmed the tortillas up, filled them with the cream cheese frosting, folded them in four and topped them off with some chocolate syrup (I was out of whipped cream) Although for a moment I thought I had made a culinary breakthrough, I remembered that my mom used to give us flour tortillas with cajeta, honey and strawberry jelly when we were kids and we loved them. So I guess I didn’t invent anything new that Monday night.
If you use flour tortillas for more than fajitas and burritos I’d love to hear your ideas. Tortillas and wraps can be so versatile in the kitchen that there should be some kind of food contest that involve them. I’ll think about that one.
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