a devotion to the perfect bite.
how about swedish pankaces......are they the same as crepes?
swedish pancakes are most definitely ing's specialty. i'll ask her for her recipe and get back to you. but i think the main difference is that the swedish pancake batter yields a slightly thicker crepe than a traditional french one. will get an answer asap!
i missed you girls~ good to see you back.any way to do this sans wine for us wagonistas?
you could certainly do it with all beef stock but for an added punch, i would deglaze the pan (after the leeks and shallots are sauteed) with a good splash of balsamic vinegar. i'd also definitely use rosemary, it'll add more flavor than the thyme. enjoy! xo
great stuff, do you know a good chicken parm dish? ken biehl
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