2 egg yolks
2 tablespoons lemon juice
1/2 cup cold butter

1. Stirring often, add the egg yolks and lemon juice to a double boiler. This prevents the eggs from fully cooking or mixture from curdling.
2. Add half of the butter and stir until it has melted.
3. Add remaining butter, still constantly stirring until melted.
4. Serve immediately.

Makes 4 servings

1 cup low fat milk
1 cup whole wheat flour
1 egg
2 egg whites
nonstick cooking spray
1 tablespoon parsley
1 teaspoon chives
1/2 teaspoon tarragon

1. In a blender process the milk and egg until well mixed. Stop as soon as foam forms.
2. Add flour and herbs and pulse until just mixed. The batter should be the consistency of light cream. Add more milk if necessary.
3. Let batter rest in fridge for approximately half an hour.
4. Heat a large non-stick pan. It is ready when a drop of water quickly sizzles on its surface.
5. Quickly spray the pan with nonstick cooking spray.
6. Add approximately ? cup of batter to pan and swirl it gently to create a very thin circle.
7. Cook the crêpe until the surface appears dry (about a minute) and then flip.
8. Stack completed crêpes on a plate with wax paper between each to prevent sticking.
9. Serve with hollandaise or filled with favorite savory ingredients.

Makes 10 crêpes

2 cups frozen Parisian carrots (or 4 medium carrots, peeled and sliced)
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon whole grain mustard

1. Thaw carrots in the microwave (or boil carrots until fork tender, if using fresh.)
2. Melt butter in a sauce pan.
3. Add brown sugar and mustard to butter, stirring until mixed.
4. Add carrots to sauce pan and cook over medium heat until sauce reduces; about 5 minutes.

Makes 4 servings

2 cups frozen string beans (or equivalent fresh)
2 tablespoons butter
1 tablespoon orange zest
pepper

1. Thaw beans in microwave (or boil until tender, if using fresh.)
2. Melt butter in a sauce pan.
3. Add orange zest, stirring until mixed.
4. Add beans to sauce pan and coat with sauce.

Makes 4 servings

Shannon and I were visiting her parents around Remembrance Day weekend. On one of those days we decided to drive into the city for dinner. There were numerous restaurants to choose from, but I had just read that The Creperie was voted Edmonton's most romantic one, so I chose that one. I'd eaten there once previous and enjoyed it, but it took quite a bit of convincing Shannon that savory crêpes are actually edible.

We arrived and the doors were locked, but someone came and told us to come back in half an hour when they open. We wandered about the area keeping ourselves occupied and working up an appetite. When we returned, we were told that they have been booked solid with Christmas parties and that we should have made a reservation. We left somewhat irked since we were told to return and had we had a reservation we would've known their business hours. The Savory Crêpe has remained an elusive pipe dream… UNTIL NOW!

This is another dinner I was skeptical about, more so because I thought I would screw it up than because I was unsure of the recipes themselves. The crêpes reminded me of a noodle casserole I must've eaten as a kid, because I can't quite put my finger on it. Shannon absolutely loved them; she ate 4!

Unfortunately, the String Beans L’orange weren't nearly as tasty. I yanked this recipe from a tried and true cookbook of mine and was sorely disappointed. Perhaps the results would have been better had I bought fresh green beans since using frozen ones left much to be desired. The orange flavor did not come through in a favorable way and they were just bland.

Thankfully the Tangy Mustard Carrots redeemed lost points for this dinner. They're extremely simple and easy to prepare and yet unique and
delicious. I've never had anything quite like it before; a sweet, mustardy carrot. Shannon enjoyed it as well. I bet you would, too!