Holy Crepe! The Possibilities Are Endless!

In honor of Taste of Crepes, the newest addition to our Most Agreeable Town, a Main Street Inn employee made a few variations of this delicious French cuisine. Granted, it was a crew member who happens to be less skilled in the kitchen department (It’s me, Angela), the experiment resulted in successful savory sampling. Crepes, although slightly intimidating, aren’t as difficult as they appear.

Taste of Crepes, which recently slid into the 269 West Main Street spot, is churning out far more complex and satisfying meals than what I whipped up. Pam might give them a run for their money though. Crepe off?

They serve a variety of sweet and savory European treats for breakfast and lunch. Their lengthy menu features breakfast crepes with veggie, meat and egg combinations. Guests can start their morning with a Fresh Fruit Crepe or go all out by ordering the Apple Pie, Banana Foster, Nutella or Deluxe Crepe. Their savory crepes can be made with Buckwheat Flower and include unique options like the Spinach Feta Crepe, Artichoke Crepe and Buffalo Chicken Crepe.

When you’re not able to visit the quaint, inviting store I recommend giving your own kitchen skills a shot. If a culinary train wreck like me can have fun doing it, then odds are, just about anybody can.

The ultimate reason making crepes was more fun than I expected, lied behind the basic starter ingredients. Here at the Main Street Inn, Mama C and her handy helpers use the following recipes to create their crepe dough, sweet and savory.

Sweet (mix in a blender and refrigerate approx. 3 hours)

  • 1 cup cold water
  • 1 cup cold milk
  • 4 eggs
  • salt
  • 2 cups flour
  • 4 tablespoons melted butter
Savory (mix together)
  • 1 cup milk
  • 3 eggs
  • 2/3 cup flour

I didn’t realize how perfect this meal was for a cook like me until I started making it. The hardest part was getting a feel for pouring the batter, but after mastering this, it was all gravy (as in smooth sailing – not as in the next ingredient to add). The batter, as you can see, is made of ingredients most households have on hand. To keep things consistent, I worked the same angle for my fillings, using whatever I had on hand. While the Main Street Inn is always fully stocked, my own personal fridge does not display the same traits. Staying positive, I believe what I lacked in groceries, I made up for in creativity.

The first savory crepe I decided to make took on Mediterranean characteristics with Summer Squash, Roasted Red Peppers, Garlic and a little artichoke hummus. I sauteed the vegetables in butter and sprinkled with salt and pepper before filling up my tasty crepe with the goods.

Secondly, I opted for another vegetarian option, whipping up a quick bruschetta mix of tomatos, garlic, basil, a little olive oil and parmesan cheese. This one was just what Summer called for; light, fresh, and a comforting contrast of warm crepe with chilling bruschetta.

I also made a classic bacon and cheese because you can’t go wrong with bacon and my fourth creation was in celebration of the Kutztown Folk Festival (or maybe it had to do with my lack of ingredients). I chopped up Kutztown Ring Bologna, mixed it with mustard and finished with a sprinkle of sliced brie. I was more surprised than anyone to say, “cheez that’s nice” after taking a bite of the Pennsylvania Dutch crepe.

You probably won’t find a recipe like that at Taste of Crepes and I know we haven’t added it to the Main Street Inn breakfast menu. I’ll always encourage a creative outlook for your cooking experiences, but please feel free to try Pam’s delicious recipe below. Remember to use your imagination when you can, and if your brain takes a culinary crap, head over to Taste of Crepes for authentic and tasty inspiration.

Main Street Inn’s Sweet Crepe Recipe

*make sweet batter using instructions above

POUR the batter into your pan or onto the skillet

TWIRL the pan as you pour the batter, making sure the thin layer is spread evenly

Filling
  • 2(8oz.) packages of cream cheese
  • 1 pint sour cream
  • 3/4 cup confectioners sugar
MIX all together, spread on crepe, roll and bake until warm, 350* for approx. 10-15 min.
Sauce
  • 2-3 cups strawberries
  • 1/2 cup sugar
CRUSH strawberries and mix with sugar
TOP filled crepes
ADD sliced strawberries, blueberries, and sliced bananas
Until Next Time,
Crafty Crepe Creator

Not Just An Event, It’s An Eventful Experience

Working in a family business means everybody pitches in. The employees that aren’t blood related at Main Street Inn are still treated like one of the Corrado’s. Either because we’ve known them for so long (cough cough Meghan Fridirici cough cough) or just because that’s how hospitable we are, especially Pam the Innkeeper. She invites any guest into her establishment as if they’ve been chatting since birth, trading in their childish babbles and a bottle of milk for light hearted conversation and a mature glass of delicious red wine (or beer if that’s your preference).

Pam’s inviting stature was the perfect reason for the Main Street Inn to take its services to the next level. The friendly vibe of our entire crew paired with the tranquil Victorian setting inside and out, makes the Main Street Inn a magnificent location for your next event!

Our outside Courtyard as well as inside Dining and Parlor Room are now open for special events. Due to the nature of our regular schedule, we are able to host parties between 12pm and 5pm on Saturday and Sunday with a maximum of 30 guests. The entire venue is promised to only one event a day. How is that for exclusivity?!

We know it’s that time of year for bridal showers, baby showers, birthday parties, fundraisers, and family get-togethers so if you haven’t picked a venue yet, consider The Main Street Inn! There are plenty of dates in 2012 still available because we’re brand new. If you’ve been looking for that perfect place, boasting unique features but modern amenities, friendly staff, and delicious cuisine give us a call.

Although we work with Dori Martin Catering to offer you specialty, all-inclusive menus, we have no problem with customizing a menu, designing one from scratch or allowing a caterer of your preference. There are a few requirements when using outside caterers, which you can find HERE, along with frequently asked questions and answers.

Having your event at the Main Street Inn means so much more than the beneficial aspects already mentioned. It means you’ll take part in a memorable experience; the kind that warms your heart, removes you from life’s usual worries, and makes you realize how wonderful life is when surrounded by those you care about the most.

If you ask anyone in town if the Corrado’s know how to throw a party, there’s a chance you’ll receive a very positive response (or mocking laughter). However, we understand that  everybody celebrates differently, which is why each celebration is 100% tailored to your tastes and preferences. Let us show you what it’s like to, not just have an event, but share an eventful experience with the ones you love! After all, isn’t that the most important part?

Stop in for a tour today!

 

Until Next Time,

The Not-So Party Pooper

Take That Bagel Bites!

Have you ever tasted a bagel bite? When reminiscing, the Main Street Inn crew came to a funny realization of how awful these things actually are. Rubbery, in fact. Yet, most of us as kids devoured mini rubber pizza after mini rubber pizza. They were so trendy. It had to have something to do with the jingle. Like it was hypnotizing. I bet if you played it backwards, you’d find some type of demonic message.

It’s been ages since I’ve seen or heard people talk about this “cardboard tastes better than me” pizza snack. Creating an adult version of breakfast pizza this very morning, I got to thinking where the little guys rolled off to. Has my superbly refined palate surpassed that of the bagel bite? Or are kids these days still munching down on pizza bites in the morning, in the evening, and if they’re really crazy, at supper time?

I can only hope that they’re getting something a little more nutritious in their bellies before they begin an activity packed day of….gaming? Whatever kids are doing these days, from inventing computer applications to training for the Olympics, it’s important that they are getting a good breakfast beforehand (adults, too!). If it’s pizza they want, then it’s pizza they’ll get, but why not go the extra mile and put something delicious, healthy and fresh in their tummies?

Today we created a tortilla pizza with eggs, bacon, cheese, onions, garlic and fresh picked basil! Mmmmmm. If you have the time, you can go the extra 5 miles and whip up your own pizza dough. I prefer the tortillas because they are lighter….so you can eat MORE! Please excuse my dieting oxymoron.

The ingredients are very simple and also interchangeable. You can use ham, sausage, turkey….bologna (too Dutchie?). It’s best to pick a cheese that pairs well with your meat of choice and then highlight those flavors with seasonings or chopped, sauteed vegetables/greens. Although the one from this morning was top notch, next time I might try a Turkey, feta, spinach and garlic. You get the idea, right? As always, there is no such thing as too much garlic in my opinion but do use sparingly when cooking for a picky eater!

If you go the tortilla wrap route you can use any size, flavor, color or style and prepare as many as you want. Just be sure to use the other ingredients accordingly i.e. large wrap = more bacon, onions & garlic.

Ingredients

  • Onion (your choice but make sure the vegetables you pick “play well” with the other ingredients – I used vidalia)
  • Tortilla Wraps
  • Eggs (scrambled and/or over easy)
  • Fresh Basil
  • Cheese (Italian mix of mozzarella, parmigiano, provolone and asiago)
  • Olive Oil
  • Bacon (any kind will do – I used a homemade selection courtesy of Papa C and his “butcher buddies”)
  • Garlic

Cooking Instructions

  • Preheat oven to 350
  • Lightly coat (1) side of tortilla wrap with olive oil and pop in the oven on a baking sheet or pizza stone – I use an olive oil “mister” for this step but lightly brushing the wrap will do
  • DON’T forget about the wraps – should only take a few minutes to brown – if they finish and other ingredients aren’t ready, keep them on warm
  • Cook bacon
  • Saute onions until nearly transparent
  • Add garlic to saute
  • When onions and garlic are done, slide them on a dish, rinse the pan and use for
  • Scramble eggs (I used 2 eggs and a little milk)
  • Top tortillas with cheese, eggs, onions, garlic, and bacon – for the over easy pizza, make a little cheese divot for the egg to rest in and crack it right on the tortilla – cook longer in the oven
  • Sprinkle a little more cheese on top once all ingredients are set and pop back in the oven for only a few minutes until cheese melts and everything is held together – NOTE: over easy pizza will have to stay in longer than a few minutes, cook with your eyes and pull out when ready
  • Done when cheese is completely melted and even starting to brown a little (adds a nice crisp)
  • Slice and ENJOY!

Remember to be creative and use the ingredients you, or your kids, love the most. If you’d rather try a pizza dough recipe, check out our friend over at Smitten Kitchen. She may know a thing or two about cooking! Please feel free to ask questions or share your own pizza in the morning experiences on our Facebook!

 

Until Next Time,

Regretful Rubber Pizza Participant