My husband and I go to the Vienna Farmers Market when it is open and at the market they have a guy there that makes crepes. Last year when the Vienna market closed for the season, we went to the all year round Falls Church farmers market and they also had a crepe station. We got used to having Saturday morning crepes and when the season at Vienna ended this year we went to Falls Church to find that their crepe vendor was also closing for the season. This forced us to make our own!My brothers got me a crepe pan for Christmas and we have been trying to perfect the recipe since then. It takes a while to get the consistincy right and move the pan in the right way so the batter coats the pan before its starts cooking and flipping it in a way so it doesn't break. We bought Whole Foods organic pancake mix and put in our own local ingredients. Most of the time we did a tomato, basil, onion and egg crepe but this week we didn't have any tomatoes on hand (I guess the local farmers can't grow them in the winter! :) ) so we made cinnamon apple ones. I mixed a couple teaspoons of cinnamon and a bit of sugar in a pot with a little bit of butter and put three cut and peeled apples in it. I cooked this for about 30 min. This became the filling for my crepes and then topped them with powdered sugar. Yum!!
While we were at the farmers market last week, I saw a head of cabbage that was beautiful. I decided at that point that I wanted to make potstickers. I have never made them before, but I knew they had cabbage in them so why not?I got some wonton wrappers and bought some local squash and carrots from Georgia and mixed in the cabbage with some tofu. I put about a teaspoon of the filling in each wrapper and sealed them. I then placed them in a pan of oil for about 1 min and then after they browned I covered the bottom of the pan with water and put a lid on it for about 2 min. This will steam cook the filling. I served this with some soy sauce and they were wonderful!
