2013 (22) November (3) October (3) The best crepes in Athens The best donuts in Athens What we blam

Objectively, the best crepes in Athens are the ones I make myself my house with tomato and mozzarella cheese (recipe at the end of the suspension). For those of you not lucky enough to have a girlfriend quiche lorraine and you're bored to cook, the solution is simple. You go to one of these shops. Au grand zinc: The Benaki tall. It has marble tables in burgundy background that make you feel a bit like intellectual Niato the 90's, quiche lorraine with soft but nice music. The crepes, and salty sweet, delicious, reasonably priced, with original combinations of flavors and very lightweight. Roxanne: Behind Square Karytsi. Perhaps the most gourmet pancake quiche lorraine in hand. There are several handpicked ingredients to put in your crepe as prosciutto, arugula, mozzarella and cheddar, and freshly ground pepper, in ethyeian the pepper mill. The pancake is sizable and f only problem you face is that you will find to sit to enjoy the quietness you. Tale. In Glyfada hand, away from the center becomes the systringlo not. Duplex with nice yard for summer and full house interior decor in murals. Peter Pan, Tinker Bell, Pinocchio and I think are some of the figures depicted. The list in the same spirit, each pancake has different name hero tale. You also have the option to make your pancake wholemeal or if it is sweet, quiche lorraine with chocolate dough. Amalthea: The Tripods in Plaka. Tourism and a little bit expensive, but the dairy slash creperie make good custard quiche lorraine and even better crepes. I do not remember what it was that I had though, was thin, lightweight and with spring roll sauce on top. Amouage: The arcade Korai. Does not stay up late at night open anymore, unfortunately. The crepe with nutella and soft chocolate cookie is capable to download the center even at this time of writing. extra plus smart thikaki that allows you to eat at hand without soak the stuffing. And now my recipe: Crepes with tomato and mozzarella Ingredients: 10 sheets of crepe 1 ball of mozzarella 200 grams tomatoes 3 1 shot olive oil balsamic vinegar salt pepper thyme sugar grated cheese cream Preparation: Slice the tomatoes and mozzarella quiche lorraine into small cubes and put them in large bowl. add balsamic vinegar, 2 tablespoons olive oil, salt, pepper, thyme and little sugar. In the center of each sheet of crepe put a tablespoon of filling and fold out of 4. Place the crepes in Pyrex. Sprinkle with grated cheese and drizzle with the cream to cover the edges well. Bake in preheated oven at 200 until golden brown. Serve warm, but pleasant and eaten cold.
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