Her recipe: the Landings' Crepe Myrtle shares favorite dishes | Columbus Ledger-Enquirer

Even though Nan Konze was involved in her family business, X-Press Printing, a trip to Atlanta changed her life.

She saw a kiosk in a mall with a line around it. As she grew closer, Konze saw that it was the Crepe Masters, who offered crepes filled with sweet or savory ingredients.

Her son, Drew, who will graduate from Auburn University with a degree in business, has always wanted to work with food.

With no experience in the food service, Nan and Drew decided to open Crepe Myrtle.

She jokes that now that she’s 50, she’s turned into a “Myrtle.” Since they were going to sell crepes, Crepe Myrtle was the perfect name.

There was one problem. Auburn has a nursery with a small restaurant with the same name.

Konze called owner King Braswell, who told her to go ahead and use the name.

The owners of Crepe Masters also helped her with advice on which crepe makers were the best to buy.

“Everything was just right,” Konze said. “In can’t ever begin to thank these people. Thank you just isn’t enough.”

Crepe Myrtle opened Dec. 15 and business has been steady, she said.

“I think we opened up at the right time,” Konze said. “People have been real receptive.”

Konze said she’d be happy to share the crepe recipe, but since she makes huge vats of the batter at a time, there was no way for her to figure out how to make a small batch.

She suggests going online to find a batter recipe.

Or you can stop by the restaurant and buy them for $1.25 each.

Konze did, however, offer these recipes for fillings and soup.

GREEN EGGS AND HAM

Basil pesto

2 cups basil leaves, packed

2 large garlic cloves

½ cup pine nuts

¾ cup fresh Parmesan cheese, grated

2/3 cup olive oil

Combine the basil and garlic in a food processor. Add the pine nuts and cheese and process until the mixture is smooth.

Scrape the sides of the bowl.

With the machine running, pour olive oil through the tube slowly and mix until smooth.

If the pesto is too thick, gradually add a few drops of water.

Take the crepe and fold in the middle but make sure an inch or so is showing on the bottom part.

Scramble an egg and fry some ham and put into the crepe. Drizzle the pesto on top.

Fold either side of the crepe until you have a triangle.

BROCCOLI-CHEESE SOUP

1 can (10 ounces) chicken broth

2 packages (10 ounces each) frozen chopped broccoli

½ lb. fresh mushrooms, sliced

1 medium onion, chopped

¾ cup butter

¾ cup flour

4 cups milk

¼ teaspoon garlic powder

½ teaspoon salt

1 teaspoon dried basil

½ teaspoon white pepper

3 cups shredded cheddar cheese

Bring chicken broth to a boil in a large saucepan. Add broccoli, mushrooms and onion.

Cover and reduce heat. Simmer four or five minutes and remove from heat.

In a second saucepan, melt the butter. Add the flour and stir until smooth.

Gradually add milk and whisk over medium heat until it gets thick.

Add the garlic powder, salt, basil, pepper and shredded cheese.

Combine the milk mixture into the chicken broth mixture gradually and blend thoroughly.

SOUTH OF THE BORDER SALSA

1 large tomato, seeded and chopped

½ cup finely chopped onion

2 jalapeños, seeded and chopped

1/4 cup tomato sauce

1 teaspoon salt

2 teaspoon cilantro, chopped

Mix all ingredients and store in the refrigerator at least 30 minutes until serving to allow flavors to blend together.

This keeps for a couple of days in the refrigerator.

NUTELLA S’MORES

Nutella

Marshmallow fluff

Graham cracker crumbs

Spread Nutella and marshmallow fluff on a crepe.

Fold the crepe in a triangle shape and heat for a few minutes.

CREPE BATTER

From cooks.com

2 eggs

1¼ cup milk

1 cup plain flour

¼ teaspoon salt

2 tablespoon melted butter or vegetable oil

Beat together the eggs and milk with a whisk or in an electric blender.

Sift the flour with the salt and add to the egg and milk mixture.

Add the melted butter or vegetable oil and blend thoroughly.

If beating by hand, strain the mixture through a sieve to remove any lumps.

Allow the mixture to stand for at least an hour before using. If the batter is too thick, add a little milk and mix.

Pour 1 or 2 tablespoons of the batter in the center of a hot, lightly oiled frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds.

BASIC CREPE BATTER

2 eggs

½ cup milk

½ cup water

1 cup all-purpose flour

¼ teaspoon salt

2 tablespoon melted butter or vegetable oil

In a large mixing bowl, whisk together the flour and the eggs. Gradually add the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.