Being a flight attendant is generally not a jumping off point for a culinary career, but that's how it worked for Chef Lisa Nakamura. During her at-home time when not flying, she cooked and read, read, read. Deciding to change careers, she took a job at Lisa Dupar Catering, then left to attend culinary school. She worked in D.C., Napa, Munich, Seoul, New Orleans, and Pebble Beach before arriving in Seattle where she worked at Qube, then bin vivant at The Woodmark Hotel, and The Herbfarm. About four years ago, she and her husband started looking for a restaurant to call Lisa's own and opened Allium in 2010.

Your new favorite recipe-to-impress, by Owner/Executive Chef LIsa Nakamura
Everyone needs a go-to recipe, something they can pull out of a hat that makes them look like a rock star while being super easy to pull off.  Here is a recipe that will wow your guests.  Best thing?  You can make these ahead of time and freeze them.  Next time you would like to impress someone for brunch of dessert, just pull these crepes out, fill with your imagination and sit back for the applause.

Tips:

1. Remember to use cake flour.

2. Llet the batter rest after mixing.

3. Swirl the pan while pouring in the batter.

4. Keep the pan hot to avoid an uneven texture.

5. Use your imagination and give these crepes your own personal signature!

Allium
310 Main Street
Eastsound, WA 98245
360-376-4904