Crêpes! Whether wrapped with peaches and yoghurt for breakfast, baked with bacon and spinach and feta for lunch, stacked with roasted vegetables and cheese for dinner, smothered with raspberries and chocolate for dessert, or doused with cheddar and ham for an amazing post-bar snack, crepes are, in a word, amazing. How can you not love a food that’s so versatile and simple to make?
As you can tell, I’ve been getting “into” crepes recently. I’m sure I’m making them all wrong in comparison to what they would do in France—or heck, even at the beloved Cafe Crêpe in Vancouver—it looks like there’s a whole science behind making the perfect crepe. But they’re quick, simple, even classy, and I love that they fit into the dinner genre of “I have nothing good in my fridge except for some veggies and eggs,” previously populated only by omelettes and frittatas. I like omelettes and frittatas, but they don’t keep well the next day if there’s leftovers, and they can get a bit repetitive. Anyway, for your peace of mind, my fiancé and roommate, who have travelled France, find nothing wrong with my crêpes. So rest assured I’m not leading you terribly astray from the real thing.
Coming soon is a great recipe for a roasted vegetable crêpe cake! Which is So. Darn. Good. Maybe it’s all the cheese…
Also, sorry for the infrequent posts this last month. Our recent move has left us without internet. Hopefully this is getting fixed tomorrow and hopefully I’ll be able to keep updating regularly from now on. I have a few great recipes stored up, but have also been enjoying not compulsively taking photos of every bite that goes into my mouth too.
Edited: March 24th, 2011