Who plans meals by what is about to go bad in their fridge? For me, it was the delicious last few slices of pepper ham in the fridge. Combined with the bundle of bananas I had just bought that were already “sweating” (does this happen anywhere else??) How to bring the two together while also baking something delicious… answer: crepes! I was a bit nervous about this–the thin batter and the kinda-pancake-but-not are a bit of a turnoff–but thoughts of Nutella pushed me forward.
Also, crepes remind me of happy places: Paris and Vegas. Sure, there’s a great crepe place I have frequented right off the Third Street promenade in Santa Monica, in my old stomping ground of Los Angeles, but I first fell in love with crepes in the City of Lights itself. I spent a few weeks in Paris in the summer of 2007, and adored every moment. We were staying right on the Seine at a crappy little apartment-hotel place, but it was what was outside the hotel that mattered. Every day we walked out, turned left a couple of times, wandering through a small nearby neighborhood which called us for two reasons: 1. a wine store where you could get a bottle of delicious Rose for 2 euros and 2. the best crepe place ever. I had so much fun in Paris and can’t wait to go back, which I have a feeling will be sooner rather than later.
Regarding Vegas: I have a deep and profound love for Vegas that seems uncharacteristic for my personality, but it shall be explained in great detail someday on this blog, I’m sure. But basically, I usually stay at a hotel called Bally’s which is attached to a hotel called Paris, which not only has an Eiffel Tower of its own and mixed adult beverages served in only slightly smaller tower replicas, there is also a creperie. And a quite good one I add. Saturday and Sunday morning breakfasts are always there for me. Sweet and savory menus, but I’m always a sweet person. There are still too many choices!
Anyway, on to the actual crepes. No more reminiscing, por enquanto.
The simple recipe I used called for:
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla
DISCLAIMER: THESE PHOTOS ARE UGLY AND NOT VERY APPETIZING. I AM A NEW FOOD BLOGGER IN A HOUSE WITH NO NATURAL LIGHT AND SOME OF THESE INITIAL EXPERIMENTS ARE COMING OUT UGLY. I AM SORRY AND I AM WORKING ON IT
The recipe called for mixing the dry and wet ingredients separately, pouring the wet into the dry, beating quickly with a “few swift strokes”, and ignoring the lumps. No problem. Next sentence: “Allow to sit for three hours if you have time.” WHAT?? I’m hungry. But I figured for this first experiment I should at least try.
After a couple hours, I removed the batter from the fridge. It had separated a bit, but a little whisking whipped it right back up to shape. I cooked them in a small frying pan with a little drop of oil and they actually turned out pretty decent! I really need to work on my food photography:
Now for the best part: fillings! It was supposed to be lunch, and the ham was the inspiration, so I figured I had to do something savory (normally my sweet tooth is insatiable): one piece of pepper ham, half of a Laughing Cow cheese wedge, a smear of avocado, and half a tomato:
Then it was time for the real deal. I cut up a banana, sprinkled it with some cinnamon and vanilla, warmed it up, and threw it in a crepe with God’s Gift to Crepes/everything (Nutella!) Result:
DELICIOUS. I could eat nutella on everything.
Crepe experiment: Success!!