So there’s a crepe restaurant here in Charlottesville. And everybody loves the crepe restaurant. Except me. I’m not really all that into crepes.
I had them in Paris, back in the 90s, and they were fine, I guess– lackluster pancakes, really. I just wasn’t all that enthused. But now, it’s 2011, and I have some leftover melted chocolate from the strawberries, which I’ve mixed with peanut butter. Which would be really good on… crepes.
We’re going to get liberal with this recipe from Alton Brown.
1/4 cup plus a splash more of milk
1/4 cup water
1/2 cup flour
1-1/2 T butter, melted, plus extra for the pan
1 T sugar
1 tsp vanilla extract
Mix all the ingredients in a blender, then let the batter sit in the fridge for an hour. (Mr. Brown says this will keep the crepes from tearing.) Then heat up a nonstick pan and coat it with butter. Pour batter into the pan like you would pancakes, flipping and cooking on each side. This should make 6-7 crepes.
Crepes can be served with lemon and powdered sugar, or strawberries, or banana, or plain, or whatever. You can also make them savory, with sausage or spinach… I mean, it’s flour and an egg, right? It goes with everything. I’m serving mine with sliced strawberries and chocolate/peanut butter sauce.
Yum! I may just like crepes after all.
Do you have a food that you never really liked until one day, you just… did? What is it?