Crêpes Are For…

Crêpes with Strawberries and Muscat-Yogurt Sauce

“Crêpes with Strawberries and Muscat-Yogurt Sauce” from Food & Wine

Way, way, back at the turn of the century when I still had brightly colored hair and wore a little too much (all) black, I used to follow my mother around the world dutifully slacking off in my school work and listening to music that we simply will not bring up because it really wasn’t worth all those hours and made a horrifying soundtrack to driving through the Dalmatian coast in the fall…

Back in 200o I was temporarily living in a lovely flat in Baku, Azerbaijan, while my mom was doing work there. My dad had returned to his actual full time job of professoring to students he would still be teaching several years later when I started college and a couple of whom I beat to graduation a few years after that. After our time in Azerbaijan, and many caviar breakfasts later, my mom decided to take me to Paris for a week to get as much art and culture into me as possible. While in Paris we did several things right: Fresh pastries like croissants for breakfast, lunch at a cafe or restaurant somewhere in the city in between our tourist bits, and crepes for dinner.

There was this man who stood in this little box on the corner of some street near our hotel. He probably had a stool in there too but the stand was so small it looked like he just stood there for hours. He had a few shelves with basic ingredients and then a large container with his batter and his round pan in front of him. My mom would always order (in French) and she usually got the classic with a little lemon and powdered sugar.

Basic Crepes

“Basic Crepes” from Leite’s Culinaria

I on the other hand noticed the Nutella jar on his shelf. Sometimes I’d mix it up and get Nutella with strawberries but there was no way anything else could compare to a fresh, hot, crepe slathered in Nutella and eaten on the way to to the Eiffel Tower on a November evening.

Chocolate Crepes

Chocolate Crepes from Kwestia Smaku (This picture also happens to be the background on my phone)

The first time I had ever had crepes was a few years earlier when my mom was still having to spend 2 weeks a month in Haiti and I would usually go with her.  Sometimes we would be in a guest house provided by the office or staying in the house of friends who worked there too but occasionally we would end up in a hotel. Now, most of the hotels we stayed at sustained some damage in the last earthquake but they were high-end enough that they have since done some recovering and last time my mom was there they were housing way too many aid workers than is good for any country. Back then, I’d had crepes for brunch or lunch and it was filled with asparagus and a sort of hollandaise-like sauce that I absolutely loved. I have no idea how to recreate that but I’ve just now decided that I really need to be more purposeful in my trying to.

But ever since Haiti I’ve only ever had crepes savory once. It was after some really awkwardly weird production on “Women Beware Women” at a small theater neat U St. at a crepe shop with a lovely menu. I forget everything that was in it but I do remember goat cheese and eggplant because I know that I saw that option on the menu and I know me so I know that I ordered whatever that was. But other than that it’s usually been sweet crepes like these:

Maryam's Chocolate Crepes

“Maryam’s Chocolate Crepes” from Sips and Spoonfuls

Another thing, is that except for every single time I’ve eaten a crepe “out” it’s been for a meal that started at least around noon while at home, I’ve always had it for breakfast. I think that the only explanation is that crepes are good for every meal at any time of day and that they can be sweet or savory which I think is verging on the perfect food… Yeah I think it’s just about perfect. We’re gonna go with perfect.

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