Oh, crepe.


So this was the beautiful one, the one that worked out the way I had hoped they all would, the one that wasn’t sludgy, didn’t fall apart as I tried to flip it, the one that was tender and tasty. And the dozen or so crepes that came before it, and all but two that came after, each met different, disastrous ends in their own way.

local harvest

You see, even though I promised myself that I was going to play things safe for a while, I’ve been itching to work with this local rye flour for ages. I finally brought some home on Saturday, hoping to make crepes with it, light but hearty crepes to wrap around a filling of seasonal vegetables and a fried egg. Kind of like I did here, but a wintertime version.

Dinner: February 8, 2010

So I started with a base ratio for crepe-making, and I tested and tweaked, and I’m not yet there but this one crepe was so good I am determined to make it work. (The winter ratatouille was a complete success, and details will come to you soon, I promise.)

8 thoughts on “Oh, crepe.

  1. Laura Grace says:

    Aw man. I feel your pain here, but if it’s any consolation I got a wicked good laugh when I saw the title of this post in my feed reader. I knew EXACTLY what must have happened. If you can believe it, my 6th grade Home Ec teacher taught the whole class to make crepes — it was right after English muffin pizzas and seemed to me like a pretty sizeable step up.

    And I’m with Claudia about the eggs. MM. MM I SAY.

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