Beetroot: Crepes

Crepes 27 February 2005, 01:05

Breakfast, February 19, 2005

The recipe is called “French Pancakes”. I substituted about one half buckwheat flour to attempt a sort of galette Bretonne. This worked very nicely, served with a choice of strawberries, Devon cream and/or maple syrup.

Memories

Long ago Jen and I cooked up some crepes from a nice recipe that called for brandy, in her stepdad’s old place in Point Grey.

As a teenager, I would help my stepmother make blintzes with soaked raisins and dry cottage cheese. I think we fried them only on one side, stuffed and refried them uncooked side out. Results varied! I think her cookbook was Love and Knishes.

My husband has always liked thin pancakes. We made some savoury crepes with cream, chicken, mushrooms and brandy for Boris and Alla in California in 1997 (baffling their young lady that a couple could cook together).

Mike’s gorgeous crêpes au gratin meal in 1999 involved cream and mushrooms (and a stroll through Frankfurt’s sophisticated indoor market for the right cheeses).

NOTES

Five Quarters of the Orange is a book that practically stars galettes Bretonnes au sarrassin.
Buy waffle iron
My usual buttermilk pancake recipe was derived from Joy; it’s dot matrix printed on yellow paper in 1993 from a recipe file I was originally creating to make sure an ex didn’t starve.
Crepes are now a standard street food radiating from France throughout Europe and beyond, with toppings like sugar, whipped cream, fruit, Nutella or Grand Marnier.
One of the first restaurants we ate in in Edmonton was a creperie with the misspelled name “Three ~~Muskateers~~ Musketeers”, now closed.
Post-Easter note: my GOD, Aida’s nalysnyky. EGGY. Yemeni tea. Oh.

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