Wednesday, January 19, 2005

Home Cooking - Crepe Comfort

Pancakes, tortillas, shao bing, I love them all. And there's one that's especially dear to my spoiled tastebuds and sophisticated-minded sense: the french crepe. It's the perfect foil to almost anything you could dream up of, it's unobtrusive in looks and flavor, and when done correctly, it has an ethereal delicacy, fairly floating upon the palate. What's more is that it's almost unfair how well it keeps its complexion and poise in the freezer, when almost everything else is prone to less-graceful thawing.

I've been known to cram everything inside from 1) chicken and cream of mushroom soup, 2) ham, american cheese, sauteed onions, and spinach, and 3) sliced mango, kiwi, strawberries, and mandarin oranges with condensed milk. This particular instance, I sauteed frozen raspberries with sugar and white wine until they formed a thick jam consistency, rolled it inside the crepes, and dribbled chocolate streaks liberally over the top. Perhaps a little sweet for breakfast, but entirely stomach-soothing and heart-warming.

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