CRêPES SUCRéES


Crêpes Sucrées

On a recent expedition into the depths of my kitchen cupboards I was reacquainted with my very first piece of specialized cookware… my old poêle à crêpes, or rather, carbon steel crêpe pan. Purchased some 13 years ago, the crêpe was my first foray into cooking something other than ramen noodles. I remember thinking that I would be able to stuff them with many different things and increase my culinary repertoire. And “Boy oh howdy!” did I stuff them with just about anything. Chocolate pudding, Bananas and Jam, Asparagus and béchamel (Once I figured out what béchamel was), chicken, beef, pork, lamb, or ignited in a sea of Cointreau. I made Thanksgiving crêpes (Turkey with a cranberry glaze), cream cheese and green olive (don’t ask). I stuffed them with scrambled eggs and bacon for breakfast, ham and cheese for lunch, chicken and mushroom for dinner, cardamom pastry cream and blood orange for desert. I had become a crêpe fiend. If you gave me a food and I would deftly wrap it up in a thin lacy pancake. Then I suddenly got board, lost momentum, or maybe it was when I tried to use liverwurst in my latest filling idea… It was over. 6 months after purchase, the crêpe pan, purchased at Kitchen Kaboodle in Portland, was retired. Well, at least until I brought it out of retirement 2 years ago to attempt Saganaki (Greek Flaming Cheese) at home and almost caught the kitchen, as well as myself, on fire. So now, after reminiscing about culinary expeditions past, I think it’s time to dig out the old crêpe recipes and let go my newly found fear of fire, and make some good old Crêpe Suzette, which, incidentally, is equally delicious in a sea of Grand Marnier as in the traditional Cointreau.

TELL ME MORE

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!

© 2006-2014 BakeSpace, Inc. All Rights Reserved