When I was in Toronto for the winter holidays my wife and I went to our favorite crepe place in the city and fell in love all over again with these delicious, delicate desserts. Of course, crepes are not just for dessert, being more like a burrito or even a blintz than a cake. You can get all manner of savory fillings in a crepe, but that fact aside, let’s talk dessert here. That’s how we typically use them here in the US.
Crepes are relatively easy to make, although Veronique, the owner and manager at Crepes a GoGo, would slap me for saying this. She would also turn up her nose at what I use for ingredients. I use pancake batter mix from a box and follow the directions for making crepes or really thin pancakes. By thin, I mean about as thick as a few sheets of newsprint, not the mile-high pancakes served up at Shoney’s or IHOP.
Grease and heat a large skillet and spread some of the batter on it. When the bubbles start to appear, put your filling on the inside. fold the crepe over and serve hot.
My favorite ingredients:
- Chocolate and banana
- Chocolate and strawberry
- Chocolate and peanut butter
- Nutella and banana
- Maple syrup and banana
- Chocolate and coconut (unsweetened)
I suppose you noticed the chocolate theme, especially with fruit. What a great combination! What are your favorite ingredients? Do you have a secret recipe to make them more authentic so my pal Veronique will not smack me?
11:59 am on January 13th, 2009
Another vote for chocolate and banana. In fact, there’s a new creperie in Old Town Alexandria, VA and I received a gift certificate for my birthday (thanks, Jenn!). I might just have to sample some chocolate and banana-y goodness very soon.
2:01 pm on February 11th, 2010
[...] Valentine’s Day. She is pretty darned special to me, you know. It’s either this or some crepes. We will see which she wants. Rest assured, photos will be taken of whatever it ends up being [...]