What is it about crepes that people love? I guess it’s not an item people would make at home too often. I guess it requires some technique, but it’s not exactly rocket science either. It’s flour, eggs, milk and water; mix them together and pour into a hottish pan. Wallllah!
“Monk” loves crepes. I have no idea why, but she does. When we used to live in the West End, there was a restaurant called La Bretagne Creperie that she truly adored. Since it was her birthday week, she requested crepes and being a good husband, I acquiesced. I don’t know why I’m not fond of crepes, I don’t mind them, I just don’t go ga-ga for them. “Godfather” helped me out and threw together a simple crepe batter for me the day before. Being the organizational freak that I am, I also put together the “mise en place” for the crepes I was making for the next day’s lunch.
First we had a crepe with duck leg confit, chanterelles, double smoked bacon and a fried chicken egg. Not exactly light fare, but very tasty. The runny egg yolk is nature’s best sauce. Everything is better with a fried egg on top. I liked the filling a lot, so did “Monk”. Her complaint was the crepes were a touch eggy and not crispy enough. She was right on both counts, but I also never claimed to be a crepe master. Next, we had a crepe with a Provencal lamb shank ragout. Olives, capers, tomato, anchovy and some braised lamb. The filling was very rich and perfect for a rainy and cool November day. For dessert, we had a couple of lemon and sugar crepes to finish the multi-course crepe meal. “So simple, so delicious.”
Well that’s it for crepes. I don’t think I’ll be making them at home for a while. Maybe not till November 2010. When I go back to Tapenade on Wednesday, I’ve got a special assignment for “Fat Joel,” to help me develop a new seafood crepe for the January lunch menu. I can hear his excitement, all the way from the man cave in Coquitlam.