I guess I did hit on a little bit of fancy - I was broke into Liz's raspberry stash and brighten this one up. (In my mind, Liz has a whole freezer filled with raspberries just waiting to make food pretty; alternatively, there is a greenhouse in her backyard where a year round supply of fresh berries can be found.)
By all accounts, there isn't much to them. They really aren't more than a flattened pancake, right?
They are a blank canvas really, to be finished off in whatever way makes you happy.
Savory or sweet. Filled or not. (Usually served with sweetened ricotta filling and warmed blueberry compote in our house).
I was pretty excited to whip out the crepe pan for this week's cooking adventure. Normally, when making crepes, we use Mark Bittman's recipe from How to Cook Everything Vegetarian, so I was curious to see how Dorie's recipe stacked up against the tried and true version.
Of course, there was no reason to worry - a crepe is a crepe is a crepe, right? That is, unless it has rum and Cointreau and citrus zest in it. (P.S. Is there anything that smells better than citrus zest that has been rubbed into sugar???)
However, once again, for me the star of this week's dish was not the main item but the accompanying sauce (last week it was the dressing). Honey was heated up to a liquid stage and allowed to cool slightly. I juiced a couple of blood oranges and a lemon and added that to the liquefied honey. To gild the lily, butter was blended into the mixture one tablespoon at a time until the mixture was emulsified (I used my immersion blender). The whole butter/ honey/ juice concoction was one of the best things I have every poured over any food item. Ever.
As you can see, I kept it pretty simple (i.e. plain). Crepes, sauce and Liz'z raspberries; but simple can be mighty delicious... I would love to try this again with some lemon curd or our normal ricotta filling. I have a feeling that sauce would even make a pair of sneakers taste delicious (I don't plan on finding out, but if anyone else does I would love to hear about it...).
Peace out. XOXO
This post participates in French Fridays with Dorie - where a group of home cooks is working their way through Dorie Greenspan's Around My French Table. You can find every one's posted versions of this week's recipe here.