There have been few things in my life that I have been complete sure of. Since I was little, I have always enjoyed school and wanted to be a teacher because I thought grading papers and writing on the overhead projector was by far the coolest thing to do. And now, after five college major changes, two bachelor degrees, and a masters degree, I am living that dream and its a profession that fits me to the letter. (pun)
I HAD TO.
Another revelation occurred to me about four years ago when I was interviewing for a part-time server position at Baker’s Crust. From the moment that I watched crepes being spun in front of me for the first time, I told myself “I’m gonna do that.”
And I did just that. I worked my way up in the ranks, from sitting hostess to counter girl, to server, and finally bartender. It’s been four years and I have spun hundreds of crepes for customers who are simply dazzled by my “crepe skills.”
For the last few months, and especially with the beginning of this blog did I really want to try my hand at making my own crepes. I absolutely love cooking, entertaining, and spinning crepes. One day, I hope to have my own little creperie (like the one pictured below; Le Happy in Portland, OR) to entertain friends and local food lovers.
I still dream that dream.
Below is an evening that I planned for friends of mine who are fans of the blog and of my crepes.
My dear friends, Anya and Selo are Albanian and the sweetest people you could meet. Selo is outrageously knowledgable in cooking, fishing, engineering, history, language, you name it, as well as an avid futbol player. Anya is a medical resident at EVMS and Sentara Norfolk General Hospital and, by far, the smartest person I know. I would surely be blessed to have her as my doctor.
To start, we toasted with Lillet Blanc, an that I was told was absolutely delicious and a great start to any meal. Very sweet, the consistency reminded me of honey with notes of pear and lemon juice. Great for sipping during conversation and crepe making.
As the crepe pan was heating up and following the advice by Selo to always keep things fresh and simple, I prepared a fresh tomato and mozzarella appetizer with capers and a drizzle of olive oil, balsamic vinegar, and seasoned with sea salt and fresh ground pepper. On the side, crispy toast and fresh basil.
Disclaimer: Unfortunately, I will not disclose my exact crepe batter recipe, but I will tell you that I followed the general structure of Alton Brown’s basic crepe batter recipe. I have tweaked it a bit to formulate my very own signature, but I ensure you that his recipe is flawless.
First Course: Prosciutto and Brie Crepe with Balsamic Reduction Drizzle
Brie, if you don’t already know, is my first and favorite kind of cheese. The melty, gooey texture is simply sinful and perfect as a filling for a fresh, hot crepe. A slice of brie (rind on or off) and a few thinly sliced pieces of prosciutto; it’s all about the savory-salty-tangy combo. To die for.
Second Course: Meyer Lemon and Powdered Sugar
This serves as a great in-between course crepe because of the light and refreshing lemon to help cleanse the palate. Meyer lemons are great too because they are actually a cross between a lemon and a mandarin orange; something a little different bring to your guests. Simple and sensational.
Third Course: Biscoff Gingersnap Crepe with Fresh Cinnamon
By far, this is the most delicious dessert crepe that I have ever created. Not only am I a sucker for cinnamon, this crepe takes my taste buds to a whole other level. Biscoff spread is based on the famous airline cookie and can be found in any gourmet grocery store. Usually, I only use the spread for this crepe, but I happened to find the actual cookies as well! I was stoked! Spread, crumble, and shake on some cinnamon, this crepe is gold.
I had such a great time entertaining Anya and Selo that I hope to have people come over more often and indulge in my passion of food, wine, and conversation.
xoxo FBF
