Craving a Crepe

I absolutely love crepes.  On a visit to Amsterdam, I insisted upon eating crepes everyday.  Refusing to vary, I stuck with the powdered sugar and banana crepe for two weeks.  An addiction was born.  Street vendor crepes, café crepes and fancy restaurant crepes…  I am still partial to bananas and powdered sugar, but every now and then I stray toward an adventurous crepe. 

Since moving to Seattle I have searched high and low for good crepes.  This past weekend I yelped my way to Saley on First Hill in Seattle.  This amazing little crepe café is a one-woman operation serving both sweet and savory crepes.  I completely eschewed my failsafe and went for a whole new flavor.  I had a savory crepe filled with avocado, spinach, mozzarella and tomato.  And because I had now committed myself to several hours at the gym, I followed up with the amazing strawberry and Nutella crepe.  I must admit that I had never before tried Nutella on a crepe.  Generally, I try to avoid this product because of the partial hydrogenated fats, but life is all about moderation.

Once upon a time in a land far far away, I found myself with a Norwegian roommate in Scotland.  My roommate taught me how to make a Norwegian crepe.  I made crepes 4-5 times a week for a year.  They were economical, delicious and calorie dense, absolutely perfect for a starving college student.

 

The Norwegian Crepe

This recipe produces 2 large crepes.

1 egg

½ cup flour

¾ cup milk

 

Whisk the ingredients together until smooth.  Heat a crepe pan or omelet pan over medium heat, mist with olive oil and pour a thin layer to coat the pan.  When the edges are cooked, very carefully flip the crepe.  Cook for 2 more minutes and place on a plate.  Top with your choice of fillings and roll.  For the past few years I have stuck with nut butter and bananas.