A little over a month ago I was in Santa Fe and had these delicious crepes (forget the name of the restaurant but it was attached to the La Fonda Hotel complex). It was snowing, the place was tiny and warm, I had French onion soup and just felt dreamy. When we were little, my Mom, an amazzzzzing cook, always used to make crepes for us if we had been well behaved (this didn’t happen often enough for my taste – pun intended.) The joke in the house was that my brother would literally eat them as they were coming off the pan faster than she could make them. So you can see that crepes and I have a long and sweet history together.
A couple of weeks ago I was petering around Old Town Pasadena with my son and we happened upon this crepe place that has been there for awhile I guess. How did I miss it before? That night I went to dinner with my girlfriend and we decided to pop into The Crepe Vine. It was DELICIOUS. We split the Flatbread Pizza with Salami, Nicoise Olives and Goat Cheese and also the Crepe Lorraine with Ham, Cheese, Bechamel Sauce and Chives. Shocker, I finished with a Cinnamon Crepe of my own. Sounds boring but so not. The butter, cinnamon and sugar combo (kind of with this caramel sauce that happens sometime with Latin desserts? It’s like a result of condensed milk and something else was just like freakin’ heaven.) Anyway, the point of this blog is not to send everyone to The Crepe Vine because you don’t all live around here. The point is: what’s up with crepes?
I really think they are amazing and would be fabulous at parties because they are so adaptable. You can literally put ANYTHING in them – sweet stuff, savory stuff, they can be vegetarian, hearty, whatever. I need to do a little more research and figure out the logistics of serving them to a crowd easily so stay tuned. In the meantime, make your own! Log onto The Crepe Vine’s website www.thecrepevine.com and get some great ideas. Better yet, if you’re in the LA area, stop by!
Photo courtesy of Crepe Affaire
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