Crepes from the Piedmont

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On February 2, in Punxsutawney, PA, Phil the Groundhog is most unwillingly thrust into forecasting the next 6 weeks’ weather (most unwillingly indeed as he is – apparently – wrong 61% of the time). But you know, no matter what poor Phil does or does not do, we are now halfway between the winter solstice and the spring equinox and receiving 10 hours of sunlight a day again! And that, ladies and gentlemen, is cause for celebration, even if only a modest one.

So whether you celebrate Ground Hog Day, Candlemas, St Brigid’s Day, Imbolc, or just want to have a fun family evening, I propose we make crepes. Listen: if you can make pancakes, chances are you can make crepes! The basic ingredients are the same after all (flour, eggs & milk), the proportions different. As when making pancakes, a cast-iron skillet is the most practical choice. There is absolutely no need for a special crepe skillet: I do not have one.  Fun and easy to make, sweet or savory, sophisticated or homey, crepes are our friends – and they are coffee-friendly, hard-cider friendly and, without a doubt, wine friendly!

If you want to read more and get the recipe for Vanilla Crepes stuffed with Almond Creme and served with Maple Caramelized Apples (and suggestion as what to drink with that) please head over to the Virginia Wine Gazette On-Line where editor and wine expert Mary Ann Dancisin asked me to do a “Virginia Edible” blog post. Except for the almonds and vanilla, those crepes can be Virginia grown…

4 comments

  1. sabine says:

    dis chere soeur ca à l’air tres bon,

  2. Mike says:

    I can’t beleive it is February already…time flies. Surprisingly enough, I have never had a real crepe before. I’ll definitely take a look at your links.

  3. El says:

    Happy Imbolc, Sylvie! Boy do I love crepes (it was the very first thing I made with the first milk from our goat) and my only beef with them is I never seem to make enough :) That almond creme looks wonderful. Ah. It’s a snow day here so I might actually have time to make some. Thanks!

  4. Sylvie,

    What truly scrumptious food you create! I have never made a crepe before and it’s high time to change that. Keep up the inspirational writing- glad to see the Virginia Wine Gazette posting your work!

    Deirdre

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