Posts Tagged ‘crepes’

by Caitlin Saniga | photos by Joel Hawksley

Reese's cup crepe from Twisted Crepe in Asheville, N.C.

Show of hands: Who loves the idea of peanut butter and chocolate and Nutella hanging out inside a crepe? *Raises hand*


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by Caitlin Saniga

Polichinki with grilled apricot filling, Greek yogurt and spicy candied walnuts

I vividly remember many Sunday afternoons of my childhood spent sitting at Baboo’s kitchen table with three plates spread out in front of me: one for a never-ending supply of super-thin fried pancakes, one to use as a filling and rolling station and another one to pile up the finished palacinka. Baboo kept two or three pans going on the stove at one time, and she didn’t stop until she’d made enough pancakes for our whole family (six at the time), which was about 30 palacinka. My goal was to keep the supply plate empty, so with as much efficiency as I could muster, I’d select jelly or yogurt or cottage cheese, and then fill and roll the palacinka, creating an ever-larger mound. My favorite filling was strawberry jelly, but we experimented with lots of flavors: grape, mint, raspberry, even apple butter. But Baboo’s favorite was apricot. With that in mind, I created this recipe. I doubt she’d ever make something like this in her kitchen, but I bet she’d have liked it.


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by Sarah Steimer

My Nutella and strawberry crêpe reminded me of the Belgian chocolate and strawberry one my friend Brenden and I had in Boston.

  • 1 cup flour
  • 2/3 cup cold milk (I used skim)
  • 2/3 cup cold water
  • 3 large eggs
  • 1/4 teaspoon salt
  • 3 tablespoons melted butter, plus more for brushing on pan
  • choice of toppings

Mix all ingredients until smooth in a blender or with a whisk. Refrigerate.

Just like making pancakes, sort of.

Heat a nonstick frying pan over medium heat. There are designated crêpe pans out there that are nonstick and have low edges for easier flipping, which my family has, but I’m sure any nonstick pan will do.

Brush panwith melted butter. Pour 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook until browned on the bottom. Turn and cook briefly on the other side.

Serve with whatever toppings you choose. We went with Nutella and strawberries today, but there are so many options: spinach, feta and tomato; chocolate and banana; etc.

Recipe: Julia Child (via Gratinée)

Photos: Sarah Steimer

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by Caitlin Saniga

Taste of Belgium: dessert crepes with lavender sugar and freshly squeezed lemon juice

If you’ve never eaten lavender, imagine the powerful aroma of these purple, shrublike flowers. The smell and the taste are one and the same. Both are potent. So, you’d either love or hate these dessert crepes from Taste of Belgium in Columbus’ North Market.

The crepe, before I dug in

The crepe dough is made from a sweet batter that includes a little beer and a drop of vanilla extract. When finished cooking, the dough looks as if it’s been spattered in golden-brown dots. The rest is simple: a mixture of dried lavender flowers and sugar is sprinkled on the crepe dough, and half of a lemon is squeezed on top. The crepe is folded into a triangle the size of a slice of pizza, and is dusted with powdered sugar.

Before I ordered this crepe (for lunch, no less!), I asked about its flavors. Did they work together? Do people actually order this? The employee was right when she said the lavender had a punch, and she said people have polar reactions. The fresh lemon didn’t balance the lavender, but it gave the crepe depth. A healthy dose of sugar canceled out the tartness of the lemon.

The end product was pretty delicious: crispy lavender seeds and sweet, syrupy lemon between soft, thin layers of crepe – for $5.

But I’d probably try something different the next time I go to Taste of Belgium (which has another location in Cincinnati). Not that I had any major objections to this crepe, but the menu has so many alluring options. Other dessert crepes include Banana & Nutella and Caramel (a French caramel called caramel au beurre sale, with apples). The savory lunch crepes are made with organic buckwheat flour, and varieties include the Traditional (egg, smoked ham and gruyere cheese), the Reuben and the Vegetarian (roasted red peppers, goat cheese, spinach and balsamic glaze). But Taste of Belgium’s specialty is Liege-style waffles, which are served solo or with whipped cream and fruit or chocolate.

Visit Taste of Belgium in Columbus’s North Market: 59 Spruce St., Columbus, Ohio 43215; authenticwaffle.com

Additional reviews

Photos: Caitlin Saniga

*$6 Snacks is a recurring feature that reviews an area eatery’s snack — for $6 or less. Look at a map of the places we’ve tried.

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