Ode to a Lemon Crêpe

If all life were simplicity, we might be better off.

I have as a rule always leaned towards crêpes filled with things. Usually fruit. I try to avoid savory crêpes having had some unpleasant encounters.

Let me tell you though that now I have met my favorite crêpe there is a new standard by which all others will be judged. The choice was made quickly. Looking over the menu it seemed so simple. There was one that jumped out at me immediately.

I ordered and watched with delight as my treat was made. The booth owner chatted about the wind and how she could use it to see what areas were cooking faster. I liked that she talked to me as she worked. The dynamics of good food are truly built on the all arounf feeling one gets when in the presence of someone who loves what they do.

The smell of food was all around, delicious and inviting. I didn't want anything I had to think too hard about. (Of course I am writing this at midnight, hours after eating. So I am still thinking very hard about it.)

The crêpe was flipped, spun and then flipped again. Spun a bit more. Then a liberal sprinkling of sugar followed by half a lemon.

Then it was folded in half, a pat of butter inserted under it and gently, delicately folded before being placed in a paper holder & then on a plate. I paid for my food, thanked her and sat down in the sunshine. I opened my book & began to pick apart my food.

I ate it with my fingers, tearing up bits and eating them at leisure. There was music and wind, there was the sun on my back and the sweet sunny lemon in my mouth. I have made crêpes myself and had them served many different ways. I can tell you that yes, this one was wonderful but also perfectly timed.

Everything leant itself so beautifully to the moment it seemed that stop made for food was some sort of divine providence.

It is easy to forget sometimes that even the best food tastes awful in the best of circumstances. And that simple food tastes like that of the gods when the stars are aligned just right.

Photo courtesy http://www.freedigitalphotos.net/images/Fruit_g104-Lemon_p6169.html

Oatmeal Brownies

I was reading “Fatally Flaky” by Diane Mott Davidson and she was making oatmeal lace cookies. They sounded delicious. I, however, was feeling lazy and scooping, baking and cooling a bunch of cookies sounded like a lot of work.


I made a few little changes, doubled the recipe and am delighted to report that these magical brownies are not only delicious, but gluten free as well! I did several trial runs of these and I have to say, I prefer them best when they are thin and crispy with a hint of Meyer lemon, extra chocolate and made with turbinado for a deep rich flavor. I hope you like them!

Oatmeal Brownies, adapted from Diane Mott Davidson’s Fatally Flaky Cookies

2 sticks butter

1½ cup brown sugar + 2 tbsp (set aside for topping)

5 tbsp cocoa powder

3 c quick cooking oats, toasted

2 tsp baking powder

½ tsp sea salt

2 eggs, lightly beaten with 2 tsp vanilla extract

2 tbsp oat flour

Optional: ½ c Marcona almonds, zest of half a Meyer lemon, 2 oz of chopped dark chocolate

Preheat oven to 350 F. Line a half sheet pan with parchment paper.

Melt butter on low, then add sugar and stir about 3 minutes. Turn off heat and stir in cocoa, oat flour and oats. Mix together, then add baking powder and salt. Mix together just to dissolve and distribute dry ingredients.

In a glass, use a fork to beat the eggs with vanilla. Fold quickly into cooled oatmeal mixture. (You don’t want to overwork this.)

Luna’s Note: If you want to add lemon zest or some chopped chocolate, do it was you fold in the eggs.

Spread mixture into pan out to the edges. If you like them thinner and crispier, only use about ¾ of the blend and bake the rest separately.

Bake 12-15 minutes and allow to cool before cutting, even though this is nearly impossible!

Lemon Cocoa Nib Cupcakes w/Caramel

I originally posted these last year, but they are soooo good, I thought they (and you) deserved a second helping!

Lemon Cocoa Nib Cupcakes w/Caramel

Preheat oven to 350 F. Line 12 muffin tins with liners.

zest and juice of 2 lemons, separated (the juice is for the caramel)

stick butter, softened

3/4 c sugar

2 eggs, room temp

1/2 c half and half, room temp

1 1/2 tsp baking powder

1/2 c Whole Wheat Pastry Flour

1/2 c All Purpose Flour

1/2 c cocoa nibs

I actually just threw everything together until just combined. Scary I know. Divide among the lined tins and bake for 15 minutes.

For the Caramel

the juice from the lemons

1 c sugar

1 tsp sea salt

1 tbsp butter

1 tbsp half and half

Put lemon juice and sugar into pan and cover on medium heat. Caramel goes quickly so you want to watch it. When it looks perfect, leave it on just bit burn so it lightly burns. Pull from stove and then add salt, butter & half and half, give it all a quick swirl.

This is your frosting! I swished it on, let it cool and then added some more. They are so good!