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

How To Read Food Labels

Reading food labels is important. They tell you everything you need to know about what you are about to eat. You need to know a lot more than just calorie count and sodium content.

Does the label say sugar, fructose, sucrose and honey? Guess what, that means there are four types of sweetener and that could just be in your bread!

You know what should be in bread? Flour, water, yeast, salt and just enough sugar for the yeast to work. So....what does that plastic wrapped loaf of bread you're eating say?

How to read labels is easy:

*The shorter the ingrediant list, the better off you are. Example: your jam should be fruit, sugar, pectin. Why? Because that really IS all you need to make jam!

*The best plan is to avoid anything with partially hydrogenated oil, food dyes or anything you cannot pronounce. Bleached flour, is well, bleached, which can't be good.

Don't worry too much about how to do this, just do it. Paying close attention to what we feed our families & ourselves has never been more important. With genetic foods gaining ground, organic vs non organic, nitrate free et al, food has taken on new significance beyond that of just being fuel.

'Fake Food' is unhealthy, even if it is convient. What price are you really willing to pay to have something fast, cheap and easy?

I hear constantly how expensive it is to eat naturally. It IS more expensive than your regular grocery if you don't know how to shop for a bargain.

Know what's even more expensive? Doctors'. Bills and hosptial visits caused by heart disease, obesity and a host of other food related issues that are currently rampant in several countries.

Here's a recap on what to look for in a label:
*Short list of ingrediants
*Ingrediants you can pronounce
*No food dyes
*Sugar should not be the first ingrediant OR listed more than once
*Avoid fake sweeteners and bleached flour
*Skip the beet sugar for cane sugar

Remember not to stress! Learning anything new can be fun and challenging. Teach your kids to read labels and create a fun game that sets them on a healthy path.

Or if you need help, just give a shout!

Cinnamon Rolls

I really wanted to do cinnamon rolls, and I didn’t want to work too hard for them. So I decided that tackling Paula Deen’s recipe would be perfect. I love Chef Paula and I feel her recipes are straightforward and easy to use whether a chef or a home cook.


For the dough:
1 tbsp yeast
½ c warm water (my trick, if it’s too warm for your finger, it’s too hot!)
¼ c coconut milk + ¼ c regular milk, scalded (Paula uses regular milk only)
¼ c sugar
1/3 c butter
1 tsp salt
1 egg
3 ½-4 c flour (I used half AP flour and ½ Whole Grain pastry flour)
And I added ¼ tsp Nutmeg for an extra spice layer.

Heat oven to 350 F. Dissolve yeast in a bowl with water. In a large bowl combine milk, sugar, butter, salt & egg. Add 2 cups of flour and mix smooth. Add yeast. Mix in remaining dough and knead 5-10 minutes. Place in well greased bowl and cover to let rise.



For the filling:
½ c melted butter
¾ c sugar + 2 tbsp ground cinnamon (or more if you really love cinnamon ;)P )
¾ raisins, walnuts or pecans (I used pecans)

Once doubled in size, punch down and roll out on a floured surface into a 15 by 9 inch rectangle. Spread ½ c melted butter onto the dough. Sprinkle cinnamon & sugar mixed together over dough. Sprinkle with fruit or nuts that you desire. Roll up dough and pinch together at edge to seal. Cut into 12-15 slices.
Coat the bottom of your pan with butter & then sprinkle with sugar. Place rolls close together and let rise (half hour to 45 min.) Bake about 30 minutes. My oven runs hot so it was about 24 minutes.

While baking, combine:
4 tbsp butter
2 c powdered sugar
1 tsp vanilla
3-6 tbsp hot water



Once your cinnamon rolls come out of the oven, combine all the ingredients for your glaze, minus the water. Add the hot water 1 tbsp at a time, until the glaze reaches your preferred consistency. We like it kind of thick and gooey, so I didn’t use a lot of water.

Allow your rolls to cool slightly, spread on frosting and enjoy!

Panna Cotta w/Cherries

A few weeks ago I had the overwhelming urge for Panna Cotta. Who better to turn to than the pastry prince himself, David Lebovitz

This recipe is perfect, and the only thing I could think of to change it in anyway wa to add fresh cherry bits, which was insanely delicious! Thanks!