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

Witch in the Kitchen: Potato Gratin

Witch in the Kitchen has some great recipes that are easily adaptable and simple to make. The potato gratin takes very little ingedients, prep and equipment making it perfect for a night when you don't want to spend a lot of work on a delicious dinner.

The recipe calls for a medium size gratin dish. I didn't have one, so I improvised with my tart pan. If you do this, make sure you add more water!

So for two people you will need:

1 large piece of garlic

2 large and 1 small potato

salt & pepper

2 teaspoons butter

water or stock

Preheat to 350 F.

Rub the inside of your dish with the garlic. Thinly slice your potatoes using a mandoline so that all the slices are neat and even. Layer, overlapping and then sprinkle with salt & pepper. Continue layering until you have used all the potatoes. Slice the garlic clove and lay across the top.

If you want more flavor, you can add some spices, such as dill, thyme or bay leaf, depending on your tastes, sprinkling across the top.

Add 2-3 dots of buuter and add enough water to make sure the bottom of the dish is completely covered with water or stock. Cook on a low rack for about 45 minutes. Check halfway through, if your oven runs hot you need to a bit more liquid.

In the photo above, I served it with haricots verts and some juicy chops with a glaze of Blood Orange Meyer Lemon Marmalade.

Cinnamon Oat Cake

1 stick butter, room temp
1 c raw sugar
1 1/2 c pastry flour
1 tbsp cinnamon
3 eggs
1/4 tsp cardamom
1/2 tsp baking powder

Xtra cinnamon and sugar mixed together, oats for topping

Cream butter and sugar, then add eggs and spices until just combined. Add flour and baking powder, mix well and then pour in a lightly buttered pan. Sprinkle with cinnamon sugar, bake @ 325 for about 20-25 minutes. Enjoy with fruit and whipped cream!

This is one of those cakes that is perfect for morning coffee or afternoon tea!

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!

‘wichcraft SF: review

As soon as I look at the menu I know. Oh ham, avacado & butter on baguette. We belong together.

The service is fast & friendly. I decide to get a cookie, too and ask what her favorite is.

She not only tells me, but let’s me know the chocolate chip is fresh today.

For under $10 (inc tip, so great deal!), I got a filling sandwhich (chips inc), a thin cookie sandwhich on its own plate & quick friendly service.

I love the open, spacious layout, though the noise level could be off putting if it was busier.

Its a friendly, funky atmopshere from the head Chef over at Top Chef and certainly worth checking out.

Cons: *My ham was fattier than I like.
*Nice level a bit high

Pros: *Nice, filling sandwhich.
*Fresh chocolate chip cookie sandwhich. While some might want more filling. I thought it was just right.
*Nice that it comes with chips, making it even more of a bargain.

3 1/2 cupcakes out of four

'wichcraft