While at Renn Fayre this past weekend I had the opportunity to eat some of the crépes that the French department makes as a fundraiser. They have a nice operation with tasty filling choices and fancy crépe makers. I hadn’t made crépes myself in about 2 years, but I was inspired to make some for […]
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Monthly Archives: May 2005(More pictures coming soon.) John and I returned from Oregon last night. It was refreshing to see so many people I have missed this past year, to revel in the general mayhem of Reed and Renn Fayre, and to smell the crisp mildewy Portland air whilst adoring unbelievably green foliage. In order to ensure this […] show 6 comments Hey Gemma, it sounds like Renn Fayre was a really good time. I am glad that you were able to go back for it and that you had a good time. I wish I could have joined you, but I suppose that I can at least enjoy the idea of Renn Fayre that I have in my head that is just crazy and awesome. Hi Evan, hey gemma, Now I know everything. I’m glad you were able to go and enjoy Renn Faire again. Hi Tamara, I’m glad you saw the post. Here are a few more pictures I put up on a different site, but that I thought would be too off-topic for this one: http://www.probonobaker.typepad.com/gemma/ Blogs are good for every one where we get lots of information for any topics nice job keep it up !!! |
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Zarah Maria - Oh-la-la, crepes! Just out of curiosity – would that be havarti with spinach and dill in it, or just plain havarti topped with spinach and dill? We only have the regular non-equipped kind here, do you get combos in the US?
gemma - Hi Zarah. It was made with Havarti-Dill cheese (all in one) topped with fresh spinach. No Havarti Dill cheese! What a shame. It is one of my favorites.
Nic - How unusual to have beer in crepe batter, particularly with the banana crepe, as I can see how it would work well with the savories. Nutella and bananas is my favorite crepe combo, personally. Yum!
gemma - Yep, I guess the beer wasn’t ideally suited for the sweet crépe (it was a last minute craving), but actually the batter didn’t taste too beer-y. I would never throw in a can of MGD (let alone have it in the house!), but this heartier bock gave the batter a nice complexity. A stout would work lovely as well. I think these kinds of beers can add a level to the taste that could be comparable to chocolate perhaps. I might be crazy though.
I still do like, and would most likely opt for, a more traditional (e.g. no beer) batter recipe if I were making primarily sweet crépes.
Mmm. . . Nutella.