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Until I made this one, I had exactly 1 crepe in my entire life. It was in 2004, and my best friend and I got one from a street vendor a couple of blocks from the Basilica of the Sacred Heart of Paris. I cannot remember what it tasted like so I can’t compare the flavor or texture to the ones I made but I can tell you that the ambiance at the house was totally lacking in comparison.
After a 16 year dry spell we had crepes for dinner AND dessert tonight. The main course was the chicken, mushroom, and spinach crepe. The filling was FANTASTIC, but the crepe wrap was not. It took several try’s to get the hang of cooking the crepes but once I figured out the sweet spot of timing for my pan they are actually a lot easier than omelets to flip. That said, the texture is still just a little bit of a distraction and it doesn’t add any flavor to the dish.
The filling was so good that I took the leftovers and added a small batch of her Alfredo sauce from the first book to serve over pasta for dinner the next night. It was delicious!
