Crepes: Part 1 2 & 3

I had the idea for a crepe blog a while ago, but never posted the first two in the past. So, in this blog post, I’ll blog about those two and the one from this past Sunday.

  1. Spinach Artichoke.
    Walking into a crepe shop might not be the most normal thing around, so, leave it to me to pick the crepe that would sound utterly disgusting to most  people my age. This could be repulsive, or it could be wonderful. It was the latter. First let me tell you what’s in it, straight off the menu: “Smoked gouda cheese, fresh spinach, tomatoes, artichoke hearts, sauteed mushrooms and red peppers”.
    This crepe includes some of my favorite foods, gouda, tomatoes (come on, who doesn’t like tomatoes? picky eaters, that’s who), mushrooms, and red peppers. It’s they took me, and made me into a crepe. The flavors blended well, and the artichokes weren’t too overpowering of the other flavors. Good crepe, very good crepe.

  2. Florentine.
    “Swiss cheese, shredded chicken, fresh spinach, sauteed mushrooms and onions and hollandaise sauce.”
    Sounds promising.  And, it was delicious, actually, it was better than the previous one, which I didn’t even think was possible. The hollandaise sauce didn’t  drown the other ingredients with it’s rich flavor, which could be easily done. Yes, it was quite a fine specimen of crepe, if I do say so myself.

  3. Southwestern.
    This might fine crepe includes “Pepper jack cheese, shredded chicken, sautéed onions and red peppers, chipotle mayo.”
    Look at those ingredients, chipotle mayo, pepper jack cheese, and stupid me was surprised when it was bearably spicy. It’s named Southwestern for Pete’s sake. In my defense, I had woken up, about 20 minutes before I took a look at the menu, so I was kinda groggy still.
    The spiciness wasn’t overwhelming, if it were, I would’ve hated it. But for someone who expects it to be Tabasco-sauce spicy will be thoroughly disappointed. If you’re someone like me, who doesn’t quite enjoy their tounge being sizzled off, this crepe is perfect on the spiciness rating. The cheese was melty, but not annoyingly so. And I love red peppers, so, yum all around.

One thing I must let you know about these crepes: do not under any circumstances take the crepe out of the cone-shaped paper cup you hold it by, until you are at the very last bite. If you do, juices from the veggies and other such things will drip onto your lap, and ruin your crepe-eating experience. The paper cup is there for a reason, don’t taint the carefully constructed crepe-design!

Posted: June 8th, 2010
Categories: Food
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