I can make crepes.
Well, anyone can make crepes if they set their minds to it, and they have a nice flat pan. I just so happen to have a nice flat pan…and crepes are the one and only reason I have said pan.
I fell in love with crepes about 10 years ago in Thailand. Sure, I had eaten them prior, and since, but in a luxury resort on the Chao Phraya River in Bangkok, I was Crepe Spoiled Forever. Each morning for breakfast, as the sun hung low over the bustling city, Jon and I ate more breakfast than any 15 people ever should. Omelet stations. Waffle Stations. Breads and fruits and all manner of goodness you can’t even imagine. But the crepe station?
Rocked my world.
The chef would fill those delicate crepes with dark chocolate and strawberries or bananas, and off I’d go to drown in the gooey goodness. Oh yeah – of course there was whipped cream involved.
Breakfast was 5 bucks. Including the mimosa and tip.
Sadly, I can’t beat that price (or that memory), but a few short weeks ago I was in Los Angeles. A sweet friend joined me for a night of fine dining, and lucky for us, we ended up at the trendy Osteria Mozza just off of Melrose. Don’t even ask me how we got spur of the moment reservations (I have strings I can pull SOMETIMES) – and believe me – the favors I likely owe are definitely worth it! While dinner was certainly fabulous, I was most impressed with the desserts.
My friend Nikki had a trio of ice cream filled cannoli…a plate of sunshine and exuberance, in all honesty. One cannoli was topped with caramel and nuts, filled with dulce de leche gelato, and sitting atop marshmallow fluff. I could have died. But then MY dessert?
A warm crepe stuffed with strawberry ice cream, and covered in piping hot strawberry sauce and mascarpone. The hot and cold in each bite? Divinity.
The version I made makes use of the raspberries I had growing in the garden (versus the strawberries at Mozza), but the premise is the same. Blueberries, strawberries, cherries – any would be wonderful served this way. It’s all about the crepes. And the crepe recipe is what you really need to get started. Fill it with anything you like – be it Blue Bunny ice cream and chocolate syrup – or my raspberry sauce and homemade raspberry gelato. Make it yours!
Just be sure to make it!
Now, that Giveaway I hinted at.
You NEED this Crepe pan. As you know, I love my Le Creuset. I have a ton (literally) of their enameled cast iron products. Of course, it’s fantastic – Le Creuset wasn’t Julia Child’s go to choice of kitchenware for no reason.
But, they also make a Forged Hard Anodized Crepe Pan as well, and let me tell you – it’s impressive! It’s perfectly flat (just a small lip that prevents drips), and it makes crepes so thin and delicate and lightly browned…swoon. It’s great for pancakes too!
Let me give one of you one. Would you like that?
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There you go – 6 chances to win a great Le Creuset Crepe Pan, valued at $90!
Contest is open until August 13, 2012, 11:59pm EST. Open to US Addresses only. Winner will be notified via email at end of contest.
Disclaimer: Prize is courtesy of and shipped by Le Creuset. I was supplied a review copy but was not compensated for this post. All thoughts and opinions are my own.