We are getting down to the wire, Pawnee, and I am pulling out ALL THE STOPS.
(Just wait until you see what I’ve got planned for Tuesday.
For realsies!)
Today on Carbs & Rec, I attempt to do something I never thought I would-could-should do: make crepes!
And – spoiler alert – it was not a total disaster. Not a tear was shed nor a crepe destroyed.
No, really! Even the first one came out aces.
I know, right? Why didn’t I try this sooner?
The recipe is from Vegan Brunch, of course; I must have read Isa’s “Letter to a Young Crepe Maker” at least a dozen times before attempting her Lemon Cashew-Stuffed Crepes with Blueberry Sauce.
The verdict? Pretty delicious (and filling! I could only finish 1 1/2 crepes before throwing in the napkin!).
The cashew filling wasn’t my favorite – for whatever reason, mine didn’t come out terribly lemony – but luckily the blueberry sauce totally saved the day.
This was also my first time enjoying crepes, like, ever, so it was a day of virginity-losing for me. I like the crispiness of the crepe edges, and rolled food rocks, but in my heart I will always be a pancake girl.
Pancakes, waffles, crepes. In that order.
(Sorry I’m not sorry, Leslie!)
* A special shout out to Shannon, one of my favorite people on the internets and the inspiration for today’s post. I wasn’t even going to attempt this one, but she believed in me.