Every time I pour crêpe batter into my 8-inch Teflon*-lined crêpe pan, I see deep scratches, the ones that Habiba made with the fork she used while cooking a three-egg cheese-and-herb omelet one wintry Moroccan morning. The scratches don’t affect the pan’s performance, just as wounds and scars don’t fundamentally change who we are and […]Read more "Another Holy Trinity of the Kitchen: The Magic of Milk, Eggs, and White Flour"
Want to make your own? Here’s a recipe from Epicurious: Nutella and Banana Crêpes 4 servings Crepes: 1 cup all-purpose flour 1 tablespoon sugar 1/4 teaspoon salt 1 1/2 cups fat-free milk 2 large eggs, lightly beaten Cooking spraySauce: 1/4 cup hazelnut-chocolate spread (such as Nutella) 2 tablespoons fat-free milk 1/4 teaspoon vanilla extract 2 large […]Read more "The Crêpe Makers of France"
Pancakes for dinner? If the “breakfast dinner” reigned supreme in your childhood with a barren pantry, the larder empty, the idea of pancakes for dinner comes as not as a welcoming gesture, but as a reminder of poverty. Of imagination, the pocket, the wallet. But wait … pancakes mean more than flapjacks. Think about enchiladas, […]Read more "Heavenly Marriages"