It was an open stall. I had just started food blogging and hence, the curiosity was there to see the process. The pan that they used was ginormous. The girl would ladle the batter and then spread it super thin by using a swirly wooden spoon. Once cooked, she would fold it using another flat wooden spoon. It was quite interesting to watch her repeat the process so swiftly and effortlessly. Instead of serving in a plate, she shaped it like an ice cream cone, filled with fruits, nuts and topped with whipped cream or ice cream. It was so gorgeously presented that anyone would get tempted. So, I went for it too and it tasted so much better than my first experience. For the remainder of out trip, I ordered a fruit and whipped cream crepe cone everyday I visited the mall.
The idea of preparing crepe at home used to daunt me until I started giving it a go. I didn’t use any wooden spoon but just swirled the pan to spread the batter evenly. The key is in the batter and of course, a good flat pan. The crepes came out neat, thin and light. It was quite easy actually.
Eventually, the crepes took a place in our weekend breakfast lists. We like it both savory and sweet. Last weekend, I took the Middle Eastern path and stuffed it with sautéed spinach and corn, creamed with tangy feta cheese. And then, I topped it with zaatar feta sauce. Loved how quickly it all came together and made quite a tasty treat.
