Well, my crepes turned out better than I could hope
for. After the third crepe hit the hot
pan, I was learning to roll it round and produce a golden, paper-thin,
delicious piece of art. It wasn’t long
before I had nearly 20 beautiful crepes from my first mix of batter.
I felt really overwhelmed, yet bubbled with excitement. Of
course, having a plate full of delicious crepes, I needed something to go in
them and on them. I hadn’t got that
far. I had convinced myself I was going
to spend a full weekend making crepes.
But, I found myself ahead of the game.
I had some fresh raspberries, sugar, butter, and white wine…
so I began to mix and stir, over a medium heat.
I worried it would be too tart or just not work, but when I dipped my
spoon into that beautiful concoction and tasted it, my eyes nearly rolled back
into my head it tasted so good.
But, by this point, I knew I still needed something
else. I had some baker’s chocolate and
dropped a couple squares, butter, sugar, and a few tablespoons of water into a
small pot, and within a few minutes I had a heavenly molten batch of
It was delicious. I
had to taste it a few times.
Well, plating is something I’m going to have to practice a
bit. For this turn, I decided to roll my crepes after filling them with cream
cheese and raspberry glaze, then drizzled them with chocolate, more raspberry
glaze, whipped cream and a fresh raspberry.
I thought my plate looked very, very, very yummy.
No good story can be told without a few tears. I cried when
I had to toss the five crepes I plated. But couldn’t stop smiling when I
brought in a handful to my co-workers.
They loved them, because they didn’t leave a single bite on their
plates. I hope none of them are on any diets, because for the next few weeks,
they’re going to become my taste testers.
It was a great first try.
I’m so looking forward to how things turn out in the end.