Load of Crepe

Day 32

Last day of pastry = time for a celebration.

Today wasn't as hellish as it has been, but it wasn't easy breezy either. For one, we had to finish a recipe that we didn't get to last week—the bande de tarte, which was created from the puff pastry dough—as well as make two types of crepes in a stainless (not nonstick) pan.

First were crepes suzette, sweet, butter-and-orange-laden crepes flambeed with brandy. Next were savory buckwheat crepes filled with ham and mushrooms and topped with melted gruyere. Yum—although nothing is better than crepes in France.

I was a high schooler when my mom, dad, brother and I

visited Paris. We stayed with a family

during the week (thanks to a foreign exchange

program in which my

brother was involved) and they spoiled us with local dishes, including crepes. The daughter, Solene, was 16 at the time and had a killer recipe. Her secret: beer.

When I was looking through Tuesday's recipes

and saw "beer" in the list of ingredients, I had to laugh. Guess it wasn't such a secret after all. However, Solene used beer in the batter while we used it in the filling.

We did use beer in the banana fritter batter. We deep-fried the fruit and plated the doughy bits on top of cinnamon sauce. I was a happy camper.

Tomorrow is Part 1 of nutrition. Two thumbs up to that considering all the sugar and butter I've consumed over the last week and a half.

It's time to do the body good.