Well, I’ve done it again: disappear for a while from this little food space. I was busy in the last month with sudden influx of macaron orders for weddings and showers plus an all-pie table (pictures in next post) and stylized dessert table for a wedding. I’ve determined that when I’m physically tired, there is no way I can find the inspiration to cook anything worth blogging.
But I ate well.
It’s been a pleasure hanging out at Amour Wine Bistro on Saturday afternoons while selling macarons. In between customers stopping by, owner Paul Heitz and I talk about desserts with a passion. Just talking about a simple but well-made apple tart brings a twinkle to his eye and smile on my face.
Anyway, I was beyond excited when I found out he would be offering: crepes!
The real kind.
Not the sorry excuse some restaurants sell as a way to hold more sorry excuse of a filling.
The joy of eating a crepe starts from the crepe itself. It should be crisp at the fringes but soft, warm and stretchy all around. Which is why a crepe as simple as one merely filled with lemon sugar is such a joy to eat.
And of course you cannot not have a nutella crepe.
By the way, Paul makes the best sorbet and he pairs them expertly with other desserts or wine. The grapefruit is a perfect foil for the sweetness of nutella making for a fantastic flavor profile.
The crepes were offered for Sunday brunch, I think there is a crepe dessert on weekdays but do check Amour Wine Bistro’s website for more information.