Oh, my…I consider myself a bit of a crêpe buff, but I had no idea how creative crêpe dishes could get! How about beet crêpes with smoked fish? (The beet juice turns the crêpe an absolutely shocking shade of pink.) Or for dessert, toasted coconut crêpes. I can’t wait to try the chicken and mushroom pancake “pasta”–you cut the savory pancakes into strips and toss it all together. The spicy tomato waffles with Caribbean flavors also look intriguing.
Hawkins delves into plenty of ethnic versions of flatbreads, from Russian blinis to Ethiopian injera. She also gives each dish a heading like “smoky,” “sweet,” and “sophisticated” so that you can flip through the book quickly in search of the flavor that’s tickling your fancy. The only problem might be deciding on which one to make!
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I visited a tiny crepe restaurant in Toronto last May and was treated to the best crepes I’ve ever had. My boyfriend and I got one sweet and one savory. What seemed so unique to me was the technique used to cook them – a huge flat iron and this flat wooden utensil to spread it. The crepes came out delightfully thin and light and held all of the ingredients folded into it.