Crepes every day.
So many different varieties.
The girls don't want me to share the secret formula. I'll share the recipe eventually in the book.
I think every body has its own favorite crepe.
For me and the girls crepes is much about Cassis. The best recipe I use, was shared with me by one of my good French friends. And cooking brings back memories. The smell, the ambiance, the conversation, the shared moment, the rendez vous. All those aspects make that a plate becomes something special, unique.
The girls can still tell me the spots where they ate their favorite crepes. It's the combination: the place and the taste. Memories get colored by feelings and sensations. The photo captured by the camera. Like the one where Nuria's small hands hold a rolled crepe in Porto Vecchio in Corsica. The skate museum in Friesland in The Netherlands tells the story of legendary skate tours when winters where still ice cold. Huge crepes with syrup and bacon in a small place next to the museum, make the picture of white Dutch winters even more vivid. And there were the Fridays in Cassis. I picked the girls up at school for a nice lunch in our favorite restaurant at the Old Port. We strolled from the school site through the Rue Victor Hugo up to the port of Cassis. We savored our crepes while looking at the boats and the fishermen.
Try for savory crepes: salmon and sour cream, sardines and yogurt, mozzarella and smoked ham.
You can vary with different cheeses and add some fresh green herbs like parsley or rocket salad and fresh pressed lemon.
A nice sweet crepe? Sugar, lemon and vanilla ice cream.
Addresses:
Friese Schaatsmuseum & Pannenkoekhuis, Hindeloopen, The Netherlands. info@schaatsmuseum.nl
La Crepe Au Carré, Pra Loup, Provence Alpes Cotes d'Azur, France
Le Dauphin, Cassis, France
So many different varieties.
The girls don't want me to share the secret formula. I'll share the recipe eventually in the book.
I think every body has its own favorite crepe.
For me and the girls crepes is much about Cassis. The best recipe I use, was shared with me by one of my good French friends. And cooking brings back memories. The smell, the ambiance, the conversation, the shared moment, the rendez vous. All those aspects make that a plate becomes something special, unique.
The girls can still tell me the spots where they ate their favorite crepes. It's the combination: the place and the taste. Memories get colored by feelings and sensations. The photo captured by the camera. Like the one where Nuria's small hands hold a rolled crepe in Porto Vecchio in Corsica. The skate museum in Friesland in The Netherlands tells the story of legendary skate tours when winters where still ice cold. Huge crepes with syrup and bacon in a small place next to the museum, make the picture of white Dutch winters even more vivid. And there were the Fridays in Cassis. I picked the girls up at school for a nice lunch in our favorite restaurant at the Old Port. We strolled from the school site through the Rue Victor Hugo up to the port of Cassis. We savored our crepes while looking at the boats and the fishermen.
Try for savory crepes: salmon and sour cream, sardines and yogurt, mozzarella and smoked ham.
You can vary with different cheeses and add some fresh green herbs like parsley or rocket salad and fresh pressed lemon.
A nice sweet crepe? Sugar, lemon and vanilla ice cream.
Addresses:
Friese Schaatsmuseum & Pannenkoekhuis, Hindeloopen, The Netherlands. info@schaatsmuseum.nl
La Crepe Au Carré, Pra Loup, Provence Alpes Cotes d'Azur, France
Le Dauphin, Cassis, France