How to Eat: CRÊPES OPEN by JAQUELiNE BUCHANAN MAP HERE Adedicating it to the crêpe, brought to you by none other 3 eggsCRÊPESs this is the Food issue of Napa Valley Life, we arestarting a new feature called “How to Eat,” and we are than Napa’s crêpe aficionados…La Crêpe! located in the Oxbow 1-1/2 c. flour Public Market. 2 tbsp. vegetable oil First, a brief history on the French gift from the heavens that 1/8 tsp. salt is crêpes. Crêpe (say it with me cray-p, not cray-pay. Craaaaaayp, 1-1/2 c. skim milk well done) comes from the Latin word crispa, meaning “curled.” (make about 24 crêpes) Which, coincidentally, is one of the ways you can tell you are about to indulge in one tasty crêpe: the crispy edges will curl slightly In mixing bowl, combine eggs and salt. Add flour upwards. alternately with milk, beating until smooth after There are some things you want to remember when it comes each addition. Add oil and beat. Refrigerate for at to cooking crêpes (oh, yes…we fully expect you to make these). least 1 hour. Cook on upside-down crêpe griddle First things first: You want to start with a good batter. Don’t worry, according to manufacturer’s directions, or in skillet we have a recipe for you, and you want to make sure to keep it with non-stick coating. (If using skillet, allow 2 refrigerated for at least an hour. tablespoons batter per crêpe, turning skillet to coat evenly in very thin layer. Cook over medium heat Gather up every kind of ingredient you can think of, invite until bottom is brown. Turn and brown other side some friends over, and have a crêpe night where everyone makes a few seconds.) their own. There are bound to be some delicious concoctions as well as a few “daring” ones. Now for the fun; see the recipe at right. Then head downtown to La Crêpe in the Oxbow Public Market. French chef and Napa treasure Joel Feel like having as a result of the many customers who have tasted the Hoachucks’ crêpes at local farmers markets andHoachuck and wife Barbara Hoachuck opened La Crêpe! last December. The French crêperie came someone else demanded to know where they could find more. La Crêpe! now sells both savory and sweet crêpes, so do the work? fresh apple and carrot juice—it is not to be missed.heavenly they would give any Parisian bistro a run for its money. Also be sure to try their delectable La Crêpe, 644 1st St, Napa (707) 226-7808
NVLife_JulyAug_2012
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