That's Crepe

Rich and I had a MYO crepes study break for our students last night. I didn't get a picture of what we made, so I found this picture on the Internet. I think it's closest in spirit to what we created.

I was inspired by the MYO crepes we had at a friend's place Saturday morning. They had some savory fillings, too; with the students, we stuck to just dessert fillings: strawberries, bananas, Nutella, honey, caramel, jam, chocolate, powdered sugar. I made the crepes. It was pretty easy, and I'm pretty sure what made it so good was the pound of butter that went into the batter.

I'm not so convinced that the French have such a great cuisine after all. Using butter to make everything taste good seems too easy. I think about my mom, and how her cooking has made me, as an adult, crave stuff like fermented mung bean, seaweed, and fully intact sardines. Now that's culinary genius.