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Remember that argument E and I had of whether or not a crepe is a sandwich? Yeah, I totally won that one.
By itself, an actual crepe is more of a pancake. But it could be used like bread as part of a sandwich. Once you add filling, whether savory or sweet, you can wrap it like a gyro.
For confirmation, I asked my French friend, L, to settle this. He wrote: “Crepes can totally be like a sandwich. When one goes to a creperie in France, one starts with a crepe salee (salted). The most popular are with ham and cheese to much more elaborate.” Well, then!
Aside from being overruled, E was on deadline to submit his latest app to the Apple store for review, and grew frustrated while finding and correcting errors as the launch approached. The only time my Zen Master boyfriend gets angry about anything is when computer code gets the best of him. I knew I would make breakfast after I heard the banging of a fist on his glass table desk and a few curse words. I opted for a whole wheat crepe with Nutella, strawberries and bananas, thinking dessert for breakfast would help brighten his mood.
E took a break from fighting his code to join me in the kitchen. “Alright, it’s a sandwich,” he said. “A pretty good one at that.”
1 cup whole wheat flour
1 1/4 cup water
2 eggs
1/2 cup milk
1/4 tablespoon salt
2 tbsp butter, melted
1 tablespoon cinnamon
1 cup sliced strawberries
2 bananas, sliced
1/4 cup Nutella
In a large bowl, whisk flour and eggs together. Next, slowly add water and milk and wisk until well blended. Then add salt and melted butter, and mix. Finally sprinkle in cinnamon, and whisk until spice is evenly distributed throughout mixture. Pour a thin layer of batter into a lightly buttered nonstick skillet on low heat. Cook for about 2 minutes on each side, flipping once with a spatula. Remove from heat and place on towel lined paper towel to soak up some of the extra butter or grease.
Lay crepe flat on plate. Spread nutella down the middle of the crepe. Add a fine layer of cut strawberries, then a fine layer of bananas. Fold sides of crepe in towards each other, like a gyro, and if necessary hold together in the middle with a toothpick. Serves 4.
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