Crêpes à la Carte

Home sweet home, Sundays at Orenco

2011-06-19T20:10:00.000-07:00

Couldn't have had a better day at the crepe booth. We had good food and good people all coming together. Yesterday I served at a slower event downtown, so waking up to do the morning hustle of crepe prep at Orenco was like a homecoming. For some reason, the flavors speak to my neighbors as much as to me. I got a few people asking me if I knew of this or that crepe place (most of the places yes; I'm obsessed!) and some chit-chat about the motherland of food (France).

Best of all, we got to play around with a new flavor: lavender. I'm excited to serve this one at Mountainside farms in July so I decided to get the concept started a little early. I added lavender syrup to the whipped cream today (I'll add more next time! It was almost undetectable!) and some ground up lavender buds to sugar. Here's the shot from our menu:

Flavor is comprised of taste and smell, and I love getting a full nose of flavor before I take a bite. In fact, this is one of the best parts of making fresh lemon curd in the morning at Orenco. The sharp lemon zest scent even carries across a parking space to where the Gyro people set up. Cooking anything you get hit with these full flavors, as strong as they can be. Think of the power of raw onions. The trick is taming down the noise of the food and presenting it in the best form for the eater. For lavender, I think we nailed it. Sweet and light, this crepe had a delicate punch like you get from smelling uncut, fresh lavender under the hot sun (from a few inches back!)

What ingredient flavors do you like to smell when you're cooking? Tell me in the comments!

gluten-free batter battle

2011-06-16T17:41:00.001-07:00

Ok, I have to level with you. The gluten-free batter you've been tasting the past few weeks has been changing and evolving. This spring I have had a hard time settling on one particular mix. I loved the gf mix we had last summer, but alas, it's no longer available in stores. I called, I emailed, I asked in person, then I accepted that I'd have to learn this stuff. I'm not an exclusive gf-eater, so cooking with the picky wheat-free batters has been a learning process. Regular flour is such a fantastic flour to cook with, and I always lament its wonderful properties when cooking gf: it thickens liquid raw or cooked, it creates subtle fluffy leavening, with fat it becomes chewy, and it tastes amazing! Gluten-free flours have a difficult time matching the versatility of good old flour which is why you have to blend many of them into a mix that's both proteiny and starchy. Luckily, I had a book and a blog to help me figure it all out: Bette Hagman ("The Gluten-free Gourmet Makes Dessert") and the Gluten-free Girl.

In her book, Hagman devotes a paragraph to describe each common gf flour. She also includes a chart that provides percent carbs, protein, fat, and fiber of these flours. The next hundred pages are her recipes, which I didn't particularly need since none of them were crepes or pancakes... Washington County library has 2 copies of her book, but I do plan on photocopying these essential pages and not hogging my copy on endless renewals. You can also find this information if you look up each flour individually. But, yuck. Get the book.

I didn't use any of Hagman's mixes undoctored (the true recipe emerges when you open your cupboards, always). But I did appreciate that she included 4 flour mix suggestions: All purpose gf, featherlight, light bean flour, and 4 bean flour. I didn't have any garfava bean flour on hand, so I played with what I had and combined it with Gluten-free Girl's recipe for crepes.

The key to the gf-problem for crepes is there, on her blog. She advises you to be creative (yay!) and keep a 70/30 ratio of flour. 7 parts whole grains to 3 parts starches. Yep, I was doing it the other way around because the inexpensive gf flours are the starches (potato starch, tapioca flour, white rice flour). Thin, fine crepes need a heavy protein content to be flexible and strong. Oh, and use a LOT of brown rice flour because it's tasty.

Choose 700 grams of any combination of the following flours:

Almond
Amaranth
Brown Rice
Buckwheat
Corn
Millet
Oat
Quinoa
Sorghum
Sweet Brown Rice
Teff

And then throw in 300 grams of any combination of the following:

Arrowroot
Cornstarch
Potato Starch
Tapioca Flour
White Rice Flour

Before you know it, you'll have perfect crepes without wheat flour.

Grand re-opening is Sunday, June 5th!

2011-06-01T09:05:00.001-07:00

And it will be a HOT one! 80F and sunny. Fabulous! I'm looking forward to pulling out all the stops this year and having the best season ever. I have lots of new toys and tricks to improve the booth and I can't wait for all my wonderful customers from last year to see it.

But my heart and soul is still in the food.. That's what really counts here, right? Well, you can look forward to a menu that has all the tasty staples of last year, plus a new feature: the crepe of the week. This will give me, the chef, some flexibility to be creative. I heard some tasty suggestions last year, and many ideas of my own for new flavors. Some were: goat cheese, figs, honey, and nuts. I can tell you right now I'd love a crepe with ALL 4 of those ingredients. Maybe we'll try it someday? As for now, this is the working draft:

Sweet crepes
Sugar 4	+crepe of the week
Nutella 5	coco banane 6
rose strawberry 6	Orange Marmelade 5
sugar + fruit 5	strawberry citron 6
Savory crepes
turkey/feta/spinach/onion 6	+crepe of the week
veggie 5	ham/cheese 5

What do you think? Are there any flavors that you want to see on our menu?

Goodbye, trike!

2011-02-16T11:06:00.000-08:00

Last night, I sat down to have tea with the owner of the Portland waffle cart, Volkswaffle, at the very kitchen table I'm typing at now. Taras and I told him about our lovely experience sharing a $3 waffle topped with spiced peach jam on our anniversary. It was the logical dessert to an overpriced, overhipstered restaurant meal. Way more our style. We swapped impressive stories of biking on foreign turf; Kyle had a much longer list. We told him about some fun times with our cargo bike (Taras tacoed 2 wheels simultaneously, I had kids chasing me for ice cream when I only had 36 rolls of toilet paper inside). Then, due to mutual biker respect and respect for his local celebrity, we exchanged money for vehicle.

Goodbye, trike.

Our new bike trailer will be ready on Monday!!!

2010-12-03T16:26:00.001-08:00

Hello again! If you picked up my card at the Hillsboro Holiday market, then please click the apron to continue browsing my crafts for sale.

Holiday Market Schedule for Saturday, Dec 4th

2:00 Market Opens - Mayor's Parade, Visit with Santa begins
2-4:00 Visit with Santa continues, Gayle Ritt singing
4-6:00 Radio Disney takes over in the Plaza
5:30 Mayor's tree-lighting
6:00-7:00 Gayle Ritt singing
7:00 Market Closes

Umbrella time @ the market!

2010-09-17T10:06:00.000-07:00

This is the best umbrella ever...

So the announcement is that there are just 2 more weeks to go with the Orenco Sunday market. Looks like at least this Sunday will be raining cats and dogs, but nothing Katelan and I can't handle. It'll feel like we came full circle because our first day in June was absolutely pouring. We'll still have the new peach crepes and all the usuals!

New people, new flags, new crêpes

2010-08-13T15:21:00.000-07:00

(Those pans were still pretty hot when we took the pic! yow!)

As of the beginning of August, Katelan snuck away to travel the world (you go, girl!) and been replaced by my lovely friend Lori for the time being. Lori knows the food cart drill from the Elephant Garlic festival a few years back, loves cycling as much as I do, and has a knack for looking into your eyes and suggesting a crêpe you'll love.

The new, seasonal Sacrebleu crêpe was a hit last Wednesday with sweetened sour cream and marionberry sauce as the perfect pairing for fresh blueberries.

Another new thing is our flag banner--isn't it great? I got the idea from a trend cropping up on Etsy.

New crêpe: sacrebleu!

2010-08-07T21:18:00.000-07:00

Not sure if anyone but me will be excited about the new forks tomorrow. They're actually sturdy AND compostable! They claim to biodegrade in 4-6 months and are made from gmo-free cornstarch resin. They are a bit more expensive, but I'm trying them out. If you think they're worth it, let me know!

Today I biked to Sara's Blueberries with my neighbor pulling her loyal dachshund along in a bike trailer (we needed the trailer to get more blueberries and the dachsy was a side effect). What a great little farm tucked away in the trees! I've been eating blueberries all day, so I'm rolling out a new crepe tomorrow called the "Sacrebleu". It's a sweet crepe with marionberry sauce, a scoop of blueberries, and whipped cream. Picture to follow.

If you are curious... Wikipedia says,

"[Sacrebleu] is no longer used in the major French-speaking countries France, Belgium or Switzerland, but in the English-speaking world, it is well known. . . Most French dictionaries state "sacrebleu" to be equivalent to "sacredieu".^[1]A synonymous English phrase is "Dog Nabbit" (or other variations e.g. Dagnabbit, Dadgum) as the name of God is also substituted as the term bleu in the French curse."

Great Lemonade Debate

2010-08-05T19:30:00.000-07:00

On last Thursday in July, on Alberta and 26th, a young girl was cheerfully setting up her lemonade stand. This was her first time doing this, and with her mother, she planned on selling lemonade for 50 cents a cup. No more than 20 minutes later, two state employees with badges informed her that if she did not desist, she would face a $500 fine.

As a food vendor, I'm intrigued by this story! I'm subject to the rules and regulations of the game, have a food handler's permit, am routinely quizzed by inspectors, etc. Yet.. are kids' lemonade stands exempt from public health concerns? They are as cliche as they come, and most wouldn't bat an eye to down a glass of lemonade prepared in some unknown kitchen or on the street without a hand-washing station. The inspectors were there at the First Thursday street fair anyway--not looking to bust neighborhood lemonade stands. Of course they couldn't turn a blind eye.. The inspectors I have met are motivated by concern and fairness. But should this little girl really have been shut down? Join the debate at The Lemonade Revolt.

update:

Jeff Cogen, chairman of Multnomah County, says the health inspectors were "just following the rule book" but they should have given the girl and her mom a break. On Thursday, he talked with Julie's mom to apologize.
"A lemonade stand is a classic, iconic American kid thing to do," Cogen told The Oregonian. "I don't want to be in the business of shutting that down."
-AP, Aug 6, 2010

Peace of Soap takes our picture

2010-07-27T09:49:00.000-07:00

Thanks for the candid shots at Orenco last Sunday, Heatherleigh! I love your "accidentally" Oregon-shaped natural soaps and the pun in your business name. I liked your facebook group as soon as I knew it existed.

Great night at Tanasbourne

2010-07-21T21:58:00.000-07:00

The crowd: Some French-American school kids came out with their francophone mom, Katelan's gymnastics teacher from when she was 5 recognized her, and my ex-coworker got the word and came for a crepe. Crazy!! Besides our beloved regulars, it's always a pleasant surprise to see people from the past coming out of the woodworks. Maybe this is a small town, after all.

Does anyone remember the American flag toothpicks we had earlier this month? Well, there is one adorable little child that does.. so next Wednesday I promised him a martini parasol. Toothpick win. Come and get yours next week.

4th of July Menu Sneak Peek

2010-07-03T20:30:00.000-07:00

Our Special of the day..
*Indépendence Crêpe* sugar, strawberries, marionberry sauce, whipped cream

But wait, there's more...
We're having a special "bike to the market" discount day next Wednesday at Tanasbourne. Here are the details!

Bike Love Discount

@ Crêpes à la Carte

July 7^th 4-7:30pm

Ride a bike to Tanasbourne market...

...Get $1 off a crêpe

Tanasbourne market tomorrow!

2010-06-29T09:22:00.001-07:00

Hey everyone, come on out to Tanasbourne Wednesday evening 4-7:30.
We're pulling out all the stops to make this new market really shine! You'll be able to order gluten-free, sweet, AND savory crepes!

Also.. just this week created a facebook busi ness listing.

Gluten free best-kept secret

2010-06-25T10:25:00.000-07:00

(Pssssst, gluten free tastes amazing!!!!)
(especially with lime juice and lavender sugar as above)

This Sunday I'll be bringing out the big guns with g-f crepes galore. Sample one or buy one for your g-f gf. I'll bring a sheet with the full disclosure of ingredients to wipe away any of your allergy concerns.

Father's Day with a side of crêpes

2010-06-20T16:29:00.000-07:00

Uncle Yascha in his natural habitat

Uncle Yascha with Crêpes à la Carte chef, Ellen!

You gotta love the acordion.. Of course, I welcome any help with the French theme I've got going in my corner of the Orenco Sunday market. And his female vocalist had a great voice, too. I really enjoyed the pair of them. Kids too young to buy their dad a crêpe were entertained by the bike trailer of musical accompaniment provided by Uncle Yascha. Uncle Y informed me that he loves to ride his bike all around Portland. Nice!

I requested some Edith Piaf if he comes back to the west side someday.

Tanasbourne market, day 1!

2010-06-17T09:31:00.000-07:00

"Where do you want us to put the compost?"
Words I have longed to say after the closing bell of the Farmer's Market. Whole Foods graciously accepted my compost of paper plates, napkins, and even sampler toothpicks (yep, they compost). Not to mention the eggshells and lemon rinds from your fresh-made lemon curd in there. Everyone used the proper bin--so I thank you for not making me dig out a plastic fork! My knives and forks are labelled "biodegradable" and made from veggie starches, however, they take quite a while to break down and Whole Foods would rather they not go in. (I feel the same way about my small home compost pile).

In fact, there is some debate about how to classify biodegradable utensils. Only after I ordered 1,000 forks, trusting blindly in the word "biodegradable", did I start learning that there is a difference. Forks called "biodegradable" will biodegrade faster than plastic.. but not by much. When they say "compostable" it's much more likely they will break down in a reasonable time. Word in the blogosphere has it that NY has a label for items that qualify and compost in a set amount of time. If only we had a national, regulated classification. Someday!

So, Wednesday was great! We had dark clouds (and no rain) that kept the serious crowds at bay, but I got a great spot between the music and the lady who makes the beautiful plate/bowl/superglue bird baths. Luckily my set-designer friend, Katelan, was working with me and suggested we take down 1 of our 3 sidewalls to the tent. We opened it up to the artsy lady's side and it was like a breath of fresh air--we could see everybody! It was fun to cook on propane (and very hot).. The crepes made up really fast on those burners compared to the electric skillets I have at Orenco, but I love the greenness and safety of electricity, so I have no intentions of switching except at markets such as Tanasbourne where electricity is not available.

To the woman who won 2 free crepes--you must have gone home a moment too soon--hope to see you next time!

weekend wrapup: fun in the sun, and a gluten-free crêpe

2010-06-14T09:27:00.001-07:00

Beautiful photos du jour, care of my lovely cousin, Heather Cooper Photography

Katrina and I had an incredible day at the Sunday market! The streets were crowded and hungry crêpe-fans kept us busy from the opening bell at 10am. We heard lots of Paris stories--which I love!! Takes me back to the days of my exchange trip to France when I madly rushed around Paris with 20 other 17-year old girls for 4 days. Think "Madeleine" except instead of nuns, we were under the tutelage of a chic and savvy 20-something with boundless energy. I've never walked so much or seen so much as a tourist anywhere else. After those Paris days, I spent a month in Brittany eating, seeing such places as Mt. St. Michel, and getting my velum into shape by speaking French as much as possible. My host parents were fantastic cooks, and I remember eating a seafood galette (a savory crepe, made with buckwheat flour)--which leads me to my next subject:

Your suggestions were wonderful and I have taken note: expand menu to include savory crepes and gluten-free crepes. I'll be honest, the g-f crowd has been more numerous than the savory folks. They even tease with such visions as, "All the gluten-free folks will come from miles away if you have them." The people I have known on a g-f diet have felt fantastic, although a bit stressed when they see wonderful foods made with wheat flours. I am a new cart and still having lots of fun changing my menu around, so I promise to offer this up within a month. I'll need some time to make up a recipe.

A nod to the savory crowd: I have the galette recipe (mwahahaha), so as soon as I can arrange bringing more ingredients (ham, cheese, etc) into the cart, it shall be brought.

ANNOUNCEMENT: Wednesday @ Tanasbourne is starting this week at Whole Foods 4-7pm. We will be giving out 2 free crêpes! Your certificate will be in the form of an eiffel tower plate. Enter to win at the Information booth on site.

Yelpers are so funny

2010-06-09T14:56:00.000-07:00

As a crepe restauranteur, I get a kick out of reading reviews for other creperies. These creperies may be from Portland, San Francisco, Vancouver, New York--and they all have quite a following on Yelp (foodie review website extraordinaire). Yelpers pride themselves in being creative and blatantly honest in their reviews. Here are some choice quotes I found today:

"The guys are so talented at making these things.... I sat there staring and talking to these guys as they made it look so easy. If I was pouring the batter on the circular grill and using that little spatula thing to spread the batter, I would end up making a crepe salad or something with bits and pieces of crepe batter rather than the perfect cone shaped concoction they happily serve. "

". . .a tip on how to eat a giant crepe like a lady (and by that i mean without spilling its contents everywhere): i know it's already folded in half... but fold it in half again! fits better in the mouth this way."

"Finally - even if you're a crazy person, a crazy person who doesn't like crepes, you really owe it to yourself to indulge in a bit of masochism and make a pilgrimage to [creperie name]."

"Do you have the same problem that I do? Your boyfriend NEVER wants dessert?"

"Now, when people tell me that food is an aphrodisiac, I can say, "I know, I've been to [creperie name]."

"The line was sooooooo longgg!!!!! But the thought of bananas and nutella melting in my mouth helped me..."

If you build it they will come.

2010-06-07T18:11:00.000-07:00

Sunday morning I awoke to a downpour.. "Raining cats and dogs" doesn't begin to describe it. Somehow, that didn't stop people from queuing up for some tasty crepes! Orenco market-goers, and my friends and family, gave a most warm welcome to the cart on its debut. I was so happy to see all of you. A huge thank you to everyone who made it possible!

Katelan (pictured on left) and I had the good fortune of seeing photographer John W . Haide (father of my friend Laura!) come out to the market for some good overcast photo weather. He got some great shots that are destined to become Hillsboro Farmer's market newsletter material:

Yum!!!

Fellow Orenco vendors do WW interview

2010-06-03T16:03:00.001-07:00

This morning, I sat down to breakfast with a fresh copy of Willamette Week. Ahhh.. My favorite combination! I was pleased to see an article about Vincent Family Cranberries--a fellow Orenco vendor! Maybe we'll see some Portlanders coming out this Sunday for some really good local juice and excellent crepes. And you can eat it all with your copy of WW from New Seasons.. now that's the kind of Sunday morning I'm talking about.

busy with preparations

2010-05-30T16:49:00.000-07:00

The market orientations kept me busy last week and I have a lot of good news to report. After meeting the staff at Whole Foods and the other Wednesday vendors, I'm more excited than ever to start up there on June 16th. Alas, it's still 2 weeks out. Here are some things I learned about Wednesdays:

Whole Foods will accept all market-generated compost (so don't feel bad about the crepe plates stacking up)
Whole Foods receipts now include a market ad at the bottom
There will be lots of giveaways on opening day

About Sundays:

I'm going to get a killer location right next to the music

About both markets:

There is a token system for debit card use--there is a $2 fee that goes to supporting the card machine for food stamp cards as well.
My good friend Katelan (also a cyclist) is going to help at the booth, alternating with Katrina (logo master).

identifying with a Mennonite chef

2010-05-24T15:25:00.000-07:00

Doris Janzen Longacre was way ahead of her time. Living from 1940-1979, she put together a cookbook chock-full of her cooking philosophy: enjoy more while consuming less of the world's resources, entitled More-With-Less. She wholeheartedly supports vegetarians and vegans, while advising that eating a hen that no longer produces eggs or a cow that no longer gives milk is an acceptable protein source.

Here is a quote from Ms. Longacre (great name) that really resounds with my cooking style:

"I am a chronic recipe improver. Recipes are not sacred cannon. They exist only to lure us into the kitchen. The real recipe writing begins when I check what is in our own cupboards, how much time I have, what we are prepared to spend, what we feel is responsible, and what we like.... Great recipes are born this way."

from More-With-Less by Doris Janzen Longacre

Announcements and date changes

2010-05-22T13:04:00.000-07:00

Well, well, well. There's been a new development in the schedule negotiations. Saturday market in Hillsboro has a need for a demo chef to put together recipes with the cream of the crop. The focus is on easy, inexpensive dishes made with local ingredients. Do you ever wonder what to do with kohlrabi or rhubarb? What kind of strawberry dish is going to be worth your time to skip the satisfaction of eating them whole? I'm likely going to be the one coming up with new food every week!! This is the kind of creative position I would daydream about when I worked at the bank. I also can't wait for the food discussion that's going to inevitably happen, and the thrill of helping the farmers boost their sales. Unfortunately, if this works out, it means no crepes from the cart on Saturdays.

Finally, I have to say sorry about the market dates being changed around so much, we'll get the schedule solidified soon. Thanks for spreading the word about where I'll be--but at this point I'm not even sure where! Odds are the end result will be crepes at Orenco on Sunday and at Tanasbourne on Wednesday. Stay tuned.

Success!

2010-05-21T22:22:00.000-07:00

Littlest fan--color coordinated! Yesterday, when I was wrapping my pink bar tape, she came up and said she'd be first in line, and she was!

Patiently waiting as the smell of vanilla and warm batter fill the air...

New poster looks great!

Delicious, crispy crepes were served out to good friends tonight in my driveway. We had the HFM market manager, too--so things are looking good in that department! I couldn't describe the cart very well to her in words or with my previous small photos.. it really takes the full setup to get the crepe experience right. And eating outside makes things taste better :) Thanks again to everyone who came out in this chilly weather! I learned a lot from tonight and things will only get better.

***Note that my market days have been upgraded! I am now a Saturday and Wednesday vendor.

P.S. I'm going to need a cashier assistant.

Rain or shine

2010-05-19T20:24:00.000-07:00

Despite this crazy spring weather--the show will go on! Looking forward to seeing you all on Friday evening. Umbrella in one hand, crepe in the other!

This week I stumbled upon a new foodie website about food pairing. It's a really fun site to play with--it really gets the wheels turning. Who knew that basil flavor can be replicated with peppermint, sage, and rosemary? It's fascinating.. this website is a chef's playground.

2010-05-18T13:40:00.000-07:00

Dear friends, family, & neighbors;

You're invited!

What: Crêpe Tester Block Party. Before my booth debuts at the Hillsboro Farmer's market, I'm inviting locals to sample fresh off the skillet, French crêpes for free. Bring your own beverage, and a chair if you please.

Where: Driveway behind 411 NW 231st Ave.
When: Friday, May 21st. 7pm till the batter is gone!

And then we added an egg...

2010-05-04T18:59:00.001-07:00

This was sooo good! It's not hard to look at either.

Comment away

2010-05-04T11:55:00.001-07:00

It's been brought to my attention that Crepes a la Carte readers had the urge to comment, but comments weren't working. Now they are! I love comments and feedback. I, myself, am a huge commenter of blogs and Facebook. And if you don't comment, that's ok too. To a chef, a good long silence is a sign of well-received, scrumptious food.

You'll notice there's a new logo on the top left. It was designed by my friend, the logo artist Katrina Cloyd. It turned out beautifully! It's going to be printed on everything.

Today a few more things were acquired for the setup: a large dry-erase board, cooler, plastic tubs, ironing board, etc. Getting these things by bike cart is a little unwieldy, so Mom helped out with a car-assist! It's not beyond me to bike down the road with a new broom or 36-pack of toilet paper, but it was raining today, so we burned a little fuel for a good reason.

The new ironing board won't be making an appearance at the market booth, but coordinating green aprons will! I didn't hone my sewing skills with Grandma, UVic theater, Glencoe theater (woo! Once Upon a Mattress was great!) not to make my own aprons. And maybe some hot pads and mitts to sell also. Would that interest any of you? I like this design for aprons:

neck and neck

2010-04-27T10:34:00.000-07:00

Just got an email this morning! And it's ON! Let Hillsboro eat crepes!

Market dates:

Tanasbourne Wednesdays: Jun 16-Aug 25, 4pm-7:30pm
@ Whole Foods parking lot

Tuality Thursdays: Jul 22-Aug 26 10am-1:30pm
@ Corner of Baseline and 8th Avenue at the Tuality Hospital campus

Stay tuned for date of crepe block party tester night.

The schedule

2010-04-22T21:51:00.000-07:00

Most of this month I've been waiting patiently for the market managers to announce who is in and who is out (ala Heidi Klum). And who is on a wait list. I've applied to 3 of the Hillsboro markets so the tentative schedule is:

Orenco Market - Sunday 10am-2pm
Tanasbourne Market (new!) - Wednesday afternoons
Tuality Market - Thursday 3pm-6:30pm

I'm really excited to do all 3 markets and am crossing my fingers on 100% approval for the summer. There are many seasoned vendors out there who do the market every year--but I am hoping to bring something new and fresh to the west side.

inroducing buckwheat dinner crepes

2010-04-09T13:25:00.000-07:00

Lunch and dinner Chez Ellen was buckwheat crepes and boy were they delicious! The buckwheat flavor is hearty without being overpowering like bread that tastes too healthy. They have body and texture and still that soft eggy crepe lightness and sponginess. Tortillas can't touch this.

Approved for menu:
cheddar/jack/ham/spinach
parmesan/jack/mushrooms/spinach

Anything that suits a panini sandwich is going to go great in these--like pesto and dijon.

application submitted!

2010-04-08T14:14:00.000-07:00

Here are some tasty photos I submitted to Orenco Farmer's market. If they say yes, Crepes a la Carte will be there all season--starting on May 9!

Batter testing is going well. In a few more days I'm going to have the perfect recipe instead of the very good one I have now. I'm testing ingredient brands, temperatures, methods--everything has to be just right!

The cart needs a few more adjustments to be market-ready. First, the cart lid has to be able to stay open while bearing weight. I'm going to work on that this afternoon. Second, colorful bar tape must be applied.

In the next couple weeks a block party style taste test will be happening.

Bon appetit!