The Invention of Crepes – Day 9

I don’t give the French enough credit I suppose. I studied French for 7.5 years, and just never really picked it up. That may or may not say something about our education system in our country, or perhaps it just says something about me. But the people of France did some things right.

Brie cheese-Right! The romantic sound of the language-Right! The pronunciation of the Champs Elysees-Not so much. At least for Americans. Most of the time, we can’t handle stuff like that. But, perhaps their best contribution to the world has to be the invention of… THE CREPE.

There are so many things to be said about “the crepe”. We’re going to go over its versatility, its taste and its convenience.

VERSATILITY

The best thing about “the crepe” is that it can be sweet or savory. You can slather on some barbecue sauce, chicken, cheese and cilantro and you have yourself a delicious savory crepe. I don’t know if the French would approve of my putting barbecue in “the crepe” but if they tried it, they wouldn’t be able to deny its flavor either.

You can also make the more common delicious sweet crepe. Now, the French do things like jam or perhaps lemon juice with a little bit of sugar. But we Americans have found a way to really fatten this thing up. Nutella from Switzerland, strawberries from fields of a strawberry farm (or wherever strawberries come from) and whipped cream from the factories of good ole industrial ‘Merica. Put it all together, and what do you got? One deliciously sweet crepe!

TASTE

“The crepe” itself while delicious is more of a palette for other succulent foods. It really just accentuates and enhances any food that it comes in contact with. Whether that’s pesto from Italy, barbeque sauce, caramel, chocolate, even mustard… if that’s your thing, “the crepe” will take that food to a whole new level.

CONVENIENCE

“The crepe” has so few ingredients and is so easy to make that it makes a perfect meal. Because you are making the dinner and the dessert at the same time. No further preparation! It’s flour, salt, milk, eggs, and love.

THE REASON

I am grateful for “the crepe” because I couldn’t think of anything else to feed the missionaries for dinner tonight. And then it came to me. So simple, so pure.

I’m also grateful that I got a lot of solutions at work to help me hit my last bonus goal.

I’m grateful for my bed. I’m grateful that I get to go to sleep tonight and I’m hopeful that Austin doesn’t want to stay up too late.