From Alejandra Owens at One Bite At A Time. You can follow her on Twitter @frijolita.
It all started with a reader’s email. She suggested a run down on all the crepe spots in Borderstan… even cited some time in France wherein she learned the ins and outs of crepe consuming. As I read her email, I thought, “This is brilliant! This is the perfect excuse to eat crepes until I’m in a crepe coma!” (I apologize now for excessive alliteration.)
I don’t know what I thought this crepe tour would bring me. I’ve eaten plenty of crepes, at plenty of restaurants (in Borderstan even). Maybe somewhere in my food fest day dreams I got caught in a word association game: crepes… Paris… macarons… croissants… handsome men… stripped shirts… foux da fa fa. Whatever it was that I was wanting, I didn’t get. Merde.
Quickly, a crepe lesson. Crepes originated in Brittany located in the northwest area of France. They are traditionally made of buckwheat flour and served with a bowl of cider. Laetitia of French Twist DC tells me this traditional variety is hard to find in DC, though Solar Crepes in Virginia has them. Also, the women of Brittany wear funny hats while making the crepes, presumably.
Frankly, I’m disappointed by the crepe offerings in Borderstan. Before I set out on this adventure I consulted with French Twist DC to make sure I had a solid game plan — a French game plan. Laetitia sent me her list of creperies and it matched up perfectly with mine. I thought, “I’m on a roll here!”