Holy Crêpe!

We made crêpes in my last class - as I learned how to correctly swirl the pan with some fancy wrist-action I was reminded of someone very special.

Here’s a story from childhood…almost every Sunday after we had our family meal, my mother’s sister Emily would come over to visit for the afternoon into the early evening. My Aunt Emily married a Frenchman (my Uncle Laurent) who was a Chef in New York and he taught her everything about fine food. Aunt Emily was an absolute epicurean and she knew so much about food and where to get the best of anything. My mother told me a story once that when Emily was just married to Laurent she cooked for him for the first time and he commented on the differing shapes and sizes of the vegetables she prepped, and asked if she was cooking for the pigs! I figure Aunt Emily’s food education was probably no different than what I am learning now – a little trial by fire. Unfortunately, my Uncle Laurent died when I was just a baby, so what I know of him is limited to some colorful stories and some wonderful culinary memories inspired by him.

Sometimes Aunt Emily would bring over freshly made crêpes that we would warm up, spread some fruit preserves on and roll them up to enjoy. At holiday time she would make this wonderful Gateau Brêton (a butter cake from Brittany). The cake was dense and so delicious with a great cup of coffee.

Over summer vacation from elementary school, Aunt Emily would pick me up and we would run errands and go have lunch. Those times together really cemented my love for her, she was very special, had a wonderful joie de vivre, and best of all an epicurean than loved to teach me about food.

Aunt Emily died when I was in high school – I was devastated. A few years ago I was organizing some old recipes in my file and came upon the Gateau Breton recipe I scribbled down once a long time ago on a post-it sized piece of paper. I’ve renewed the holiday tradition by baking this indulgent, buttery cake for my mom and siblings – hoping it brings back warm memories of Aunt Emily.

Sorry for the fork in the road, but when I think of crêpes I reflect on the first time that I had them and the incredible person in my life that help inspire my love of food. In class we made Here’s a story from childhood…almost every Sunday after we had our family meal, my mother’s sister Emily would come over to visit for the afternoon into the early evening. My Aunt Emily married a Frenchman (my Uncle Laurent) who was a Chef in New York and he taught her everything about fine food. Aunt Emily was an absolute epicurean and she knew so much about food and where to get the best of anything. My mother told me a story once that when Emily was just married to Laurent she cooked for him for the first time and he commented on the differing shapes and sizes of the vegetables she prepped, and asked if she was cooking for the pigs! I figure Aunt Emily’s food education was probably no different than what I am learning now – a little trial by fire. Unfortunately, my Uncle Laurent died when I was just a baby, so what I know of him is limited to some colorful stories and some wonderful culinary memories inspired by him.

Sometimes Aunt Emily would bring over freshly made crêpes that we would warm up, spread some fruit preserves on and roll them up to enjoy. At holiday time she would make this wonderful Gateau Brêton (a butter cake from the Brittany region of France). The cake was dense and so delicious with a great cup of coffee.

Over summer vacation from elementary school, Aunt Emily would pick me up and we would run errands and go have lunch. Those times together really cemented my love for her, she was very special, had a wonderful joie de vivre, and best of all an epicurean than loved to teach me about food.

Aunt Emily died when I was in high school – I was devastated. A few years ago I was organizing some old recipes in my file and came upon the Gateau Brêton recipe I scribbled down once a long time ago on a post-it sized piece of paper. I’ve renewed the holiday tradition by baking this indulgent, buttery cake for my mom and siblings – hoping it brings back warm memories of Aunt Emily.

Sorry for the long-winded diversion, but when I think of crêpes I reflect on the first time that I had them and the incredible person in my life that help inspire my love of food. In class we made Crêpes Suzette and savory crêpes filled with ham, mushrooms and cheese. One bite, a flood of memories, and my hope that I’ve made Aunt Emily proud.