My Pick of the Evening

Crêpe with thin slices of apples drizzled with Grand Marnier
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As Jiddu Krishnamurti would say,

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"There is no end to education. It is not that you read a book, pass an examination, and finish with education. The whole of life, from the moment you are born to the moment you die, is a process of learning. "

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As I had mentioned in an earlier post, like everything else in life, the most interesting part about food is that there is always something to learn about it through tasting, researching, experimenting, improvising.

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Speaking of improvisation, I would guess the ingredients "au pif"of this savory crêpe, served at the Belgian restaurant l'Actuel in Montreal, to be:

a good crêpe batter of your choice or my favourite crêpe recipe

4-5 thin slices of apples (Granny Smith would be my choice)

Icing sugar to taste

Grand Marnier to taste

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I would slowly brown the slices of apple with a little butter in a well greased cast iron pan, on high-medium heat. Brown each sides of the slices of apples.

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Then, pour enough batter so that the thickness of the crêpe is just about the same as the slices of apples. Let it sizzle and brown. Lift one side of the crêpe with a spatula to see if the bottom is brown. If lightly brown, slide the crêpe from the pan onto a large plate.

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Carefully place the pan upside down over the plate, then carefully and quickly flip over the pan with your other hand firmly holding the plate so as to brown the other side of the crêpe. Let brown for about 1 minute, or until cooked.

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Transfer the crêpe onto a serving plate, sprinkle some icing sugar and drizzle with a generous quantity of Grand Marnier. I think Cointreau would also be a great pick.

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Trial and error is the best way to learn to master a dish.

Enjoy!