The crepe may have flown under the radar of hard grubbin fanatics as when many of us on this side of the Atlantic think of the crepe, we envision a few cherries and chocolate sauce in thin dough wrapping. Yet this myth must be dispelled. This HG reporter recently spent some time in Paris sampling the late night dining options, and the crepe is truly a Hard Grubbin hidden treasure. As you walk through the streets of Paris late at night, you see many a French youth stumbling down the street jammin these delicious warm pockets in their faces. As I walked by a crepe stand one night, I witnessed something truly amazing. A man, absolutely destroyed, watched as he had a crepe made filled with hot dogs, rice, shredded cheese and hot sauce. I am not shitting you; I could not make this up. It really tells you something about this gentleman's true sense of creativity as, in this state, he believes this combination of ingredients will satisfy his grubbin desires. This is the crepe. Whatever you can dream up to jam into a dough pocket can probably be found. Let me introduce you to the savory Mazen Special. Half a bag of shredded swiss cheese, tomatoes, turkey, olives and green peppers . The popular "vegetarian special" consists of tons of cheese, olives, mushrooms, green peppers, tomatoes and corn. Or you could go with everybody's favorite, old reliable ham and cheese. This just all makes me wonder, what would my fellow HG correspondents put in their crepes? Also, anybody got a line on some good crepes in Chicago or NY?
Now that I've read this I will probably try to make my own hot dog and rice crepe. But since I don't know how to make a crepe so it will just be hot dogs, rice, and cheese in white bread.
ReplyDeleteThis Hard Grubber would like to just try a crêpe. The last one he had was made by a Phish-Phollowing hippie when he was in college. I think that Kurt Kobain lookin dude was so high he put blueberries and cheese in the thing.
ReplyDeleteYer boy sounds like he has a better recipe...especially the Hawt Sauce.
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ReplyDeleteAfter reading this entry, I realized I have not fully appreciated the wonder that is the French crêpe. I will now change my focus here to that of, « attaining crêpe making mastery. » I plan on then bringing this talent to my homeland and sharing my secrets with hard grubbin followers.
ReplyDeleteDude, in your final months in Chicago before heading East I implore you - do not make a visit to La Creperie (Clark, north of Diversey?). It is a weak grub at a hard price.
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