While I spent most of my Sunday here,
Victoria apparently went on to work on the perfect gluten free batter for Crepes.
After I pointed out a recent blog post by this Blogger:
where I watched a video about a Crepe stand in Malaysia of all places, I really wanted Crepes. Victoria came through.
I love Crepes. In Austria, which long time ago was a really big empire with a varied cuisine, we call Crepes "Palatschinken". Those thin pancakes did not originate in France, but in Hungary, which way back was part of Austria. Of course. You knew that. Right?
Catholic as the continent is, on Friday you eat no meat. Austria being landlocked, substituted many of the standard Friday fish savory food with sweet dishes as a main course instead of dessert.
Apricot dumplings, huge portions of apple strudel with vanilla sauce and of course Palatschinken with all sorts of fillings. History lesson over.
So Victoria took a standard recipe, substituted the all purpose flour with her own gluten free mix and went on to prepare me the best dinner of the week. Really, a Crepe does not need all that much flour to begin with, just a bit to bind the batter.
The key is to have a good pan, heat it well and be quick when running the dough into the pan.
Nothing beats a half dozen Crepes with all those sweet fillings. Apricot jam, Lingonberry sauce (from IKEA) with whipped cream and the king of all Crepes, Nutella with whipped cream and vanilla ice cream.
Life is good.