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Thinking Pancakes

Gathering the berries inspired me to make crepes -  experience the joy of turning them out flawless and super-thin. There are a couple of very happy memories tied to crepes. One when J was had just started school and we visited a creperie in Las Vegas. A random choice that turned out to be a memorable experience. Neither of us at the time was a particular fan of the crepe but we thought it would be interesting to make a dinner of it - savory and sweet. They connect to happy childhood associations - from dosa to patishapta pitha. The world loves pancakes and every part has one or more type of pancakes. While making the crepe batter that was inspired by recipe I found in Martha Holmberg's book. 

The book was rather tedious to read - it seems like more and more recipe books are following the pattern established by Samin Nosrat's award winning book which was as much a joy to read as was watching her show. Sadly, that formula does not carry over for everyone else who knows a few things about cooking. Nosrat has a deep passion for her subject and and sees cooking in the more abstract idea where the coming together of the four concepts - salt, fat, acid and heat to creates an assortment of magic. Not everyone has a compelling higher level idea like that that they care about so deeply. In summary, what worked for Nosrat did not for Holmberg. I skimmed the pages until I found a recipe that looked workable (and it was). 

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