“Sometimes you make up your mind about something without knowing why, and your decision persists by the power of inertia. Every year it gets harder to change.” ― Milan Kundera
These are the evenings when I sit at my computer and struggle to find not enough words to fill the void among these images. Generally, I find writing to be best in the hours of morning when I am restless and avoiding dreams and mornings, but even those hours are getting more rare because I’ve failed to add more hours to my days – much like everyone else in this town. We’re all terribly busy. So we say.
One of the more familiar and depressing thing I keep telling myself when the hours evaporate is that I need to take a vacation. But then I can’t for whatever reasons and I tell myself I should work on getting more stories and recipes onto the Blog but I also know I want only the best recipes so I take ages to think of a clever thing to share and then I spend even more evenings replicating some culinary dream. So weeks, months passes and I sit on my piles of photos and ideas and no new updates and possibly too many comments to approve, sprinkled in with comments to delete. Well… you know how it goes – most of you, my readers, are food bloggers. Do non-bloggers read food blogs? I’ve practically convinced myself I am only writing and photographing for other bloggers because it feels like not that many read my recipes and maybe more people just come and gawk at my sad stories or pretty pictures – maybe both if the reader is particularly voracious. One of those readers said my font was too light and was hard to read so I ignored it because I wasn’t sure I wanted more people reading my sad stories but then I couldn’t bring myself to share a sad story so early in the year. Then, I thought I should probably just change my font color and stop thinking about my dwindling readership due to lack of timely updates – except that I am too busy. Then, I broke my 50mm lens. So it goes.
Now it’s already the New Year and I’m certain the internet is bursting with kale recipes and other healthy fat-free low-salt high-fiber meat-free all-you-can-die-diets and that makes my stomach ache a little so I’m offering sweetened crepes. These are made with chestnut flour and candy cap mushroom. The later is in a powder form to add that ambiguous aroma of earthy maple syrup.
I remember my first encounter with the fungi – I was standing in the mushroom isle of the glorious Monterey Market in Berkeley when some aroma made me crave pancakes and chickenless waffles. I believe the words, “I smell maple syrup,” came wafting out of my throat. It was a lucky and happy moment because I was hunting the little treasures, but I didn’t know my nose would find it before I would… and now, I can carry the smell of maple syrup around in a small Ziploc bag. If you haven’t already encountered candy cap ice cream, it’s arguably one of the more intoxicating flavor of mushrooms to hit ice cream. It’s slightly better than maple syrup because it evokes sweetness without the calories, not that this recipe or any ice cream recipe using candy cap is sugar-free. It just feels sweeter. I like to eat these with powdered sugar because it’s simple, but Italian Necci is typically served with honey and ricotta cheese. I’m sure it would also benefit from nutella.
Chestnut Flour Crepes with Candy Cap Mushroom
1 c sifted chestnut flour (you can find them on Amazon, or at Rainbow in San Francisco)
1 TB candy cap powder (grind it fresh, using a coffee or spice grinder for optimal flavor)
1 TB sugar
1/8 ts salt
1 1/4 c milk
olive oil or butter to cook
powder sugar, to serve
+ Sift the flour, then whisk in candy cap, sugar, and salt.
+ Then, whisk in eggs, one at a time, then milk, until you get a smooth mixture. Allow to sit for 15 minutes.
+ To cook, brush olive oil or butter to keep your pan nonstick. I prefer to cook my crepes on lower heat than others because it lets me spread the batter for a thinner form. However, this generally means that you have to wait much longer in between each crepes. I cook all of them on low heat and then re-heat on medium heat right before serving.