Crepe (煎饼果子)

It is a basic rule that a couple need some common interests to get together and stay together. One of the most thrilling common interests between Biajee and me is FOOD. Needless to say, it has to be good and delicious food, not necessarily expensive, but has to soothe the taste buds.

I've dragged Biajee to all the best restaurants in Denver and Boulder area since I moved here. His boss is astounded that we have been to the Flagstaff House, Manor House and The Fort - the most expensive, luxurious and gourmet dining experiences you could ever find in the Great Midwest. Whenever there is a Grand Opening of a Chinese restaurant, we'll drive there in a heartbeat.

During those good days, we eat like pigs and drink like fish. However, there is always one empty spot in our heart - we miss the CREPE (煎饼果子). We didn't appreciate it that much while we were living in China and it started to bite us now that we cannot get anything close to it in the US. Biajee ensured me that we could cook it ourselves. We need the tools. It had been a 6 month process for us to look for the crepe pan. We ordered a huge raw iron pan online 2 months ago and only found out that this was a heap of iron fresh out of mold - the pan is too rough for any cooking, the size is almost comparable to the baby's bathtub and the weight is heavy enough to break my waist. It happens that way when you buy things online...

We regretted that we had not bought one when we had our honeymoon in Mexico City. Mexican people love burritos, tacos and crepes. So do French people. After mourning for 2 months, we finally came across this extra-large griddle in the Wal-mart SuperCenter in Westminster last Sunday. This is the only Wal-mart that has it because a large Hispanic population shop there. The griddle is a handsome and it is custom made for Wal-mart.

Last night we had the best supper in February. Biajee made a crepe spreader with the wooden ruler from Home Depot - it was for stirring up paint, but we figured it could be used more efficiently in kitchen. 85% green bean powder mixed up with 15% grinded millet and you spread it on the griddle, draw a round circle, add an egg, chopped scallions and cilantros, wait for 2 minutes between 250 to 300 degrees, flip it, touch up sweet sauce, fermented bean curd sauce and chilli sauce. Biajee got really good at it and could make the perfect round crepe in the end - we were talking about selling them all night long. The juicy bite and tender feeling of the crepe filled up our mouths - we had fresh hot soybean milk with them. Before we knew it, we finished about 8 of them and almost used up a whole box of eggs.

All the homesickness suddenly vanished - we are a super couple and can actually eat like we're in Heaven.

Biajee was still snoring like thunder when I opened my eyes this morning. I started to realize how lucky I am and I should at least keep him for another day...