Have you guys been watching the Olympics? So far I have only watched a few runs of the Men’s Half Pipe Snowboard finals and that is only because my family is back it is kind of a big deal around here, seeing as my brothers live and breath snowboarding.
Ok, but today is all about the food. No rambling.
I am having a ton of fun cooking up some international foods. Today we are doing French.
I mean, crepes? Not sure it gets more French than crepes. Crepes are a french classic, but in all honesty (and I think you guys already know this) I make crepes all the time. Like all the time. I think of them as a French tortilla. A delicious French tortilla. French tortillas that can go sweet and savory. So many options.
I know a lot of people are intimidated by crepes and I am aware that you can buy them at the grocery store these days, but I promise crepes are actually very easy. It takes a few crepes to get into the flow, but practice makes perfect and you get to eat the ones that tear or end up looking funny. What is not to love about that?
If you are really not into making the crepes than buy them from the store and if your store is lame and does not carry them, use a tortilla. But really just make the crepes. And use the leftover crepes and make ice cream tacos. Ah huh. Do it.
For the filling, I kept things very simple. I wanted to let the beef tenderloin’s flavor really shine through and not to over power it with a bunch of different ingredients like I typically do. So I went with a simple and classic combo that I knew would not dissapoint.
Finish everything off with a drizzle of balsamic glaze and a pat of blue cheese butter. Kind of fancy, right? But simple too!
Simple food that looks kind of fancy. Yup, sounds good to me.
