Lemon Moon Crêperie’s offering of an entire menu of traditional crêpes can leave one quite bewildered on most market days; as will the entertaining manner in which Fernand, the man behind the cookers, so effortlessly prepares them. So, don’t dare him to try it with his eyes closed!
Crêpes are made by pouring a thin liquid batter onto a flat, circular hot plate, often with a trace of butter or oil on the pan’s surface. The batter is spread evenly over the cooking surface of the plate by distributing it with an offset spatula. Once flipped, the crêpe is draped with your choice of delicious fillings -sweet or savoury.
To help you decide on your next order here’s a heads-up on some of my personal favourites…
- All Day Breakfast Crêpe topped with smoked ham, a free-range egg and grated and melted mature cheddar / mozzarella cheese
- Savoury Crêpe – The Atlantic – dressed with Norweigian salmon, crème fraiche, tomato, fresh dill, sweet chilli sauce and fresh lemon
- Vegetarian Crêpe – The Mediterranean – filled with roasted butternut, garlic, bell peppers, chick peas, sautéed onion and Tahini dressing
- Sweet Crêpe – Well, it goes without saying that we might as well have them all, they’re so good! Smotherings of deliciousness include hazelnut chocolate spread, caramelized apple, chopped banana, cinnamon sugar, strawberries and cream. Heaven!
Vegetables: artichokes (Jerusalem), beetroot, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, chives, courgettes, cucumber, endive (limited), garlic (scarce), gem squash, green beans, kale, leeks, lettuce, mushrooms, onion, parsnips, peas, potatoes, pumpkin, radishes, spinach, sweet peppers, sweet potatoes, tomatoes, turnips
Fruit: apples, avocados, bananas, cape gooseberry, grapefruit, guavas, lemons, oranges, paw-paw, pears, pecan nuts, persimmons, pineapples
Herbs: bay leaves, fennel, marjoram, mint, oreganum, parsley, rosemary, sage, thyme
Source – Natural Nutrition. Fax: 086 611 5551
