Palo Alto Farmers' Market
Gilman Street between Hamilton & Forest
What a decadent way to start a weekend: Roll out of bed, grab a cup of coffee, walk two blocks, and enjoy a freshly made crepe in the cool of the morning.
The crepe stand has no name, but there is a business card listing a French restaurant called Gervais, in Saratoga.
I tried the most expensive crepe: crab meat, asparagus, tomato, avocado, and mozzarella cheese ($8), with just enough of a light lemon sauce to bind it all together. The vegetables were so fresh, and cut to just the right size so that the crepe was nicely stuffed but not lumpy.
Savory crepes are made with a darker batter, which I believe contains buckwheat. Sweet crepes are lighter in color and texture, and the batter is slightly sweetened.
Sometimes the simplest crepe is the best. One of the boys had a "citron" crepe: nothing more than French butter, sugar, lemon juice and a little cinnamon. Quite delicious.
It's a "blintz" in Eastern Europe, "crespella" in Italy, "palačinka" in parts of Central Europe, "Palatschinken" in Austria, "palacsinta" in Hungary, "Pandekage" in Denmark, in most "Pfannkuchen" in Germany, "pannenkoeken" in the Netherlands, "naleśniki" in Poland, and "filloas" in Spain. Okay, might skip them in Spain: Wikipedia says that filloas "may also be made with pork blood instead of milk." Gulp.