Tag: crepes

Friday Finds 8:2:13

This Friday Finds comes to you from a cute little coffee shop on N Albina, called Albina Press. Lots of light and tables, and the coffee is pretty dang good. (Take that with a grain of salt – I don’t usually drink coffee and am not great at knowing the difference between good and great… so there you have it.) Here’s what I found this week:

1. Using leftover beer

Ways to use that extra beer from The Kitchn on Friday Finds // Serious Crust by Annie Fassler
Ways to use that extra beer from The Kitchn

It happens to everyone. You throw a party. You tell everyone to bring some beer, expecting maybe a few guests to actually do it. And then, lo and behold, EVERYONE brings beer. After the party, you have more of the stuff than you know what to do with (unless you’re planning on throwing a rager with your college buddies). The Kitchn has a few ideas for ways to use all that leftover beer: make a shandy, use it to steam clams, etc. You can also use it as a substitute for wine in your risotto 😉

2. Carrot Margarita

Carrot Margarita from Flora Farms on Friday Finds // Serious Crust by Annie Fassler
Carrot Margarita from Flora Farms

I’ll be honest, this carrot margarita from Flora Farms (found on The Latin Kitchen by way of Cupcakes and Cashmere) sounds so so so good. I love the sweetness of carrot juice, and this is a fun way to change it up.

3. H&M Home

H&M Home on Friday Finds // Serious Crust by Annie Fassler
H&M Home is now available!

H&M now has a home section! With some cute linens and kitchen accessories, I’m sure I’ll be hitting it up soon. It’s a great way to do seasonal revamping on a budget. They’ve got some cool storage tins and photographic tea towels that I’m eyeing.

4. Charred Corn Crepes from Smitten Kitchen

Charred Corn Crepes from Smitten Kitchen on Friday Finds // Serious Crust by Annie Fassler
Charred Corn Crepes from Smitten Kitchen

These charred corn crepes look so fun to make, and can be made in so many variations (sweet? savory? spicy? creamy?) that you could use the batter again and again. These are on my to do list, for reals.

5. EatWith

EatWith on Friday Finds // Serious Crust by Annie Fassler

New site EatWith looks crazy, kind of like Airbnbor Couchsurfing, but for meals. EatWith meets with hosts to evaluate their chops and space, and then hosts are allowed to put up events on EatWith, which anyone can attend (that the host chooses). Breakfast, lunch, or dinner, ranging anywhere from $10 to meals in the hundreds, this seems like such a cool way to try new food and meet new people. This is definitely something to look into when traveling!

6. 50 Best Things to Eat & Drink Right Now

GQ's 50 best things to eat & drink right now on Friday Finds // Serious Crust by Annie Fassler
GQ’s 50 best things to eat & drink right now

GQ has a list of the 50 best things to eat and drink right now, with dishes from restaurants all over the place (the clam chowder at Portland restaurant Ox makes the list), as well as ingredients that are becoming the hot new thing (a la kale). Check it out and see if anything in your area makes the list.

Flinsen (Or Pflinzen)


In honor of Father’s Day, Jonah and I made flinsen. Whenever we see Jonah’s dad, Randy, he makes us flinsen. Randy will stand at the stove and make these pancakes, handing them out one at a time, hot off the stove, until everyone is full. Then he will sit down and eat. What a caring dad, right? I love Randy. (Another awesome thing about Randy is that he makes cheese, and good cheese at that!)



1 egg per person
1/2 cup flour per person

Toppings for serving: yogurt, maple syrup, jam, sliced fruit, butter, and cinnamon sugar are all good options!


Flinsen are easy. Put one egg per person that will be eating in a bowl and scramble them. Now add 1/2 cup flour per person. Now add milk until it’s the right consistency. “Wow, Annie,” you must be thinking, “That’s a great instruction.” I know, I know. You want it to be like really thin pancake batter. Think crepes.

Throw a slab of butter into a 10 inch fry pan over medium heat. Spread the melty butter around, and take about a 1/4 cup measure full of batter, and dump it into the pan. Here’s the tricky part. While you’re pouring the batter into the pan, you need to pick up the pan and swirl it around so the batter makes a thin layer over the whole pan. It may take a couple tries to get the hang of it, but you can do it! Pile them on a plate (or a pan and put them in a low oven to keep them warm).

Now comes filling time. You can put whatever you want inside, kind of like a crepe. Jonah’s got me hooked on greek yogurt and a drizzle of syrup. Jam is also good, sliced fruit is too, and even plain ol’ butter and cinnamon sugar. Enjoy!