Yesterday and today I’ve been back in Washington for a staff retreat, and I’m
staying through the weekend to work on last-minute wedding to-dos. My mom flew up from Texas to join me, because these to-dos are
biggies – tomorrow is my dress fitting and Sunday is my hair trial. I’m definitely going to need a second opinion
from the bigwig.

Since we have a busy agenda for the next couple days, we grabbed
a quick crepe dinner at Steam Caf in my old neighborhood of Dupont Circle. Mine was filled with little scallops, salad
shrimp, and chunks of tuna. The golden spots
made it ever-so-slightly crisp, while the sprinkle of cheese made it soft and
melty. It’s amazing how a paper thin
layer of merely flour, water, butter, and eggs can really kick up the comfort-food
factor of seafood. And any food for that
matter – berries, greens, mushrooms…wrapped in a crepe, everything becomes a
bundle of joy.

Here is a simple how
to for making your own crepes at home.