chhotii: (potato)
[personal profile] chhotii
There I was, in a grocery store in Canada, looking at the bacon. None of the bacon looks like "Canadian bacon" (i.e. what's called "Canadian bacon" in U.S. restaurants). I got some bacon that's as Canadian as can be: grown and processed in Canada, of a Canadian brand named "Maple Leaf". Looks and tastes like American bacon.

Apparently the French word for pancake is crepe. (Pardon me for not dealing with accents over vowels.) I picked up a box of pancake/waffle mix, glanced at the back, and saw recipes-- a recipe for pancakes, and a recipe for crepes-- and then promised Sophia crepes for breakfast. But the recipe titled "crepes" is not for what I would think of as crepes; it was just the French translation of the pancake recipe. D'oh! Tried to wing it, just adding more water than the recipe called for to try to make them thinner. Did not successfully guess correctly how much additional water to add for a really crepe-like result. Oh well, the result was edible and thin enough to manage to fold over the Nutella and banana slices.

Confusing but tasty.

Date: 2017-07-15 06:40 pm (UTC)
tb: (famine)
From: [personal profile] tb
You're right, "Canadian bacon" is a US term for (loin-only) back bacon (bacon de dos). It's leaner than pork-belly bacon and is more like ham. There's a Toronto-based variant of back bacon called peameal bacon (used to be packed in dried ground peas, now it's coated in cornmeal).

If you want a crepe fix on your way home, there's a place in Burlington VT called The Skinny Pancake. Lots of good local farm-to-table combos both savory and sweet.

Date: 2017-07-16 03:31 am (UTC)
ceo: (Default)
From: [personal profile] ceo
I've found this crêpe recipe quite easy and tasty, but you'll probably want to at least halve it. Also requires making the batter at least an hour in advance, but it'll keep for a couple days.

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