I have a strong sweet tooth. It's my Achilles heel. Thus, I ate sweet crepes for breakfast and lunch in Paris, which made me feel sick. I've also eaten them from Crepe-maker franchises, although they aren't as tasty as the French ones.

Ratatouille ultimately gave me the motivation to try homemade crepes, as I like cooking and I liked the movie. The catch, though, was that they had to be gluten-free because both my younger brother and I are allergic to gluten. (When I made the crepes, I avoided gluten as much as I could, but now I bend the rules more often since I don't suffer serious side effects.)

I decided to make crepes last summer, getting a recipe from the wonderful Book of Yum for savory buckwheat crepes. My mother said that I could cook lunch every day during the week and experiment. It seemed like a straightforward recipe, and I had used buckwheat before to make a galette.

I didn't consider this, however. Buckwheat flour is grey, for one thing, and looks like powdered granite.

The second thing I didn't know was that most breads and pastries have gluten in order to hold them together. Therefore, this buckwheat batter would be extremely watery. It looked like stone soup, actually, or the way that I imagined stone soup to be. I also heated up an egg pan, waited till it was warm, and then poured in the batter without using a spoon.

I followed instructions, however, in my gleeful optimism, and ended up with the batter sticking to the pan. It wasn't that bad, though, because my mother came home and made the crepes. She said that crepes are like dosas, an Indian dish which she used to cook, and that they have to be made with great care.

I tried again later in the summer, but the batter stuck to the two egg pans I was using. My mom, having less patience this time, told me to never make crepes again. We ate something else for lunch.

. . . since then I have stuck to simple recipes such as tomato soup, broccoli pasta (which will be the subject of another rant), and baked squash. But I stay away from crepes for now. But someday, when I learn more about cooking . . .

REVENGE SHALL BE MINE!!!

(Just kidding. Or am I?)