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Maximum doggie baggage: The Union Trust Crepe
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Maximum doggie baggage: The Union Trust Crepe
Last week, I was treated to a dinner at Union Trust, Ed Doherty and Terry White's new steakhouse at Seventh and Chestnut. Everything I tried was lovely, but many of the dishes I ordered were so rich/so big I wussed out and opted to haul a hell of a lot of the food home.
The next night, I was jonesing for some leftovers but wasn't sure what route to take. I wasn't even going to attempt to properly reheat the beautifully marbled Allen Brothers 18-ounce ribeye I was only able to finish halfway, lest White kick in my door and place me under chef's arrest for desecrating such a beautiful cut of meat. I realized that I needed some sort of vessel for the food ... something that not only tasted good, but would allow me to heat up my UT takeaway without mucking up the flavors.
A crepe!
My sister bought me a one-pound sack of King Arthur Flour's Classic Crepe Mix for Christmas, and it had been chilling in my cupboard for a sec. I followed the super-easy instructions on the package, combining half the mix with two eggs and gradually pouring in 1 1/4 cups of water as I beat that ish up with a whisk.
I cubed up the meat, along with the Crab Louie-type topper, and rough-chopped the broccoli casserole we took to go along with it. Dropped a CD-size portion of crepe mix in the middle of a medium-heat pan, rolled it around just a bit to spread the love, and let it soldify for a minute or two. After that, I flipped the guy over, tossed a few generous heaps of meat and broc onto one side of the crepe, and let the other side set for a few before folding it over. Another minute or so helped heat up the crepe's contents; no need for cheese or anything, as the creamy sauce in the broccoli did well as a binder.
After this, I grubbed. Please look to crepes the next time you want to respectfully rehash beautiful restaurant leftovers.
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