Fontaine Caffe and Creperie, Old Town Alexandria

My husband discovered this restaurant while searching the internet for gluten free dining options. (Isn't the internet wonderful?)  We do not eat out as often as we used to before I was diagnosed with celiac disease. Sometimes, it is awkward, to have to explain to a server what I can and cannot eat, so when we saw that this restaurant makes crepes, both gluten free and with wheat flour, we couldn't wait to try it. Or should I say, I couldn't wait to try it.

I grew up eating crepes for breakfast, "eirepfannkuchen", was a special treat in my family reserved for the occasional Sunday morning. My mother would stand at the stove, making one after the other, until all of us were stuffed! We would smear them with butter, and either syrup or sugar , roll them up and cut them into bite-size pieces. Oh, how I have missed them!

I was excited to make them for my husband when we were first married, but he never really liked the texture of the thin pancake, preferring the fluffier more traditional American version. So when I assured him that he would change his mind about crepes, after dining at this restaurant, he agreed, somewhat hesitantly.

The restaurant is tucked away on a quiet street in Old Town Alexandria VA. It has tables outside, but the inside is welcoming with a definite European feel. They offer both savory and sweet crepes, made with either wheat or gluten free buckwheat flour, with several choices of fillings.( buckwheat flour is gluten free despite the word wheat in the name) I ordered a savory crepe with spinach and feta cheese filling, my husband a ham, cheese and mushroom one. They all come with a generous side salad of fresh greens with a delicious dressing. I asked for a doggie bag for about half of mine as I wanted to save room for dessert. The sweet crepe I ordered for dessert was really the best thing I have eaten in a long time! It is called the Lemon Drop and it has a subtle lemony sweet filling and is dusted with confectionary sugar. I truly could taste no difference in these crepes made with the buckwheat flour, and they reminded me of the German ones my mother used to make.

Give this place a try next time you are in Old Town...you will not be disappointed!

Is there a Vegetarian in your house?

Luau Pig

My daughter has talked about and tentatively gone vegetarian on and off for a few years. She is a natural born animal whisperer and hopes to be a veterinarian. Our neighborhood luau sealed the deal for her. The sight of a pig with an apple in his mouth on the buffet table was too much for her. This time, I think she may never go back to eating meat. It has been over a month and nary a morsel of bacon, chicken or beef has grazed her lips (excuse the pun!)

I have been supportive of her decision and have read a few vegetarian cookbooks. Luckily, she is not a picky eater, loves fruits and vegetables and will still eat fish. I did make one or two recipes chock full of legumes and vegetables but it was lacking in flavor. This recipe below appealed to everyone in the family and can be made with either corn (gluten free) or flour tortillas.

It is super easy. My daughter made these herself with only a small amount of help from me.

Four Bean Enchiladas


Ingredients:


16  6-inch corn tortillas
1  15 oz can red kidney beans, rinsed and drained
1  15 oz can garbanzo beans, rinsed and drained
1  15 oz can pinto beans, rinsed and drained
1  15 oz can navy or great northern beans, rinsed and drained
1  11 oz can condensed cheddar cheese or nacho cheese soup
1  10 oz can enchilada sauce
1  8 oz can tomato sauce
1  1/2 cups shredded Monterey Jack or cheddar cheese ( 6 ounces) 
 Sliced pitted ripe olives( optional)
 Chopped green pepper ( optional)


Directions:

• Stack tortillas and wrap tightly in foil. Bake in 350 degree oven for 10 minutes or till warm.
• For filling, combine beans and cheese soup. Spoon about 1/3 cups filling onto one end of each tortilla. Arrange, seam side down, in 8 individual au gratin dishes or two 2 quart rectangular baking dishes.
• In a bowl, stir together the enchilada sauce and tomato sauce; pour over tortillas. Cover with foil . Bake in a 350 degree oven for 30 minutes or till heated through.( 20 minutes if using au gratin dishes) Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or till cheese melts. If desired, sprinkle with olives and green pepper. Makes 8 servings.

Note- check the ingredients on the soup, as the popular brands are not gluten free.