I didn’t realize how much it rains in Seattle until my junior year of college. In January of ’07, I hopped on a flight from Oakland to Seattle in jeans and a t-shirt. It was a quick weekend turn around for a wedding shower and of course that meant I brought ALL my dirty laundry (thank you mommy). I got off the plane, rushed to baggage claim and pulled out a sweatshirt. Needless to say, I borrowed my mom’s coat all weekend. From Friday night until my Sunday departure, it drizzled and rained. When it stopped, the gray skies still hung low.
I love the rain, the way it smells wet and fresh in your nose. Seattle rain smells different then any other rain I have ever smelled. It is clean, bringing out the earthy notes of rich soil and green grass. The sound though is what really gets me. The notes of its drops hit the world in a range of soft pattering to hard and rich pounding. From sleeping to its noise to dancing in its beat, the rain has always added a vitality to my life.
My love of the rain aside, I do miss the California sun and its warm heat bringing a flush to my face. My parents have left for Oregon and so now it is just Babe (the baby of our two dogs) and me in the rainy Seattle summer. In need of a bright touch to my day, I made an easy and delicious brunch of Cayenne Crepes with bell peppers. These vary from a traditional crepe, because I didn’t have milk on hand. Despite losing a touch of smoothness from the milk, I made up for it with a filling of mashed avocados and sour cream. One of summer’s greatest gifts are the prices of fresh ingredients. Avocados are an indulgence, but at 2 for $1.00 they are an affordable one. Add their smoothness to the bright touch of lemon in the crepe and the heat from the cayenne, and it’s a taste of California in Seattle.
Serves 4 (Makes 8 Crepes)
1 cup all-purpose flour
½ tsp cayenne pepper
½ tsp garlic powder
¼ tsp salt
1 cup water
1 TBS lemon juice
2 TBS butter, melted
1 TBS lemon zest
1 bell pepper (color of choice), sliced thinly
1 avocado, mashed
½ cup sour cream
8 TBS salsa
Combine flour, cayenne, garlic and salt in a large bowl. Whisk in water and lemon juice. Wisk in eggs, one at a time. Wisk in butter and lemon zest. Cover and refrigerate for 15 minutes.
Heat a non-stick fry pan over medium heat. Pour ¼ cup of batter into the center of the pan and tilt the frying pan in a circular motion, to evenly coat the bottom of the pan with batter.
Cook until the bottom is golden, loosening edges with a spatula (about 2 minutes). Flip and finish cooking opposite side.
Stuff with 1/8th of the pepper slices, avocado and sour cream. Roll and top with 2 TBS salsa. Repeat seven more times.Recipe in print-friendly format