Crêpe: (n) a thin, light delicate pancake
Sitting here, pausing, mulling the idea and the essence of the crepe, it occurred to me that many of the transitions and outstanding moments in my life have been marked by the discovery and pursuit of some new food.
Maybe that’s why I’m overweight.
I’ve lived such a full life at the banquet table of experience.
I remember when I was about six years old and I ate pickle-pimento lunchmeat for the first time. It was so good. I liked it when it was sliced thin. I liked it when the butcher made it chunkier.
I liked pickle-pimento loaf so much that I asked for it on my twelfth birthday.
On that day, and throughout that night, I personally ate an entire pound of the stuff.
I never developed a dislike for it—just allowed it to graduate on to my next epiphany of treats.
There was a season when I discovered Chinese food. Having graduated from high school, I found myself driving my old car to downtown Columbus—that being the one in the state of Ohio—and walking around, taking in some theater, and visiting (and eventually frequenting) a little Chinese walk-in restaurant called La Toy.
I had never eaten such fare during my growing up years. I quickly developed a favorite. It was listed as Number 3 on the menu: Fried rice, Egg Foo Yung and Chicken Chow Mein.
So whether I was shopping, looking for a chance to play in a rock and roll band, trying to figure out how to flirt with a girl or going to the state theater to see the Broadway cast of Godspell, I always ended up afterwards at La Toy, munching my jaws on my favored three.
Then a few years later, when I was traveling on the road trying to scratch out a living (but actually not caring one way or the other if the electric company got their payment) I stopped in with a couple of friends at the International House of Pancakes, and posed the question:
What is a crêpe?
It was explained to me, and on a whim, I ordered some, with strawberries on top.
Crêpes are the best of pancakes. They aren’t so heavy and flour-filled. They also are the best of eggs because you don’t have to decide if you like the yolks or not. I became fond of crêpes and frequented I-Hop so often that I nearly went bankrupt from my less-than-wealthy purse.
But to this day, if I come upon a crêpe, I will order it.
Matter of fact, some day in the future, arriving in heaven, sitting before me at the Banquet Table of Life, will be pickle-pimento loaf, Number 3 from La Toy and a platter of crêpes.