Crepe craving

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August 2, 2010
By: Sarah McKenzie
Sarah McKenzie
I have so many favorites at the Mill City Farmers Market, it can be hard to prioritize.

The Chef Shack mini donuts and Cafe Nepal’s momos (Tibetan dumplings) have long been favorites.

Now I’ve got a new addiction to add to the list: Spoonriver crepes.

This is the first summer the crepes have been available at the market. Spoonriver owner Brenda Langton, one of the founders of the farmers market, has teamed up with Spoonriver pastry chef Kristin Schafbuch on the crepe stand.

Hit the market early on Saturday if you want to try these delicious treats. The stand sells a couple hundred each week and they often sell out.

The crepe menu changes depending on what’s in season. Lately they’ve had crepes with all sorts of delicious sweet and savory toppings, including fresh berries with honey-sweetened quark (a Wisconsin cheese made with Amish milk), chocolate hazelnut, organic sugar and spice, peanut butter and jelly, Fischer Farm ham and cheddar cheese and chives, and smoked salmon with sour cream, dill and cucumbers. Gluten-free crepes are also available.

On a recent Saturday morning I ordered the ham and cheese crepe and savored every bite, taking in the beautiful scenery of the riverfront and music from the market.

Langton said the crepe stand has already attracted a group of regulars. You can add me to that list, too.

The crepe stand had its debut when the market first opened in early May.  

“The first day was rough with freezing rain and the butter in the batter spitting at us, the wind trying to blow the crepes down the plaza as we flipped them,” Langton said. “But those days are long past us and last week could not have been more beautiful out on the plaza surrounded by beautiful farm fresh foods, music and children dancing.”

The crepe stand has a bright orange tent and the Spoonriver chefs start flipping and filling the crepes at 8 a.m. The market runs until 1 p.m.

The crepes are made with organic flour, sugar, farm fresh buttermilk, eggs and butter from Hope Creamery.

What’s the secret to a good crepe?

“Use good, pure ingredients and let the batter rest a day or two,” Langton said.

She said there are plans to make the crepe stand mobile for other parties and street festivals.

The Mill City Farmers Market is now in its fifth season.

“It really has a vibrancy and well rounded feel,” she said. “Most of our customers are from our neighborhood and the broader metropolitan area who are drawn to it to support local sustainable foods which we know are fresher and healthier. People all over like to get to know where their food is coming from and who is growing it.”

Spoonriver crepe stand
Mill City Farmers Market
704 2nd St. S.
Saturdays, 8 a.m.–1 p.m.