Honestly I wasn’t looking forward to Easter Sunday this year:( My kids are long past the age of eggs hunts and the Easter Bunny, oh darn. When I saw the author of “Food Trucks,” Heather Shouse was coming to town Sunday I was all over it. Fabric 8, a hip little gallery in the Mission hosted the book signing. Word has it the first printing has already sold out! On quick glance the book covers some interesting historical points and gives insightful background on some of the more sought after vendors. Now I would have gone anyway just to get this book signed and to talk with Heather because I’m so obsessed with street food. But when I heard the Pizza Hacker was going to be there too, it was a no brainer. He wasn’t going to be alone either, the Magic Curry Cart and the Creme guy present as well. JACKPOT. Does it get any better than this. Easter dinner on the street in the Mission with the fam and pavement food. Bonus- Pizza Hacker = eye candy!
Heather has organized the book geographically and included recipes from the featured vendors. She captures the feel of the street food scene with her wit and keen imagery, she’s a clever girl. Get out and discover this culinary phenomenon soon.
Food Trucks by Heather Shouse
Here’s a recipe from the book and the folks at The Flip Happy Crepes truck in Austin, Texas.
Flip Happy Crepes
3 large eggs
1 1/2 cups whole milk
1/2 cup water
1 3/4 cups all-purpose flour
1/8 cup unsalted butter, melted,
plus more for cooking the crepes
1 (16-oz.) jars of Nutella, for serving
Fresh sliced strawberries, for serving
1/2 cup heavy cream (optional)
1/2 teaspoon vanilla extract (optional)
1 1/2 teaspoons powdered sugar (optional)
In a large bowl, whisk together the eggs, milk, and water. Whisk in the flour until blended. Add the melted butter and mix again just until combined, being careful not to over mix.
Heat a 12-inch skillet over medium- high heat. Coat with about 1 tablespoon of melted butter. Pour in 1/3 cup of the crepe batter, swirling the pan to spread it evenly over the bottom. Cook for about 2 minutes, until the underside has golden brown spots all over, then flip and cook until speckled on the second side, about 1 minute more. Transfer the crepe to a plate and cover with a kitchen towel while you repeat the process to make the remaining crepes.
To assemble, spread about 1 1/2 tablespoons Nutella inside each warm crepe. Fold in half, then fold in half again to form a triangle. Top with the strawberries. If you want to finish it with a dollop of whipped cream, in a large bowl, whip the cream until it thickens slightly. Add the vanilla and powdered sugar and continue whipping until it forms soft peaks. Spoon the cream on top of the crepes and serve.
Makes about ten 12 inch crepes.