Info

The Lauren Ignited Podcast

We've rebranded! We are now The Lauren Ignited Podcast and we talk about Soul Music and Comfort Food with my new co-host, Gregory Perrine. If it makes you groove or makes you tummy swoon, we are talking about it! Follow our new podcast "The Lauren Ignited podcast" to hear our new episodes.
RSS Feed Subscribe in Apple Podcasts
The Lauren Ignited Podcast
2017
December
November
October
September
August
July
June
May
April
March
February
January


2016
December
November
October
September
August
July


Categories

All Episodes
Archives
Categories
Now displaying: Page 1
Mar 29, 2017

Sean Carroll, the spirited food maestro behind crepe cart Melange Creperie, was first inspired to bring the art of crepes back to Houston after his honeymoon to Paris.  He enjoyed the flare and technique behind making crepes describing it as “food performance art.”  Once Sean decided to start his own cart, he did in depth research and became surprised by how many cultures have their version of the crepe.  One in particular, the Jianbing, is China’s version of a breakfast crepe that has made its way onto the Melange Creperie menu. Using these different cultural influences along with fresh, seasonal ingredients from the heart of Houston, it isn’t any wonder how Melange Creperie was able to snag 2016’s Best Crepe Award.  Sean is currently working on Melange Creperie’s first restaurant on Heights Boulevard, so keep a look out for its opening in 2017! For now, you can catch Sean and his delicious crepes at The Conservatory, East Side Farmers Market, City Hall Market on Wednesdays, or follow Melange Creperie on Facebook and Twitter to find where they’ll pop up next.

 

Melange Creperie at the Conservatory

The crepe cart!

 

 

Try This Week's Recipe!

Texas Beet Salad

 

Ingredients:

  • 5 Beets preferably Candy Cane or Golden Beets, peeled
  • 4 Radishes or 2 Green Apples
  • 1 Green Onion, chopped finely
  • 1 Garlic Clove, smashed and chopped finely
  • 2 pinches of Parsley
  • 1 Meyer or Ponderosa Lemon, juiced and zested
  • 3 TBS of Fruit Juice your choice
  • Pinch of Salt
  • 2 pinches of Black Pepper

Directions:

  • Chop beets and apples or radishes into matchsticks, roughly.  
  • In a medium bowl, add onion, parsley, garlic and zest, then stir.
  • Add liquid ingredients and salt and pepper, stirring gently. 
  • Ready to Serve!

 

Give us some Feedback!

Did you make the recipe? Share your results in the comments below!

Connect with Melange Creperie on Facebook, Twitter, and Instagram

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe oniTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading! 

0 Comments