Love in the Time of Street Fairs

posted June 9, 2005
by Sara Rae Gore, New York Dish

“I like New York in June. How ‘bout you?” As soon as the weather is warm enough to entice slow moving foot traffic to make it worth closing down about five blocks of Broadway, the street fairs come to town. Like a traveling circus, vendors arrive in droves after having hit every street fair this side of the Mississippi.

I look forward to jumping out of bed early on a Saturday morning, sweeping back the curtains, and surveying the swarms of vendors pulling out all the season’s department store leftovers, freshly polished silver-plated jewelry handpicked from estate sales around the country, and the oddly enormous sock selections which probably come from the same mysterious place they get the $1 batteries (Random thought: Do we trust these batteries? This is too good a deal).

It is the congress of kiosks and the odd flatbed truck serving as a makeshift stage for local throwback blues bands that so thoroughly awakens me. However, it’s the creperie that is erected directly below my bedroom window that gives me that momentary lapse of reason when all of a sudden I feel as if I am in Paris. In my mind I'm standing in front of the giant Ferris wheel and, in a weightless moment, am lifted up off my feet. I'm Pepe LePew aloft on the wafts of smells which lead me to the street below.

I find myself floating through a heavenly pasture of cultural wild flowers, with each flower representing a different corner of the world, a different family, a different religion, or even a different idea. I love that all these people have come to present their talents and treasures on fold-out tables under plastic tarps, hoping that, with every passing face, someone will appreciate what they poured their souls and energy into finding or producing.

Whether they're offering their knitted scarves, freshly baked breads, the fruits and vegetables they’ve grown in their garden, or their family's hummus recipe passed down for generations, I feel these vendors are here as a cultural unifier. All are linked by a portion of Broadway closed to traffic, but that is open for business and cohesive kindness.

I always pass through with a smile as I take advantage of the guilty gastronomical pleasures offered up. In an attempt to show my appreciation, I sample endless amounts of grilled chili lime corn (my fave), funnel cakes, gyros, and smoothies. I feel a sense of justified satisfaction even after having succumbed to a solicited, yet acceptable form of gluttonous behavior, because it was all made with love (The feeling in one's stomach, though, is like you might have after leaving a carnival or perhaps a pie eating contest).

As I leave, I'm content to watch the rollerbladers, the dog walkers, and the massages being performed in the streets on the slanted face-plant leather backed chairs. All is good, and glorious, and wonderful as I am in love with the day, the people, the sun, the little vintage shawl I picked up for ten bucks, and the thought of knowing I am about to end the day with my favorite thing, the thing that brought me here in the first place: the chocolate crepe that makes me think of Paris. And you know what else? I picked up a pack of those $1 batteries. Hey, you can’t judge what you don’t try.

In the spirit of trying new things, and knowing that everyone doesn’t have a seasonal corner kiosk creperie, I suggest you try bringing Parisienne New York to you with these triple chocolate crepes. You’ll love ‘em!

Oh and please, for me, homage will you pay, to the Champs-Elysées?

Triple Chocolate Crepes Recipe
http://www.cdkitchen.com/

Serves/Makes: 9
Ready in: < 30 minutes

***Crepes***

* 1/2 cup flour
* 2 tablespoons unsweetened cocoa
* 2 eggs
* 1 teaspoon instant coffee granules
* 2 teaspoons Amaretto or other almond liqueur
* 1/4 cup sugar
* 1 cup milk
* 1 teaspoon vanilla
* 1 tablespoon melted butter

***Chocolate Mousse***

* 2 cups chocolate chips
* 2 tablespoons Amaretto
* 2 teaspoons vanilla
* 1 dash salt
* 1 1/2 cup heavy cream, heated to the boiling point
* 6 egg yolks

***White Chocolate Sauce***

* 10 ounces white chocolate, chopped
* 1 cup heavy cream

Place all crepe ingredients in a blender; blend 30 seconds. Allow batter to rest 30 minutes before using.Warm an 8-inch crepe pan or skillet over low heat; brush lightly withbutter. Pour 2 tablespoons batter into the pan; swirl pan to spread the batter evenly. Cook until the bottom of the crepe is lightly browned. Remove crepe (do not cook second side). Repeat until all batter is used.

Mousse: Place chocolate chips, Amaretto, vanilla, salt, and cream in a blender; blend 45 seconds. Add egg yolks; blend 30 seconds. Chill well.

Sauce: Place white chocolate and cream in a saucepan. Stir over low heat until chocolate is melted.

Place 2 tablespoons mousse on the uncooked side of each crepe; roll up. To serve, allow 2 crepes per person; spoon 2 to 3 tablespoons sauce over crepes.

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