Perhaps what draws some to Breckenridge isn’t the skiing but an understated dining cart settled among the shops of downtown. It’s hard to pass by the small fair-like cart parked on the side of the road and miss the long line of passerby’s in front. It’s Crêpes Á La Cart, a food cart that serves up lunch and dessert crepes.
What’s a crêpe you may ask? A crêpe is a thin pancake wrapped around a filling, first introduced in France and still remaining a national dish in the country today. If you own a copy of Mastering the Art of French Cooking by Julia Child, you may have already tried your hand at making this French favorite. Who wouldn’t love a recipe as simple as this: A fried dough (a mixture of milk, flour, eggs and butter) filled with any sort of filing, such as a ham and cheese for lunch or bananas, strawberries or apples for dessert.
This sweet street food is perfect for a mid-day snack or after-dinner dessert in this mountain town. And the long lines in the cold weather can only mean one thing: they’re that good. So while we’re here, we’re out to find our favorite crêpe. We’ve sampled the strawberry shortcake crêpe (filled with fresh strawberries, angel food cake and cream filling; it was a good spin on an old favorite.) But I could go for a sweeter selection. My next sampling included a banana’s foster crêpe (bananas seared in butter and brown sugar mixed with chantilly cream). The mix of fresh banana and sweet brown sugar glaze could be tough to beat. Stay tuned for our next pick.
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