Two notable culinary successes this week! The first was a tofu and kale saute, with a marinade of my own creation (ask me for the secret recipe if you want- it includes peanut butter...). The second success, though, I got from my weekly Grist webzine. These lovely crepe-like creations were divine this evening as dessert, with raspberries, yogurt and mulberry syrup. Here's the recipe; click to learn a bit more about the Austrian grandma who passed it along. All I can say is, yum.

Chef Kurt's Grandma's Auflauf Recipe:

2 forkfuls of flour (seriously, that's what she wrote, but it comes to about 2 1/2 tablespoons)
1 egg
"enough" milk (I'll explain in a minute)

Heat a 10-inch skillet (non-stick, if you prefer) over medium-high heat and melt a teaspoon of butter in it. While the butter melts, crack the egg into a bowl, add the flour and beat. It'll get thick and pasty. Mix in enough milk to get the consistency you like. Thinner batter makes a thinner, more delicate auflauf.

When the butter is melted, pour the batter into the pan and tilt side-to-side to spread the batter out thin. As bubbles begin to appear on the surface, the auflauf is ready to turn (usually 2-3 minutes). Flip it with a spatula, cook 1 minute longer, and remove to a plate to serve.

Auflaufs are fine plain, but are more interesting filled and rolled. Your favorite jam is always a good filling, or brown sugar, or orange liqueur. At the farmers market, I simply sautéed some sour cherries with raspberries and added a little honey. With a little imagination, the possibilities are legion.