Bulgarian Crepe Tacos
February 2, 2012
The beauty of leftovers is that they allow for the most unusual of cultural combinations. See, for instance, Bulgarian crepe tacos.
If, like me, you made too many Bulgarian meatballs (see last post), never fear, you don’t need to eat Bulgarian meatballs three days in a row – you, too, can pretend you’re Sarah Palin, confusing Bulgaria for France and France for Mexico. Sweet, beautiful, cultural cacophony.
Crumble leftover Bulgarian meatballs in their tomato sauce into a skillet and heat. Add a chopped carrot to the tomato and cucumber salad. Cut up some cheese (I found a fingernail piece of hot chili gouda). Find some lettuce. Put the sour cream on the table – you should still have some leftover from the sour cream/lemon/garlic/cilantro sauce. And make crepes. Flour, milk, and egg, thrown together in some measure until the dough is the consistency of a runny nose. I’m sorry, I know that’s unappetizing – but it’s winter, it’s a pervasive problem, and it’s the only comparison I can think of right now.
So wonderful. So easy to throw together. Like the joy of eating those Bulgarian meatballs for the first time. Resist making a bad Madonna pun. Eat another taco to keep from talking.