I had the pleasure of meeting Mistress Victoria Robinson at my monthly Femdom Gathering in NYC. As soon as we began talking we uncovered uncanny similarities in our histories, our family’s professions, our kink interests, our vanilla hobbies (cooking and fermentation!), our physiques, and the clients who have graced us with their submission.
We immediately hit on a plan to take advantage of our many similarities and have our energies play off of each other in doubles sessions with lucky individuals.
After a sexy outcall at one of my favorite hotels in Brooklyn, Miss Victoria Robinson and I made our way back to my apartment where she was kind enough to prepare lunch for me. She whipped up this quick, delicious chickpea crepe and made us a nutritious and filling lunch.
As we ate, we plotted evil plans for our upcoming doubles. After lunch, we went to the park for some single tail practice and I practiced double cracking my new matching Victor Soucie 12′ whips.
This folk recipe that Victoria learned while traveling in the south of France in Marseille was simple and delicious. The crepes can be filled with anything your imagination desires and the batter stores well in the fridge for up to a week. I will definitely be making this recipe again and can’t wait to cook more with Mistress Victoria Robinson.
The recipe serves between 4-6 people. Here are her instructions in the Goddess’ own words:
- 2 cups chickpea flour
- 2.5 cups water
- a splash of olive oil
- herbs de provance (or any dried herb)
- dash of ground cumin, salt and pepper to taste
- Whisk together and add a fat splash of olive oil, a tsp of herbs (i used herbs de provance but any dried herb is yummy here), a slight dash or ground cumin, salt and pepper to taste. The batter should be the constantly of very thin yogurt or keifer.
- Let it rest 30 min or up to overnight. Adjust the consistency if necessary for cooking. Basically it needs to be thin enough to swirl around the pan.
- Using a small non stick pan heated over medium high with a bit of olive oil, swirl 1/4 cup batter (this is adjustable too, they can be as thick or thin as you like them) until evenly distributed.
- Cook until lightly browned and flip with rubber spatula and repeat on the other side. Top with yummy shiz.
- FYI- that batter keeps super well so sometimes when I have a busy week and don’t want to resort to junk food for breakfast, I just make a full batch and eat it all week.