Since there is often an element of “wing it and see what happens” in my culinary endeavors, the need to make adjustments along the way is not unusual. This morning I made avocado crepes using sourdough starter, whole wheat flour, cultured buttermilk, avocado and salt. For no particular reason I wanted to see if I could get away without using eggs. Nope. The first couple crepes were a disaster, so, in went the eggs.
I prepared a fruit salad to go with the avocado crepes. I cut up a mango and a nectarine and mixed in frozen blueberries before concluding that the mango would be too stringy as is to be enjoyable. I went about picking out all the mango as best I could, blended it with a CaraCara orange and mixed the resulting sauce back in with the blueberries and nectarine.