I had the pleasure of meeting Mistress Victoria Robinson at my monthly femdom gathering in New York City, New York. As soon as we began talking, we uncovered uncanny similarities in our BDSM histories, our parents’ professions, our kink interests, our vanilla hobbies (cooking and fermentation), our physiques, and the clients who have graced us with their submission.
We immediately settled on a plan to take advantage of our many similarities and have our energies play off of one another in double domination sessions with lucky individuals.
After a sexy kinky 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 a nutritious, filling lunch for me. She whipped up this quick, delicious chickpea crepe.
As we ate, we plotted evil plans for our upcoming double domination sessions. After lunch, we went to the park for some single tail practice, where I practiced double cracking my brand new matching Victor Soucie 12′ whips. If you know me, you know that there is nothing this Mistress loves more than whips.
This folk recipe that Victoria learned while traveling in the south of France in Marseille was both simple and delicious. The crepes can be filled with anything your heart 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, and torture more submissives, with Mistress Victoria Robinson.
The recipe serves 4-6 people. Here are her step-by-step instructions.
- 2 cups chickpea flour,
- 2.5 cups water,
- A splash of olive oil,
- Herbs de Provence (or any dried herb), and
- A dash of ground cumin, salt, and pepper.
- Whisk together. Add a fat splash of olive oil, a tsp of herbs (I used Herbs de Provence, but any dried herb is yummy here), and a slight dash of ground cumin, salt, and pepper. The batter should be the consistency of very thin yogurt or kefir.
- Let it rest for 30 minutes or 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 as 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.