Memories from childhood remembered Schwebels on the griddle on Sunday mornings, drenched with syrup...then no syrup at all as I got older. Sadly, when @BillReiniger's tweet about FT came through my phone, I couldn't even remember the last time I'd had it. Probably when we were running the 'Schnite' special at A Voce for one of the prix fixe regional lunch menus. House made brioche with an egg batter, winter fruit compote, and lemon gelato (i think...or fior di latte...) Since I've had it Italian style and the most recognizable 'French' style, I scoured my fridge and pantry for a toasting medium. Cinnamon-Raisin bread? Boring. 9-grain wheat? Mundane. Rice Cakes...impossible. Mini-pitas? Cute, but too thin. Then the culinary gods shined a latin light on the left side of my refrigerator. AREPAS! I had to try it.
Final conclusion. Arepas for savory vehicles, awesome. Arepas for sweet vehicles, good with great potential.