Friday, August 24, 2007

Crepes

I love crepes. I always have but I found a new appreciation for them when in Paris this past March. Patrick and I went there for our 1 year anniversary, well there and London. Since I have already been to London, I already knew what to expect culinary wise or so I thought. There were alot of trendy restaurants and bars the neighborhood that we were in so I was pleasantly surprised.
Ok back to Crepes and Paris, we stayed in the fabulous montmartre area really close to the Sacre Coeur. At the bottom of all of the steps of the Sacre Coeur there are 2 crepe / sandwich stands. The one on the left hand side of the street had the best crepes I had ever had and the best we had in Paris. We weren't totally adventurous but we found what we liked and couldn't bear to break away it was so good. We went there almost everyday after a few days of being Paris. We ate the Jambon and Fromage crepes (Ham and Cheese) and various dessert crepes, our favorite being Nutella. Being in Paris was one of the best times of my life thus far so I like to relive the experience and make crepes at home. It brings back all of the memories of how great of a vacation it was. Ok on to the crepes. I use a basic crepe recipe that works for both savory and sweet crepes.

Crepes
1 cup of milk ( I used Skim because it was what we had)
1 egg
1/2 cup + 1 Tbs AP flour
1/2 Tbs melted butter
1/2 tsp salt

Put it all in a blender and blend until combined. Refrigerate for 1- 8 hours. I normally make it in the morning before work so it sits for longer than 8 hours so it starts to separate a little but it mixes right back together.

Take some butter and grease your preheated crepe pan and for my pan I pour about 1/4 a cup of batter in the pan on an angle and swirl the pan until it coats the pan. Let it start to turn golden for 1-2 minutes then flip it over. Now my first crepe always turns out bad or mis - shapen or I get the flip not quite right. No big deal. This recipe makes about 6 crepes in my pan so I always make a double batch and I normally have extra left over.

Once it is flipped over you can put your filling on one quadrant of the crepe. We went traditional with some ham and comte cheese and then for dessert just some nutella spread in the crepe. Fold the crepe over in half and then fold in the sides and you are ready to eat.


Yes that is a Paris headband and yes Patrick has the matching wristbands. He just had to have them.

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