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Crêpes

January 18, 2012

Crêpes offer so many delicious possibilities. Nutella and banana, chocolate and strawberry, brie and apricot preserves, bacon and egg and cheddar, sauteed mushroom and gruyere, or whatever you have in the fridge!

Crepe with mushroom, egg and mozzarella

Scrambled egg, mushroom and mozzarella

I think my first introduction to crêpes was on a ski trip to Mont Tremblant, Quebec, with a friend’s family when I was fourteen. We were having dinner with a few other families at some very fancy restaurant that we kids were not yet able to appreciate (the simplest thing on the menu was a salad that was topped with edible flowers).

AuxTruffes

So the adults sent me and my friend to take all the younger kids to a nearby crêpe restaurant. And it was great. How can any kid not love a pizza crêpe followed by a dessert crêpe filled with chocolate, whipped cream, and M & Ms?

Last summer I finally got to go to France and have lots of crêpes. But my favorite crêpe place was in Dublin — Lemon Crepe and Coffee Co. I saved the takeout menu as a souvenir/recipe inspiration.

Lemon menu

Anyway, here’s the basic recipe for crêpes:

1 cup milk (whole or 2%)

1 cup flour

2 eggs

6 Tbsp water

3 Tbsp unsalted butter, melted (plus more for the pan)

½ tsp salt

Blend in a blender until smooth. Refrigerate for at least 2 hours (up to 2 days).

Heat an 8-inch nonstick pan over medium heat for about 3 minutes. Brush lightly with butter (it should sizzle if it’s hot enough). Remove the pan from the heat and add 2 ½ Tbsp batter (fill a ¼ cup measure just past halfway). Tilt the pan to coat it evenly with the batter. Cook until spotty brown (about a minute). Peel off the crêpe with asmall spatula and flip over and cook on the other side. Stack them on a paper-towel lined plate to cool and then fill them with delicious things.

(Adapted from The America’s Test Kitchen Family Cookbook)

Crepe

This was my favorite filling this time–peanut butter, blueberry preserves and some half-frozen blueberries. Yum.

Utang, Stefannie, Emily

Vive la France! Enjoying crêpes and Les Misérables.

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