Crepes
I’ve spent quite a lot of time preparing for our upcoming vacation to Paris. There are David Lebovitz’s Paris pointers to check out, drool over, then add to the google map, there are restaurants to scout out at Zagat, and they too must be added to the map, there are museums, gardens, markets, and monuments to add to the map, and there are stores…food, music, books, hats…we must see it all, or at least we must try. I’ve not yet finished it but I’ve got a good start. Imagine my dismay when GH commented that there were too many chocolatiers on the map…as if. I actually thought I showed tremendous restraint by not including more. He has yet to understand that though they all work in chocolate, each has something personal to say with his creations…and I must taste them all…just a taste.
After reading about all the sumptuous food in Paris it is difficult to walk into my kitchen and be inspired to make anything. Actually I’ve got a bad case of “is it vacation yet” and our weekly snow/ice storm hasn’t helped one bit. Sunday morning I went in the kitchen and surveyed the provisions. There were bananas, nutella, creme fraiche, apples, caramel sauce, ham, cheese…all good ingredients for crepe fillings. I whipped up the crepe batter in the blender (actually the perfect device for making crepe batter) and used the electric griddle to cook them. The geobeat video showed me the technique for flipping and folding so I was good to go. GH loved the Willow Creek Ham and Pleasant Ridge Reserve crepes, Dexter was insanely happy with his nutella and banana crepe. But I think it was the crepes I made for Alex and I that were the absolute best…and the most fun to make. I peeled and sliced an apple and sauteed it in butter with a bit of cinnamon added. Right before I filled the crepe I doused them with armagnac and flambéed them. Then once they were nestled into the crepe I added a dollop of creme fraiche, folded them, and swirled them with warm caramel sauce. Mmmmmm….gooey, apple, delight.
Crepe Batter
2 eggs
1 1/2 cups of milk
1 cup flour
Put all the ingredients in the blender jar and mix on the lowest speed the blender has until the batter is smooth.
comments
5 Responses to “Crepes”
Leave a Reply
MMmmm…the apple crepe would be my choice, too! This post was such a delight to read this evening—thanks for the warmth on yes, another icy day here in the Midwest. Sample some chocolate for me while on vacation:)
yum, yes that in my mouth now please
First, let me say that I love your blog in general! Your local, seasonal focus is inspiring, and you have so many great recipe ideas. My blog is pretty new, but feel free to check it out. I’m in Chicago, so not too far from you.
Secondly, I’m going to Paris soon, too! I have been obsessing over the food related part of the trip, and am taking a cooking class while I’m there. You should check it out http://www.aworldinapan.com. Your crepes look amazing. My husband and I can’t wait to just eat our way through the city. Hope you enjoy your trip!
Vanessa - when are you guys off to Paris? I ask because Aidan’s older brother Joel and girlfriend Aliyyah are off there soon and they have also been researching the restaurants on David L’s site, googling activities, etc. If you happen to be there at the same time I’m sure they’d love to meet up.
JEP, I’d be happy to!
furiousball, it was good.
Erin, thanks so much for your kind words. Enjoy Paris.
Mike, that would be fun.