They aren't as good as the ones I had in Paris, but eating them still reminded me of walking around the streets, taking the metro, and falling face first into the middle of the street because that's just the sort of clutz I am.
Before I share the recipe I suppose I should share what I made for last week's challenge.
Yeah...That's burned rice. Like really really burned brown rice. It was going to be the start of a fried rice dish but instead we had takeout that night. I like to call this dish Fire Rice! and yes the exclamation point is important. I made brown rice once more since then and undercooked it. Obviously I need some serious brown rice practice.
Anyway, back to delicious crepes. I grabbed the recipe from Le Cordon Bleu cookbook (because hey- Le Cordon Bleu) and followed the sweet crepe recipe.
3/4 c. flour, 2 T. sugar and a pinch of salt sifted into a bowl. My sugar and salt is too coarse so it doesn't really sift well, but the flour is the most important bit. Make a well in the center and crack 2 eggs into it, add 1/2 t. vanilla, and 1/3 c. milk.
Whisk together until smooth and add 3 T. melted and cooled unsalted butter and 2/3 c. milk. Whisk together until combined.
Let batter rest 30 minutes at room temp.
When ready to make the crepes brush a crepe pan with melted butter. I think I used an omelette pan and I melted the butter right in the pan because I was lazy. Pour some crepe batter in the pan and swirl to cover. The book says 2T but I was using closer to 1/4 c. Cook until golden brown on one side and flip and cook the other side.
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| As you can see my swirling is not always the best. |
Butter lightly and sprinkle with sugar then fold in four. Eat and dream of Paris!
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