We’ll Always Have Paris!

In April, 2006 my hubby surprised me with a week long trip to Paris (and not Paris, Texas!). It was everything I had dreamed it would be and so much more. The French are known for their food but we opted not to eat at fancy restaurants because of the price. One of our favorite meals was to buy a demi-baguette, a hunk of French fromage (the smellier, the better!), fresh grape tomatoes, a few slices of jambon and a bottle of inexpensive vin. We would then find a park and eat on the grass while people watching. So fun! Another must in Paris was to eat a crepe that vendors would sell on the street. My hubby loved crepes with ham and cheese while I preferred the sweet with Nutella and bananas. This recipe is incredibly easy but a non-stick pan is a must!

Recipe Courtesy of Alton Brown

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Note: For the dessert crepes, I spread a thin layer of Nutella on the crepe and then added thinly sliced bananas. You can garnish with whip cream and sliced almonds. Another delicious variation is Nutella and fresh raspberries.

For savory crepes, I have put a slice of aged cheddar, thinly sliced turkey and spinach leaves. Fold crepe over and put in saute pan over low until cheese melts and turkey and spinach are warmed.

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