Naturally, Paris came up since that's where hubby and I honeymooned two years ago. I've said it before and will say it again (in my best attempt at a French accent): j'adore Paris! It will forever hold a special place in my heart. And so will crepes. (Yeah, I said it.)
Walking the streets of Paris was sensory overload (in a good way). I could just lose myself in the sounds, sights, smells ... ahhh, the smells ... fresh coffee and crepes. It was outside the Louvre that I enjoyed my very first one. A nutella and banana crepe, to be specific. I'm bummed there are no photos of us devouring them, but it's probably best since I'm sure I had it enthusiastically shmeared across my happy face.
It took a full two years before I tried making them at home, and I am happy to report that it was a complete success! Try your hand at these and picture yourself relaxing at some open-air bistro with a giant mug of frothy cafe au lait. ::le sigh::
(Recipe from AllRecipes)
Prep Time: 5 mins. / Cook Time: 30 mins. / Ready In: 35 mins.
- 1 C all-purpose flour
- 1 tsp white sugar
- 1/4 tsp salt
- 3 eggs
- 2 C milk
- 2 tbsp butter, melted
- Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tbsp for each crepe. (*I recommend using a soup laddle.) Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
- (*These buttery flaps of heaven are delicious as-is, but if you're looking for the fully Monty, I highly recommend topping with powdered sugar, apricot jam, nutella and/or fresh fruit.)