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As this recipe posts, my family and I will be flying over the ocean, on our way to….
We’ll arrive today just before noon, Paris time, which means only one thing: It will be Time To Eat!!! I’m very excited. But I just want you to know, I’m not kRaZyenough to post recipes while I’m actually in France, so these next few weeks I’ve done my best to come up with some recipes for French-ish food we love.
When I return, I’ll fill you in on all our luscious culinary adventures. (and it’s possible I’ll sneak in a comment or two while I’m abroad, but don’t count on it!)
So let’s start with crepes. I am looking forward to eating some of these for sure. We love crepes! They are easy to make, and so delicious. This recipe makes quite a lot of them.
We serve ours with several different toppings, depending on what we’ve got: sliced strawberries, peaches, cottage cheese, Mexican crema (table cream), maple syrup, and bananas sauteed in butter, brown sugar and a splash of rum.
In blender, mix milk and eggs, mix in flour, then blend in melted butter. Cook on greased medium hot crepe pan. Pour about 1/3 cup batter quickly onto hot crepe pan, quickly tilting pan to cover the entire surface. Cook on one side until beginning to brown, then quickly flip and cook for a few more seconds. This is a fast process that you will need to practice to get the hang of, and the first few crepes never, ever turn out quite right. Just keep after it, and they’ll start to turn out. Serve right away, or you can refrigerate or freeze them for another time.