Thursday, July 1, 2010

French perfection

Crepes are amazing, aren't they? You can make them sweet or savory and serve them for breakfast, dinner or even dessert. I am in love with them. I am imagining the crepe pictured above drizzled with chocolate sauce. Oh my heavens. Below is Julia Child's recipe. Plan ahead, because crepe batter is supposed to be refrigerated before use.


1 c. cold water
1 c. cold milk
4 eggs
1/2 tsp. salt
1 1/2 c. flour
4 Tbsp. melted butter

Whisk together ingredients, then refrigerate at least 2 hours. Preheat wide nonstick skillet to medium heat. Stir settled batter before ladling into pan. Swirl pan around until batter has spread out into a wide, thin circle. You can either flip the crepe or leave it. It's thin enough to cook through. They only take a minute or two to cook. Flip cooked crepes onto plate to cool.

We stuffed ours with our neighbor's homemade strawberry jam, our homemade whipped cream and fresh berries. We topped them with a sprinkle of cinnamon. Another option is powdered sugar, strawberries and a squeeze of fresh lemon juice. You can't go wrong.

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