You might remember this post where I confessed that my little family was crepe addicts. So it shouldn't be surprising to find us eating crepes on this side of the pond as well. Zuzu and I have taken to meeting once a week at the French Market for breakfast.
It's really allowed for some one on one bonding time in our busy world. As your kids get older you literally have to make dates with them and this is our version.
While Mimi was home for Springbreak we kept our usual rendezvous but just brought Mimi with us. Doesn't she look smarter since being away to University?
Happiness is the mouth that gets to taste this.
Zaina and I always get a crepe with nutella,strawberries,and bananas. We share one crepe not being able to wrap ourselves around a whole one. On this occasion,however, we should of each got our own because there was someone who kept mooching.
Do they feed these children at college or what?
Now that I have you drooling for crepes, I thought I would leave you with the recipe.
Crepes:
- 2 cups all-purpose flour
- 1 cup milk
- 6 tablespoons butter, melted
- 3 eggs
- 4 tablespoons granulated sugar
- 1/4 teaspoon salt
Process the flour, butter, sugar, eggs and salt in a blender until the mixture is smooth. Add the milk 1/3 cup at a time, until the batter is a liquid consistency. Set batter aside for 20 minutes.
Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.
Makes 8 servings.
After you have your crepes made, fill them with anything you like and then roll them up. Enjoy.
A Place Like This 
Leave a reply to Valarie Budayr Cancel reply