Monday, November 15, 2004


Oh man, I do love crêpes. They are so versitile - you can fill them with ham and cheese, or chicken and mushrooms. Pour some cream sauce on top and you have a tasty lunch. Then you can sprinkle on some powdered sugar, or spread on some preserved fruit or Nutella (mmmmmmmmmmmmmmmmmm Nutella) and you have an excellent desert.

There are many restaurants here that feature crêpes (there's one downtown that makes the buckwheat variety with the chicken and mushrooms... *drool*) but, lo and behold, my husband knows the secret to making crêpes at home! Huzzah!

First, you need to get one of these:

I know it's not so common back home, but it's really a lot better than trying to do this in a regular skillet. If you can find one, you'll really appreciate the difference. (I'm not one for product placement, but ours starts with a "Tef" and ends with an "al". Unless they'd like to sponsor this site, in which case Tefal absolutely makes amazing cookware! I highly recommend it!)

So, you mix together the appropriate amounts of flour, milk, butter and beer (what am I, a cookbook?) heat up your pan, and start a-flippin'.

That's right - making crêpes actually involves some skill. You've got to pour in just enough batter to cover the pan, and when one side is done, you've got to flip the crêpe up in the air, and catch it with the pan.

I think you all know me well enough now to know that the first (couple of) time(s) I tried this, I tossed a few on the floor didn't do so hot. It seems my luck has changed, as we made crêpes for dinner on Saturday, and Steph was in charge of making the batter, and I was in charge of flippage.

I was doing so well (I even made a couple of miraculous saves) half-way through, that I called out, "So hey, am I French now?"

Steph responded, "If you get all the way through without dropping any, I'll write a letter to the French government about your skill with crêpes, and ask for your citizenship."

I'm happy to report that I'm expecting a letter from M. Chirac any day now.

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