Ah, la crêpe

I love crêpes.

In the region where I live, (which is near Brittany - the holy land of crêpes), crêpes are always eaten with sweet toppings - as opposed to savory ones which are reserved for galettes, like a crêpes but made with buckwheat flour and more salt. At the market on saturdays, there is a man in a little trailer kitchen thing who sells big fat herb sausages wrapped in a hot galette.

Toppings for crêpes can include but are not limited to: nutella, melted dark chocolate, salted butter caramel sauce, jam, butter and sugar, honey, sautéed apples and vanilla ice cream, slivered almonds, and whipped cream.

At least 3 or 4 mornings a week the boys have crêpes with nutella for breakfast, but they are probably the only children in France to do so. Most kids have crêpes for snack or perhaps for dessert. I try to talk them into trying other toppings but for the time being they're stuck on nutella, although I have tricked them into an organic, less sweet version.

The best crêpe I've ever had EVER is at a little tiny (seriously, 6 tables) crêperie in Nantes, the Ker something or other. A few of you have been there with me and have tasted the crêpe I'm talking about. Melted dark chocolate, salted butter, and thin confit slices of orange.

I haven't actually gotten (not a word about my past participles choices cbw) around to making my own confit, although I should. But I do make caramel sauce and of course, crêpes.

Makes a lot or a few depending on how thin you make them.

1/2 cup flour (I use spelt but you can use regular)
1/2 cup milk (I use rice milk but you can use cow)
1/4 cup water
some salted butter, melted (something like 2 tablespoons)
2 eggs

Put everything together and whisk. Let sit for at least 30 minutes before making crêpes. I find a heatproof half spatula is best for turning them over if you're not comfortable flipping. Cook until golden on each side, however long that is.

Top with some of Lorraine's grape jam or some of my caramel.