Wednesday, October 11, 2006

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.

11 comments:

Grish said...

I can't remember the last time I had crêpes but it's been somewhere in the two decade category...

zeb said...

Nothing better than a crepes with carmel sauce, speaking of which it is cooler -hint hint

Nicole said...

Oh Grish that's terrible. Make some today.

DZ - hint taken. will go to post office tomorrow.

beth said...

Nicole, Unless I missed the recipes in a previous post, in order to top them with Lorraine's jam or your caramel sauce - I would need those recipes - if it's not too much trouble - could you forward them?
I was going to have oatmeal for breakfast, but due to your post, I think I need to make something like french toast!

Lorraine said...

I made crepes just last night! They were savory, with green onion, to wrap around hoisin pork BUT I held aside some of the plain batter and no kidding, for dessert tonight I'm making crepes with grape jelly!

Nicole said...

Beth - the caramel is a top secret recipe but Martha Stewart has a good one on-line. As for Lorraine's grape jelly, well she made some a couple of weeks ago but I don't think she posted the recipe. Leave her a comment on her blog and she might be able to help. Otherwise, just make the crepes and top them with whatever you've got in the fridge!

Lorraine - I think this is what they mean by great minds think alike?

charlie said...

as if!

Eric said...

Take a can of condensed milk. Think Borden.
Poke a hole in the top
Place in a pan of boiling water
Leave there for an hour or so
Viola Camamel Sauce. Some of the best I ever had

beth said...

ps - Nicole, I mailed your ginger chews today. All of the ginger chew packages have a small cut in them - it's to let the air out so they fit better into the envelope - so don't worry - they weren't tampered with!

Jewels said...

Hello Nicole. I stumbled upon your blog via Jintrinsique, and then Charlie's blogs.
I just loved this post about crêpes: I make an excellent apple coulis for mine, with lots of canelle! Tellement bon!
I hope you won't mind, but I'll come back and visit you! Au plaisir de vous revoir.
Jewels

Nicole said...

Jewels - You are welcome to come back anytime. Anyone with such a fabulous name should be welcome anywhere.