Memories by the Seine
One of my most magical crepe memories was (of course,) in Paris. At the time, I was studying abroad as an art student in Florence, Italy. One chilly yet bright November week, I decided to visit the famed city of love. The sky was a brilliant cerulean blue, framed with fiery autumn trees that lined the sidewalks. I walked along with my hands in my pockets, and in the distance I could see grey-blue rooftops on top of cream colored buildings.
By the Notre Dame Cathedral was a modest little crepe shop, run by a friendly old lady with grey wisps of hair framing her twinkling eyes. She didn’t speak a word of English, but for only 4 euros, I could get a simple sandwich, a soft drink, and a creamy nutella crepe for dessert. I grabbed my brown paper bag and walked by the Seine. Finding a cozy little spot to sit at the edge of the river, I swung my legs over the ledge and watched the Eiffel Tower sparkle with lights. The bells chimed 8:00pm.
I happily finished my sandwich and soft drink and reached for my nutella crepe. Despite the autumn evening chill, a burst of warmth greeted me as I savored the sugar-sprinkled crepe wrapped up with nutella. A river boat passed by, carrying a large group of tourists. Among them was a little boy and his father, and they waved at me. As I waved back to them, I realized that the rest of the boat passengers thought I was waving to them as well. And before I knew it, the entire boat started waving at me, and there I was at the edge of the Seine grinning ear to ear, with a nutella crepe steaming in my hand.
Sweet or Savory?
One of the best attributes about crepes is that it’s light, airy, and so versatile. Crepes can be enjoyed as a sweet or savory meal.
For a sweet crepe (crêpes sucrées), fresh fruit such as strawberries, blueberries, banana, peaches, and mango are very popular. Top it with whipped cream and drizzle it with chocolate syrup or honey, and sprinkle with a light dusting of powdered sugar. Alternatively, you can make a super simple nutella crepe reminiscent of my Parisian adventure by spreading nutella over a crepe, and folding it into fourths.
For a savory crepe (crêpes salées), roll or fold your crepes with egg, tomatoes, ham, spinach, cheese, mushrooms, avocado, chicken, steak… the possibilities are endless! Vive la crêpe, indeed.
Serving Size: 2
Prep Time: 2 minutes
Cook Time: 8 minutes
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2 large eggs
2 tablespoons butter (melted)
1½ tablespoons sugar
⅛ teaspoons salt
1 cup flour
- Whisk together the milk, eggs, sugar, butter, and flour until the batter is creamy and well blended.
- Cool the batter in the refrigerator for 30 minutes to let it set and eliminate any air bubbles.
- After the batter is set, heat a skillet or frying pan over medium heat, and melt a small amount of butter in the pan to coat the entire surface.
Pro tip: Don’t put too much butter in at a time, or it could brown your crepe too much!
- Slowly pour just enough batter to cover the pan. Working quickly, swirl the batter around so that it covers the pan in a thin, even coat.
- Speed is key here! Cook the crepe for one minute on one side, then flip to the other side for about 30 seconds. The crepe should be light yellow and with slightly browned sections.
- Remove the crepe from the pan and fold into whichever shape you desire. Fourths, a cone, or roll it up with your favorite toppings!