Monday, January 31


Do you ever wake up and remember a friend from the other side of the world?  I had that feeling this morning and decided to make crepes reminiscent of Ida, my closest friend from culinary school who is now based in Texas, and whom I still touch base with through the years.   Crepes remind me of her because it was she who shared that Montparnasse was the "to-go-to" place for crepes in Paris.  And rightfully so!
The key to a good home-made crepe is to start of with a beurre noisette otherwise known as browned butter.  This gives off a nutty flavor, similar to hazelnuts, and is fairly easy to make.  In a hot crepe pan (teflon will do though), simply toss your cold butter and allow for it to turn brown in color.  Set aside once done because this will continue to cook and might get burned. 

In a bowl, beat an egg.  Add about 500 ml milk and continue to whisk.  Add about 2 to 4 tablespoons of flour (the amount usually depends with the humidity, so just experiment) and a pinch of salt.  Then add your beurre noisette.  Allow to chill in the fridge for about 20 minutes before cooking, this will help the batter rest.  

In the same pan where you browned your butter, ladle over a thin layer of the batter.  Allow the edges to turn golden then flip the crepe to the other side.  Once it's cooked, simply put on a plate and top with anything you like from nutella, bananas, strawberries, lemons, sugar, or savoury things like cheese, ham, or vegetables.