And even though I'm all too aware of this, I still have to say:
Crepes for me will always mean Paris in the rain, on Palm Sunday, listening to the other tourists outside of Notre Dame, staring wide-eyed at my friends Sarah and Maria, because Nutella has never been so good. Huddling by some kind of warm air vent, eating our chocolate crepes.
Or, after a long day's walk, the street crepe that took both hands to hold, and still dripped hot fillings down my arm. The ham + cheese + egg crepe eaten in the fading light by the Eiffel Tower, the crepe's savory steam warding off the chill in the air...
Last night's recipe: it's not the same thing as Paris, of course, but still makes a darn good crepe:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoons salt
- 3 eggs
- 1 1/4 cups milk
- 1 tablespoon melted butter.
Stir until smooth. Pour about 3 tablespoons batter into a hot 6-inch skillet, and tilt to cover skillet with batter. Bake 1 to 2 minutes until crepe browns on the bottom. Flip and bake one more minute. Eat hot with strawberries, or chocolate, or ham and cheese, or just plain... I lost count of how many this made, but the recipe says it was 16 6-inch crepes. We ate them too fast to keep track.
This is perfect, perfect for spring. I always forget how much I love cooking--why is that? I get wrapped up in the book world, but every time I dive into cooking something, I just get happy. These crepes were eaten with grins...