Crêpes Stands are easy to find all throughout Paris! To me, it's a beautiful form of culinary art.
We are happy to share a recipe below and hope you are inspired to make these sweets (or savoury) cuisine in your kitchen!
A vendor near the Eiffel Tower creates crêpes!
A massive jar of Nutella at the same Crêpe stand near the Eiffel.
Crêpe memory while visiting the Rue Mouffetard in the Latin Quarters with our Adpi sister Krystle in December of 2013.
This recipe is courtesy of Martha Stewart
and includes a how to video. Bon Appétite!!
Simple Crepes Recipe
http://www.marthastewart.com/335089/simple-crepes
INGREDIENTS
- 1 cup all-purpose flour, (spooned and leveled)
- 1 tablespoon sugar
- 1/4 teaspoon coarse salt
- 1 1/2 cups whole milk
- 4 large eggs
- 3 tablespoons unsalted butter, melted
DIRECTIONS
In a blender, combine flour, sugar, salt, milk, eggs, and butter.
Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
COOK'S NOTE
Using a blender ensures a smooth crepe batter that has the consistency of heavy cream.
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