I love Paris in the spring time, I do, the flowers in the jardins, the boats in the tuileries, the food...everywhere. But with gas prices making it difficult just to drive to the shopping center a trip to France in the spring or any season for that matter is a bit out of reach.
However that doesn't mean we can't enjoy a little taste of France right here in southern California.
Originating in the Brittany region of France, the first crepes were made with buckwheat because it was cheaper and easier to produce than white flour.
As farmers became more wealthy, sweet crepes made of white flour began to grow in popularity. Soon, the thin pancake-like creation was a dessert staple in all the finest restauraunts of Paris.
Admittedly crepes are not the easiest food to master. Their thin delicate structure lend themselves to several kitchen disasters. But with a good recipe and a few helpful hints, you can serve up a taste of France right from your own home.
1 Cup all-purpose flour
4 Tablespoons granulated white sugar
1/4 teaspoon of salt
1 teaspoon vanilla
2 Cups milk
2 Tablespoons unsalted butter (melted)
In a medium bowl sift together the flour, sugar and salt. Set aside.
In a large bowl combine milk, eggs and vanilla. Beat with an electric mixer or stand-up mixer until combined.
Add dry ingredients to egg mixture slowly and beat until totally smooth.
Fold in melted butter.
Using a 1/4 Cup measuring device pour batter over lightly oiled or buttered crepe pan or flat round pan. In a circular motion dip and turn the pan until the batter evenly covers the pan.
Cook until very lightly browned, then using a crepe paddle or spatula gently release the edges and flip the crepe. Cook on both sides (about 2 minutes total).
- Don't overheat your pan. The delicate batter will burn easy. Start at medium-low heat and do a test run to decide the proper temperature.
- For sweet crepes fill with sugar, fruit, chocolate spread or whipped-cream. Try using seasonal fruits bought at local produce stores or farmer's markets.
- For savory crepes reduce the amount of sugar in this recipe to 1 teaspoon and remove the vanilla. Fill with eggs, cheese, ham, asparagus and broccoli.
- Don't get frustrated if your first crepe doesn't turn out. Just keep trying and have fun.
To purchase kitchen supplies including the proper pan for crepes visit www.villagekitchenshoppe.com
For fresh produce near Glendora visit , , the San Dimas Farmer's Market or check out