Description: a blog about food, entertaining, and home décor.
I personally have always been a little afraid of making crepes. I think it goes back to a disastrous blackened, smokey kitchen, burned-to-the-pan experience I had at around age 17 after returning from a trip to France. I had seen them easily whipped up into paper thin, warm, delicious vessels of all of the very yummiest things like cheese, chocolate, and oozy fruit compote. And I thought, I can totally do this.
It turns out that I can, but there are a few things that I needed to mess up first before learning how to make it work on the stovetop in a frying pan without that very cool little wooden sweeper rake thing that the French swish around the griddle to make perfectly even, thin crepes. First of all, recipes always seem to call for a medium high heat to cook these over and that burns my butter immediately and turns my crepes into something more like giant flour based potato chips, instead of velvety soft envel
For this morning’s breakfast (which, let’s face it, was really brunch because I didn’t really get rolling on making proper breakfast until around 11AM), I made crepes with a slice of swiss cheese thrown in and folded over on in the hot pan, and a pile of plain crepes that could be embellished however the person chowing down on them felt. There happened to be lemons and confectioner’s sugar already in the house, which is a classic flavoring for plain crepes and is absolutely delectable. This is a fun thing t