I was so excited to take James to France a few years ago for his first taste of Europe. We had a fabulous time in one of my favorite countries. We traveled from Paris to Normandy and all over in-between. Of course eating our way through the country at the same time. In turn, my Romanticism of the country wore off and my husband now shares my feeling about France. He also of course has these feelings about the food. There is nothing more ironically France than the crepe.
I must have married a good man to on his own decide we should wake up early on a Saturday morning so we can make crepes together. Better yet, one who mixes up Julia Child’s crepe recipe the night before so we could have fresh crepes in the morning.
1 cup cold water
1 cup cold milk
1/2 tsp salt
1 1/2 cups flour
4 Tb melted butter
Blend the liquid ingredients first. After well mixed, add the flour into the batter, then add the butter. Blend the mixture for 1 minute. Scrape down the sides of the bowl and then refrigerate the batter for at least 2 hours. This is a perfect recipe to mix up the night before.
Grease a skillet or crepe pan, then heat on high heat until it just begins to smoke. Remove from heat and add 1/4 cup of batter in the middle of the pan and tilt different directions until it forms a thin-film on the bottom of the pan. Return to heat for 60-80 seconds, then jiggle the pan until the crepe comes loose. Lift the edge with a spatula and flip. Cook for roughly another 30 seconds until done (lightly browned). Then repeat with each crepe until out of batter.
Filling for 5 Crepes
2 cups chopped strawberries
2 tbsp orange liquor
1/3 cup good dark chocolate (at least 60%)
1 cup tiny marshmallows
Mix the strawberries and the orange liquor, let marinate at least 25 mins. Then fill each crepe to you liking (I do about 1/3-1/2 cup in each). I then sprinkle a couple of tablespoons of chocolate chips on top along with about 1/5 cup marshmallows. I love a gooey marshmallow, so I ran my kitchen torch over top of these which also partially melts the chocolate. I then fold up the crepe and sprinkle a tablespoon of sugar over it. Then I like to run the torch over the actual crepe for a nice crunch on top.
Oh and don’t forget the whipped creme. These are so good and feel free to add a savory take with the leftover crepes.