Desperation dinners: Crepes start the day right
My fascination with crepes goes all the way back to when I made a strawberry-slathered version of them in fourth grade. Fast-forward to a few months ago when I was visiting France with my daughters, and my fascination hit home once again.
In Paris, creperie stalls can be found on nearly every corner, and they serve up hot crepes to go (or take away) at all hours of the night and day. Check out kitchenscoop.com for a video I shot at the stall near our rented apartment, which we visited every time we left the apartment and every time we came home!
Our favorite crepe flavor in France quickly became Nutella and banana, and the cravings didn’t go away when we crossed back over the Atlantic. My cravings led me to discover that you don’t have to visit France to experience delicious crepes. They’re unbelievably easy to make at home.
Today’s recipe makes 18 smallish crepes, because without a big burner like the creperie stalls use, it’s virtually impossible to make the extra-large crepes of France. But these small crepes are just as delicious, and they’re so easy you’ll be whipping up a batch for breakfast, lunch and dinner.
Crepes are easy to fill or top with just about anything. When you visit kitchenscoop.com, be sure to tell us in the comments section what fillings and toppings you like in your crepes. Bon appetit!
Ÿ Beverly Mills and Alicia Ross are co-authors of “Desperation Dinners!” Write them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or tellus@kitchenscoop.com. More at the Desperation Dinners website, kitchenscoop.com.