I haven't cooked a crêpe since living in Canada 30 years ago, and I cooked them on the bottom (yes, the bottom) of my then brand new frying pan which I still use almost daily - though this morning I didn't attempt to use the bottom due to 30 years of burner etchings! In fact, while I type, I remember I poured the crêpe batter onto a plate and dipped the bottom of the pan into the batter to just coat it - that's how I got them super thin. Now I'm going to have to try this recipe again just to attempt that technique again!
If you've never tried cooking up crêpes - try. They are wonderful - whatever is wrapped in them is enhanced by, not overwhelmed by, the delicate flavor of the french version of a tortilla. This morning to celebrate America's birthday, we wrapped our crêpes around real whipped cream flavored with ginger (thanks, Jenn!), then topped with a medley of blueberries and raspberries - RED, WHITE & BLUE - and a thin stream of chocolate. Let's just say they started our day with flavor fireworks! Superb.
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| Lift, tilt and twirl the pan slowly to coat the bottom of your pan. Remember to keep it thin. |
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| Not every one turns out; just keep a handy stockpile to nibble on while cooking. |
Below is an excerpt from the cookbook:
M&M enjoy these for brunch on special occasions. This is from Marc's Grandmother Therese Gratton-Sebek's tried and true recipe from Laval, Quebec. Crêpes can be topped to suit individual tastes using pre-chopped fruits, cheeses, syrup, etc. Be as creative as your tastebuds will allow! We Demers like to smother our with a Lindt milk chocolate bar pre-melted in a bowl in the microwave, strawberries, blueberries, whipped cream and syrup (believe it or not we are actually very health conscious people!) Since only one can be cooked at a time, we keep a 'stack' warming in the oven while the others are being cooked in the frying pan so that we can eat simultaneously.Hardy Appetit! and GOD BLESS AMERICA, land that I love.
