If you haven't read the book, "My Life in France," check it out. I loved it!!! Okay, so I am a foodie and huge fan of Julia Child. Regardless of that, this book is a great read and you can develop more of an appreciation of how her late-blooming career developed. Lovely story!
Here's the recipe I use for crepes:
BASIC SWEET CREPES
1/2 cup cold water
1/2 cup cold milk
1 tablespoon sugar
1 cup all-purpose flour
1/4 cup melted butter (Yes...butter!)
1 tablespoon vegetable oil
1. Place all ingredients, except vegetable oil, in a blender, following the order as listed. Blend for 1 minute.
2. Refrigerate 2 hours or more to allow the flour particles to swell and soften.
3. Heat a skillet or crepe pan. Coat lightly with some of the vegetable oil. Pour in about 3 tablespoons batter. Quickly tilt the pan so the batter forms a 6-inch circle.
4. Cook 1 minute or until lightly browned. Turn the crepe and cook 30 seconds. Place on a rack to cool. Repeat cooking with remaining batter. These can be made ahead, stacked between layers of waxed paper and refrigerated. Makes 12 crepes.
Sweet fillings can be anything from sliced fruits and whipped cream to nutella as shown in the photo in the previous blog. Bing cherries and Rainier cherries are in season now. These could easily be simmered in cherry or apple jelly for a super-simple filling. Maybe my next blog will be whatever recipe I create for a cherry filling! Yummmmm....