Salut mes amis!
Guess where I’m writing to you from? Paris, the city of love, lights, and, of course, crêpes! As we’re here for a month-long escapade, I decided to dive into the heart of French cuisine and make our favorite crepes for breakfast today. You’ll love these easy Sunday morning French crepes!
Picture this: the aroma of buttery goodness fills the air as I whisk away in my little Parisian kitchen, armed with butter, flour, eggs, milk, and a pinch of salt. I felt like a true French chef, ready to conquer the art of crêpe making.
The batter, smooth and velvety, was the canvas for my culinary creativity. We wanted to enjoy these crepes for breakfast today, so we decided to make savory crepes with egg, ham and cheese filling. Each flip of the crêpe pan was a moment of anticipation, wondering if I had achieved that perfect golden-brown hue.
As we savored my homemade creations, I couldn’t help but feel a deep appreciation for the culinary traditions of this beautiful city. There’s something magical about the simplicity of crêpes – humble yet infinitely versatile, just like Paris itself.
So here’s to lazy Sunday mornings spent flipping crêpes, and to the joy of embracing a new culture, one crêpe at a time.
À bientôt,
Shelly
P.S. Stay tuned for more adventures from the City of Light! And if you’re in Paris this month, let’s share a crêpe together – my treat!
Here’s my super easy crepe recipe. Let us know if you make these!
Shelly’s Easy Crepes
Makes about 6 crepes
3 Eggs
1 cup Flour
1/4 tsp Salt
*1 tbsp Sugar only add for sweet crepes
*1 tbsp Vanilla only add for sweet crepes
3 tbsp Butter melted and cooled
1 1/3 cup Milk
Filling ideas for savory crepes: our favorites are thin sliced ham, cheese, and a beaten egg. But you can also use fillings like turkey, smoked salmon, mushrooms, spinach.
Filling ideas for sweet crepes: berries, bananas, honey, Nutella, maple syrup, chocolate sauce, whipped cream, ice cream, jam.
Instructions
- In a large mixing bowl combine the eggs, milk, flour, salt and slightly cooled melted butter. Add in the sugar and vanilla if making a sweet crepe. If making a savory crepe, leave the sugar and vanilla out.
- Mix well with a wire whisk until well combined with no lumps. Keep the whisk in the bowl and continue to mix the batter occasionally as you make the crepes.
- Heat a 8″ non-stick skillet to medium heat.
- Lightly grease the pan with butter.
- Pour 1/2 cup of crepe batter into the pan and tilt pan so the batter covers the pan in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over.
- For savory crepes, add desired fillings (I like a very thin layer of beaten egg, ham, and cheese, salt and pepper) to the cooked side. Cook for another minute or so until done.
- For sweet crepes remove from pan when done and add desired fillings.
- Fold in half and serve.
