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| Paris Crepes with Blackberries and Champaign Currents |
There are many things you can’t leave Paris without delighting in. One of those things is eating hot crepes topped with butter, lemon juice, and powdered sugar on the street corner. Crepes are a favorite of ours, especially my children who would eat them for breakfast, lunch and dinner if I let them! I highly recommend getting yourself a good crepe pan (my favorite is a steel pan made by de Buyer of France found at Williams-Sonoma)...bon appetite!
4 cups milk
4 eggs
2 tablespoons melted butter or canola oil
1 cup, plus 2 tablespoons wheat flour
1 cup, plus 2 tablespoons white flour
2 teaspoons salt
I like to make crepe batter in a big plastic pitcher using a stick blender to blend ingredients. That way I can easily store unused batter in the refrigerator until breakfast the next morning or for savory crepes for dinner. You can also use a blender to blend the batter. In blender or with a stick blender, mix ingredients thoroughly. Heat a non-stick skillet or crepe pan, over medium-high heat. Unwrap a stick of butter half way and rub butter on bottom of hot pan. Pour a little batter into pan pick up pan and roll batter around to cover the bottom of the pan. When batter on top has solidified, turn over with a spatula (preferably with a wooden crepe spatula) and brown other side for just a minute. While crepe is browning, butter top side with the same stick of butter. Remove to serving plate. Serve immediately to hungry children adults and top with your choice of powdered sugar and lemon juice, or Nutella with fruit, berries and whipped cream. (OHHH LA LA! ) Or a simple sprinkle of cinnamon sugar and a favorite syrup. C'est magnifique!
