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by Sarah Steimer

My Nutella and strawberry crêpe reminded me of the Belgian chocolate and strawberry one my friend Brenden and I had in Boston.

  • 1 cup flour
  • 2/3 cup cold milk (I used skim)
  • 2/3 cup cold water
  • 3 large eggs
  • 1/4 teaspoon salt
  • 3 tablespoons melted butter, plus more for brushing on pan
  • choice of toppings

Mix all ingredients until smooth in a blender or with a whisk. Refrigerate.

Just like making pancakes, sort of.

Heat a nonstick frying pan over medium heat. There are designated crêpe pans out there that are nonstick and have low edges for easier flipping, which my family has, but I’m sure any nonstick pan will do.

Brush panwith melted butter. Pour 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook until browned on the bottom. Turn and cook briefly on the other side.

Serve with whatever toppings you choose. We went with Nutella and strawberries today, but there are so many options: spinach, feta and tomato; chocolate and banana; etc.

Recipe: Julia Child (via Gratinée)

Photos: Sarah Steimer

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