Our International House House of Pancakes, Day 6: France

We DO have a crepe recipe!

Sela found it later in a sweet little cookbook we have called Mom and Me Cookbook: Have Fun in the Kitchen! by Annabel Karmel.  Indeed!  Although she's always loved to read cookbooks, we don't cook from them nearly enough -- another reason I'm loving this tour.  But, I digress.  Of course.

'my favorite crepe'
1 cup flour
big pinch of salt
2 eggs
1 cup milk
1/4 cup water
4 Tbsp butter

Sift flour & salt together and make a well in center.
Break eggs into well & whisk together.
Add milk & water to the mix, a little at a time,
whisking to make a smooth batter.

you've got to measure liquid *at eye level*

Melt 2 Tbsp butter & stir into batter.
Melt butter (not all remaining, but a little) in skillet in very hot pan. Reduce heat to medium.
Add 2 Tbsp batter per crepe. Tilt pan to create thinner crepe.
Cook for about 1 minute on each side.
Fill! (We used fresh blackberries, thawed frozen raspberries & whipped cream. Sela experimented with drizzling a little honey over it, too.)

Bonus: without a crepe pan, we made 'crepe critters' in our skillet. 

It just keeps gettin' better, huh?

What do you see?

This is even better than the cloud version because you can eat them after you play! With whipped cream.