From health care to childrearing, there are so many damn books, articles, and stories about the French doing life better than Americans. It’s tiring.
And though there are some tricks that we can learn from the French (their health care really is wonderful), most of this talk is romanticized. One thing that the French do nail, however, is junk food.
Our hot dog is their crêpe. Our hot dogs are better than their hot dogs, but their crêpe is greater than both. It can be done sweet or savory – the classics are ham/cheese/egg or Nutella/banana – and is therefore acceptable all hours of the day.
Have one with jam at breakfast, stuffed with veggies and goat cheese and with a side salad for lunch or dinner, or, my favorite, as an after-hours snack on your way home from a good night out.
Since they’re common on the streets of Paris, there they only cost a couple of Euros; but because we think that they’re fancy, Seattle eateries charge us upwards of $7. Don’t be fooled, Capitol Hill, this is a three-ingredient recipe that you can do easily and cheaply at home.
Note: Don’t swap butter for oil – just don’t. Also, if you mix the crêpe batter in advance and then let it rest, there will be less air bubbles; if I know that I’m having crêpes the next morning or day, I’ll make the batter the night before and leave it in the refrigerator to settle until I’m ready to cook it.
- 1 cup flour
- 2 cups milk/soy milk/almond milk
- 3 eggs
- butter for greasing pan
- Toppings of choice (Everything is good. For savory: add cheeses, vegetables, meats, eggs, etc. For sweet: add Nutella, fruits, jams, honey, sugar, butter, whipped cream, etc.)
- 1. Mix flour, milk, and eggs in a large bowl until evenly blended.
- 2. Heat a large, non-stick stir-fry pan on medium-hot. Pour 1/4 cup of crêpe batter over pan and tilt pan until batter covers entire pan bottom. When the crêpe bottom can easily be pulled up by spatula, flip crêpe. Cook until golden-brown.
- 3. Add toppings, then fold. Serve immediately.