Crepes & Paris Memories...

Few years ago when George & I traveled to Paris we fell in love with the rich history and great architecture this town has to offer. It was a fabulous trip and we enjoyed every moment of it from visiting Eiffel Tower, Notre Dame & Louvre for sampling of art and history to wondering the streets and sampling the most surprising mix of fantastic food. We all know that Paris is known for its cuisine & the most decadent pastries but what I remember most are the street food... Prior to going to Paris, I had no idea that there are so many different street vendors selling anything from sandwiches to crepes...and that is where we had the BEST Crepes in the world.

In Paris, crepes can be eaten any time,and any where. There are breakfast crepes and dinner crepes, snack crepes etc. The best thing about street crepes is that they’re made fresh to order with your filling of choice. Deliciously decadent favorite is the Nutella(chocolate and hazelnut spread) crepe. I have found the picture on the Internet of one of the crepe stands in Paris. I wish I had taken one of my own when I was there but I was too busy enjoying my Nutella crepe ;)



Yesterday, when I was shopping @ Costco, I came across Nutella and knowing how much my husband would love it, decided to buy it and make Nutella crepes for breakfast this morning. This recipe makes neutral crepes that you can fill with anything sweet or savory, if you'd like to make it a dessert, add 1/4 cup of sugar as apposed to 2 TBSP.

Crepes



2 eggs
2 tbsp of sugar
1/4 tsp salt
1 cups whole milk
1 cups water
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 cup vegetable oil

Preparation:

In a large bowl whisk together the eggs, sugar and salt. Add milk and water, stir.
Sift the flour with baking powder and add to the wet ingredients in the bowl. Whisk well, you don’t need any lumps in the batter. Add the oil, whisk again.

Heat a crêpe pan or medium size frying pan over medium heat. Very lightly brush it with oil and pour about 1/4 cup of batter onto the pan and swirl it around. Wait until the surface doesn’t appear wet and the crêpe is lightly browned on one side, about a minute, flip the crêpe onto the other side. Proceed with the other crepes till they are all made.