I was very lucky to have tasted my first French crêpe in Paris thirteen years ago. At the time, I was shooting a documentary in the City of Lights. Dominique, a French guide, insisted that my team and I sample the irresistible thin pancakes at a crêperie stall somewhere in Montmarte. Apparently, crêpe is a popular street fare in Paris. And one shouldn’t pass up the opportunity to eat the delicious snack (or dessert, depending on when you eat it, or what you fill it with). She was right! It was love at first bite. Years later, I can still remember the rolled-up goodness of that first crêpe, with just a simple filling of sugar and butter.
When I came back from that trip, I searched for the perfect crêpe recipe right away. I found a few and experimented with the quantities of the ingredients. I like my crêpes soft and a bit moist so below is the one I’ve used over the years. For the filling, I only put butter, brown sugar and cheese. Served with brewed coffee, it’s the perfect merienda!
Crêpe a la Pauline
2/3 cup flour
1 cup milk
1 1/2 tsp. vegetable oil (you can use melted butter, if you like)
a pinch of salt
1. Mix all the ingredients together, making sure there are no lumps. Use a blender if you have one. When thoroughly mixed, let the batter sit for 15-30 minutes.
2. Heat your hot plate or, as in my case, a skillet. Lightly coat with butter.
3. Pour batter onto the pan, then evenly spread over the surface by either tilting the pan or using a wooden scraper. Cook for 2-3 minutes.
4. When sides are slightly brown and crispy, flip over. Cook for about 1 minute.
5. Put your filling of choice, then fold the crêpe.
6. Serve hot.
Note: *You can prepare the batter ahead of time. When refrigerated, it will stay fresh for up to one day.
Food for Thought:
“Love is a fire of flaming brandy
Upon a crepe suzette”
10cc, ‘Life is a Minestrone’