Six months of nannying near Paris pushed me to a proficient level of French, a level at which I could approach people my age and feel comfortable enough to speak to them (ie: not sound like a three-year-old; ie: I could date in French). Fast forward more years than I care to count, and I’m far better at eating French than speaking French. As sad as that realization may be (and as much as I am working to remedy that), the consolation is ever so delicious…
Makes 10 crepes
1 1/4 cups organic, unbleached all purpose flour
1 1/4 cups whole-wheat pastry flour
5 eggs (local/free-range)
1 1/4 cups organic whole milk
1 1/4 cups water
1 teaspoon salt
1/4 cup and 1 Tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs.
Gradually add in the milk and water, whisking to combine.
Add the salt and butter; beat until smooth.
Relinquish the bowl of batter to the crepe master at the griddle
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.
Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Serve hot with Nutella, Bonne Maman jam, fresh fruit and homemade whipped cream. If eating these crepes on a quiet Saturday morning by yourself, whip out that French grammar book and get busy!