Normandy: crêpes

A crêpe is an amazing treat ranging all the way from Parisian sidewalks to Olympia, Washington.  Crêpes are now a common treat but they are originally from Brittany. Even though this week is focused on Normandy I though we could fake a day trip to enjoy crêpes at their finest.
            For those who have never had the luxury of eating a crêpe it is similar to a pancake. Only it doesn’t rise and it is very thin. Crêpe dough is made up of flour, sugar, salt, butter, milk and eggs. Then it sits anywhere from 30 minutes to 24 hours. Then the dough is cooked in a crêpe pan (similar to a frying pan with shorter sides). The dough needs to be smooth out over the whole pan in order to cook evenly and come out very thin. When cooked it is flipped and should revile a beautiful golden brown product that looks divine. Some yummy traditional ways you can fill a crêpe include nutella, with or without bananas, cheese and veggies or my personal favorite lots of lemon and sugar. But, really, the options are endless!

            Because our crêpes were for dinner we chose to fill them with fried eggs, cheese and ham. Can you say amazing?!

When making a savory crêpe the standard fold is to bring the sides into the center creating an artful square but when indulging in a desert crêpe you cover the whole surface in you treat fold it in half then fold it in half again to get a triangle layered with the best of the best.

When a crêpe is ordered in Brittany it would be sacrilege not to indulge in a glass of cider, and after all who could resist? The combination is dynamite.

Here is a beautiful montage of the amazing crêpes we enjoyed...

The start of the dough

warming the milk, and wishing I had a microwave...

adding the milk to the flour, sugar, salt, melted butter and eggs

now, just to wait 30 minutes...

station ready to go!

The lovely Dyami frying up the eggs

cooking the crêpe, this is right after it has been flipped the first time

warming up some ham, getting ready to eat...

adding the cheese first so that it is perfectly melted!

these both are filled and flipped over fully re-heating all the good stuff in the center (eggs and/or ham)

DINNER TIME!

where is the cider?

can't you just taste it?

And as I said before, my favorite way to enjoy a crêpe is with...

LEMON AND SUGAR!

you guessed it!

which I gladly enjoyed for breakfast!