Crêpes

In my hometown, there is a little French guy in a little yellow food truck that parks by the library around noon every weekday. He sells his crêpes, both savory and sweet. Fresh seasonal produce graces the savory while you are sure to see all manner of fruit with, mais bien sur, Nutella.

Crêpes are really just a very thin pancakes that have been around for hundreds of years. Most often associated with France, iterations of them can be found from England and Norway to Greece and beyond. They are most often served with powdered sugar, strawberry preserves, or even maple syrup. They can be made with different types of flour, like buckwheat. Or if you like, cocoa can be added to the batter to make chocolate crêpes. 

And now, Disney is getting into the act. Adding a Ratatouille-themed ride in the France section of Epcot, there will now be a crêpe stand outside the pathway to the entrance. It is set to have a “build-your-own” format. Want it with mushrooms and cheese? Sure, no problem. Like it with whipped cream and chocolate chips? Sky’s the limit.

Here’s a recipe to make your own:

1/2 c. all-purpose flour

1/2 c. milk

1/4 c. lukewarm water

2 large eggs

2 TB unsalted butter, melted

1 1/2 tsp sugar

Pinch of salt

Combine all ingredients. Best to use a pitcher with a pour spout. Let mixture sit for about a half hour so the flour can absorb all the liquid. Gently pour into buttered crêpe pan on low heat, tilting pan and rotating so a thin layer coats the bottom. Cook until golden, flip over, and cook the other side. Et voilà!