Makin Crepes

On Dec. 19th we planned an outing with Benoit and Nadine. The idea came to us while in Andorra the weekend before. Randi had mentioned that she has never made crepes and Mathilda (Nadine's future daughter-in-law?) said she makes wonderful crepes from an old recipe. This recipe has been handed down for generations, since Roman times, when they called "crepesorious maximus"...noooo, I'm just makin that up.

We have been to Benoit's house before but this time we were invited to go over to their new apartment, which they spent most of the summer remodeling themselves.

First we made the batter that would make enough for the 6 of us to eat. It included the following:
6 eggs
500 grams of flour
1 litre of milk (pour in only 1/3 of it to start with and stir a long time, until
there are no clumps of batter at all)
1 packet of 'vanilla sugar'
add sugar to taste (Benoit said this is done "o-pief")
2 tablespoons rum
2 or 3 tablespoons oil

Then we each had a turn trying to flip our own crepes.

So we not only made the crepes but we ate the crepes. And they were pretty awesome. We had many topping choices...the beloved Nutella which is found everywhere here in France, a strawberry spread, a chestnut creme spread and a couple different kinds of sugar. My favorite application was to squeeze some lemon juice on it first and then sprinkle a crepe-load of sugar on it.

I plan to have a whole new menu this summer at the Kelley Bar and Grill. And will have crepes listed as a dessert item, with the word 'Nouveau !' next to it.