I'm feeling fancy & French

I, like most women, am obsessed with how I look.  I can't tell you how many times I've read "French Women Don't Get Fat" in the hopes of becoming skinny by osmosis.  While I haven't reached the point of control where three bites of a brownie will suffice any craving, I have picked up on a few fun French foods, which aren't as calorie laden as a burger and are just as delicious...like the crepe.

This fete of culinary skill is very intimidating, but can easily be conquered with practice.  The light texture and versatility makes it the perfect dish for any time of day.  Bring out your favorite fruit and you've got a delicious breakfast.  Saute some thinly sliced veggies and there is dinner.

Here is a simple recipe for crepes from food.com; it's pretty easy once you get the hang of it.

If you're feeling a little intimidated by the task at hand take a few tips from the master!


Classic French Crepes
4 large eggs
1 cup whole milk
1/2 teaspoon of salt
2 cups flour
1/4 cup melted and unsalted butter
vegetable oil

1. Crack eggs into a blender container. Add milk, 1 cup cold water and salt. Blend to mix. Add flour and butter. Blend 1 minute, scraping down sides of container if necessary. Cover; refrigerate 2 hours or up to 24.
2. Heat an 8-inch well-seasoned crepe pan or nonstick skillet over medium-high heat until hot. Dip a paper towel into a little vegetable oil; carefully wipe it over the inside of the hot pan. Set the pan over the heat to heat the oil. Pour in a generous 2 tablespoons batter. Immediately pick up the pan and swirl it gently to coat the entire bottom evenly with the batter. Pour any batter that does not adhere to the pan back into the container of batter. Return the pan to the heat; cook until set, light brown and little beads of moisture are visible on the surface, about 30 seconds. Use a heatproof spatula to help loosen and flip the crepe. Cook the second side to brown it lightly, about 30 seconds more.
3. Transfer the cooked crepe to a covered baking dish. Keep warm in a low oven while you cook the remaining crepes. Top each crepe with a couple of tablespoons of the desired filling.

*This makes 10-12 amazing crepes.