This month's Recipe Redux theme was to create a recipe inspired by a vacation that I have taken! My husband and I love to travel and have had some amazing adventures, so it was very hard to narrow down to one eating experience that stands out above the others. But, after a lot of pondering, I decided that my favorite trip was our 3 week European Vacation way back b.c. (before children). While all the stops were special, I chose to create a crepe recipe inspired by our stop in Paris, France. I really enjoy eating crepes, but have failed miserably in every at home attempt to make them. So, I decided to address my failure and now have a sweet, yet whole grain recipe to share with you! Perseverance pays off! Plus, now I can share some pictures from my time in Paris! Bon Appetite!
The crepes we enjoyed in Paris were in the food court area of the Lourve Museum. Not quite the southern French countryside with a table red wine to accompany, but we were hungry and had a tour appointment to hit. And in case you didn't know, the Louvre is the museum where Mona Lisa lives.
I think the main reason for my previous crepe failures were the cooking surfaces I was using. We've tried two stove top griddles (one non-stick and one cast iron), stainless steel skillets and cast iron skillets. All have failed in producing crepes and pancakes without sticking or burning. My husband (the the resident pancake maker in our home) received this electric griddle for his birthday this year. While it is a little tricky to store and I try to avoid/limit counter top appliances, this baby has been great for pancakes, burgers and now crepes!
Makes 12 - 15 crepes
- 1 cup whole spelt flour (or white whole wheat flour)
- 1 1/4 cup soured milk (or buttermilk)
- 3 eggs
- 1 tsp honey
- Pinch salt
- Splash of vanilla (optional)
- Butter or coconut oil for the pan
Combine all ingredients (except butter or oil) in a blender and blend to mix. You can also whisk by hand if you prefer. The batter can be mixed ahead of time and stored in the refrigerator. Just be sure to re-blend prior to cooking. Pre-heat your cooking surface (I used the countertop electric griddle shown above). Melt a small amount of butter or oil onto your cooking surface. Add about 1/4 cup crepe batter to your cooking surface and spread into a thin later. Try your best to make a thin circle. This admittedly takes some practice. It is not quite the same as laddling out a thin pancake. Cook the crepe until bubbles are popping (about 1 - 2 minutes). Flip crepe and cook for about 30 seconds more. Repeat this process with remaining batter. Serve your crepes as desired. Fill with sweet or savory fillings or eat them like a pancake with maple syrup.
We filled our crepes with chocolate spread/sauce (a chickpea, date, cocoa mixture) and topped with whipped cream and raspberries.
And just for my own trip down memory lane. Here are a few more pictures of some sites in Paris, France...
An image for you to pin on Pinterest!
Don't forget that Health Happens at Home,