A Taste of France

This past year, my stepdaughters Nicole and Alyssa were part of a French foreign exchange program. In April, we hosted two lovely girls from France for two weeks, and in June, our girls traveled to France where they stayed with the families of the same girls. They also had four wonderful days in Paris. Needless to say, they had an amazing time experiencing the culture (who wouldn’t?), and they particularly loved the French cuisine.

IMG_2781 (1)

Une salade avec une tarte à l’oignon 

(Salad and onion tart)


Une crêpe avec les oeufs, les champignons, et du fromage

(egg, mushroom, and cheese crêpe)

One of their favorite French dishes was crêpes. They ate them often (especially Alyssa), and brought the basic crêpe recipe home with them. Together, the girls made a yummy French meal for us similar to what they experienced with their French families……and the best part was that they cleaned it all up too, and there was a lot to clean. Mon Dieu!!

Here is a basic crêpe batter:

1/2 cup all purpose flour

1 cup milk or half & half

2 eggs

1/2 tsp. salt

*** If you prefer a gluten free crêpe, Trader Joe’s carries a great gluten free all purpose flour that works well too.

Mix the liquid and dry ingredients separately, then whisk them together in one bowl, breaking up any lumps.  Warm a pan, then add a pat of butter to melt. Ladle or pour batter into the pan and allow it to spread thin. It will look like a large pancake. When it’s golden brown, gently flip.  The first crêpe will probably be your trial so you can adjust the heat accordingly. Since crêpes should be paper thin, you may need to add 1 to 2 Tablespoons of milk to the batter to thin it out a bit more.  Fill and gently wrap. Serve with a side salad or fresh fruit salad, and voilà.



Crêpes are a wonderfully versatile food – they can be savory or sweet. You can fill them with just about anything you have on hand.  If you want more of a dessert crêpe, simply add 1 to 2 Tablespoons of sugar to the batter.  Our crêpes were stuffed with fresh scrambled eggs, mushrooms, and onions. Our dessert crêpes were filled with Nutella and fresh strawberries.  A little whipped cream would have been a perfect touch, but alas, we didn’t have any at the time.


Une crêpe pour le dessert

(a dessert crêpe)

We are definitely going to add crêpes to our repertoire of back to school meals. If you’re short on time, you can make the batter in advance and refrigerate it overnight.


For some great crêpe recipes, check out this link.


Bon Appetit!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s