Enrichin' Your Kitchen!: Les Crêpes Françaises

It appears the holiday season is in full swing, and I hope everyone is enjoying it as much as I am! Today I'm writing to you from France. Since I arrived just a few days ago, everything has been beautiful. I surprisingly lost 10 lbs in Italy, but I am going to gain all that back and more in these 3 weeks and France (if I haven't already!)

December's recipe of the month, in the French spirit, is crêpes! They are really quick and easy to make, can be eaten for almost any meal, and of course taste wonderful! In French, they are called "les crêpes," which rhymes with "step" (don't pronounce the "s" at the end!)

So here you go with the recipe, pictures and all. If you make your own, please post pictures and comments beneath this post, would love some chatter!

Ingredients:

For the batter:
3 eggs

250 grams of flour (2 cups)

1/2 liter of milk (slightly more than 2 cups)

a large spoonful of rum

10 grams of vanilla sugar (one package, about 1/2 ounce) << I'm not so sure this exists in the US. If not, just add a tsp of vanilla extract.

All the names are in French, sorry!

For the toppings:

Sugar

Nutella

Crème caramel

Jam/Preserves

Fresh fruit (bananas, strawberries, etc.)

Anything else you want! (You can get creative here... I've eaten crêpes with brie, apples, ham, eggs, spinach, cranberries...)

Directions:

Mix together the flour, eggs, milk, rum, and vanilla until there are no clumps. There will probably be bubbles, that's okay! Let the mixture rest for at least 30 minutes at room temperature.

Heat a large pan to medium heat. Generously grease the pan so that the batter doesn't stick. You can use non-stick spray, butter, or even olive oil.

(Our sacrificed crêpe - it's inevitable.)

ATTENTION: the first crêpe almost never turns out well - it's not your fault! We used a few drops of olive oil to grease and wiped it around with a paper towel. The first crêpe might retain a little bit of the taste, but that's the bad one anyway!

Adding a little more to fill out the pan.

Pour the batter into the middle of the pan (until it covers about half of the area of the pan.) Then swirl it around so it thins out and covers the whole pan. If you measure wrong, you can always add a little more batter (but not less, so be careful!)