Lingering Over Lunch in Paris

Lingering Over Lunch in Paris

It was the French crêpe recipe I noticed in my kitchen file that brought me back to the terraced street in Paris, the rows of cobblestones drenched in sunlight and the busy café we selected for lunch. The restaurant L’Ebouillanté was busy in a mellow late Autumn sort of way, lingering made easier in the European sun. I clearly remember the day last November, wandering for hours around le Marais district of the city, known for its boutiques and art galleries, block after block of charm, until we collapsed happily on the inviting chairs arranged haphazardly in the shade. It was an exquisite moment, the back of the lovely gothic church Saint-Gervais et Saint-Protais towering over the scene and the sparkling Seine just across the way.

It’s why we have the urge to roam, I think, to fill ourselves with unfamiliar cultures until we’re exhausted and ready to re-fuel with the local food and drink, energized for another adventure. I can still taste the crêpes prepared how I love them, crispy and not too sweet, more like a meal than a dessert. Busy schedules tend to make our meal times upside-down these days, and crêpes are perfect for any time of day.  You can dream a little dream of Paris with my favorite crêpe recipe, below, and if you don’t feel like cooking? Take a break, and just dream.

Combine 3/4 cup of sifted flour, 3/4 cup of water, 2/3 cup of milk, 3 eggs, 2 Tb. melted butter, and 3/4 tsp. of salt in a blender and blend for 5 seconds. Stop machine, scrape sides with a spatula, and blend for 20 seconds longer. Transfer batter to a mixing bowl, cover with plastic wrap, and let stand for 1 hour.  Heat a 7 inch iron crêpe pan until moderately hot, brush pan lightly with oil, and heat until oil is very hot, remove pan from the heat. Stir batter, half-fill a 1/4 cup with batter, and pour into pan. Rotate the pan quickly so batter covers bottom in a thin layer, return to heat, loosen crêpe with a spatula, and cook until the underside is golden. Turn crêpe, brown other side, and transfer to a plate. Continue until the batter is gone. Adding 3 tablespoons of orange liqueur to the batter is a nice touch. L’Ebouillanté is located at 6 rue des Barres, Paris France, Marias, 4ème