I’ve always wanted to spend Valentine’s Day in Paris. To be with that special someone in the City of Lights, strolling along the Seine, sitting at a cozy bistro, munching on French baguettes and French cheese – it would be the ultimate romantic getaway.
While I might not be able to get to France in the next couple of days, I can at least bring a little bit of Paris to my snow covered apartment here in Wisconsin.
Instead of the traditional steak and potatoes for a Valentine’s Day meal, I’ve been reading up on how to make delicate French crepes. It seems to take a lot of patience and a rather soft touch. The batter has to be rather thin and completely coat the bottom of the pan. Then using a steady hand, you have to flip the crepe over without folding it.
Making the filling is easy. All it takes is a little imagination and you can fill these paper-thin cakes with sweet things like ice cream, berries, or mousse. If you’re looking to serve crepes as a main dish you can fill them with ham, chicken, or salmon. The possibilities are endless.
I’m planning on serving a sweet and savory crepe this weekend, along with a glass of French wine. Maybe I’ll even turn a little Edith Piaf on the stereo to help complete the mood.
Get this recipe: Chocolate Fruit Crepes
Get this recipe: Breakfast Crepes with Berries
Get this recipe: Ham & Apricot Crepes
Get this recipe: Seafood Crepes Bearnaise
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