Flo’s French Crepes…Oui Oui!

OLYMPUS DIGITAL CAMERA

When one of my best friends, Marketa, told me that she only wanted to eat Asian food while on vacation in Seattle from France, she wasn’t kidding. She has been here for over a month and can’t get enough Thai food, Sushi, Ramen and Pho. We really don’t know how good we have it around here when it comes to high quality international food!

Meanwhile, Elliott and I saw the perfect opportunity to extract some authentic French cooking out of them while they were in town. We hatched our plan on a road trip to Manzanita, Oregon; What better setting than a romantic cabin by the ocean, conveniently equipped with a kitchen? When Marketa’s boyfriend Flo offered to make crêpes for dinner, we couldn’t help but say “Oui, oui!”  With just a flick of the wrist (and Marketa’s help with the béchamel), Flo made the crêpes look effortless. All it took was a few bites and we were instantly transported to Paris!

OLYMPUS DIGITAL CAMERA

Our poor cabin lighting failed us but this crêpe did not disappoint!

Crêpes:*
1 1/2 cups flour
3 eggs
2 cups milk
A splash of beer

Béchamel Sauce
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 cup blue cheese
Pinch of nutmeg
Salt and pepper, to taste
Fresh prosciutto

For the béchamel sauce, make a roux with the butter and flour. Whisk in the milk and stir constantly until the sauce warms and thickens. If needed, thin further with splashes of milk. Remove from heat and mix in the blue cheese and spices.

For the crêpes, heat a skillet over medium high heat and grease with a buttered paper towel. Pour a ladle full of batter into the center of the pan, then pick it up and tilt in a circular manner until evenly coated with a thin layer of batter. Cook until the edges of the crêpe are crispy and easily separate from the pan. Then carefully use a spatula to flip the crêpe and cook for another minute or two until the bottom is browned. Cooking times can vary greatly based on the pan temperature and material.

Once the crêpe has finished cooking, quickly fill with the béchamel sauce and some slices of prosciutto, fold into a flattened burrito and enjoy!

The dessert version was a simple crêpe coated in a rich sauce of caramelized butter and sugar with a splash of flambé Grand Marnier. Delicious!

*Disclaimer: This recipe was translated from French and knowing Marketa, it probably wasn’t followed to a T!

OLYMPUS DIGITAL CAMERA

Carinn could breath a little easier as Flo is a certified volunteer fireman!

OLYMPUS DIGITAL CAMERA

The happy group at Cannon Beach

Advertisements

2 thoughts on “Flo’s French Crepes…Oui Oui!

  1. My kids loved Sunday mornings, I would makes crepes and fill them with yogurt and fresh fruit, and sprinkled with powdered sugar.  A crepe is like a tortilla you can fill it with anything! Moochie

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 )

Twitter picture

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

Facebook photo

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

Google+ photo

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

Connecting to %s