Happy New Year all! 2017 is off to an optimistic start. My resolution this year is to be more diligent when it comes to putting out more consistent content! Stay tuned this year is going to be exciting!!
If y’all couldn’t tell from the name of my blog, I’m obsessed with all things French. I adore the French language, the effortless beauty of French women and men, the fashion, the art, the architecture, and the food is easily my favorite type of cuisine (hello, escargot and steak tartar #yesplease).
I was watching Jacques Pepin make crepes on Fast Food My Way before bed one night; he made the process look pretty simple so, I thought I could probably do that!
To be honest, I’ve always been super intimidated by the idea of making crepes. They always looked like it would require a lot of finesse, and the slightest movement in the wrong direction would tear them.
It turns out that it’s really not as intimidating as I thought, but it does require a lot of patience. As Chef Jacques Pepin says “The first one is always for the dog” and let me tell you, no truer words have been spoken. It took me a couple of tries to get the right amount of batter into the pan, some were so thick they almost resembled pancakes and some where too thin that they broke the second I tried to flip them.
I found that a thinner batter makes a better crepe, the batter almost should be the consistency of melted ice cream, creamy and thin. Per Jacques, one needs to first incorporate a small amount of the milk, whisk to combine, and then add the remainder until the batter is thin.
Always use a nonstick skillet (or a special crepe pan, Sur La Table has them for like 20 bucks). I used a large nonstick skillet and it worked just lovely. The trick when pouring the batter is to pour it on the outside area of the pan, not in the middle and using your wrists roll the pan in a circular motion so the batter spreads evenly around; fill in any gaps or holes immediately with a little batter. Once it’s ready to flip, you’ll see the edges kind of turn brown and little bubbles form. Carefully using the assistant of a thin spatula lift the corner of the crepe that is the furthest from you, grab it with your hands and gently flip the crap over. This took a couple of tries, but after maybe 4 duds, I started to get the hang of it. Once you get the hang of it, you’ll wonder why you ever thought this was so difficult!
The recipe below differs slightly from the traditional crepe recipe. My secret ingredient is good quality bourbon added to the batter and to the filling. So, with that I present to you all my versatile Bourbon Chocolate Crapes.
I stuffed some crapes with apricot jam, as that’s what Jacques does. Sorry to my Whole30 peeps, you’ll have to just pin this recipe for when both gluten and dairy’s back in your diet.