All streets in Paris invariably lead to a neighborhood creperie tucked away discreetly in some corner. I find that the easiest way to find one is to follow your nose; the buttery smell of a freshly made crepe is unmistakable and often irresistable These hole-in-the-wall Creperies usually tend to be family run enterprises and although the menus are limited, and there is barely enough elbow room between the cafe tables, one is free to choose from a list of savory and dessert crepes, each one worth at least one try. My kids tend to pig out on the Nutella and jam filled crepes leaving telltale drips all the way down their chins. I've worked my way down the menu over time but there're a couple that I favor. One of them happens to be the Crepes a l'oeuf Fromage et Jambon or the ham and Cheese Crepe topped with an egg. Hearty and yet strangely delicate in appearance, this is one meal that 'll keep you happy for a few hours.
Try it at home. You don't have to be in Paris to eat well......!
Recipe for Crepes :
1 1/2 cups Milk
2 eggs
1 cup flour
1/4 tsp salt
2 tbsp butter melted
Ham, Gruyere cheese and eggs for topping
1. Combine all but the melted butter in a food processor and keep at room temperature for an hour before using. Add in the butter at this time.
2. Heat a flat pan (9") over moderate heat and brush on a thin layer of butter. Pour on the batter with a ladle and spread evenly, pouring off any excess batter. Cook till golden and until the edges curl up slightly. Flip over and cook the other side.
3. Place the cheese, topped with the ham and cook the egg over this until the cheese is melted and the egg is cooked through. Serve immediately
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