joyeux cuisine

a blog about good food, family, friends, and life.

crèpes à la français.

One of my favorite things that has happened in my life was the summer after my senior year when I got to spend two weeks in France. It was amazing. I took four years of French in high school and our French club took a trip every two years. I was so excited when my parents said I could go. Those two weeks were the best two weeks of my life up to that point. I had had kind of a rough end to my senior year (read: really tough break up and lots of stress), but that trip made all of that go away for awhile.

This is one of my favorite pictures that I took. We spend out last 3 days in France in Paris. Notre Dame was just one of the many sights we visited. We spent our first few days in Normandy and visited the World War II museum and the American Cemetery. Then we went through the Loire valley and visited some castles. We went to southern France and went to the beach for a day and then traveled up through Dijon to Versailles. Then Paris. I loved Paris. I’ll make it back someday. I miss the sunsets.

Anyway…all that to say: CREPES! Every year in French class we would have crepe day on or around Fat Tuesday. My teacher was from France so she knew how to make crepes. She was the best and crepe day was the best day of class. In France you can get crepes anywhere. It was the best. We probably had crepes once a day. They take a little bit of work, but those guys make it look super easy.

This is how my stove looks while making crepes. (oh, hey tea pot!) Batter, butter, crepe pan. All essentials. Well, not necessarily a crepe pan, but a large skillet.

Crepes are meant to be really thin. When you put the batter in the pan you HAVE to swirl it around the bottom right away. The pan needs to be pretty warm to keep the batter on the pan. It isn’t as difficult as it sounds. I promise.

This is what a perfect crepe looks like. I’m not gonna lie….I had to throw one away. I was a little bit out of practice. Don’t worry. I have it down again…you were worried. I can tell.

Toppings. Also a very important part of crepe making. I prefer Nutella (shocking!) and whipped cream. “Une crepe avec Nutella, sil vous plait” was a very common phrase during the trip. But you can top crepes with anything you want; even just granulated sugar. Chocolate chips are good and white chocolate chips are better. Make them your own. (that seems to be a common theme this week.)

These are awesome. Make some crepes. Watch a ‘Say Yes to the Dress’ marathon. Smile. Figure out what to wear to a parade wedding (more on that later).

P.S. I totally caught that fly.

Crèpes à la français

makes between 12-15 crepes

1 and 1/2 cups flour

1 Tablespoon sugar

1/2 teaspoon sugar

1/2 teaspoon salt

2 eggs

2 cups milk

1/2 teaspoon vanilla

2 Tablespoons oil

butter for the pan


In a large bowl combine flour, sugar, baking powder, and salt. In a different bowl whisk together eggs, milk, and vanilla. Add the milk mixture to the flour mixture and whisk. There will be some lumps but that’s okay. Whisk in the oil. Heat a skillet or crepe pan over medium heat. Melt about a teaspoon of butter in the pan. When the pan is hot ladle enough batter into the pan to just cover the bottom and swirl around right away to cover the entire pan. Cook until the top is set and the bottom is golden brown. Flip and cook until the other side is golden brown. Remove from pan and top with desired toppings. Either roll or fold and serve warm.

You can keep batter in the fridge in an airtight container. Just stir before you’re going to make the crepes and use it within two days.

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buttermilk pancakes with white chocolate chips.

I can’t even believe it. Two blog posts in two days. This is getting crazy. I’m really trying to give myself goals for the rest of the summer before my life gets really crazy.
Here’s a short list:
Blog more.
Practice my oboe a lot more.
Get more organized.
Read more books.
Run some more and get in shape.

That last one is difficult because right now our campus is overrun with Chicago Bears and everything that goes along with that (aka…sports media and a bunch of security people) so it’s a little bit more difficult to get anywhere. I don’t even know who any of them are so it doesn’t make much difference to me. Now…if Orlando Bloom or Robert Downey Jr. were here it would be a totally different story indeed. Okay, I’m done complaining about that situation now. Just had to get it out of my system.

Pancakes are that one thing you can’t go wrong with. Especially if you add chocolate chips. Especially if those chocolate chips are white chocolate chips. Although any kind of chocolate is totally fine by me. I also like to top my pancakes with Nutella. Wait…you don’t know what Nutella is? I’m so sorry. It’s the most delicious chocolate hazelnut spread. Seriously one of the best things ever created.

You can add these extra things to any pancake recipe you have. I found this one on my Foodily app for my phone (such a good app!) and I really need to use up the buttermilk in my fridge so it all worked out. These are really fluffy and light (as long as you don’t put too much butter in the pan like I did…). Perfect for breakfast or an evening snack. We used to have pancakes for dinner every so often when I was little. My mom always said that there wasn’t enough time in the mornings with 3 little kids getting ready for school and my dad getting ready for school so we had breakfast for dinner. It was the best thing for us kids. Especially when there was bacon involved. Which was often.

You can make these pancakes any way you want. Add different kinds of chocolate chips. Leave them plain. Slather peanut butter over the tops. Drown them in Michigan maple syrup. There are so many possibilities. This is just one way for you to enjoy them. And it’s a pretty delicious one. So make some pancakes, drink some tea, and check out my “Now Playing” page (above) to read all about the music in my life right now.

Buttermilk Pancakes with White Chocolate Chips

from bon appetite hon

makes about a dozen pancakes

1 cup flour

1 Tablespoon sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 eggs

1 Tablespoon butter, melted

White chocolate chips and extra toppings (like syrup)

Sift together flour, sugar, baking soda, and salt in a medium sized bowl. Whisk together buttermilk, eggs, and melted butter in a smaller bowl. Add wet mixture to dry mixture and stir until just incorporated. Heat a frying pan or griddle over medium heat. Lightly coat with butter or nonstick spray. Ladle by 1/4 cup into the pan. Drop chocolate chips in the top of the batter. Cook until there are bubbles on the top and the bottom of the pancake is golden brown. Flip and brown the other side. When done remove from pan, top with Nutella or other topping of choice. Serve immediately.

These will keep in the fridge. Just microwave them for about 30 seconds to reheat them for a quick pancake breakfast.

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