Crepes for Bastille Day

by Lillie Forteau / Jul 15, 2008 /
Lillie Forteau's picture

Today is Bastille Day, in France. That is when people demanded Liberte, Egalite, Fraternite!

I love Paris, especially the food. One of my most-loved books is called Crepes by Suzette, by Monica Wellington. I love it because she cooks crepes, and shows some of my favorite paintings, as well. But, of course, I am thinking of crepes, one of my very favorite foods. She sells her crepes to people all over Paris, and has photos of different neighborhoods and gardens. Some parts are really funny and make me laugh.

Today, in celebration of Bastille Day (and fresh Michigan strawberries), we made crepes. They are so good! My mom has special crepe pans from France, although you can make them in a regular pan. Here's the recipe, adapted from the one in the book:

Crepes
1 cup of flour
1 cup of milk
2 eggs
2 T melted butter
a pinch of sugar, if you'd like
a pinch of sea salt

Mix up the crepe batter with a whisk, and then let it sit in the fridge for at least an hour. Often we make the batter the night before, so we don't forget. Whisk it again when you're ready to cook the crepes. Heat the pans, and brush them with butter. Put 1/4 cup of batter in each crepe pan, and swirl it around so that it gets really thin. When bubbles start to come around the edges, flip the crepe. It will be less than 30 seconds. Then when it is done, put it on a plate and finish cooking the crepes.

I love them with fresh fruit - strawberries, or peaches; sour cream; brown sugar; and whipped cream. They are also really yummy with homemade jam (rhubarb, today), or nutella.

Bon Appetit! And, Happy Bastille Day, France!

 

Crepes, for Bastille Day

 

L Forteau is the Special Children's Editor for WanderingEducators.com (and is 6 years old!) 

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