Stuffed Crepes-An Ode to Paris

Ott, A and I had so much fun during Canning Week, we didn't want the fun to end! Since Canning Week has ended, Ott, A and I have been sharing recipes every Tuesday using foods we have canned. Several of our fellow canners have joined us in this blog hop. If you've missed a week, please check back through our archives for these wonderful recipes. For our final week, I pulled out one of my all time favorite recipes.

In 1996, I was lucky enough to spend a couple of weeks in France. Here we are waiting in Chicago for plane ride #2 to Paris.

I spent my birthday on top of the Eiffel Tower-or Tour Eiffel as they say en Paris

 

Bastille Day on the streets of Mont Saint-Michel

and countless hours touring beautiful castles and cathedrals from centuries past (yes, that's the camera strap in the picture) and beautiful artwork in the Louvre

 

In preparation for our trip, the small group of us decided to try various French foods. We went to a French restaurant in Tampa. Then we realized maybe we should have started with something different. Although, I have to admit, I almost liked the escargot we ordered at the restaurant! After we got back home, we decided to end the evening with crepes. Maybe that was more our style! 

Since then, I've made crepes many times. The best part of this dessert is its versatility. The crepe itself has a bland flavor. It's the filling that makes it delicious! 

What you'll need:

1 c flour

1 c milk

1 egg

Mix the egg and flour together with a fork or whisk

 

Then whip in the milk

 

Heat a small skillet on medium for 3 minutes, or until a drop of water sizzles on the hot surface. Pour enough batter in the pan to make a 5" circle, then swirl the batter around to make it about a 7 inch circle. Do not overfill! The crepe should be thin.

 

Cook until the top is almost cooked (20 seconds), then flip over to the other side and cook an additional 5 seconds. 

 

To fill, pour a bit of your favorite fruity jam, butter, or jelly in the middle.

 

 

Last night was apple butter and peach marmalade.

Roll up and add a bit more filling around the plate or on top of the crepes. A dab of whipped cream in the ends adds an extra bit of sweetness!

I hope you have enjoyed our series, "I canned a lOTT, now I'm baking in my BISTRO". Please visit Ott,A's page to see what she has created today!

Once again, a HUGE thank you to all of you who helped make Canning Week such a huge success!