It’s our last day (sad face) in Paris. We walked along the Seine taking pictures of the Pont Alexandre bridge and riverway. We went to the Army Museum and went to see Napoleon’s tomb. Then headed to the island called I’lle St. Louis, where we ate at La Brasserie de I’lle St. Louis. Then for dessert of crepes filled with Chantilly cream at Cafe Hugo in the Marais.
I would see school children stop at cafes after school, and all they would order would be crepes filled with Nutella, sprinkled with powdered sugar. I thought I would replicate this in the recipe to follow.
Let me share a few pics first.
This is Napoleon’s tomb. Napoleon’s not getting out of that! If you opened the lid, you’d find an oak coffin holding an ebony coffin holding two lead ones, then mahogany, then tinplate, until finally you’d find Napoleon facing up!
I just love the gardens throughout Paris. This one was behind the Army Museum.
Now for the crepe recipe!
3/4 cup milk
2 tablespoons sugar
2 tablespoons butter, melted, plus more butter for the pan
1 cup flour
1/8 teaspoon salt
Bring sugar and milk to a parboil while stirring. Turn heat off and add melted butter. Stir and let cool to lukewarm temp.
In a blender, blend three eggs on low. Add flour and salt, making a paste. Gradually add the milk mixture while blending. Put in the fridge for at least an hour.
Using a crepe pan, melt a teaspoon of butter over medium heat. I use a brush and kind of brush all over the pan. Add 1/4 cup of crepe mixture swirling in a circular mixture to form a circle. Cook until edges curl and flip with a silicone spatula. Cook 30 more seconds and slide onto a plate.Spread Nutella or any other chocolate spread in the middle while warm. Let it melt a little then spread over entire crepe. Roll and sprinkle with powdered sugar. Yum scrum!
I hope you’ve enjoyed Paris week!