By Gillian Weeks
If the occasional Au Bon Pain doesn’t slack your thirst for French cuisine, then maybe it’s time apply your inner Francophile to the frying pan. A good crèpe can be quite theraputic (especially when you smear it with chocolate). Watch the video podcast below for step-by-step instructions and dose of joie de vivre.
Crépe Batter
4 eggs
1 cup flour
½ cup milk
Beat until no lumps remain. Melt one pat of butter in a large frying pan over medium high hear. Pour 1/3 cup of batter into the pan, making sure that you tilt the pan in all directions so that batter is evenly distributed. You can use a spatula for further smoothing. Cook for two minute and flip. Cook the other side for one minute. Add your ingredients while still over the heat. Bon appetit!
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