Flo's French Crepes...Oui Oui!
When one of my best friends, Marketa, told me that she only wanted to eat Asian food while on vacation in Seattle from France, she wasn't kidding. She has been here for over a month and can't get enough Thai food, Sushi, Ramen and Pho. We really don't know how good we have it around here when it comes to high quality international food! Meanwhile, Elliott and I saw the perfect opportunity to extract some authentic French cooking out of them while they were in town. We hatched our plan on a road trip to Manzanita, Oregon; What better setting than a romantic cabin by the ocean, conveniently equipped with a kitchen? When Marketa's boyfriend Flo offered to make crêpes for dinner, we couldn't help but say "Oui, oui!" With just a flick of the wrist (and Marketa's help with the béchamel), Flo made the crêpes look effortless. All it took was a few bites and we were instantly transported to Paris! [caption id="attachment_2171" align="aligncenter" width="750" class=" "]
Our poor cabin lighting failed us but this crêpe did not disappoint![/caption] Crêpes:* 1 1/2 cups flour 3 eggs 2 cups milk A splash of beer Béchamel Sauce 1/4 cup butter 1/4 cup flour 2 cups milk 1/2 cup blue cheese Pinch of nutmeg Salt and pepper, to taste Fresh prosciutto For the béchamel sauce, make a roux with the butter and flour. Whisk in the milk and stir constantly until the sauce warms and thickens. If needed, thin further with splashes of milk. Remove from heat and mix in the blue cheese and spices. For the crêpes, heat a skillet over medium high heat and grease with a buttered paper towel. Pour a ladle full of batter into the center of the pan, then pick it up and tilt in a circular manner until evenly coated with a thin layer of batter. Cook until the edges of the crêpe are crispy and easily separate from the pan. Then carefully use a spatula to flip the crêpe and cook for another minute or two until the bottom is browned. Cooking times can vary greatly based on the pan temperature and material. Once the crêpe has finished cooking, quickly fill with the béchamel sauce and some slices of prosciutto, fold into a flattened burrito and enjoy! The dessert version was a simple crêpe coated in a rich sauce of caramelized butter and sugar with a splash of flambé Grand Marnier. Delicious! *Disclaimer: This recipe was translated from French and knowing Marketa, it probably wasn't followed to a T! [caption id="attachment_2172" align="aligncenter" width="576" class=" "]
Carinn could breath a little easier as Flo is a certified volunteer fireman![/caption] [caption id="attachment_2173" align="aligncenter" width="750" class=" "]
The happy group at Cannon Beach[/caption]