french toast crepe.

remember that creperie i went to yesterday with one of my students? well, j and i had their french toast crepe with strawberries, and it tasted just like french toast.

between bites, we talked about life. j’s graduating this may. she’s going to take a semester off and then go to graduate school. it seems like most people take time off between undergrad and graduate school. part of me still wonders if i should have taken time off. it was always advised to take time off to get some “real world” experience to bring to the graduate school classroom. if you went/are currently in graduate school, did you take time off?

this morning, i woke up and was still thinking about that french toast crepe. i was telling m about it, and i decided i would recreate it.

i had never made crepes at home before. naturally, i have this fear of messing up a food that i have such positive memories of. rather than fear getting the best of me, i dove right in and adapted julie child’s master crêpe recipe. this recipe is from her book, Julia’s Kitchen Wisdom. a tweak here and there, and we’ve got french toast.

french toast crepes
printable recipeadapted from julia child’s master crepe recipe

yields 6 10 inch crepes

1 cup flour
1/8 cup vanilla sugar*
1 teaspoon cinnamon (i pulled the fancy siagon cinnamon out for this one.)
2/3 cup cold milk**
2/3 cup cold water
3 large eggs
1/4 teaspoon salt
3 tablespoons melted butter, plus more for brushing on pan
confectioner’s sugar, for sprinkling

for the filling: 2 eggs per crepe, scrambled

*vanilla sugar is just a split vanilla bean that’s been sitting in sugar to flavor it. if you don’t have vanilla sugar, you can use sugar and 1/2 teaspoon of vanilla extract. i always use more extract, because i love it.
**i use soy, because i’m lactose-intolerant.

mix all ingredients until smooth with a whisk. refrigerate.

heat a non-stick frying pan over medium heat. brush with melted butter.

pour about a ladel of batter into the center of the pan. tilt the pan in all directions to cover the bottom evenly. cook about 1 minute, or until browned on the bottom. turn and cook on the other side.

cool on a rack as you finish making the rest.

for the filling, scramble 2 eggs per crepe. place the filling in the middle of the crepe, fold each side in over each other.

sprinkle each crepe with confectioner’s sugar. enjoy with your favorite maple syrup. i prefer the real stuff from vermont.

if you’re like me and only making food for one or two, the batter will save for the next day. i’m thinking a nutella and strawberry jam filling will be in my near future.


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