Comments on: Foodie French Friday: Crêpes

By: Amy @ The Q Family

Amy @ The Q Family — Tue, 23 Jun 2009 17:50:16 +0000

I love crepe!!! But I didn’t have the chance to try it anywhere but only in the US. So I’m sure that I can’t give any review till I can try it elsewhere especially in Europe.

By: My Melange

My Melange — Tue, 23 Jun 2009 15:21:20 +0000

Oh yum! I have heard thatarea is the crepe capitol of Paris for a sit down meal with cider, but have yet to make it over there Thanks for sharingAnne

By: anne

anne — Mon, 22 Jun 2009 20:20:42 +0000

We had amazing crepes from a great place in Rue du Montparnasse..we each had a savoury one, made with buckwheat..not normally my type of food at all, but it was delicious.. http://www.qype.co.uk/place/188900-La-Creperie-Bretonne-Paris/photos/375293

By: madonnadelpiatto

madonnadelpiatto — Sun, 21 Jun 2009 21:46:59 +0000

It is always with great satisfaction that I see a French dish (crepe) improved by an Italian ingredient (Nutella)!

By: Kim - Easy French Food

Kim - Easy French Food — Sun, 21 Jun 2009 07:29:12 +0000

Well my favorite is salted butter and brown sugar and the crepe has to be fresh out of the pan so the butter melts but not all the way. Sweetened chestnut puree is another popular filling not to be missed.

By: My Melange

My Melange — Sat, 20 Jun 2009 14:49:20 +0000

Oh Merisi, those sound divine. Never had them with apricots before. Thanks for sharing

By: Merisi's Vienna

Merisi's Vienna — Sat, 20 Jun 2009 09:42:31 +0000

I love the way Austrians serve their Crêpes:
The classic Viennese Crêpe – the “Palatschinke” as it is called in Vienna, where it is said to have arrived from France by way of Romania’s plăcintă and via Hungary – is filled with apricot jam from the intensely flavored Wachau apricots, growing along the Danube west of Vienna.
Palatschinken taste best filled right out of the pan and served immediately with only a light dusting of powdered sugar. Some of the best fast foods around! Most kids in Austria have consumed hundreds of them before growing into adulthood, forever addicted!
The ingredients list of the batter here is short:
mix flour and milk with a dash of salt to the consistency of heavy cream.
Let the mixture rest for about half an hour (or longer, in the fridge),
then add 2 eggs (for each cup of flour you used),
being careful not to overmix the batter!
Bon appetit!

By: My Melange

My Melange — Sat, 20 Jun 2009 04:46:31 +0000

Ah, your daughter sounds like one smart cookie Always good to have Nutella in the house. It goes great on a spoon!!

By: My Melange

My Melange — Sat, 20 Jun 2009 04:45:35 +0000

Sounds delish. I have never had one with coconut powder, should give it a try!

By: My Melange

My Melange — Sat, 20 Jun 2009 04:44:22 +0000

I can totaly relate!! And I agree- they are best in Paris