The beauty of making English Muffins from scratch. They are so simple without any extra preservatives or additives.
The sound of crêpe batter sizzling in a hot pan immediately brings back memories of chilly nights in Paris, walking home from the brasserie with friends after a late night out on the town. I remember watching in awe as the cuisinier spread perfectly thin and even disks of batter with his wooden crêpe spreader, time after time, until it was my turn to order my midnight snack – always the same, a crêpe salée with ham, cheese and mushrooms.
One of my very favorite things about making crêpes is that each one has it’s own characteristics and unique finished look – like snowflakes, no two are identical in appearance. Some are more crisp, some are pocked with caramelized bubbles and lacy edges, many are reminiscent of the lunar surface – but all are delicious.
With their delicately crisped edges and tender interior, our crêpes sucrées are fragrant with the scent of vanilla bean, citrus and lightly caramelized sugar. We fill each one with silky Grand Marnier spiked Crème Diplomat just before serving – the perfect balance of flavor and texture.
Usually, the first
through third crêpe of the day is the tester, which we always set aside – however, between the two of us, it never lasts longer than a couple of seconds before it’s swiped up for a quick snack!