Publisher's Synopsis
Do you want to know recipes to make your crêpes special and versatile?
Your Customers Will Never Stop To Use This Amazing book!
I went to cooking school in Paris, but it wasn't from my toque-clad teachers that I learned to make crêpes. It was from my junior high school friend, when we lived in Arlington, Virginia.
We would restore ourselves after a long day of being fourteen-year-old girls by making crêpes filled with cheddar cheese as an after-school snack. I'm sure those crêpes were short on finesse, but I still remember how satisfying it was to turn and tilt the pan, watch the liquid batter travel across its surface until no more pan was visible, and then wait until the steam rising from the crêpe slowed down, the signal that it was time to flip it.
A few seconds of cooking on the second side, a shower of grated cheese, a flick of the spatula to fold the crêpe in half, and we had an awesome snack, ready to eat in all its gooey, cheesy goodness.
While our peers were enjoying Cheetos, we were eating crêpes. We felt special because crêpes were special. Even though they're related to the homey pancake, crêpes have an allure that I think is about more than the way they taste. Depending on what your first crêpe experience was, they can feel elegant, exotic, nostalgic, sophisticated, indulgent, or comforting.
As you'll see when you look at the recipe list in this book, crêpes fit the bill for almost every eating occasion: breakfast, brunch, a quick afternoon treat, an hors d'oeuvre to serve with a glass of sparkling crémant de Loire, a plated hors d'oeuvre for a fancy dinner, a main course for a family (or fancy) dinner, and desserts galore.
If you tried, you could work crêpes into the soup and salad courses, too (a chiffonade of crêpes in consommé is a famous soup, but for the purposes of this book, we're not ranging that far.
In other words, crêpes are versatile. And the place where "versatile," "special," and "easy" intersect is the place every smart cook wants to be.
