The other day, I had an impromptu visit from my friend. It is always these visits that turn out to be the most fun.
She is from France, so anytime we get together we always share stories from our time and tastes in Europe. I just so happened to have found a French distributor here in my neck of the woods, The French Epicerie, and picked up a tube of Praline. To my friend, this brought back childhood memories of French Crepe street vendors selling crepes with this hidden delicacy inside.
One thing led to the next, and we were on a mission to make as many crepes that day that was possible. We wanted to make sure we had enough sweet and savory crepes for everyone.
Before we started making them, she asked if I had beer. Apparently, unlike the Swiss, the french put beer in their Crepe batter. After thinking about it (and her explaining why) this totally made sense. The yeast in the beer works with the gluten in the flour, creating a fluffy perfectly thin crepe! Try them out and let me know how they turned out! Better yet, try them out with this amazing combination of Mascarpone and Cherry Compote for a gourmet mouthwatering breakfast or a very classy dessert! Or, simple use this recipe for a savory crepe with ham and cheese or whatever your heart desires!