“Paris is always a good idea.” -Audrey Hepburn
I am one of those girls that was always a bit obsessed with all things parisian– I even had a giant eiffel tower poster in my dorm room that finally tore completely apart and got thrown out my second year of grad school. When I finally had the chance to go I was ecstatic and then got over it a bit and became a bit of a europhile . . . and then I went back. And came back with a bigger crush than ever! I’m not sure if it was the museums, or the books, or the cafés . . . it was probably the cafés. And the magical air! And the chance to scratch the surface of the Paris’s nooks and crannies with friends.
Yes, admit it. You are crushing on Paris too:) One of my favorite memories of this last visit was a chance to catch up with a dear friend who has been living there since we graduated from undergrad. We shared a savory crepe along with sweet fellowship and memories.
I have attempted GF crepes many times with varying results, but today I think I hit upon the best! My friend recently sent me a picture of the new GF flour Trader Joe’s just came out with:
It is a win! I liked it better than the Bob’s Mill all-purpose I’ve been using (sorry bob, I still love you:). The ingredients are: whole grain brown rice flour, potato starch, rice flour, and tapioca flour (no, I am not one of those clever people that mix up their own GF flour lol).
The crepes were super simple and made four small ones:
1/4 cup flour
1/4 cup almond milk (I didn’t use egg white, so I added a little extra milk– the batter should be pretty thin)
1 tsp. sugar
The happiest part about crepes is that anything can go into them. The other day I put apples and chicken in one and believe it or not, it was delicious. This one has strawberry jam, fresh strawberries, and semi-sweet chocolates– I paired it with French press coffee and jazz– oh, la la!