dimanche, février 04, 2007

Crepe Party at the Le Clercqs

Two of my favourite girls here in Stuttgart are Tiff and M. We all have our kids in the French Kindergarten. Tiff and I we are both English speakers, with M I speak French and share a love for all things French, and both Tiff and M are Mexicans (though Tiff is American first).

Last Saturday we were invited (with the kids and husbands) to Tiff's place for a crepe party. And achtung, the chef (her cute French Hubby P) is from Brittany where crepes were born, so expect only the very best of crepes to be fed into our stomachs.

P made crepes from two types of flour : Sarrazin (black wheat) and normal white flour. The former is great for making salty crepes and the latter sweet ones. We had a choice among 3 fillings (Ham and Cheese, Spinach and Goat Cheese, Mushroom and Bacon) for the salty ones, and for the sweet crepes we could have them with Nutella, dark chocolate, Cane Molasses Sirup, Fruit Jam and with or without sliced bananas, pears, almonds etc.

I was quite shameless, eating the left-overs from the kids (they were served first), screaming out for the first adult crepe and must have eaten at least 5 crepes in total. The problem with a crepe party is that the chef has to be at the crepe pan all the time and could usually serve only one person at a time. Luckily the Le Clercqs live in a small appartment with an American kitchen and we could at least watch P cook and talk with him at the same time.

We then walked up to a hill where we could have a view of Stuttgart (one of our last, I imagine). My Baby Boy peed in his pants in the playground at the bottom of the hill and stood there (not moving an inch, according to the men) for the whole of the 15 minutes or so it took Tiff and I to return to her flat to get him a change of clothes. We then climbed up the hill and on our way back, we drank coffee in a Tapas Bar. A really nice way to spend a Saturday afternoon.

Otherwise, we do make crepes from time to time ourselves as the children love them. They are simple to make and one can have much fun filling them up in a hundred and one ways.

White Flour Crepe :

250g Plain Flour
500ml Milk
2 Eggs
1 Tbsp Oil
A pinch of Salt
A touch of Rum, Fleur d'oranger etc

Make a well in the middle of the flour, add in the eggs, oil, salt, alcohol etc and a little of the milk. Mix well, adding more milk as you stir. Leave the crepe mixture to stand for an hour before using it.

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