Creme de la Crêpe

I have fond memories of walking the cold, damp streets of Paris with a warm crepe enveloped in my chilly hands.  I explored with all types of fancy toppings until I settled on my personal favorite– “beurre et sucre” (butter and sugar).  A “crepe Suzette” is a close second (butter, sugar, and lemon juice). And I can’t leave out nutella! My favorite crepe stand in Paris was across the street from the Centre Pompidou Museum and Library.  The crepe maker would paint my nutella on, as if it were a work of art (how fitting that he was across the street from a museum that houses some of the most daring art pieces of our age).

There is a restaurant in Los Angeles that makes wonderfully authentic crepes–Creme de la Crepe.  My favorite location is their Hermosa Beach one.  The owner is a young French guy who has been so successful because the food is so good and the service is so French.  I often go to brush up on my French, as all of the waiters are native French speakers.  My favorite is the “crepe splendide”–a crepe with strawberries, honey, whipped cream, and vanilla ice cream.  All of this leads me to my recent endeavor–to make crepes at home. I found a wonderfully simple recipe, and the crepes came out rather good.