Paris Eastside recipe

Paris Eastside recipe

A couple weeks back Ash, Maggie and I were invited to a crepe making class at Paris Eastside in Capitol Hill. Since that class we talked about making crepes and just have not got around to making them. Well the other night we hammered it out. Using Muriel’s recipe (copied below). We came up with 3 different crepe fillings…1) Scrambled eggs with King Crab and Chives 2) Crispy bacon with Fig and Chevre crepe 3) Cottage cheese with raspberry jam and parsley.

Shopping list :
9 ounces of flour, 3 cups of milk, 3 eggs, Salt, 2 table spoons of butter, 2 table spoons of sugar, 3 big lemons, 3 eggs, 9 ounces sugar, 3,5 ounces butter, Oil, Confectioner’s sugar

MARGUERITE’S ELEGANT HOME COOKING — Crepes

For the crêpes:
Pour the flour in a bowl and make a “hole” in the middle.
Add there: the eggs (whisked together), the salt (one pinch), the sugar and the melted butter.

Mix everything adding slowly the milk to moisten the batter.

The batter must be quite fluid.

Set aside for one hour. Add water if necessary to improve fluidity after the resting time.

9 ounces of flour
3 cups of milk
3 eggs
Salt
2 table spoons of butter
2 table spoons of sugar

If prepared in a food processor the batter does not need to be set aside for one hour.

King Crab meat

King Crab meat

Cottage cheese, parsley and raspberry jam

Cottage cheese, parsley and raspberry jam

Bacon

Bacon

Mixed chives, scrambled eggs (Gordon Ramsay style) and King Crab together

Mixed chives, scrambled eggs (Gordon Ramsay style) and King Crab together

Not really a crepe pan but it will do

Not really a crepe pan but it will do

King Crab with scrambled egg crepe

King Crab with scrambled egg crepe

All three crepes

All three crepes

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