I’m half French and I have never made crepes! For shame! I knew I would like their versatility  before even cooking them for this blog, so I went out and purchased an inexpensive crepe pan. I like all kinds of “pancakes”, so why wouldn’t I like these?

From Wiki:

“In France, crêpes are traditionally served on Candlemas (La Chandeleur), February 2. This day was originally Virgin Mary’s Blessing Day but became known as “avec Crêpe Day”, referring to the tradition of offering crêpes. The belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your left hand and holding a gold coin in your right hand, you would become rich that year.”

I did not have a gold coin, but what about pouring crepes in the pan while stirring  a roux? Will I be rich next year? A girl can dream . . .

Also from Wiki:

The names for thin crêpes in other parts of Europe are:

French crepes orignated in Brittany where they were made by regular folk with buckwheat flour (which I want to try in the near future).  However, once they started being made with expensive white flour for fancier French folk (like royalty) they immediately gained more cachet, especially when Crepes Suzette ” was invented.  (http://www.foodnetwork.com/recipes/saras-secrets/crepes-suzette-recipe/index.html) Last night I invented Crepes Franko (translate: clean out the fridge crepes!). I couldn’t decide whether to make make savory crepes or a sweeter version so at 5pm my indecision left me without a plan and without any specific ingredients. A quick look in the fridge and I ended up tweaking a common ham, asparagus and white wine type of filling which turned out quite well.

There are many websites for all the recipes you could ever want on crepes.  I chose one from a random website and unfortunately cannot remember which website it is . . .sorry. I know everyone reading this is more than capable of finding their own. I was feeling rather rushed for supper so I decided to make the crepes while making the filling – not the best idea I have ever had as crepes cook very, very quickly. So while swirling around my crepe pan and flipping fresh crepes to a plate and swatting away hungry little hands, I fried up some mushrooms, steamed some asparagus to tender-crisp, sauteed some minced onions in a little bit of butter, took a couple bad photos, and then added some flour to the onionsfor a quick roux. (It got a little hairy for about 5 minutes). I quickly wisked in some home made chicken broth from a pot of soup in the fridge and realized I did not have any white wine so I substituted goat cheese! A crepe, some hame, sauteed mushrooms, three spears of asparagus, goat cheese sauce et viola, Crepes Franko. It was delicious. The kids ate theirs with home made applesauce and an asparagus spear as garnish. (That means they would not eat the asparagus.)

I will definitely be making these again soon. I think these Vietnamese ones ( http://www.epicurious.com/recipes/food/views/Vietnamese-Shrimp-and-Pork-Crepes-238439). Yum!

via Saskatchewan,

J

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