Travel

So many places to go, and so little time.

Marais/ Crêpes

On a particularly cold and wet day in Paris, my husband said to me that he wanted to see the real Europe. At the time we lived in the 15th arrondissement, but to him, it was nothing to what we had experienced in person and the movies. 

So, we hopped on the metro and went towards the Point Neuf bridge.

Why there? 

Simply put it was because it was in the Jason Bourne movies and he wanted to visit it, though he played it off as though it was for me. How? There is a mall there, which is AMAZING. so, I didn’t question his motives. 

A few hours later we found ourselves in a picturesque part of Paris. Ah, this is what the husband was seeking. 

Le Marais. 

The tall, masterfully romantic architecture, complete with buttresses, onion-type domes, and large grand windows.  

Mixed into that medieval architecture worked into the arrondissement not forgotten or bulldozed down. 

marias, paris arrondissement 4

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Each one looks more cozy, individual, and quaint than the next. Regardless of the buildings being made of stone, or wood beams, they were homey. 

This is Paris. The Paris most Americans flock to or think of when they think of Paris. Not the outer arrondissements. However, the smaller the arrondissement number the more expensive and fashionable the neighborhood. 

During this particular outing, we decided we needed to try the crepes everyone was seemingly obsessed with. 

To my surprise these “street” crepes you can get are portable, and loaded with combinations you would never ever think about. 

We decided to eat at La crêperie des Rosiers Marais. Mainly because the proprietor was singing, and making me laugh. He is a chatty and extremely friendly man. Who was happy to make whatever he felt like when I couldn’t decide what to eat.

marais crepes

(source)Image taken from Google Online: photo by Jeremy Lan who visited the creperie in 2023

His colleague was making his own special crepe, and of course, I had to have what he had so I said is that for me. 

They both laughed, but happily, the proprietor made me the same crepe. Tucked in a paper holder, I took my first bite. 

It was amazing. 

The cheese, the fries, the ham-you just don’t get ham anywhere else like you do in France. 

Just a word of warning, the crepes are incredibly filling. So if you have dinner plans make sure those are way later in the evening, such as seven or eight.

Wanna make crêpes at home? Keep reading the recipe is below! 

Houses at Rue François Miron

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French Style Crêpes

Most crepes are savory, which is why they are made with buckwheat. Regular flour is used for desert crepes

1 cup of buckwheat

1 egg

45 cl of water or 450 ml.

pinch of salt

salted butter-though I only recommend this if you live in France.

 

Crepe filling

Use your imagination. But here is a list of my favorites.

shredded Emmental

thin slices of ham

caramelized or confit du onion.

eggs(over easy)

bechamel sauce

sauteed veggies

sauteed leeks

 

Making the batter

In a large bowl mix the flour and salt with the 45cl of water and egg. With your hands, stir the ingredients vigorously and continuously for 2 to 3 minutes until smooth and fluid.

Cover the bowl with plastic film and refrigerate for a least 30 minutes. This step is important because it allows the buckwheat to absorb the water and creates an easily spreadable batter.

 

Let’s cook

After you get the batter out of the fridge you’re going to want to mix it. If it seems too thick, add a splash or two of water until the batter is fluid again.

Heat a large 8-inch nonstick skillet or your favorite crêpe pan over a medium head. Allow to warm up for a minute. The crêpe should cook quickly, it’s not a pancake.

Melt a tiny pat of butter on the pan.

With a ladle, pour about 1/4 cup of the batter into the pan, swirling and shaking it to spread the batter evenly across the surface of the pan.

This takes technique, so in this case, it is a bit like a pancake where the first one isn’t always the best.

If the batter is not spreading quickly, fluidly, add another splash of water. (a little at a time so as not to make it too thin)

Cook the crêpe for about 60 to 90 seconds, the edges begin to brown and curl away from the sides of the pan. Shake the pan, if the crêpe detaches it is time to flip! If it sticks, allow it to cook for a few more seconds.

Toss the pan to flip the crêpe or slide a spatula underneath it and turn it over. Cook the other side until golden about 30 seconds.

This recipe should yeild about 4-5 crêpes

Filling!

Place a handful of cheese in the middle of the crepe. If you want add the ham at the same time.

Please take my advice, and add the egg! Crack the egg into a small dish and place it in the center of the crepe. Use a spatula to help you keep the white from spreading until it sets.

Once the cheese has melted, the egg is cooked but the yoke is still runny it is done.

Let’s form a package by folding the left and right sides of the crepe around the egg as best as you can without breaking it. you can leave it like this, and serve immediately or you can try folding the bottom.

However, I do recommend you fold the bottom up before the sides.

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Hi, I’m Christina

I’m the coffee-addicted creative behind Christina Q. Writes. As a full-time freelance writer and lover of history, I share insights into my crazy wonderful life.  Christina Q. Writes is where I share tips and advice making your own path, and doing it your way. Don’t be afraid to laugh at my mistakes!