In France the egg is revered. It is eaten for breakfast, lunch and dinner and can be found in many of the most celebrated sauces French cuisine has given the world.
Personally, I enjoy nothing more than a vegetable omelet and green salad for supper or a Sunday morning favorite is poached eggs on toast.
No matter how you prefer your eggs please make sure that they are pasture grazed and if possible raised in an organic environment.
I thought about “adapting” Julia’s recipe, but then I thought why?
Julia Child’s Master Crêpe Recipe
1 cup flour
2/3 cup cold milk
2/3 cup cold water
3 large eggs
1/4 teaspoon salt
3 tablespoons melted butter, plus more for brushing on pan
1) Mix all ingredients until smooth in a blender or with a whisk. Refrigerate.
2) Heat a non-stick frying pan over medium heat. Brush with melted butter.
3) Pour in 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook about 1 minute, or until browned on the bottom. Turn and cook briefly on the other side.
4) Cool on a rack or plate as you finish making the rest. Serve as desired.
I love crepes with homemade jam or a squeeze of lemon and sprinkle of sugar hot out of the pan!