{"id":13582,"date":"2012-04-04T00:05:01","date_gmt":"2012-04-04T07:05:01","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=13582"},"modified":"2012-04-04T00:05:01","modified_gmt":"2012-04-04T07:05:01","slug":"midnight-in-paris","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/13582","title":{"rendered":"Midnight in Paris"},"content":{"rendered":"

\t\t\t\tFor some of my Geography journal entries, my friend, Alyson O\u00fcten,\u00a0takes you around the globe, from her backyard<\/a> in Boise, Idaho, to the streets of Europe<\/a> and beyond. Today, she is off to Paris to enjoy the exquisite cuisine, famous architecture, works of art, and chic fashion scene,\u00a0ending with a French surprise. So without further adieu, take it from here, Aly. It\u2019s all yours!!!!!<\/p>\n

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It wasn\u2019t April in Paris \u2026 but nearly. When a friend traveled to the famed City of Lights for a work assignment in March, she graciously asked me join her. Oh mon dieu, how could I refuse??<\/p>\n

The luminescent Eiffel Tower \u2026<\/p>\n

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The triumphant Arch de Triomphe \u2026<\/p>\n

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Stunning Sacre Coeur\u2026<\/p>\n

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\u00a0(Window) shopping along the Champs Elysees …<\/p>\n

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And eating \u2026 oh how we ate!<\/p>\n

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The food in Paris is divine. Simple, yet rich. Complicated, yet light.<\/p>\n

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Through macaroons and boeuf bourguignon \u2026<\/p>\n

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We ate our way through the cheese plates and souffl\u00e9s \u2026<\/p>\n

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\nAll the while searching for the perfect cr\u00eape.<\/p>\n

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At a market in the charming Marais district, our quest was complete. There, among the flower stands and fish stalls, was a white-haired character, making, nay, \u201ccrafting\u201d cr\u00eapes. Steam billowed over his head as he patiently prepared each order for the throngs waiting in line.<\/p>\n

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I\u2019ll confess, I\u2019ve yet to replicate the scrumptious, crunchy outer edge of his creations, but this recipe certainly satisfies my cr\u00eape cravings now that I’m home.<\/p>\n

FRENCH CR\u00caPES
\nPREP TIME: 10 MINUTES PLUS 1 HOUR STANDING TIME
\nCOOK TIME: 12-18 MINUTES
\nMAKES: 6 CR\u00caPES<\/p>\n

1\u00a0\u00a0 \u00a0cup plus 2 T whole milk
\n2\u00a0\u00a0 \u00a0eggs
\n1\u00a0\u00a0 \u00a0cup flour
\n2\u00a0\u00a0 \u00a0T sugar
\n3\u00a0\u00a0 \u00a0T plus 1 t butter, melted and cooled slightly
\n\u00bc\u00a0\u00a0 \u00a0t salt<\/p>\n

Special Equipment: 10\u201d nonstick skillet or cr\u00eape pan<\/p>\n

1. Using a blender or food processor, blend milk, eggs, flour, sugar, 2 T butter, and salt, scraping the sides once or twice until batter is smooth (about 1 minute).
\n2. Let batter stand at room temperature for 1 hour (this is really key, it prevents tough cr\u00eapes).
\n3. Add a small amount of the remaining melted butter (cooled slightly) to skillet and brush to coat the bottom. Heat over medium heat until hot, then pour \u00bc cup of batter into skillet, tilting to coat bottom evenly.
\n4. Cook until the underside is pale golden brown\u00a0(1\u00bd to 2 minutes), then jerk skillet to loosen cr\u00eape, and flip cr\u00eape with a spatula.
\n5. Cook until the other side is pale golden brown\u00a0(30 seconds to 1 minute). Transfer cr\u00eape with spatula to a work surface, turning so that the side cooked is face down and fill with desired ingredients.
\n6. Repeat steps 3-5 for remaining batter.<\/p>\n

Once you’ve made the cr\u00eapes, the filling is up to your imagination. In Paris, you most commonly see cr\u00eapes filled with Nutella (chocolate\/hazelnut paste) or, my favorite, sugar and lemon. But, why stop there? Fill yours with jam or powdered sugar or bananas. Or, go savory and throw in some meat and cheese and herbs and greens. Cr\u00eapes are a great vehicle for other delicious ingredients and, for me, instant transportation back in time to Paris.<\/p>\n

For cr\u00eapes with sugar and lemon, (my favorite!) gather 1 lemon, 1 t -2 T of sugar (depending on desired sweetness), a knife, and a zester.<\/p>\n

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Spread sugar evenly on cr\u00eape. Add as much as your sugar tooth desires.<\/p>\n

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Zest 1 t lemon.<\/p>\n

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Spread evenly over cr\u00eape.<\/p>\n

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\u00a0\"\"<\/p>\n

Slice the lemon in half.<\/p>\n

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Remove seeds.<\/p>\n

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Squeeze enough lemon over the cr\u00eape to wet the sugar.<\/p>\n

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Je t’aime mon cheri!<\/p>\n

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For some of my Geography journal entries, my friend, Alyson O\u00fcten,\u00a0takes you around the globe, from her backyard in Boise, Idaho, to the streets of Europe and beyond. Today, she is off to Paris to enjoy the exquisite cuisine, famous … Continue reading →<\/span><\/a> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[46,347,670,750],"class_list":["post-13582","post","type-post","status-publish","format-standard","hentry","category-geography","tag-alyson","tag-geography-2","tag-paris","tag-recipe"],"_links":{"self":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/posts\/13582","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/comments?post=13582"}],"version-history":[{"count":0,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/posts\/13582\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/media?parent=13582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/categories?post=13582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/tags?post=13582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}