Butter & Rum Crepes, Plain and Fancy

Per Nana~

I have never seen a crepe that I did not like, except my own. 

I prepared the batter, which was so easy and chilled it for a few hours. 

The problem is trying to cook them. I used a heavy duty frying pan 

and everything seemed to get too hot. I either burned the bottom or, 

when flipping it over, it fell apart. 

I attempted the recipe three times in the last week trying to perfect

 them for photos. (not too much of an effort since we enjoyed them anyway.)  

The sauce was really easy. I whisked the juices and the butter by hand

 and it turned out very smooth. When I first tasted the blend I thought

 there was too much of a lemon flavor, but then realized it just 

worked when served with the crepes. 

I served one crepe to Jim with nutella inside and drizzled some on top. 

He said he preferred the sauce I had made with the honey. That surprised

 me because he loves nutella. One of my fondest memories is my mother

 preparing crepes for us when I was young. They were served plain 

with a sprinkle of sugar on top. Simply delicious. 

Per Tricia~

This week brought together everything I love about French Fridays.

 The recipe for crepes was a classic French dish, one that my family 

and I love elsewhere but for whatever reason I had not been making 

at home, and one where Dorie's wonderful tips guided me in the

 kitchen and provided me more than just the "ingredients and instructions". 

I may never throw an orange peel away again- mixed with sugar it was pure gold. YUM.

Specifically ?  Her suggestion that to use your fingers to gently flip the crepes.

 While I have no pride about getting something done in the kitchen, 

I can clearly admit that this was not a technique I would have even 

thought of. But it worked like a charm. In fact, I feel quite confident it

 saved every crepe I made. So there I was, husband dying over the 

aroma of the citrus and crepes and patiently waiting to fulfill his role

 as taste tester - and I am bragging to him about how wonderful Dorie

is because she tuned me in to the using my fingers. 

I refilled my saved Laduree jar with the sauce. Nothing from Paris is ever thrown out in my house.....

"Check this out. 

It works perfectly.

 I never would have thought of this myself. 

This is why I love Dorie.

 This is why this book is fun."

 Welcome to French Fridays in my kitchen :) 

The crepes were served with the wonderful honey citrus sauce and 

I filled several with some homemade whipped cream. And all along

 I wondered why I had not made these in such a long time. I can't wait 

to make them for the boys when they are home. Crepes = love. 

These shots are from the 2007 trip we took to Paris with the boys. Nana and my 

Dad were there as well so it was a very special vacation memory for all of us.  

And there was no shortage of crepes.

 At 20 and 17 now, you can imagine that a lot has changed in the last 7 years.  

One thing that has not - their love of crepes. 

Happy French Fridays