This week’s French Fridays with Dorie challenge is for Butter & Rum Crepes! In 2001, I spent five days in Paris (unfortunately, before I met John). I stayed at the beautiful Hotel St. Louis en l’Ile. L’Ile St. Loius is the perfect place to stay in the center of Paris. It’s with in walking distance to so many sights – and, of course, the view of Notre Dame is unsurpassed from there. It’s also filled with gourmet food shops and restaurants. One of the restaurants I went to was a Crêperie. They had every kind of crepe imaginable – sweet and savory. I tried one of each – one with creamy chicken and asparagus and one with chestnut paste. They were both amazing. Of course, Trevor would ask, “What isn’t amazing when you’re in Paris?!?”
|So full of flavor!|
These sweet crepes are flavored with orange and lemon zest, dark rum, and Grand Marnier! Then, they’re topped with a lightly sweet sauce of honey, orange and lemon zest, and melted butter. Although they sound rich, they’re incredibly light and delicious. We each ate only two but could easily have finished them all!
|Fresh from the pan – with sugar to keep them from sticking together.|
You really should not be intimidated by making crepes – they’re quite simple. The key is leaving enough time to let the batter rest in the refrigerator for a few hours.
|Are you ready to taste Spring?|
|Here I am on the bridge over Monet’s waterlily pond! 2001|