Sweet Crêpes

I can just imagine myself in Paris ordering a crepe from a street vendor, paper wrapper crinkling in my hands as I chew into a sweet, deliciously thin crepe. Short of going to France (or maybe the Logan Square Farmer’s market, haven’t tried those crepes yet!) the best I can do is to make some at home.

I abide by the”let it rest overnight” rule, and my favorite filling is jam. I love that NYTimes has a recipe search now, I tried this one from 1983. I tried putting them in the broiler for some caramelization, but they looked like they were going to burn. I think they were too close to the heat and I was too impatient. After flipping all those crepes you just want to start eating them. Bon appetit!