I am a Francophile, through and through. My daughter’s name is of French origin, the only parenting books I’ve read are French, and I scarf down French food, wine, and cheese like France’s GDP depends on me alone. It’s quite annoying for all parties involved. Especially since I haven’t even been to France! BUT. I have never made crêpes. It was an inconceivable flaw in my life, until I made my Crepes for Two. The truth is, I was scared. Every recipe says that the first crêpe is always for the trash. I seriously dislike wasting food. I thought that when I made crêpes, the first one would’t be a failure. I was wrong. But that’s ok. This recipe makes 4 crêpes plus 1 throw-away crêpe in the beginning. I scaled the recipe down from Sarah’s new book, The Sugar Hit. Sarah knows her stuff when it comes to desserts! I’ve been a longtime reader of her blog, and am constantly charmed by her creations and sugar obsession. She’s a girl you need to know. Her book is nothing short of inspirational and gorgeous. Plus, she teaches me things like why I need a jaffle, and how to make dulce de leche sauce taste even better (hint: add booze and butter). Sarah says these crêpes are a bit of a mash-up because the sauce is Argentinian, the crepes are French but the method is Swedish. That’s a lot of ways to say they are delicious. Thank you, Sarah, for bringing crêpes into my life. I’m going to spend the rest of my day walking around imitating a French accent. Tres annoying!
