I love crepes. I really, really love crepes. In a scary way. When I was living in Paris, I could have subsisted entirely on crepes. Unfortunately, back in the States, it’s hard to find a really good crepe. They’re getting better, but most crepes I’ve had here lack that certain je ne said quoi. Maybe, like New York bagels, it’s the water.

You’d think because I missed crepes so badly, I would spend my days and nights experimenting until I learned how to recreate the perfect Parisian crepe. Not so. For some reason, I didn’t think crepes were possible without the huge round cooking surface and that crazy tool the  talented crepe-makers use to spread out the delectable batter. Crepes were other worldly to me. Not a dish I could just throw together without the proper training and tools. Until the day I did. Throw it together, I mean. All I had in my arensal were a spatula and a large skillet, but I quickly discovered that’s all I needed. Well, that and quick reflexes to tilt the skillet to spread the batter as soon as it hits the surface.

You know what I learned? Crepes aren’t difficult or other worldly. In fact, they are ridiculously quick and easy to make. Do my crepes have the je ne sais quoi of the French crepes? Not quite. But, they’ll do for now. In fact, they will do for breakfast, lunch, and dinner…. 🙂

Healthy Recipe Ecstasy: Yes! These aren’t any old crepes. They are gluten-free and dairy-free buckwheat crepes. Usually, crepes are made with flour, eggs and milk. In France, they often mix all-purpose flour and buckwheat flour to make the crepes. My first crepe-cooking endeavor coincided with a gluten-free lunch guest so I decided to use just buckwheat flour, and, while I was at it, substitute soy milk for regular milk. The result is a darker-looking crepe with a slightly nuttier flavor that everyone can enjoy.