Visiting France through your own kitchen

Did I mention I'm a francophile.  Want to get to Paris and Versailles.  Grandfather was from Alsace which is a small province on the Eastern French border.  I think that is where my love of cooking comes from.  We all might want to have crepes in Paris this morning but since I'm sitting in the Midwest, USA I thought I would just make some and eat off my new Parisian dishes.  Recipe is my own.

French crepes:

1 c. flour
1 3/4 c. milk (2% or whole, no skim)
1 t. vanilla
zest of one orange
2 whole eggs
1 T. sugar
1 T. melted butter
3 T. melted butter for coating pan

You will need 8 inch or 10 inch nonstick skillet, small pastry brush, 1/4 c. measuring cup or soup ladle.

Mix ingredients well to remove any lumps. A whisk works the best.   Heat skillet on medium, brush with melted butter and add 1/4 c. of mixture, immediately swirl around coating bottom...wait about one min and flip and cook for another 30 sec. and repeat.  Don't be alarmed if initial crepe is a mess.  This is usual and you become better each time you make it.  Serve with fresh berries and dusting of confectioner's sugar.

Berry Compote (I make this when I have a little more time)
Prep time: 5 minutes
Cook time: 15 minutes

3 cups fresh berries.  I use blueberries, blackberries and/or raspberries
1/2 c. sugar
1/2 t. cinnamon
2 t. cornstarch
1 T. water


Rinse berries, mix ingredients and simmer for 10 minutes on stove until they become slightly thickened.  Then spoon over crepes.  Tastes great on vanilla ice cream too.!