My husband and I went up to Montreal for a quick trip this weekend. Along with eating at a few cool restaurants, we ended up at the Jean-Talon Market. It’s an incredible outdoor farmers market that features produce, cheese, meats and other handmade goods and crafts. While at the market we had an afternoon snack of chocolate caramel crepes and espresso, and purchased some locally made goat cheese and olive oil soaps. It’s definitely a must see if you are in the area. I managed a couple pics of the produce, sorry no chocolate caramel crepe pics, but a recipe will follow. As it is my husband is demanding we have these crepes at our house daily. He claims he could eat one hundred of them. We’ll see about that….

Here is a recipe for a basic crepe from the Moosewood Cookbook.  To make crepes like the ones I had at the market put the crepes on a plate and drizzle with your favorite chocolate and sauce sauces.

Enjoy!

Basic Crepe

1 large egg

1 1/4 cups milk

1 cup flour

1/4 tsp salt

a few drop of oil for the pan

*you’ll need a crepe or omelet pan, or a heavy pan with a nonstick surface will do.

Place egg, milk, flour and salt in a bowl. Whisk until smooth.

Heat you crepe pan and lightly brush with oil. When the pan is hot enough to sizzle a drop of water, pour in about 1/4 cup of the batter. Slowely tilt the pan in all directions until the batter thoroughly coats the bottom. Pour off any excess batter ( the crepes should be thin). Cook on one side over medium heat until set ( about 20 seconds), then turn over and cook for just another second or two on the other side.

Turn the crepe out onto a clean dry dinner plate and repeat the process until you have used up all the batter.

Eat immediately or wrap the crepes tightly and refrigerate until ready to use.