Trevor left to go back home on Wednesday. We had 3 great weeks in France, but now he’s back at work. The day before he left, I asked him what he wanted to eat for lunch. My parents were going to babysit Quentin, so we had a lunch to ourselves.
Trevor decided to go to our favorite creperie in Paris one last time- La creperie des Canettes. The name descriptively includes the street name, Rue des Canettes, so that you can never forget how to get there. The place is small and unassuming, although it’s clear that word has gotten around that they make great crepes, because it’s filled with both locals and tourists whenever we go.
Part of the reason Trevor wanted to go back was that the last time we went on this trip, he ordered a non-traditional crepe, with tomatoes and olive oil and some other stuff that doesn’t usually go in a crepe. He was unimpressed and wanted to get a “real” crepe before leaving. In France, savory crepes always have ham, cheese or egg, or all of the above. Preferably all of the above. These are appropriately called “crepe complete,” and they are awesome. The crepe itself is always made with buckwheat flour when used for savory purposes.
Normally I’m pretty shy about taking photos in a restaurant, but I decided to bite the bullet this time for the sake of my readers.
|Une crepe complete, with a pat of butter on top and hard apple cider to drink.
For dessert, I had what I always get at Creperie des Canetttes- a salted caramel crepe. They make their salted caramel in house and it.is.AMAZING. The picture doesn’t really do it justice, but here you go anyway. I am going to have to try to recreate this at home. Soon.
So there you have it. If you’re ever in Paris, go to Creperie des Canettes. And really, don’t overthink crepes. They are best when they’re simple. Egg, cheese and ham. Enjoy!