Paris Grocery seattle

June 12, 2013

Bonjour Les Amis,

I am a true child of the 70’s. An early food memory I have is when my parents pulled out their Magic Pan cookbook… For some reason, crepes were my dad’s specialty–to this day he doesn’t know how he got into making them! He would make Crepes Suzette & wow the guests as he lit the brandy on fire. With Father’s Day at hand, I thought sharing this recipe would be a fitting tribute.

A Bientot,


Risoli Crepe Pan $50
Organic Buckwheat Flour $3.50 lb
sold in bulk from our fridge
Cave Aged Reserve Gruyere $23.99 lb

D’Artagnan Jambon de Bayonne 4 oz $10.99
L’Epicurean Apple Cider Confit with Calvados $8.59

L’Epicurean Apricot & Lavender Jam $10.99


Jacobsen Sea Salt Travel Tin $3.25; 4 oz bag $10.49
Hand-harvested sea salt from the Oregon Coast. The ultimate finishing salt. Mark Bittman says it has a “satifying crunch” & “minerally tang”.  Production is so small, I had to wait an extra week to get this in…

Chateau Labarthe 2012, Bordeaux $8.99
I’ll be the first to admit that this is the type of Bordeaux I’m apt to drink on the daily. Mon dieu, I love the prices on direct-imports! 50% Merlot/50% Cab Franc, this is rich & earthy, full-on peppery with some grit. Just what you need to have on hand while grilling out this summer.

Domaine Riffault “Cortem a Batis” Rose 2013, Sancerre $19.99
Made a by a young rising star in Sancerre, whose family has been in the biz for ages. Everything is hand-harvested here, which is a rarity these days in the region. This is rose made with Pinot Noir which exudes gorgeous minerality.

Moutard Grand Cuvee Champagne $29.99 
“Bright gold. Deep peach and pear aromas are complemented by floral honey and smoky minerals. Lush pit fruit and honeyed pear…”
– 90 Pts Wine Advocate

Thierry Triolet Grande Reserve Champagne $44
A remarkable bargain in Champagne & a true steal for “Farmer Fizz”. 100% Chardonnay that’s round & toasty with red fruits & brilliant minerality. On the menu at great Northwest restaurants such as Lark & the Herb Farm.

Adventures on the Wine Route, 25th Anniversary Addition 
by Kermit Lynch $28
“One of the pleasantest and truest books about wine I’ve ever read.” –M. F. K. Fisher

“Nearly all wine books are written by experts whose intention is primarily to inform or to educate. They give little aesthetic pleasure. Kermit Lynch is certainly an expert, but his book, Adventures on the Wine Route, is also a great pleasure to read. In Kermit Lynch’s small, true, delightful book there is more understanding about what wine really is than in everything else I have read.” –Victor Hazan

Himalayan Salt Block $50
The coolest way to cook! Use on the grill or in the oven, or serve sushi chilled. I was invited to a friend’s house for dinner & had some of the best meat of my life cooked on one of these.

Buckwheat Crêpes ala David Leibowitz
18-20 crêpes

It’s best to let the batter chill overnight, but let it come to room temperature prior to frying them up. And keep stirring the batter as you go while frying since the flour tends to sink to the bottom.

  • 2 cups (500 ml) whole milk
  • 1 tablespoon sugar
  • 1/4 teaspoon sea salt
  • 3 tablespoons (80 gr) butter, salted or unsalted, melted
  • 1/2 cup (70 gr) buckwheat flour
  • 3/4 cup (105 gr) all-purpose flour (In France, I use type 65)
  • 3 large eggs

In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.

To fry the crêpes, remove the batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. (If not, you can add a tablespoon of milk.)

Heat a 8- to 9-inch skillet on the stovetop. You can use a real crepe pan that’s been seasoned, but I use a Tefal non-stick skillet which works great.

Drop a tiny piece of butter or neutral oil in the hot pan and wipe it around with a paper towel. (I only do this for the first crêpe.)

Lift the pan and pour 1/4 cup of the batter in the middle of the hot skillet, swirling the pan to distribute the batter quickly and evenly. The pan shouldn’t be too hot or too cold: the batter should start cooking within a few seconds, giving you just enough time to swirl it. It may take a couple of crêpes for you to get your rhythm.

After about a minute, run a non-stick spatula around the underside of the rim of the crêpe, then flip the crepe over. I grasp the crepe with my fingers, but you’re not me (…consider yourself lucky!) and I’m not you. So use the spatula if you wish.

Let the crêpe cook on the flip side for about 30 seconds, then slide it out onto a dinner plate. Repeat, cooking the crepes with the remaining batter, stirring the batter every so often as you go.

Crêpes should be served warm. To rewarm the crêpes for serving, fold the crepes and put them in a baking dish covered with foil. Heat them in a moderate oven until warmed through.


I fried up a stack this morning and plan to serve them with a spoonful of ruby-red cherry compote and a scoop of melting homemade vanilla ice cream tonight. But feel free to be creative and use any fruits or sauces you wish. A smear of Nutella, your favorite jam or simply a drizzle of honey and a tab of butter is terrific folded inside. For savory crêpes, fold some grated cheese and maybe a piece of ham in the crêpe and warm in a non-stick or lightly-buttered skillet for a minute or so, flipping the crêpe midway though, until the cheese is melted.


Since this recipes makes 18-20 crêpes, it may be more than you need all at once. But if you’re going to stand over a hot stove, you may as well make extra and freeze them. Once cool, wrap securely in plastic film, then foil. They’ll keep in the freezer for a couple of months. You can also store them in the refrigerator for up to three days, well-wrapped.