The Philadelphia Story, Part Two

Crêpes! Whether slathered with sweet, gooey Nutella, stuffed with bananas and a dusting of confectioners sugar or filled with country ham and Swiss cheese as we traipse into the savory version of things, we love them. A dear friend from Eastern Europe furnishes us with the buckwheat variety on occasion and we have no problem downing them with a few dollops of creme fraiche and a dot of black paddlefish caviar--or using them to make blueberry blintzes with farmer's cheese for breakfast.

A few years ago I was on the train to D.C. when I overheard a diminutive wraith confess to his parental unit, "yes, I like pancakes, but I much prefer crêpes." And he trilled his 'R's when he said it--think of Stewie from Family Guy. Anyway, I have to agree with our petite garcon on his preference of crêpes over pancakes.

I seem to recall that the pair got off the train in Philly and if they still live there, the child must be in Ritalin-stoked anticipation of the Philadelphia International Festival of the Arts. With a tip of the chapeau to the theme "Paris: 1910-1920", this highly celebratory, introductory festival inspired by the Kimmel Center will present Crêpes & More! Crêpes, a host of pastries, coffee and hot chocolate will be proffered from a stylish Parisienne food cart. From April 8 - May 1 there will be two opportunities to stuff yourself daily on these French treats in the Kimmel Center Plaza: every morning from 11:00am - 3:00pm and after a brief respite, 5:00pm - 8:00pm.

And like most of the best things in life, the Crêpes & More event is free! I'm sure we can all agree that is something we "much prefer!"

Make your own crepes with a recipe below adapted from Alton Brown on Good Eats via foodnetwork.com. (Although I daresay it is a great recipe, it is one that is not affiliated in any way with the feasts found at PIFA.)

C'est magnifique! Stay tuned as eveningswithpeter.com ventures forth in its coverage of PIFA through May 1.

This post is supported by Philadelphia International Festival of the Arts (PIFA). Please like their facebook page and follow them on twitter!

Crepes
Makes about 17-22 crepes
Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

Method
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.