Part of the reason why I created Vin et Grub was because I frequently visited some beautiful food blogs- thus providing me with an ample amount of inspiration. Sprouted Kitchen, Smitten Kitchen, and Poires au Chocolat are just a few of my original blog muses. Simply Breakfast was another blog that provided that little extra oomph that made me think, “Hm… I suppose I could try and make of those,” and here am I, sitting in my kitchen, writing this post. Other honorable mentions go to Portland Food Coma- a blog that is full of wonderful satirical commentary, and Essays on Restaurant Debauchery written by the one and only Joe Ricchio, & of course Edible Obsessions- perhaps my favorite local food blog that is just a mod-podge of goodness (look at a Lithuanian Christmas Parts I and II).
But moving on, to my newest, and perhaps most aesthetically pleasing blog crush of the moment. B COMME BON. Good news for those who are fellow French enthusiasts like myself, it’s written by a real Frenchie! And it’s entirely French. But why do I like B COMME BON? Well, many reasons, my dears. The photos are top notch, crisp, well thought out, very natural, and they also convey a myriad of textures that are found within the realm of culinary arts. I mean, look at these photos.
Reason two, B comme Bon allows me to practice my French- but tying back into the photo portion of the blog, Valerie’s photos are worth a thousand words. Reason three, the recipes are simple, easy to translate, and rather delectable.
Read & Subscribe to B COMME BON by clicking here.
this morning i woke up really early to a grumbling stomach (which made no sense seeing as i indulged myself in street & co’s delectable food last evening) and i thought… what should i eat for breakfast? i know it’s talked about all the time- how breakfast is the most important meal of the day, so sticking with the theme of staying healthy and organic this summer, i decided to cooperate with my stomach and make it some grub.
i suppose i was inspired by the interior of street & company last night and subconciously i turned to making crepes for my breakfast brunch meal. usually crepes are tricky because the pan is too hot, or the crepes are too thick, or you can’t flip em in time, but for some reason, i was a crepe makin’ machine this morning, with no mishaps and french quality crepes being produced.
Here is the recipe I have used since I started making crepes in fifth grade.
1 cup all-purpose flour
1/2 cup whole milk
1/2 cup water (cold)
2 large eggs
quarter teaspoon salt
2 tbsp of melted butter
1 tbsp of fresh chopped thyme
1 tbsp of fresh chopped tarragon
1 pinch of herb de provence
2 sage leaves (juliened, probably a generous 2 tbsps)
1 pinch of dried dill
pepper & salt to taste
goat cheese & feta cheese
1/4 cup of finely chopped green onions
Preheat a non-stick skillet to medium heat. Mix flour, eggs, water, milk, salt, and butter in a bowl. Use caution when whisking- you want the clumps to disappear but you don’t want to over whisk. When the ingredients are combined in batter form add your herbs to the batter and fold them in gently. Drop a small amount of water onto skillet to see if its hot enough (you’ll know because it’ll sizzle and evaporate). Take a small amount of butter and olive oil combo (1:1) and grease the pan, even though its non-stick.
Next pour enough batter onto the hot pan, so that when you move the pan around to make sure the crepe is covering the entire bottom, it’s close to being paper thin. THIN is IN. who wants a soggy crepe with uncooked eggs in the center? pas moi. Remember, make sure the entire pan is covered, crepes are not pancakes. They’re a combo of an omelette and a pancake! When you see the edges browning, add your crumbled goat and feta cheese to the middle of the crepe and fold it over as you would an omelette. Make sure to brown both sides to ensure the proper melting of the delicious cheese in the center. Then remove from pan and VOILA! you have your savory crepe! Eat with a glass of almond soy milk and fresh fruit.