Featured Candles, Candleholders & Oil Lamps
Featured Soft Goods
Featured Chain Fitter Series
SUBTLE REVOLUTION...SHAPES IN SAND: HITOSHI MORIMOTO 森本 仁
CORE: Casey Zablocki
Featured K.H. Würtz
Featured Kaneko Kohyo
Subtle Revolution...Shapes in Sand: Hitoshi Morimoto 森本 仁
Finding Your Core: Casey Zablocki
Log in to see your items whether you're shopping on your phone, tablet or computer.
Crêpe batter for 8 crêpes:
2 cups filtered cold water
1 tbsp olive oil
Simply mix all ingredients and pass through a sieve pressing down all lumps through it.
Crêpe Complète recipe:
2 oz crêpe batter
1tsp unsalted butter
1oz grated Comté or Swiss cheese
1.5oz slice of ham
Pinch of fine sea salt
1 tsp crème fraîche
1tsp freshly squeezed lemon juice
1tsp chopped parsley
Pour slowly the 2oz of batter in a hot nonstick pan for crêpe. You won’t tilt the pan as you would do with a regular crêpe batter but instead, your ladle moves as you try to pour evenly on the surface of the pan.
Let the crêpe cook for 2 full minutes then flip and cook another 2 minutes on medium heat.
At that point slip the butter under the crêpe and crack the egg on the edge of the crêpe. Let it cook until the egg white is halfway cooked.
Add the cheese and let it melt. Lower your fire if necessary, meaning if you see the crêpe getting too crispy.
Add a pinch of salt and the slice of ham.
When the egg white is fully cooked flip both sides of the crêpe over the ham letting you see the egg yolk.
Serve with the crème fraîche over the crêpe, the lemon juice, and the parsley.