The Best Nutella Crepes

One of the reasons that I always make it to that brass circle is that, directly adjacent to the cathedral is my very favorite crepe stand. I know it’s weird that I have a particular crepe stand that I frequent on my trips to Paris, but I do. Just like I have a German chicken sandwich lady when I go to London (that’s another story for another day).  There’s really nothing, at first sight, that makes this crepe stand remarkable from the rest.  Moseying leisurely through the narrow streets of the city, you’ll find that crepe stands in Paris are as plentiful as the chocolate shops in Belgium or, sadly, Starbucks here in Chicago.  However, after discovering it in 2005 and subsequent trial and error at other venues, my travel posse of Tomato, Andouille, Yam and I have unanimously determined that THIS stand in particular makes the best crepes.  Whether we travel together or apart, I know it’s always a stop on each one of our lists.  Our favorite from there is savory crepe- stuffed with chicken, broccoli, tomatoes and cheese, crispy on the outside, gooey on the inside.  It’s the perfect leisurely lunch to enjoy whilst people watching on the Île de la Cité, taking in the sights, sounds and fragrant smells of the city.

 

Me and Tomato, waiting for our crepes in 2007

Almost every country has their own version of a crepe. I grew up eating the Hungarian version, palascinta, for breakfast, sweetened with honey or stuffed with cottage cheese.  However, it was in France’s Brittany region where the tools and techniques were perfected, creating a food that has since been popularized around the globe.  Served sweet or savory, it’s the perfect example of how something so simple can be the canvas for something so glorious.  It’s that reason that I picked crepes to make for breakfast this week.  A Hungarian favorite with a French flair, I filled mine with Nutella.  While it seems like it should just be dessert or a snack, it’s perfectly acceptable to eat Nutella for breakfast in France. And so I shall.