Sacre Bleu, It's Crepe Time! - S1E9

Picture this: You are strolling along the Champs-Elysee hand in hand with your love when you are struck suddenly by a smell... no it's an aroma, much classier than a smell. It is sweet, but not too sweet; doughy but not yeasty; buttery but not like a bad diner. You follow your nose, not able to concentrate until you find the source of this intoxicating aroma. You look left and see a bunch of tourists taking photos, right and see a swanky eatery whose prix-fix menu is more than your weekly salary, and finally you look straight ahead and the crowd parts to expose a street vendor peddling his delicious wares. You are mesmerized, you walk zombie like up to the man and ask in your broken high-school French: "Qu'est-ce que c'est? (What is that?)".  "Why a crepe my dear!" the kind man reply's, "would you like one?"  You ponder the list of possible filling he presents you with: butter/lemon/sugar, banana, nutella, whipped cream, preserves, ham & brie, the options continue...  You decide on a simple, decidedly French filling of butter/lemon/sugar, as they say "when in Rome."  As you continue your stroll, ignoring the hoards of people, the endless loop of cars and even the magnificent Arc De Triomphe, you realize the magic that can be brought forth with a bit of flour, sugar, butter, eggs and water.

Today ladies and gentlemen, we will attempt to bring this little bit of heavenly French cuisine stateside.  Please note that these crepes were not created by professionals and are smaller and thicker than their French counterparts.  If you'd like to bring a true little bit of France to your party, please contact a professional (I can gladly offer recommendations).

But what's a meal without dessert :)

Since it was Valentine's Day yesterday, I wanted to make a special dessert for Naris, so I busted out the old favorite, Chocolate Dipped Strawberries!!  I use a few tricks to get stellar results each time, so read on for my secrets.