**THIS POST IS LITERALLY FROM JANUARY 2016. STRAIGHT UP I WROTE IT IN JANUARY. DON’T KNOW WHY I NEVER DECIDED TO DROP THIS GAME-CHANGER OF A CREPE**
When I was studying in France in 2014, I made it a point to document the components of each crepe I happened to eat. And I tried a lot of them. Roquefort, chicken, and bechamel sauce. Smoked salmon, goat cheese, creme fraiche, and chives. Nutella and shredded coconut. Chocolate, salted caramel sauce, and caramel ice cream. Ham, brie, and a fried egg. Speculoos on speculoos on speculoos. Recently, I went through my journal and made a comprehensive list of the crepe combinations so I could attempt to recreate them in America. The ham (jambon, I’ll say), brie, and fried egg crepe is a classic that I can go for at any minute of the day, though it was my dinner last night.
I make crepes semi-regularly but for some reason this was the only one in recent memory that came out less than perfectly. Of course that’s how it goes. It still tasted great! A perfect combination of most of my favorite things to eat and a nice memory of France all in one.