Un Petit Peu de FRENCH Cuisine

Classic Vichyssoise
(Potato and Leek Soup)

2 tablespoons butter
2 leeks, white and light green parts only, sliced into rings
1 medium yellow onion, sliced
2-3 teaspoons minced garlic
4 potatoes, peeled and cut into cubes
2 t parsley or 1 t thyme (if you have it)
or 2 t herbes de provences
2 t nutmeg
4 cups chicken broth
1 1/2 cup heavy whipping cream or half and half
salt and pepper, to taste

In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes. Add garlic and stir for 1 minute (don’t let it burn or it will make your soup bitter!)
Add potatoes and season with salt and pepper. Add herbs and nutmeg and stir well. Cover pot and continue to cook for 5-6 minutes.
Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
Take off heat and puree soup in blender or food processor or with immersion blender (this one is by the easiest. You can borrow my immersion blender if you want!). Slowly add cream and stir. If you like your soup thinner or thicker you can adjust the cmount of cream you add. If you add more cream, you’ll need to add more salt to taste.

French Crepes

1 cup all-purpose flour
1 1/3 cups milk
4 eggs, lightly beaten
2 tablespoons butter, melted
1 t vanilla
2 tablespoons white sugar
1/2 teaspoon salt

In large bowl, whisk together milk and flour until smooth. Add eggs, melted butter, sugar, vanilla and salt until smooth.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side or until golden brown (if it slides easily back and forth in the pan, it's ready) and, if you're awesome like Eric, flip it over. If not, you can use various utensils to help you flip it. Cook 1-2 minutes on second side. Serve immediately.

Eric’s French grandmother (Babonne) always served these to him with just a little brown sugar inside, which I personally think is the best way to eat your crepe. (heh, heh)