Happy Thanksgiving !

In France, Thanksgiving isn't really celebrated. My boss scheduled a meeting for today and I was like "Thursday is Thanksgiving" and he said "Oh I know, but that doesn't mean you get the day off!"

My husband and I will not be celebrating Thanksgiving til the weekend. I am not sure if I am actually going to cook something. I might make a pie with the pumpkins I bought in Versailles.  But I really want us to go out and eat sushi, is that un-American??

Last year we went to an indian restaurant with our Korean friend, SK. Maybe we will do that again this year. Or maybe I will buy a turkey from turkish boucherie! haha a turkey from the turks.

 Also, this has nothing to do with Thanksgiving, but I signed up to make dessert for our work Christmas party. They all said they wanted baklava, but I want to make an American Christmas dessert. I know I will be making buckeyes (for non-Americans, these are peanut butter balls dipped in chocolate), because my generous Amerian friends have sent lots of jars of peanut butter. I want to make a second thing in case they don't like the buckeyes (The French are used to nutella sandwiches and not pb&j).

Do you have suggestions on what to make ???

From the French Kitchen: Crepes

Today, I was flipping through the Carrefour ads and saw a picture of a skillet to make crepes. I knew that we had one somewhere, so I raced off to find it. Then, I searched the internet to find a recipe. I did find one here.

I had to make changes, I didn't have butter or real all-purpose flour. But, they tasted awesome and not too sweet.

Ingredients

• 1 cup all-purpose flour - I used whole wheat bread flour and ground up hazelnuts
• 1 teaspoon white sugar
• 1/4 teaspoon salt
• 3 eggs
• 2 cups milk - I used skim
• 2 tablespoons butter, melted - I used olive oil

Directions

1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together in a food processor Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.Sprinkle with cinammon and sugar or add some nutella.

Share your crepes and recipes!