Lately I've been thinking a lot about my past.  Not my recent past either...but like my 10+ year past.  Also, how crazy is it that I can say that - that I distinctly remember my dreams and life 10+ years ago.  Ack.  Anyway, you know how much I loved French as a 6th grader and beyond, learning the language in school every year.  I used to walk around the house saying random phrases in French and teaching them to my sisters.  My sisters still enjoy showing off some of those limited French words I passed along.  Which is funny because today, I've actually been to France.  And not just once, but twice.  Knowing that I get to work on both of my company's assets in France sometimes blows me away.
Granted, I've only been to Paris and there's plenty more of France I want to explore.  And if you're anything like me and your dreams exceed your budget and vacation time, well, you need to find other ways to satisfy the cravings.  One of my favorite things to do when we were in France was buy some fresh crepes.  There are little stalls outside some restaurants and you can watch the people make you your crepe and stuff it with whatever you want.  They fold it up, slip it in some wax paper, and off you go.

The last time I was in Paris, my boss made mention of a French blog that she loves to follow.  It's by a French TV show host, Mimi Thorison, called "Manger".  Now obviously, this woman has no clue I exist but I had to share her blog with you, along with her recipe for cinnamon crepes.  If you're anything like me, and want to take a stroll in the French countryside, transport yourself through Manger.  And then, just maybe, you'll get there yourself.  I'm still holding out hope for a French countryside trip in the near future!
Cinnamon Crepes (adapted from Manger)
Serves:  4
2 tablespoons unsalted butter
1/3 cup sugar
2 eggs
2 1/2 cups milk (we used skim)
1 1/2 cup flour
1/2 teaspoon vanilla extract
2 tablespoons ground cinnamon
1 pear, diced
1/2 cup heavy whipping cream

In a 9-inch heavy bottomed pan, melt the butter over medium heat.  Turn off the heat once the butter is fully melted and set aside.  In a large bowl, whisk sugar and eggs.  Then, slowly add milk, flour, and vanilla extract.  The batter should be smooth and liquidy.  Add the cinnamon and whisk well.  Then, add all the cooled butter and mix again.

Heat the same 9-inch pan over medium heat.  When the pan is very hot, spoon about 1/3 cup of batter, swirling the pan so the batter spreads out evenly.  Cook for 2-3 minutes or until the edges start to brown.  Using a large spatula, carefully go around the edges, lifting them from the pan.  Flip the crepe and cook about 1 minute on the other side.  Place on a plate and cover with plastic wrap.  Continue with the rest of the batter, adding finished crepes to the plate and re-covering them.

Meanwhile, in a small bowl, beat the whipped cream until soft peaks form.

When the crepes are warm and pliable, but cool enough to touch, place 1 tablespoon of whipped cream in the center of the pancake.  Top with 1 1/2 - 2 teaspoons of diced pears.  Fold in half, and fold in half again, to make triangles.  Serve immediately.

Until the next time my oven is on...