French Crêpes

Ever since I moved out of my parents’ home almost a year ago, I’ve  started a tradition with my family to make French crêpes every Sunday I spend with them.

I’ve tested multiple recipes of crêpe batters in the past, but over time, I’ve come to learn that the simpler the recipe, the better. By far my most favorite is Alton Brown’s version from the Food Network.


  • 1 cup all-purpose flour
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extra
  • 2 tablespoon sugar (for Sweet Variation)
  • 1/4 teaspoon salt (for Savory Variation)


1. Combine all of the dry ingredients (flour, sugar) and wet ingredients (milk, eggs, water, vanilla extract, melted butter) in two separate bowls.

2. Mix the wet ingredients with the dry. Make sure to whisk thoroughly to smooth out the lumps.

3. Place batter in the refrigerator for 1 hour to let the bubbles settle, which will keep the crepes less likely to tear while cooking.

4. Heat a non-stick pan on low heat. Add butter to coat. Pour the batter, starting at the center. Then, swirl the pan around to spread evenly and smoothly.

5. Cook for 1 -2 minutes. Once all the liquid has solidified, flip to the other side. Cook for another 30 seconds. Then, remove from the pan and lay it out flat.

6. 90% of the time, I make sweet crepes.  However, they’re versatile enough that they can also be eaten with savory toppings, such as ham, avocados, tomatoes, spinach, etc. For today, we’ll stick with the basics and fill them with my favorites: Nutella, strawberries, and bananas!

Depending on the size of the strawberries, I either cut them in halves or quarters. The key is to keep them bite-size!


7. Fold in half or thirds. Top with a dollop of whipped cream and sprinkle with powdered sugar. Bon appétit!

Anicka Nadine

Obsession Du Jour: Aux Merveilleux d’Etty!

Last Monday, in order to kill time for the hour-long wait at Sugarfish, my date and I decided to walk around Beverly Hills and sight-see. It wasn’t long until we came across the classiest French bakery, Le Mervetty.

The décor was incredibly elegant yet minimalistic. Ultra white walls, modern metallic seating, and an eccentric light fixture greet customers upon entering. Mini Eiffel Tower sculptures, a huge portrait of Marie Antoinette (and her famous quote, “Let them eat cake!”), and black tutu aprons worn by the staff  give the boutique a Parisian Victorian era with a modern upscale twist.

Although the merveilleux is what the shop is known for, Le Mervetty also offers a variety of French macaroons as well as coffee to complement the sweet pastries.

Pastry chef and owner of Le Mervetty, Etty Benhamou, welcomed us with her warm smile as soon as we walked in. She was incredibly friendly and accommodating, giving us free samples while patiently answering our questions about what exactly a “merveilleux” is (a French confection of puffy meringue and whipped cream coated with chocolate shavings or crumbled speculoos). Or, as I’d like to call it, magic cloud cakes!

Petit merveilleux!

At $5.50 a pop of the grand merveilleux, the magic cloud cakes were a little on the pricey side. Yet, as always, my sweet tooth got the best of me. Plus, I’m a firm believer in dessert before dinner.

Nutella Merveilleux!

True to nature, I chose the Nutella Merveilleux. It was heavenly! It was delicate and soft and airy yet rich and decadent at the same time! Sweet but not too sweet! The magic cloud cake crumbled immediately after the first cut, which I expected considering it was a mountain of meringue and whipped cream. It was quite messy to eat (as seen on the picture below), yet it was too delicious for me to notice. We practically licked the plate off.

photo (6)

I am most definitely going to come back and try other flavors!

Anicka Nadine


Le Mervetty
319 N. Canon Drive
Beverly Hills, CA 90210
T: 310.804.9409