Savory Buckwheat Crêpes

Stereotypically, one of the best parts of living in Paris was getting to frequent the crêpe stands. Most of my crêpes were eaten late-night, on the way home from the bars. I’d sometimes snag a nutella-banana crêpe on Rue Mouffetard, but the savory crêpes around Odéon were the best. We visited a few sit-down crêpe restaurants as well, where all of the crêpes were served plated rather than folded and held by hand. The biggest difference between sweet and savory crêpes is … Continue reading

Cheese Soufflé

Chocolate soufflés get all the attention, but this cheese soufflé really deserves your love and affection. As expected, I load this puppy up with a lot of gruyère. The soufflé is creamy, puffy, and savory- with a hint of dijon mustard to add some depth of flavor. One of the best pairings I’ve come across for this soufflé is a crisp and juicy apple. I like alternating bites of each, but if you have an apple salad that you enjoy, … Continue reading

Gougères: Puffed and Refreshed

If you need a last-minute holiday hors d’oeuvre, this is it! I have made gougères many times before, but my standard recipe has proven less reliable than I would like this time around (think smoke alarms and wasted cheese). Because I love gougères so much and make them so frequently, an inconsistent recipe is completely unacceptable. This improved version of the recipe does a better job of conforming to “pastry” standards, and it produces extra puffy and consistently reliable snacks. … Continue reading