Monday, June 17, 2013

Sweet Paris

Sweet Paris is a great spot for brunch, if you go early, that is.
This is the Canadienne, which has eggs, potato, bacon, and cheese.  Again we ordered gluten free batter, which is out of the buckwheats.  And again, my complaint is that the batter is way too thick, which mix with all the stuffin' inside, it's alot of batter, and barely got room for the meat inside.
Our eyes were bigger than our stomach, which we thought we could get dessert after breakfast.  Of course, we can't finish our savory breakfast, we didn't even crack into this one.  Took it home though.

I guess it's good on one hand to have the option with the gluten free batter, but if Pondicheri can use rice flour to make a batter that is pretty close to a real crepe batter, I'm not sure why Sweet Paris wouldn't want an option that is close to the real thing, than serve up a big o' batch of cooked batter.

Sweet Paris
2420 Rice Blvd
Houston, TX 77005


DWallach said...

I have no idea what their "gluten free" batter is, but it isn't buckwheat. It's some entirely other. My own crêpe recipe (found somewhere on the net, then mercilessly modified) uses 3:1 buckwheat flour to white flour (only just enough white flour to get some gluten to hold it all together), then tons of milk and of course several whole eggs. My crêpes are pretty much the same as you get in France (except I put in chopped hot peppers). Sweet Paris... not so much.

Lindy Stamper said...

DWallach, you should try Pondicheri's crepe batter, THAT, is truly close to the real crepe batter. The only difference is that it's more porous than the real thing. Taste excellent!

DWallach said...

My recipe:

1/4 (1/2 stick) cup butter
3/4 cups buckwheat flour
1/4 cup all purpose flour
1/2 teaspoon salt
3 large eggs
2 cups milk

Melt the butter in the microwave. Toss everything else into the blender. You may have to stop the blender and use a spatula to scrape stuff off the sides and into the batter. Then, with the blender running, slowly pour the butter in.

That's it. Store in the fridge overnight, hit with the blender again in the morning. Makes roughly five restaurant-sized crepes, using a half-cup ladle.

I keep my pan around 450F. I'll put some spray oil down before the first crepe. After that I don't need to do anything else to worry about sticking.