French – Smriti "Simmi" D. Isaac

That’s right: it could be an hors ‘deouvre or an entree, and you could call it anything you wish, because the fact is that although I have created this recipe, I have not christened it!

So, how do you make it, you ask? Well, you get yourself a great Foccacia flatbread— mine is made by my local bakery with rosemary and sea-salt. Slice through the bread and put the cut-side face up. Drizzle extra-virgin olive oil on the airy insides of the foccacia. Next crumble the best quality of Goat Cheese or Chevre onto the bread, then slice up your tomatoes (from your own garden are best, by the way), a little more Chevre (made in USA, this one) please, and finally, the piece de resistance: fresh basil from your garden.

Bake in a preheated oven at 400 Fahrenheit for 15 minutes, remove, serve on a quarter-plate with fork and knife, and voila, you are a goddess! Seriously! See for yourself what I mean!

Seriously, that’s the name of the restaurant: Good Girls Go To Paris Crepes. True to its name, it’s a crepe place in Midtown, a few blocks from my office; as to whether it attracts only good girls (or boys), this is to up for debate. Incidentally, this was my early-midweek treat with some friends for lunch today.

Made to order in the most authentic Parisian-style of crepes, you can take your pick from a long menu of both savory and sweet fillings that go inside the crepes.

And if you ask me, they’re like dosais, only not so crispy. For my recent post on dosais, by the way, click right here.

My crepe was called the Dana: grilled-chicken with sun-dried tomatoes, mozarella, and a pesto spread.

Reminded me of the time I had crepes in Paris, France at the Eiffel Tower grounds… who would’ve thought I’d get a taste of the same right here in the Midwest?

Mmmm!