3 French Recipes From An American Girl Who Misses France (A Lot)

Crêpes Ingredients:
1 cup flour
1 cup milk
2 eggs
2 tbsp melted butter

Bananes Caramélisées Ingredients:
4 tbsp (1/2 a stick) butter (salted or unsalted depending on your taste/what you have in the fridge)
1/2 cup packed light or dark brown sugar (Again, your call. But your call should be light.)
3 bananas, sliced

Steps:
Mix crêpe ingredients together, and whisk until you have a pale, thin, lump-free batter. Let it sit while you caramelize the bananas (as the batter settles, straggler lumps will rise to the surface).

Ingredients:
1 tbsp olive oil
1 small onion, coarsely chopped
3 bell peppers, coarsely chopped (Red and green is the traditional, but throw in a yellow too for a hint of
sweetness.)
3 garlic cloves, finely chopped
2 large plum tomatoes, coarsely chopped (Toss most of the seeds and liquid to speed up cooking time.)
1 egg

Steps:
Heat oil in a pan over a medium heat. Add onion, garlic and peppers and cook for three minutes, stirring often until the peppers are slightly softened. Throw in the tomatoes and let the mixture cook for another three minutes.

Typically, this recipe is topped with a softly poached egg. But you know what? Poaching an egg is something I've yet to accomplish without yielding anything more substantial than a hissy fit. My mom can do it without even boiling the water — but that's some kind of mom voodoo. We're too hungry to mess around, so here's what you do: spread the veggies into an even layer on the pan and break an egg right smack on top. Cover the pan with a lid for two minutes and you should have a whitened white, a runny yolk, and a lunch that's worth
sitting down for.

Ingredients:
1 salmon filet
½ a medium onion
1 tbsp olive oil
2 tsp Herbs de Provence (found in most spice sections, and worth the purchase — try it in salad dressing,
OMG.)
Salt and pepper to taste

Steps:
Pre-heat the oven to 400. Place the filet horizontally on a large square of parchment paper. Sprinkle the herbs, salt, and pepper over and top with the onion slices. Drizzle oil over the mixture and wrap up the whole combo, twisting the sides of the paper so the package resembles a big Tootsie Roll (a savory, omega-rich Tootsie Roll).