The first recipe I ever made from this book was Beouf Bourgignon, and it was a smashing success. So delicious, and not difficult as long as you take the time to read the recipe ahead of time and follow the techniques carefully. Anyone who ever watched the movie Julie and Julia probably wanted to give it a try. I did, and it was well worth it. In my attempt to learn more techniques from Julia by trying out several more of her recipes, I am going to break things down and spread them out over what will surely be several different weeks of recipes from this book. This week, I’m focusing on crepes. I love crepes and I’ve made them many times before, so I wanted to give a try to some of the variations in Mastering the Art of French Cooking. Since I typically make dessert crepes, I’m going to try out a couple of savory crepe recipes, and no doubt a sweet one as well. So here goes nothing… Mastering the Art of French Cooking: Volume 1 by Julia Child, Louisette Bertholle, and Simone Beck. Crepe week starts now!