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What a great week for food. Jenn, my favorite on Top Chef: Las Vegas, made it to Napa. She won the Quickfire Challenge but the inconsistency of her unilaterally-cooked salmon had me worried. It was Eli who was asked to “pack his knives” on Wednesday’s episode after delivering a rare, inedible steak. Sorry, Eli.

With the sun nowhere in sight and the pitter patter of rain on the windows, food is safely indoors.. being created in the comforts of my kitchen. After watching Julie & Julia for the first time last night, I woke up craving crepes. Inspired by all the French cooking, I flipped through my handy Better Homes and Gardens Cookbook and examined the Basic Dessert Crepes recipe.

Basic Dessert Crepes

INGREDIENTS

1 1/2 cups milk
1 cup all-purpose flour
2 eggs
2 tablespoons sugar
1 tablespoon cooking oil
1/8 teaspoon salt

DIRECTIONS

Combine all ingredients and beat with a rotary beater till blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on one side. (Or, cook on an inverted crepe pan.) Invert pan over paper toweling ; remove crepe. Repeat to make 16 to 18 crepes, greasing skillet occasionally.

Likes: 6 ingredients. 6 staple ingredients that are most-likely stocked in the kitchen. One bowl and one batch that goes a long way.

I have always been somewhat intimidated by crepes. And now, I don’t know why. Flipping the crepe is much easier than it sounds. By spraying the pan lightly with cooking spray, my crepe remains perfectly in tact. A spatula can be used to help with the flip, as well. Also, the size of the skillet doesn’t matter. Just make sure the entire skillet is greased and it is important to eye ball the correct about of batter. The correct amount of batter is enough to cover the bottom of the skillet thinly, evenly, and completely. Use the “lift, tilt, and spread” technique stated in the recipe. It works. I suggest pouring the batter into the center of the pan and using the technique to work the batter around the rest of the pan. Drizzling around the pan will most likely leave gaps in the crepe, and gaps will cause the filling to leak out of the final product. We don’t want that! So, be careful. Make sure the skillet is only heated; if the skillet is too hot, it will be difficult for the batter to spread evenly. The most important piece of advice I can give you is: work quickly! And if you mess up, try again. You’ll get the hang of it.

As for the filling, use your imagination. Fruit filling, Nutella, cheese.. with toppings that can include (but are not limited to) chocolate syrup, maple syrup, powdered sugar.. the possibilities are endless. Mix and match some of your favorites. Be creative. The Cookbook offers a few filling recipes like Lemon-Filled Crepes. But, I decided to go with something simple using what I had laying around the kitchen. I sliced a small banana and thinly sliced a quarter of a peeled apple (with all apple and no banana, I used the whole peeled apple). In a small skillet, I sauteed the fruit with a little bit of butter (Julia Child always said that everything is better with butter!.. or was that Paula Dean?!) and cinnamon, heating until the apples were softened. The crepe was stuffed and topped with a dusting of powdered sugar.

When I made the crepes with only apple filling, I cut the peeled apple into thicker slices. The sauté time is a little longer, but the final product of apple-butter-cinnamon in a crepe reminded me of apple pie.. in a lighter, somewhat less guilty, version. I also considered dicing the apple. But then I realized that I would rather fork and knife my crepe with the large apple slices than scramble with the little bits of apple. I’ll probably try it eventually.. Today just isn’t the day.

Dessert crepes can finish off a great dinner. But for me, crepes can be eaten.. well, whenever. Light, fluffy, and easy to make. Crowd-pleaser.. Guaranteed. Bon Appetit!

nom nom nom.

B

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