March 25, 2012

Turn your Kitchen into a Crêperie!

Crêpes (pronounced "crep" in French) are not as difficult to prepare as they seem. If you take the time to make pancakes or waffles, crêpes will be easy for you! If you have been to a crêperie, you know the sweet aroma in the air and delicious sweet or svory flavors. A crêpe pan is preferred, but you can use a regular 10 inch skillet with handle. Kids especially enjoy crêpes with Nutella! Who doesn't?! Do this fun cooking project with your whole family or friends. Put everyone to work! Children love to participate!

History of Crêpes

The word Crêpe comes from the Latin word crispus meaning curly or wavy...Every country has their version of a pancake. Mexico has the crepas and crespella in Italy...The Crêperie was established in Brittany, France and today are found throughout the world. In France, crêpes are served everywhere, on the streets, in restaurants and bistros, as well as the home.

In France, families make crêpes to celebrate holidays such as Candlemas or the Shrove Tuesday before Lent to celebrate renewal, family life and hopes for good fortune and happiness in the future. It is customary in France to touch the handle of the skillet and make a wish while flipping the crêpe with a coin in you hand. This tradition is reported to bring good luck to the crêpemaker...When Crêpes are made with buckwheat flour, they are called galettes...

It is said that Crêpes Suzette (made with Grand Marnier, orange juice, sugar and flambéed) was created by mistake by a fourteen year-old assistant waiter named Henri Carpentier (1880-1961) in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII (1841-1910) of England. Source: Larousse Gastronomique

Base Batter
Makes 8-10 Crêpes
1 C all purpose flour (can use gluten-free flour mixes)
1/2 t salt
3 large eggs
1 1/4 C milk (not skim)
3 T unsalted butter, melted (I use clarified butter)
Non stick spray
2 spatulas
1 medium size ladle

Sweet Crêpes:
If you are making sweet crêpes, you will add the below to your base mix above.
1/2 tsp high quality vanilla
1 T sugar
1 good dash of cinnamon

Filling Options for Sweet Crêpes:
Numerous options! You can use any of the below:
Fresh berries
Bananas
Maple syrup
Honey
Fresh jam
Nutella
Butter
Powdered sugar
Ice cream

Savory Crêpes
If you are preparing savory crêpes, you can add any of the below to your base mix (OPTIONAL):
-One good dash of fresh ground pepper
-1/4 C fresh herbs finely minced such as parsley or chives

Filling Options for Savory Crêpes:
Shredded cheese (Swiss, Parmesan or Gruyère)
Crème fraiche, sour cream
Herbed soft cheese (Bousin, chevre (goat), cream cheese)
Seafood (smoked salmon, crab, lobster, shrimp)
High quality ham (prosciutto or Serrano)
Vegetables (sauteed mushrooms, asparagus or spinach)

Instructions
-Sift flour and salt into mixing bowl through a very thin mesh strainer and tap with your hand or a flour sifter.
-Make a well in the middle of flour and crack the 3 eggs and add half the milk.
-Whisk eggs and milk first and gradually stir in the flour from the sides of bowl, mix until smooth.
-Add the rest of the milk and melted butter and whisk until combined.
- For sweet crêpes stir in the vanilla, sugar and cinnamon.
**Cover bowl and let rest for 45 min - 1 hour.
-Prep your crêpe fillings while you wait and get organized for plating and serving.

Showtime!
-Goal is for thin crêpes.
-Medium heat and spray pan.
-Let pan heat for 1 minute.
-With ladle, pour batter in center of pan.
-Immediately pick up pan and tilt so batter covers the entire surface area.

-Wait 30-40 seconds, take handle of pan, make a wish and flip the crêpe in the pan (use spatula to help flip if need be). All mistakes are still delicious!