Skip to main content

03-09 Crepes Francaises

360 g de farine
150 g de sucre
75 cl de lait
2 oeufs
10 g gros sel
10 g beurre fondu
10 g sucre vanille
Melanger farine, tamisee sucre, sucre vanille, sel.
Faire trou au centre, mettre oeufs melanger.
Melanger beurre et lait.
Mettre dans le saladier au fur et a mesure
A heur au frigo
Eglantine LeBlond
Mix
12 oz flour, sifted
5 oz sugar
1t salt
1 T vanilla sugar*
Make hole in center of dry ingredients and add:
2 eggs
Mix well then mix in a little at a time:
1 T unsalted butter, melted
than mix in a little at a time:
2 c whole milk
Refrigerate at least 1 hour

If you haven't made them before:
Heat crepe pan to very hot first. Oil well if not nonstick.
Pour a thin layer of batter covering the surface of the pan
Crepe will cook quickly and need to be turned over almost immediately
Shake pan and flip crepe over to make other side golden (a spatula may help you)
Serve immediately with favorite filling or topping.

Our favorites:
Banana & Nutella
Fresh raspberries & powdered sugar
Strawberry jam

*IKEA or make some using 1 t vanilla mixed in 1 T sugar
Labels:

Comments

Post a Comment

Popular posts from this blog

05-09 Mother's Day Eggs

"Eggs a la Goldenrod" is a Cooper recipe. Grandma says she has eaten it at a restaurant. This has become our Mother's day breakfast tradition served with fresh fruit (I like the grapes and strawberries), sometimes crispy bacon, fried apples and orange juice. Guess that is what you kids always thought was the perfect breakfast =) I have always liked it! Prepare 6-8 hard boiled eggs (It makes about as many servings as eggs used) Separate the yolks from the whites. Chop the whites Crumble the yolks To make sauce, melt over medium heat: 6 T unsalted butter Then whisk in 6 T flour Add in slowly, whisking constantly 3 c milk (don't use nonfat) Sprinkle with salt and pepper When thickened and bubbly, stir in whites and remove from heat. Serve this sauce over a piece of toast Sprinkle on 1/6 of the egg yolks and paprika Viola!
Post a Comment
Read more

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more

Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...
Post a Comment
Read more