Wednesday, April 18, 2007
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2007
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April
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- moz!
- the gauntlet is tossed
- yes, i'm serious
- ganja productions no less!
- I changed my mind, I don't want to marry Stockton ...
- crickets chirping
- see how much it looks like the onion?
- saturday night, saturday night
- friday night
- answer: my house
- a chicken in every pot
- i love you, stockton blvd.
- holy crepe
- those wacky neocons!
- are you good to eat?
- skyscraper nerds?
- this is all i got
- durian shake
- What a weekend!
- hot pie pics
- center for contemporary art event
- la cucaracha and more bitching about Davis
- miso soup
- he probably had rabies
- stank fruite
- whistling? what's up with that?
- I don't know why you would care about this but...
- what is this thing, kabob?
- do you like to do things?
- poor mans Busfield
- uni coming out of my ears
- shows and stuff
- wtf for real
- does bites have rabies?
- finches
- art show
- a load of tripe
- pizzas! pizzas!
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April
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About Me
6 comments:
Super easy. Make sure the batter is REALLY thin. Use a med hi heat and a good nonstick pan. Drop some batter in the center. Then rotate the batter around until it covers the bottom of the pan(but no more than that. Let it cook for no more than a minute and flip (I use my fingers) and briefly cook the other side (it should already be almost there since it's so thin). Done. Just practice. Like panckes remember the first few don't turn out right.
the nonstick really is pretty essential tho' i've often wondered what folks do otherwise. my guess is well seasoned cast iron.
anyhoo, speaking of crepes what about pancake soup?
http://www.deliciousdays.com/archives/2007/04/17/pancake-soup-are-you-a-cheater/
i can't tell if this looks delicious or creepy.
Egg, flour, water, milk, salt, and butter are the basics. Google for the right amounts and technique. You will find variation in the recipes, just play with the formula until you get something you like.
The trick is making sure the batter is thin; these aren't pancakes they are crepes. Also, the pan temp needs to be just right. They cook fast and easy. You can make a bunch of them and then freeze them for later. They store very well.
You don't need a crepe pan from Sur La Table for 5 million dollars. Almost any pan works.
Crepes are a no brainer. I like 'em stuffed with sweet meats and boiled chicken feet.
Beckler, I make them a lot at home. I use Gwen's recipe. I'll email it to you, or put it up. I use a small copper pan, with a tiny shard of butter in it, just the first time. The first crepe never turns out but is delicious because it soaks up most of the butter. I use 1/4 (aprox) of batter per crepe and I never flip them. I cook them until they are done and flip the pan upside down, so the crepes fall off on the plate. You can just stack them up, as you go, on the plate and take them off as needed. They don't stick to each other unless it's a really rainy humid day. They also refrigerate well, if you have leftovers.
As Gwen said, "it's all in the wrist!" I don't find them hard to make, but if you hate doing it, there are great non-stick crepe makers out there. I grew up using one of those.
If you make them, sometime try the Gwen and Jane special, which is carmelized onions and red peppers, a slice of swiss and a fried egg in between two crepes, heated through like a crepewich! mmm!
Ella
Let me add, super super easy,
and since I threw out all the teflon so's not to accindentally kill the bird. I use regular old skick and they come out fine.
I use a light recipe as light as a buttery crepe can be at least.(thats right y'all middle age women like to watch the calories)
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup low-fat 1% milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
they suggest letting it chill for an hour but I am far to antsy for that.
-natalie.
thanks! i also will not let it chill for a full hour i am sure.
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