In honor of International Women’s Day, I am thinking of my friend Julia
And my beautiful mother.
Incidentally, I thought of Miss Piggy too. 😂
She is fantastic!
Well, I decided to make some crêpes.My husband correctly observed today that I have not made anything sweet recently, so crêpes was the answer.I had never tried making them before and Julia always said to have fun and be fearless.
I spoke to my mom, had a great laugh and discussed food, Julia (she is recommending her pipérade) and our approaching holidays at Easter.
Then I faced my crêpe challenge.
This recipe comes from a 40 year old Julia cookbook that I have called,”From Julia Child’s Kitchen”.
And I can honestly tell you…they are not hard to do. The flipping was not hard because I didn’t make them huge.
My first successful flip! I felt great!
I am including the batter recipe from the cookbook as well as the crêpe instructions from Mastering the Art of French cooking. You can fill the crêpes with anything you like. I filled mine with a bit of apricot jam. Just spread it, roll the crêpe and out it in the microwave for 20-30 seconds. You can also butter it, sprinkle with sugar and roll it. Lovely!
A formula for sweet crêpes
2 eggs and 2 egg yolks
1/2 cup water
1/2 cup milk
3 tablespoons melted unsalted butter
1/4 cup kirsch, orange juice or a mixture of both
1/4 cup sugar
1/8 teaspoon salt
1 cup cake flour
* Beat the eggs, then then the liquids, the sugar and salt, and gradually beat in the flour. Let the batter rest for 20 minutes before using.
Method for Making Crêpes
An iron skillet or a crêpe pan with a 6 ½- to 7-inch bottom diameter
2 to 3 Tb cooking oil and a pastry brush. (I used butter) Rub the skillet with the rind or brush it lightly with oil. Set over moderately high heat until the pan is just beginning to smoke.
A ladle or measure to hold 3 to 4 Tb or ¼ cup
Immediately remove from heat and, holding handle of pan in your right hand, pour with the other hand left ¼ cup of batter into the middle of the pan. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. This lasts about 2 or 3 seconds. Return the pan to heat for 60 to 80 seconds. Then jerk and toss pan sharply back and forth and up and down to loosen the crêpe. Lift its edges with a spatula and if the under side is a nice light brown, the crêpe is ready for turning. Turn the crêpe by using 2 spatulas; or grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle; or toss it over by a flip of the pan. Brown lightly for about ½ minute on the other side. This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crêpe. As they are done, slide the crêpes onto a rack and let cool several minutes before stacking on a plate. Grease the skillet again, heat to just smoking, and proceed with the rest of the crêpes. Crêpes may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven. Or they may be made several hours in advance and reheated when needed.(Crêpes freeze perfectly.)
👑Cheers to all the ladies out there, and a thank you to all the great men who love them!;)
Enjoy! Xxxx Natascha