Tuesday, December 16, 2008
crêpes
A great sweet or savory meal is crêpes. Crêpes are made from a batter similar to pancake batter, but they are extremely thin. They are loaded with goodies and folded to make a warm meal. They are easy, inexpenisve and taste great.
I keep buckwheat flour in my freezer for my savory crêpes. And, I always have flour, butter, milk and eggs to make sweet crêpes. In this picture I have ingredients to make sweet crêpes for dessert. I grated lemon zest for lemon, sugar and rum crêpes. After I cook the crêpe I sprinkle sugar, lemon zest and lemon juice onto the crêpe. Then, after a few minutes the sugar melts and I add some rum. I carefully ignite the rum which creates a neat blue flame! When the flame dies I fold the crêpe and present it to its lucky recipient. In this picture I also have blueberry jam and a chocolate ganache for other dessert crêpes.
When I make savory crêpes I have tried many combinations: turkey, spinach and cheese. turkey, sun-dried tomato and cheese, mushroom, ham and cheese... but my favorite at home and in France is always ham and cheese. It is simple, salty and a perfect combination.
Crêpes are from Bretagne, the north-west region of France. My husband's parents live here and have taken us to local crêperies. It is traditional to drink hard cider with crêpes. It is hard to beat crêpes from that region and I am lucky to go back soon. I hope anyone reading this can either try a recipe at home or travel to try the real thing.
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2 comments:
I liked when you folded the crepes in muffin tins to make little crepe cups. You suggested putting any number of fillers, ice cream, sauces in them. Great presentation and so simple!
I love your photos! Delicious ;)
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