Crêpes

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I’ve had a love affair with crêpes since I was a little girl, which is when I learned how to make them. I would make a “stack,” sprinkle a little white sugar on them, and eat them just like that for breakfast.

My first introduction to crêpes was when my mother made Crêpes Suzette. My French friend Stéphane from My French Heaven gave me some interesting factoids about this fabulous, flaming dessert and crêpes in general!

♥ Crèpes Suzette is a recent thing: In the early 1900’s, Edward VI was having crêpes in a restaurant on the riviera. The chef had flambéed Grand Marnier with them. Edward asked the waitress what it was but she didn’t have a name for the dish. So the king asked what her name was, which was Suzette. They have been called crêpes Suzette ever since.

♥ As for savory crêpes, they are an ancient specialty from Bretagne. They are made with black wheat and are called galettes. Only the sweet ones can be called crêpes.

A galette with ham and egg

A galette with ham and egg

♥ You eat crêpes with apple cider always as they produce a lot of apples there (Bretagne is close to Normandy).

♥ The restaurants where they serve crêpes only are called crêperies. The best ones have a chef who is a Maître Crêpier.

Photo from retagne by Stephane Gabart

Photo from Bretagne by Stephane Gabart

After seeing the above photo, I put Bretagne on my travel bucket list. Besides, I want to one day try the real deal in a crêperie.

There are many different recipes for crêpe batter, and I’m sure they’re all good. The only rule in making the batter for crêpes, to me, is the consistency. Once you have that, you get proper crêpes. If the batter is too thick, you get pancakes, if it’s too thin, you get mush.

Here is a basic recipe for crêpes, whether you’re going to use them in a sweet or savory manner:

Crêpes
makes about 20

3 large eggs
1 1/2 cup milk
6 tablespoons oil*
Couple pinches of salt
1 cup plus 2 tablespoons flour

Whisk together the egg, milk, and salt together well in a medium bowl. Gradually add the flour, whisking gently but not over-whisking, until it is all incorporated and there are no flour lumps.


Set the bowl aside for at least 5 minutes to make sure it doesn’t thicken. If it does, add a tiny bit of milk or even water to get the consistency back to where it should be.

To prepare to make the crêpes, have a well-seasoned crêpe pan on hand. Mine has angled sides and an 8″ flat bottom, made from steel. I’ve had it for 42 years. I know this, because my mother sent me off to college with the same pan!

Also have on hand some butter, the batter and large spoon (about 1/4 cup capacity is perfect), a spatula, and a plate on which to place the cooked crêpes. I always use a very sturdy but thin, flat spatula to help lift the thin pancakes.

Heat a little dab of butter over medium-high heat in the crêpe pan. I personally prefer butter because of the flavor. You might have to start with about a teaspoon of butter, and subsequently use about 1/2 teaspoon per crêpe.

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Before starting, give the crêpe batter a whisk. Now is the time to test its thickness. Add a little liquid if necessary.

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When the butter is hot, add a full spoonful, or approximately 1/4 cup of batter, to the pan. With the other hand, turn and tilt the pan until the crêpe batter has covered the whole bottom of the pan. Cook for no more than 30 seconds, then turn over gently with the spatula and cook for no more than 10 seconds. Place immediately on the plate by sliding or flipping over.


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The cooked crêpe should be lightly golden, especially on the first side, but not browned. Adjust your burner setting accordingly, keeping in mind that if the heat is too low, the batter will just sit there and nothing will happen.

The pan has to be hot enough to “grab” the batter. If the pan is too hot, it will cause the batter to become bubbly and you probably won’t be able to spread it around. Sometimes the first crêpe is a dud because you must test the heat of the pan, and the batter.

Continue with the remaining batter.
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These crêpes will hold well for a day or two, covered with plastic wrap, in the refrigerator. Then you can use them as you want. They must be brought to room temperature first, or they will not roll or fold without breaking. Even a little heating in the microwave will help make them more malleable.
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Besides some sugar, crêpes are also good with a little jam and some berries!

* When I make savory or sweet crêpes I use olive oil, but if you prefer, you can use a flavorless oil. Also, if you want a sweeter dessert crêpe, you can add a little sugar to the batter.

A Zucchini Pancake Challenge

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For a significant part of my life I can honestly say that I worked tirelessly to get people into the kitchen to make home-cooked meals. It makes so much sense from an economic standpoint, as well as for health and wellness reasons. Home cooking is generally less expensive and healthier than meals eaten out or worse than that – purchased as fast food.

But novice cooks are often overwhelmed with the idea of cooking without having a specific recipe in front of them. Especially women, in my experience. As a result, often food goes to waste, which defeats the purpose of home cooking.

Cooking at home is work, let’s face it. You need to keep your pantry stocked. And if you believe in fresh food, you need to make grocery lists and shop often.

But the most important thing in my mind, is to be creative in the kitchen without having recipes. A scary sounding proposition if you think that cooking is difficult.

Home cooking is not difficult. In fact, it’s way more fun than being a chef in a restaurant kitchen, in my mind, because you can make whatever you want on a daily basis, to suit your tastes.

Certainly prepping skills are good to know, as well as cooking techniques. But what I’m talking about is creating your own dishes based on what you have on hand. That way there is no waste.

Take zucchini. It’s September right now in the US, and zucchini, a summer squash, is still growing in my garden and readily available at grocery stores.

Sure, you can bake zucchini bread and muffins, but that’s not something that’s nourishing. I’m talking savory zucchini pancakes – a lovely vegetarian option, or a fabulous side dish to protein.

If you want an exact recipe, check out my squash and corn pancakes from last summer. It’s a little more involved, but there is a recipe.

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So the following is a guide to make your own zucchini pancakes. Put your personality into your own recipe. Season as you like. You’ll know when the texture is perfect when the batter is similar to breakfast pancakes – although breakfast pancakes with lots of grated zucchini! Take the challenge and see what you come up with. No recipe allowed!
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Zucchini Pancakes

Eggs, whisked
Zucchini, grated
Liquid of choice
Onion, diced
Chile peppers, diced (optional)
Parsley, chopped
Salt
Garlic pepper
Thyme (optional)
Flour
Butter

First, whisk your eggs in a large bowl. I used 2 extra-large eggs. Grate your zucchini and add it to the eggs. I used a medium-sized zucchini.

Prep your aromatics. I chose onion, red chile peppers, and parsley. Here’s how I chopped the chile peppers.

Then add the liquid to the batter, only about 1/3 cup, and the seasonings. You can use any herbs, spices, or even pesto!
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Give everything a stir. The mixture should look similar to this.
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Begin adding flour, about 1/3 cup at a time. Don’t stir the flour in completely, just fold it in well enough to see if more flour is needed. These savory pancakes are not going to be as tender as breakfast pancakes, but we don’t want them tough and rubbery, either.

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Just add enough flour to bind all of the ingredients. Then stop. I didn’t use more than 1 cup of flour.
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These are not supposed to be big doughy pancakes with a little bit of zucchini. These are zucchini pancakes.

Heat a skillet or griddle over medium heat.

Add a generous amount of butter to the skillet, and then, when it’s almost browned, add spoonfuls of batter. Take the spoon and flatten the pancakes gently. If they’re too thick, there’s a risk of them not being cooked through.

After a couple of minutes, turn them over and cook for another couple of minutes.

If you’re unsure of the total amount of time required to cook these through, break open the first pancake and look at it. If the middle is still doughy, as this one is, then the pancakes need to be cook longer.
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Ideally, the outsides of the pancakes should be crispy and golden brown and the insides soft, but not raw.

Serve the pancakes warm. They’re delicious with a little dab of butter or even a little sour cream. Or simply, on their own.

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I served these spicy zucchini pancakes with a tomato salad, but my husband enjoyed the pancakes as a side dish. They also reheat very well.

Ideas for other options:

Shallots/garlic instead of onions
Green onions/chives instead of onions
Bell peppers/roasted red bell peppers instead of chile peppers
Other vegetables included like corn
Cilantro instead of parsley
Grated potato/summer squash along with the zucchini
Chopped walnuts/pecans
Whole wheat flour instead of white
Olive oil instead of butter

If you haven’t attempted savory pancakes like these before, and follow through on them without a recipe, please tell me about it. I love to see how you did. Because trust me, it will work!

A Basic Omelet

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There was a summer many years ago when I taught cooking classes to four little girls. They were two sets of sisters who were homeschooled. Their mothers, who were friends of mine, thought that cooking classes would satisfy many interests and teach quite a few skills to the girls. And indeed, I’ve always thought that cooking classes for young people are fabulous for not only learning about food, but also grasping important applications like math and chemistry.

During those classes we had a session on eggs – how to appreciate them for the wonderful little package of food they are, and how to treat them with respect in the kitchen. And one thing we made together were omelets.

Now, it may not seem that creative to put an omelet on my blog, but on the contrary, I think that an omelet teaches quite a few skills. Plus, there are a lot of terrible omelets out there, so perhaps I’m doing a community service with this post. I’d like to think so.

To me, there are a few criteria for making the perfect omelet:

1. good eggs
2. good cheese, for a cheese omelet
3. the right skillet
4. a lid
5. patience

Of course it goes without saying that the ingredients that you choose for your omelet have to be good. If you’ve ever had bad, old eggs, you know how wonderful and important it is to have access to farm-fresh eggs – the kind that are almost impossible to break open because the shells are so hard. And once you’ve emptied the egg into a bowl, you see a dark, almost orange yolk sitting high atop a firm white. That’s a fresh egg, and you will undoubtedly taste the difference, guaranteed.

The right skillet is important because you want your omelet to end up a decent thickness. Place your whisked eggs in too large of a skillet, and you will get a crepe-like omelet. Unless you like that kind, I don’t recommend too large of a skillet.

The skillet I use for my one-person, 2-egg omelet, is actually a crêpe pan. It’s got a flat bottom and flat sides. The outside diameter is 8″; the inside diameter, or bottom, measures 6″ in diameter.

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A perfect-fitting lid is also important for making a good omelet.

And then the most important aspect of making an omelet – patience. As Rome wasn’t built in a day, an omelet can’t be prepared in one minute. I know everyone likes fast food, but if you rush your omelet, it will taste and feel like something purchased at a fast food restaurant. Which would make me wonder why you’re even bothering to cook an omelet at home in the first place…

For today’s omelet, I chose butter, 2 eggs, Gruyere, and a little leftover diced ham. And here’s what I did.

A Basic Cheese and Ham Omelet

1 tablespoon unsalted butter
2 eggs
Cheese of choice – grated, or sliced fairly thinly and uniformly – I used Gruyère
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Diced ham (optional)

Have your cheese sliced or grated, and whisk the 2 eggs in a small bowl before you begin heating the skillet.
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Place the butter in a pre-heated skillet over medium heat. It should begin melting immediately, but not burn. If you think the skillet is too hot, remove it from the heat source for a minute. Cooking is a lot about common sense.
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You need to work fairly quickly at first, but don’t worry. It’s not a race. Just have all of the ingredients available, as well as the lid for the skillet. And don’t forget to adjust the heat on the stove. That’s why there are knobs.

Pour the whisked eggs into the skillet. You can see that the hot skillet has begun to “grab” the eggs and the cooking process has begun.

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Immediately place the cheese over the top of the eggs.
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If you’re using any accessory ingredients, add those immediately as well.

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Then place the lid on the skillet, and reduce the heat under the skillet to the most minimum available to you.

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Let the omelet cook slowly, with the lid on, over low heat, for about 4-5 minutes. At one point, the top of the omelet will look like this:

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Most of the cheese is melted, but there is still a bit of egg that need to cook through. At this point, remove the skillet completely from the heat source, but leave the lid on. After about 1 minute, the omelet should be ready.

I didn’t have enough hands to take the picture of the omelet coming out of the skillet, and, in fact, my husband only has one working arm/hand after bicep surgery last month, so I had to make do with simply showing you the omelet after I put it on the plate.

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Because there’s a generous amount of butter on the bottom of the skillet, the omelet should slide out easily. Do it slowly, and once half of the omelet is on the plate, simply use the skillet to flip the other half of the omelet back over itself. If you don’t care what your omelet looks like, keep it open-faced.

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The egg part of the omelet was cooked fully, although not nearly to the point of rubberyness.

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And the cheese was fully melted inside as well. I also like a little bit of browning on the outside of the omelet, but you can adjust this based on how hot the pre-heated skillet it.

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What’s important is that in spite of the fact that this omelet took a little time, the result is superb.