the continued adventures of attempting to cook
Once, a long time ago, I knew how the make crepes.
I took several years of french classes ; my french teacher was from Paris, and though she had occasional failings I rather liked her ( mainly because she always gave me good grades, and lots of 'extra credit' -- aka, proof reading her english for her. ). At some point, she taught us all how to make crepes from scratch, for international week or something. The recipe was ridiculously simple ( I believe it consisted of milk, eggs, and flour alone ) , and I had it memorized for a time, and would make myself crepes.
The recipe was so simple that I have been unable to find it ever again, and end up with very difficult recipes for crepes that I'm not willing to try. But today, using my amazing powers of google-fu, I managed to find something close to the simplicity of that old crepe recipe.
" Combine one cup flour, half cup milk, half cup water, two eggs, two tablespoons melted butter and a dash of salt. "
( as I said -- close, though not exact ).
Julia Child says that your first crepe is a trial. Julie P. ( the author of a blog about trying to cook her way through the entirely of Mastering the Art of French Cooking ) says that her crepes almost always stick, are a pain in the ass, etc.
I am proud to relay that my crepes are perfectly fine, if not quite as fantastic as those nice people on the streets of Paris. But still -- I can make crepes from scratch, using ingredients that can be found almost anywhere ( although frying pans are probably going to be difficult to run across in youth hostels ).
I took several years of french classes ; my french teacher was from Paris, and though she had occasional failings I rather liked her ( mainly because she always gave me good grades, and lots of 'extra credit' -- aka, proof reading her english for her. ). At some point, she taught us all how to make crepes from scratch, for international week or something. The recipe was ridiculously simple ( I believe it consisted of milk, eggs, and flour alone ) , and I had it memorized for a time, and would make myself crepes.
The recipe was so simple that I have been unable to find it ever again, and end up with very difficult recipes for crepes that I'm not willing to try. But today, using my amazing powers of google-fu, I managed to find something close to the simplicity of that old crepe recipe.
" Combine one cup flour, half cup milk, half cup water, two eggs, two tablespoons melted butter and a dash of salt. "
( as I said -- close, though not exact ).
Julia Child says that your first crepe is a trial. Julie P. ( the author of a blog about trying to cook her way through the entirely of Mastering the Art of French Cooking ) says that her crepes almost always stick, are a pain in the ass, etc.
I am proud to relay that my crepes are perfectly fine, if not quite as fantastic as those nice people on the streets of Paris. But still -- I can make crepes from scratch, using ingredients that can be found almost anywhere ( although frying pans are probably going to be difficult to run across in youth hostels ).