I really need to get a camera and take my own pictures for these posts because I made crêpes yesterday (curtesy of Julia Child) and they were awesome. It could have only been more awesome if I took pictures.
The actual recipe is called Crêpes Fines Sucrées. This recipe comes from the cookbook I am currently obsessed with, “Mastering the Art of French Cooking”.
There is nothing I enjoy more than making French food for my French love, and really learning and perfecting the technique as I go. This food ordeal is my passion and I want to pursue it. Testing out these recipes is a great way to get my feet wet before I jump in the pool (the pool is France by the way).
The batter was very easy to make (the recipe is posted below). I just put all the ingredients in to a blender, in the order they were listed in the book, and blended. Voila! A yellowish, creamy, sauce-like, batter emerged from the blender, ready to be cooked….Non! The batter actually needed to sit in the fridge for at least 2 hours. Good thing I made this batter before dinner! It would be ready in perfect timing for dessert.
In the past, I learned interesting things to do with crepes, although I never actually made crepes, I would watch chefs and other cooking fiends crepe up a storm in the kitchen on numerous occasions! If I could recreate their flare for crepes than this night was going to be awesome!
Just as planned, the crepe batter ended up being ready right when dinner was finished. I told my boyfriend that I was going to go make the dessert and he blew me away with a surprising fact. Little did I know that I had a master crepe flipper, with years of experience, on my hands! Oh la la! C’etait bonne chance! (It was good luck!)
As he laddled, buttered, and flipped, I prepared fresh whip cream (3/4 cup 35% cream, a teaspoon or so of sugar, the less sweet the better) and cut a lemon. I heated another pan, threw in some butter (not a literal throw), added some lemon juice (go light on this or your lips will pucker like a fish), a tsp of sugar and a cap full of rum. I quickly tossed the competed crepe in the pan, flipped it, flipped it again out on a plate, added a dollop of whip cream, and served. Délicieux! This topping variation is not a Julia Child recipe, just to let you know.
Mais (but), although this variation was awesome, I would like to let you know that it wasn’t the best way to eat the crepes. My FBF showed me just to sprinkle some sugar on the crepe, and role it up. With a dollop of whip cream, this variation was divine! It was a lot more simple but I was really able to appreciate the taste of the crepe itself. This is the real French way!
All in all in was a complete success. I do recommend, though, that if you are to make these yourself, a personal French boyfriend master crepe flipper will come in handy!
Julia Child goes on to say that the crepes made by that batter are good for Crepe Suzette (and than she provided a recipe). This is not a feat I am ready for yet, but updates will surely come along with my growing kitchen courage.
And now, let me present to you, Julia Child’s Crêpes Fines Sucrées!
Crêpes Fines Sucrées
- 3/4 cup milk
- 3/4 cup cold water
- 3 egg yolks
- 1 Tb granulated sugar
- 3 Tb orange liqueur, rum, or brandy (I used rum and it was yummy!)
- 1 cup flour (scooped and levelled)
- 5 Tb melted butter
- A blender
- A rubber spatula
Place all the ingredients in the blender in the same order they are listed. If ingredients stick to the side of the jar, scrape with the spatula. Blend and leave in fridge for at least two hours.
If you don’t have a blender: Work egg yolks into the flour with a wooden spoon, beat in the liquids by droplets, then strain the batter through a sieve.
Heat up a pan, add some butter, ladle a small amount on to the pan, heat through, flip and heat on other side. You want the edges to be a little crispy. Just repeat this until the batter is finished.