Crêpe Night

As of today I've been too busy to keep up my blogging...I officially have 4 blog posts worth of food that I've prepared over the past 2 days.  And since I've been neglecting my studies a bit...it may be time to start blogging, stop cooking, and start studying...after all...I have loads of crap to do now.  Great! (T^T )

I digress. The night I ended up doing crêpe night was Wednesday night after some coercing from my loverly friend Christina!  I went to church to help my very close friend Nick set up UGA stuff like account and whatnot, and I ended up staying until church almost started.  I told about 6 people that I wasn't going to family time which is about the average I'd say...and is usually the reason why I don't usually stay that late after classes.  Lo Siento all you family time devotional people...not my cup of Bubble Tea...Yo!

So I somehow was able to talk with Christina for a while outside about life and the suckitude of it and the awesomeness of it to....allllllllll of about 1/2 hour...WOW! Long time! and before that I had gone over to some kids from the church that I know...many of them AWESOME!! WOO!! Especially the twins (...I may mention them later...Whom I told about Nick getting into UGA).  But of course every since I came out there is the "Rebel Alliance/Resistance" and it is in the form of a stuck up little bean pole...who shall remain nameless.  Suffice it to say it and it's friends wouldn't move the heck out the way and so I almost shoved them the heck out of the way.  Plus the little demon was shooting me at least 5 20-second death-stares.  What a Rude little thing.

Anywho...Christina and I went to Kroger and Nick went home.  She bought me stuff to make crêpes and we went back to her apartment to make them.

Sweet crepês are easy to make they just need to be in one piece...  The recipe is fairly similar to Julia Child's recipe.

Sweet Crêpes

1½ cups all-purpose flour

Juice of half an orange

Orange Zest from orange

3 egg yolks

¾ cup water

¾ cup milk

3 Tbsp sugar

5 Tbsp Butter
¼ tsp salt

First you have to prep the ingredients.  Separate the eggs to get the yolk.  You can do it two ways...the two halves of the egg or by using your fingers.  I prefer the finger method...it's easier and you're less likely to break the yolk.

Next measure out milk, water, salt and sugar.

Next pour them all in the bowl and mix well.

After beating the mixture well, add in the flour slowly and whip it in little by little and well to prevent lumps.

Lastly beat in the butter, fine orange zest, and juice from an orange. After which beat very well until light and fluffly. (amount of butter can be reduced and more flour along with a little egg white if you want the crepes to be more like American pancakes).

Next you need a crêpe pan to cook them on which is domed upwards so that the batter can pour down from a single point. If you do not you can use a normal large non-stick saucepan. Oil your pan and heat it up a little bit and pour the batter in.  Try to make the crêpe as thin as possible by spreading out the batter.

You want to cook the crêpe all the way through.

And now....FLIP! You want to make sure the crêpe is not sticking and them go for it...and pray. if you're lucky you'll get through the experience successfully...if not...well...idk...I've got nothing. You also want to flatten out any creases or hills from flipping the crêpe.

Let the crêpe lightly toast on one side so that it forms little brown circles just barely. Then fold it three times over on itself and plate it on the middle of a plate.  You should definitely pour a lot of topping like fruit, crème fraîche (HOLY CRAP I SPELLED IT RIGHT FIRST TIME!), spices, chocolate fudge or silky mouse or ganache, or anything else you desire.

Now I'm going to show you how to make two toppings we made!

The first was a lightly spiced apple topping. (About 2 Crepes worth.)

1 Apple lightly sliced thinly
2-3 Tbsp sugar
1-2 Tbsp butter
1 tsp corn starch
1 Tbsp fresh orange juice
Water to dissolve the starch and cook the apples through.
A small dash of nutmeg
A small dash of cinnamon

First you have to pare the apple and peel it through to remove the core.

Now place the pieces of fruit in a cool saucepan.

Now add in the rest of the ingredients and dissolve the sugar and starch well.

Turn the flame or heat on and cook the apples, adding in water when necessary, until the fruits are cooked all the way through and the sauce is a nice consistency.

Now serve the fruit and sauce poured generously over the crêpes.

I believe the term for Apple crêpe in French is Pomme Crêpe....maybe? Correct me if I'm wrong.

Second recipe is Crêpes Suzette, one of my favorite breakfast dishes.

Crêpes Suzette

1 Orange (sectioned)...(lol...get it?...lame...sorry...)
Juice from a whole orange (and then some if you'd like)
1/4 cup sugar
1 tsp cornstarch
Water to dissolve the starch and sugar

This recipe is basically the same as the previous. Section the orange, place in a cool pan.  Add in water, and other stuff. Dissolve the starch and water, cook until sauce is the right consistency.  Serve generously over crêpes.

ENJOY!!!! OM NOM NOM!!

We all had a great time after this and were tired.  Her roommates were happier especially the poor sweetie-pie art student one who was completely stressed out by her evil teacher and such.  Also...Nick came and played video games with another of Christina's roomies!

Super serious creeper bite!

Christina did all the pictures for this blogpost! She did an excellent job and would be willing to do photography work for you!

Hugs and Kisses!
The guy that finally took a break from doing Asian food in his seemingly all Asian blog to do a French recipe.