What are we about here at Bakeroose?

Chef Stephanie Petersen is know as Chef Tess Bakeresse. She is joined in her cooking adventures here on the Bakeroose blog by her two sons, Little Man and Face. We also have regular posts from other Little Chefs who share their cooking adventures. Our kid's blog is a help to moms, grandmas, grandpas and caregivers. We want to help a whole new generation of cooks get excited about the culinary world. If you cook together and have the desire to join our Bakeroose, feel free to send an email to Chef Stephanie Petersen (chef-tess@hotmail.com). If we like what we see, we'll add your story! That simple. If you homeschool, welcome! We have a twice monthly bakeroose class that will be highlighted on this blog as a way to incorporate food science into your child's education. We hope you want to come back again and again. Even better, we hope you like it enough to want to share your cooking experiences and anything you learn along the way! We are so excited to hear from you! Chef Stephanie's main blog is http://www.cheftessbakeresse..com/

Cooking class information can be found here:

Kids Cooking Classes

Any class Chef Tess teaches with kids will usually be added here automatically! So...how cool is that?!

Wednesday, February 9, 2011

Oh Crepes!

Our family has been making crepes since EmaBug's birthday last month.

"A crêpe is a type of very thin pancake, usually made from wheat flour. The word is of French origin, deriving from the Latin crispa, meaning "curled." "

Today we made white flour and whole wheat flour crepes.



"Mise en place is a French phrase defined by the Culinary Institute of America  as "everything in place", as in set up. It is used in professional  kitchens to refer to organizing and arranging the ingredients that a  cook will require for the menu items that he or she expects to prepare  during his/her shift.[1]"

Stir, stir, stir

 Thank you, Miss Stephanie, for the (silver) crepe pan!!

oops! We are such great cooks that this one even got the fire alarm cheering for us. =}

Here's a whole wheat one cooking. We only got two thumbs down (one person, two thumbs) on these.
Bear: "It tasted a little different, but not that much."
EmaBug: "It's not as light and fills you up more and that's a good thing."
Mom is just happy to have a healthier crepe that tastes good.

4 eggs

1 cup water

2 tsp vanilla

Blend in blender or really well by hand.
1 c. flour
1 T. sugar
1/3 c. instant powdered milk
1/2 tsp. salt
In a separate container, combine the wet ingredients very well. Add the wet to the dry and mix until all the lumps are gone. You may have to use a strainer. The batter should be just thick enough to coat the back of a spoon. Use a very small amount of oil in a non-stick skillet. I use an 8 inch skillet...and Medium low heat. If your pan is too hot the crepe batter will start to cook before you can coat the pan with it. I use 1/4 cup batter and just roll the pan around until the batter lightly coats the bottom of the pan. Cook 2-3 minutes on one side and then gently turn over. Usually you'll have one side that gets a little more brown than the other.

1 comment:

  1. Excellent post guys! Love the culinary terms you defined and how you covered the recipe! Smooches!!