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.

Yum! 

Basic Crepes –Chef Tess

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.