Tuesday, February 28, 2012

Crêpes

Crêpes with Coffee Jerry?
No More Meetings
After two days of school meetings and less time than usual to get stuff done, I wasn't up for cooking dinner. My normal thought would be breakfast for dinner, but my kids don't like scrambled eggs or pancakes the way that I did when I was a kid and someone said, "How about pancakes for dinner?" OK, one kid would go for it, but not both. We hit upon a variation of this though.

We made crêpes tonight. It's a first for me, but it was driven by my children who having gotten sucked into (by their dad) watching our favorite cooking show on youtube, Cooking with Dog, pounced on this recipe with vigor. Plus Francis is pretty cute with that hat on so we tried it. It works. I can't say my crêpes were as thin as Cooking Mama's, but they tasted good and everyone ate them. The Mule ate four. This kid doesn't eat four of anything being the resident string bean and picky eater since birth.

The Menu
Dinner tonight was freshly made tofu with ponzu (thank you Kendo Mama), leftover cheese rice, and all of the crêpes you could eat filled with whipped cream, strawberries, and bananas. It might not qualify as dinner in some households, but in mine, if it disappears, it's a keeper.

Watch the video and have a go at it!

Crêpes from Cooking with Dog
Cake flour, 100 gm, sifted
Sugar, 3 Tbsp
Eggs, 2, beaten
Butter, 2 Tbsp, melted
Milk, 240 ml
Vegetable Oil for frying

Sift the cake flour. Using a balloon whisk, whisk in the sugar. Form a well in the center. Pour the beaten eggs into the well and whisk, whisk, whisk until the eggs are mixed into the flour. Pour in the melted butter while continuing to whisk. Then the milk. Pour the batter through a strainer (the Japanese use a strainer as a sifter so reuse it for this) into a clean bowl. Cover the bowl with plastic wrap. Set aside for about 30 minutes to keep everything at room temperature. Get a kitchen towel damp, fold it like a hot pad, and set it beside the burner you will use. Over medium low heat, heat oil in a frying pan, remove excessive oil with a small piece of paper towel and a chopstick or fork. Remove the pan from the heat, set it on the damp towel, ladle the batter into the frying pan, swirling the pan as needed to make a thin layer that goes to the edges of your pan. Cook until it bubbles and begins to brown. Lift up the outer edges and work your way to the center, flip it over. I used a thin silicone spatula whereas Cooking Mama used chopsticks to do this. Cook the other side as needed and remove the crepe to a wire rack. Repeat. Makes 8 crepes.

We did not go for syrup, ice cream, and custard, but there is always tomorrow. We will make a double batch next time.

The Youtube Video