Sorry this is so long, but I hope it makes up for my lack of food
input. Somewhere back either side of 1990, my wife started watching
those Frugal Gourmet shows. I griped, but became a fan. I know the
techniques here are off, and it's nothing to most of you. But after
getting interested in FOOD, and doing a little reading I decided to
try something "off the recipe". Sure, it's a conglomeration of other
recipes but the filling was entirely my idea and I don't know how I
did it at the time. I got off into giving the wife a break on
weekends and doing a lot of wok cooking, and unusual stuff, but all by
recipe. To this day, this is her favorite thing in the world, and she
calls me "chef" when I make it for her. I know it's not really mornay
sauce either, but it fits better than using swiss. This is the
original, so don't beat up on me too much. Before those days my idea
of cooking was picking up fast food. The wife, by the way is a really
good cook, but stays closer to basics. She is however the best
creator of baked goods I know. Her pie crust is the best I've ever
had. A local retailer offered her a source of income, but she doesn't
like cooking THAT much. Shes the Financial Officer for a company -
which by the way relieves me of several paperwork burdens at home.
Being a dumb midwestern "hick" and lacking food knowledge and a recipe
for this, I proudly said I "invented it" - a little arrogant of me.
Personally, I'm just as happy with a plate of pinto beans and
cornbread, but it IS really good.

CREPES BATTER
1-1/4 cups flour 3 eggs
1/2 tsp sugar 1-1/2 cups milk
1/8 tsp salt 2 tbsp butter, melted and
cooled

Mix all ingredients well in a blender for 1 minute, scrape sides,
blend at least another 30 seconds. Refrigerate covered 2 to 12 hours.
When ready to use the batter should be the consistency of heavy
cream, just coating a wooden spoon. To thicken, add flour. To thin,
add water in small amounts.

COOK CHICKEN AND MAKE STOCK
1 rib celery
1-1/2 to 2 lb split chicken breasts
1 large yellow onion
salt and pepper to taste (optional)
1 large carrot
12 black peppercorns
tiny pinch ground clove
a little low-salt chicken base to fortify (optional)

Cut vegetables in large chunks. Reserve 1-1/2 tbsp of onion chopped
for later use in the mornay sauce. Place vegetables in a 2 quart
dutch oven and fill 2/3 full with water. Bring to a boil, add the
chicken pieces. allow to boil 1-2 minute. Turn off the heat and
leave covered on burner for 1 hour. Remove chicken, cool, debone and
cut into small pieces for use in crepe filling. Return all scraps and
bones to liquid along with some low-salt chicken base if desired for
fortification. Bring to a boil for 10 minutes, reduce to simmer for 1
more hour. After stock is done, strain, save a cup, defat and store
or freeze the rest. You probably won't use all the chicken for this,
but the leftovers come in handy.

COOK THE CREPES

This was designed for an 8" Silverstone-lined pan. Heat pan to medium
heat. Brush pan lightly with canola or peanut oil. Using a ladle,
slowly pour in batter, tilt and roll pan to distribute into a
paper-thin pancake. Cook until top begins to dry, shake, grab it with
your fingers, flip it over and cook briefly. You will have to adjust
based on heat and the thickness of your batter. Crepes should be very
lightly browned on one side and just beyond moist on the other. Stack
them seperated by wax paper.

MAKE THE FILLING
1/4 lb mushrooms, chopped fine
2 tbsp butter
2 tbsp flour
1/2 can water chestnuts, chopped fine
1-2 LARGE clove garlic minced
1 small yellow onion, chopped fine
handfull chopped green pepper chop fine
1 rib celery, chopped fine
2 tbsp peanut oil
1 large carrot, finely chopped
dry sherry
parsley
1/2 to 1 tsp dried tarragon to taste
lemon juice
ginger
salt/pepper to taste

Saute mushrooms seperately in a little butter, set aside.
Make a roux by heating 2 tbsp butter to foaming and stirring in 2 tbsp
of flour. Cook briefly, set aside. Heat 2 tbsp peanut oil in a
skillet or wok. Add garlic, small amt grated ginger, onion, green
pepper, celery and carrot. Saute 3-4 minutes. Sprinkle pan with
sherry and reduce slightly. Add the chicken chunks you cooked earlier
in the amount that looks right to you, and the water chestnuts. Pour
in 1/2 cup or a little more of your chicken stock, just enough to
moisten. Add the mushrooms. Make a well in the middle and stir in
the roux. Cook a bit, mix the roux into the rest. Sprinkle with
parsley, tarragon, pepper, lemon juice and optional salt. Continue to
stir and allow to thicken so that no free liquid remains.

PREPARE THE CREPES

Place filling on each crepe. Roll and place seam-down into lightly
oiled glass baking dishes. This will fill about 15 crepes. The
leftover crepes (the first few you ruined) can be used as dog-treats.


MAKE THE MORNAY SAUCE
1 cup milk
1-1/2 tbsp chopped yellow onion
1 bay leaf
1/4 cup grated parmesan cheese
cayenne pepper to taste
1 tbsp dry sherry
2 tbsp butter
1-1/2 tbsp flour
dash worchesterchire sauce
pepper and optional salt

Bring milk to a simmer. Add onion, bay leaf and cayenne. Simmer a
few minutes, strain the milk stock and return to pan. Make a roux of
the flour and butter. Remove milk from the burner, stir in the roux
and return to the burner. Simmer, stirring until sauce begins to
thicken. Stir in parmesan, black pepper, sherry and worchestershire.
Test for salt and adjust. Stir until sauce is quite thick.

FINISH THE CREPES

Spread the Mornay sauce over the crepes. Sprinkle lightly with lemon
juice and dry sherry and fresh pepper. Bake at 375 degrees for about
15 minutes, until lightly browned. Check often so the edges don't get
crisp.

On Sat 12 Mar 2005 09:43:09a, AlleyGator wrote in rec.food.cooking:

> FINISH THE CREPES
>
> Spread the Mornay sauce over the crepes. Sprinkle lightly with lemon
> juice and dry sherry and fresh pepper. Bake at 375 degrees for about
> 15 minutes, until lightly browned. Check often so the edges don't get
> crisp.

And we can come over to eat this when?

Sounds absolutely delicious!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright > wrote:
>And we can come over to eat this when?
>
>Sounds absolutely delicious!
Coming from you, this is quite a compliment. You're light-years ahead
of me on food. Thanks.

On Sat 12 Mar 2005 02:10:25p, AlleyGator wrote in rec.food.cooking:

> Wayne Boatwright > wrote:
>>And we can come over to eat this when?
>>
>>Sounds absolutely delicious!
> Coming from you, this is quite a compliment. You're light-years ahead
> of me on food. Thanks.

Thank *you* for the compliment, but I just like to cook. I really believe
that there are certain things that each of us does extremely well, and
probably do most other things quite competently. We learn from experience
and failure, and I've had my fair share of both.

Executing your recipe is indicative of much more than a merely competent
skill level. I'm sure that everyone you cook for enjoys it immensely!

Cheers!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright >, if that's their real name,
wrote:

>Executing your recipe is indicative of much more than a merely competent
>skill level.

Absolutely. I'm to scared to even *try* to make crepes. Someday I might
screw up the courage, but for now, I just admire people who can pull it
off.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress wrote:
> Wayne Boatwright >, if that's their real name,
> wrote:
>
>> Executing your recipe is indicative of much more than a merely
>> competent skill level.
>
> Absolutely. I'm to scared to even *try* to make crepes. Someday I
> might screw up the courage, but for now, I just admire people who can
> pull it off.
>
> Carol

Honey, let me go to your house; I'll show you how to make crepes. They're
EASY! So easy! Easier than pancakes. Maybe your birthday bash in July,
we'll see. :~)

kili

Damsel in dis Dress wrote:
> Wayne Boatwright >, if that's their real name,
> wrote:
>
>> Executing your recipe is indicative of much more than a merely
>> competent skill level.
>
> Absolutely. I'm to scared to even *try* to make crepes. Someday I
> might screw up the courage, but for now, I just admire people who can
> pull it off.
>
> Carol

Meanwhile, I'm off to show my husband that fried squid isn't a bad
thing..........1st attempt. We'll see..........

kili

Jeff Bienstadt >, if that's their real name, wrote:

>Damsel in dis Dress wrote:
>
>> Wayne Boatwright >, if that's their real name,
>> wrote:
>>
>>>Executing your recipe is indicative of much more than a merely competent
>>>skill level.
>>
>> Absolutely. I'm to scared to even *try* to make crepes. Someday I might
>> screw up the courage, but for now, I just admire people who can pull it
>> off.
>
>Give 'em a try. Crepes are so easy, even *I* can make them.

Well, in THAT case ... <G>

My basic fears are that they'll stick to the pan and they they'll tear when
I try to flip them or remove them from the pan. See? I don't even know if
they're flipped or not.

One of the frozen food companies used to make crab crepes. I don't know
why they stopped making them. They were wonderful. They probably found
out that I like them. That's what happened to Sara Lee's Almond Coffee
Cake.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress wrote:

> Wayne Boatwright >, if that's their real name,
> wrote:
>
>>Executing your recipe is indicative of much more than a merely competent
>>skill level.
>
> Absolutely. I'm to scared to even *try* to make crepes. Someday I might
> screw up the courage, but for now, I just admire people who can pull it
> off.

Give 'em a try. Crepes are so easy, even *I* can make them.

---jkb

--
"Bam!"
-- Bam-Bam Rubble

"Kilikini" >, if that's their real name, wrote:

>Damsel in dis Dress wrote:
>
>> I'm to scared to even *try* to make crepes. Someday I might screw
>> the courage, but for now, I just admire people who can pull it off.
>
>Honey, let me go to your house; I'll show you how to make crepes. They're
>EASY! So easy! Easier than pancakes. Maybe your birthday bash in July,
>we'll see. :~)

That'd be great. We could have a giant crepe-athon. Strawberries and
whipped cream, bananas and whipped cream, apple pie filling ....

Hope your calamari turns out tonight!
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress > wrote in
:

> Absolutely. I'm to scared to even *try* to make crepes. Someday I
> might screw up the courage, but for now, I just admire people who
> can pull it off.
>
> Carol
>

The whole trick is letting the batter rest over night. Then is time for
crepes, moo shoo pork and stuffed egg dumplings.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Damsel in dis Dress > wrote:
>My basic fears are that they'll stick to the pan and they they'll tear when
>I try to flip them or remove them from the pan. See? I don't even know if
>they're flipped or not.
And if they stick? Who cares, geta dog, they love the mistakes. I
don't know where crepe phobia comes from but I had it too. Then I
figured - good grief we're talking about 50 cents worth of stuff here,
who cares? And you know what - they are not that hard. Believe me,
if I can do it anyone can. And if you can't - try again. The
shredded failures taste just as good as the perfect ones. And if you
put 'em in a pan and cover them with sauce and cheese who's going to
know the difference anyway? I will tell you one tiny secret that
helped me - as they start to set, slowly tap down around the edge with
a small spatula - kind of loosening the very edge from the pan. You
will actually see the drying going on in a sort of science-fiction
collapse from outside to the center. About halfway through this,
shake the pan a little, or take the spatula and lift one side up to
the center, then lift the opposite side up to the center, then shake
again. Before the top is completely dry, you should be able to slide
it around in the pan at will. Reach in there with your fingers - it
won't burn you - lift an edge and flip it over. Another few seconds
and it's done. Would I lie to you? I'm a food idiot and I can do it.

Monsur Fromage du Pollet > wrote:
>The whole trick is letting the batter rest over night. Then is time for
>crepes, moo shoo pork and stuffed egg dumplings.
I would agree. I usually only give it 2 hours but the longer it
rests, within reason ( =no more than 12 hours or so) the more you are
sure that the flour has absorbed liquid to the greatest extent and
then you can probably thin it slightly with water to the consistency
of heavy cream. The absence of bubbles is the goal, also. I think
I'm used to the name now, BTW although I still can't pronounce it.
I'm midwest hick, my daughter is in 3rd year Spanish and I studied
German. What a waste. I also learned a considerable amount of
Swahili many years ago, but I'd rather not ..... never mind. It's a
sore point with the missus. Old girlfriend, ya know.

(AlleyGator), if that's their real name,
wrote:

>Damsel in dis Dress > wrote:
>>My basic fears are that they'll stick to the pan and they they'll tear when
>>I try to flip them or remove them from the pan. See? I don't even know if
>>they're flipped or not.
>
>And if they stick? Who cares, geta dog, they love the mistakes.

We have two dogs, and they'd probably love Mommy's failures.

>I don't know where crepe phobia comes from but I had it too. Then I
>figured - good grief we're talking about 50 cents worth of stuff here,
>who cares? And you know what - they are not that hard. Believe me,
>if I can do it anyone can. And if you can't - try again. The
>shredded failures taste just as good as the perfect ones. And if you
>put 'em in a pan and cover them with sauce and cheese who's going to
>know the difference anyway?

Good points. I have a very difficult time not mastering everything the
first time I try. Long, sad story, not getting into it here.

>I will tell you one tiny secret that
>helped me - as they start to set, slowly tap down around the edge with
>a small spatula - kind of loosening the very edge from the pan. You
>will actually see the drying going on in a sort of science-fiction
>collapse from outside to the center. About halfway through this,
>shake the pan a little, or take the spatula and lift one side up to
>the center, then lift the opposite side up to the center, then shake
>again. Before the top is completely dry, you should be able to slide
>it around in the pan at will. Reach in there with your fingers - it
>won't burn you - lift an edge and flip it over. Another few seconds
>and it's done. Would I lie to you? I'm a food idiot and I can do it.

Those are pretty specific tips. I'm less scared already. As soon I get my
hands on something to put into them, I'll give them a try.

Thanks!
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

(AlleyGator), if that's their real name,
wrote:

> I also learned a considerable amount of
>Swahili many years ago, but I'd rather not ..... never mind. It's a
>sore point with the missus. Old girlfriend, ya know.

Tell here, "Yeah, but YOU are the one I married and love to this very day!"

Carol, marriage counselor
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress > wrote in
:

> I'm to scared to even *try* to make crepes. Someday
> I might screw up the courage, but for now, I just admire people
> who can pull it off.

Let's say today is the first day of the rest of your crêpe making :-) I
too was a pusillanimous neophyte in the world of cooked flatbreads,
until I found the perfect starting point and improved on it. I start
with Jehane Benoît's no fail recipe for 6 crêpes:

1 cup all-purpose flour
1/4 tsp salt
1 tbsp sugar
2 large or 3 small eggs
1 1/2 cup milk
1 tsp brandy or vanilla
1 tbsp melted butter (I use safflower oil)

Mix dry ingredients in a bowl. Make a well and break eggs into it.
Stir until well blended. Add milk gradually, beating with wire whisk
of hand beater until batter is smooth (in fact, don't worry too much
about small clumps). Add the brandy or vanilla and melted butter.

At this point she recommends letting it stand for an hour at room
temperature. My experience is that this is optional. Whether you do
or don't (or put it in the fridge overnight) doesn't make that much
difference that you should go out of your way to be that elaborate.

To cook crêpes, heat frying pan at medium heat. I usually spritz some
safflower oil on the pan before the first crêpe. Reduce heat to low
medium. Pour into the pan just enough batter to eventually cover the
bottom (one ladle full for me). Tilt the pan back and forth to spread
the batter towards the edges. When the top of the crêpes is almost
completely dry looking, flip over with a spatula and let it cook
quickly on the other side. I then roll it with two quick folds and
place it in a dish previously placed in the oven at 150F. You should
not really need to add fat to the cooking for the rest of the crêpes.

Two things. One, if you're serious about this, buy a crêpière. It's a
low edge frying pan. Too high an edge on your pan and you'll be ripping
the crêpe trying to turn it over. My crêpière is heavy carbon steel
and cost about 20$CDN and it's a magnificent tool although limited in
use. It's French manufacture and the cooking surface is 20 cm across
(almost 8 inches).

Here are some very much like mine:

http://culinary-direct.com/catalog/item/item3033.cfm

http://fantes.com/crepe.htm

Two, get a proper spatula. The one I have is thin steel which was part
of my mother's kitchen equipment. Some people use wooden ones.

http://fantes.com/crepe.htm#spatula

The reason is that crêpes are fragile (as compared to pancakes) so they
need a tool that will be flexible enough not to damage them while
reaching underneath and that will be wide and stiff enough to lift them
without tearing. With good equipment, this should not happen. With
bad equipment, nothing works right.

Also, I use safflower oil instead of butter because it is light, it is
better than butter and tastes of nothing at all.

If you find the batter is too thick, add *small* amounts of milk (no
more than 1/4 cup at a time) until you get the desired consistency.
Thickening may happen if you leave it overnight in the fridge.

One final word, I didn't get it all right the first time...or the
second... It takes some practice.

--

[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!

Monty Python's Universe Song

Michel Boucher >, if that's their real name, wrote:

>Let's say today is the first day of the rest of your crêpe making :-)

Thanks, Michel! I'm gaining more and more confidence with each post I
read. Yours contains not only an actual recipe, but a lot of great tips.
I *think* I have a spatula that'll do the trick. Time will tell.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article >,
wrote:

> Wayne Boatwright >, if that's their real name,
> wrote:
>
> >Executing your recipe is indicative of much more than a merely competent
> >skill level.
>
> Absolutely. I'm to scared to even *try* to make crepes.

Oh, gimme a break! Think thin pancake and you're there, Toots. It's a
rich and eggy batter and doesn't stick on a well-seasoned pan (I use a
cast iron skillet). Asbestos fingers help me flip them. Yeah, I cook
them on both sides. Sue me. Not only that, you can stack them with
waxed paper between each and freeze them. How good is that? Here,
try this. I've posted it several times over the years but maybe
somebody hasn't seen it. And you know I've only got about six good
recipes. It gets rave reviews.


* Magically and Mystically Exported from MasterCook Mac *

Gateau de Crepes aux Epinards

Recipe By : posted again to r.f.cooking by Barb Schaller, 3-12-05
Serving Size : 8 Preparation Time :1:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crepes:
2 eggs
2 egg yolks
1 1/4 cups milk
1 cup flour
1/2 teaspoon salt
2 tablespoons clarified butter
Filling:
2 pkg. frozen chopped spinach -- (10 oz. each)
1 tablespoon butter
1 tablespoon flour
3 tablespoons half and half
1 teaspoon sugar
dash nutmeg
Salt and pepper to taste
To Finish:
1 cup Mornay sauce
1/4 cup grated Swiss cheese

Prepare crepes: Beat eggs and egg yolks with milk, using a whisk or
fork. Add flour and salt, beat until smooth. Batter should be the
consistency of heavy cream. Add butter; let stand 30 minutes. Using
about 1/4 cup batter, bake crepes (thin pancakes) in a hot heavy skillet
or a crepe pan, turning once. Set aside or freeze for future use.
Makes about 15 six-inch crepes. To prepare filling: cook the spinach
according to package directions and drain thoroughly. Melt butter, add
flour and stir. Add half and half, cook and stir until smooth
(essentially, a thick white sauce). Stir in well-drained spinach,
sugar, nutmeg, salt and pepper. Stack the crepes in a buttered pie
plate, spreading about 1/3 cup of spinach mixture between each (will use
about 5-7 crepes). Cover with Mornay sauce (a glorified white
sauce--add some grated cheese to 1 cup medium white sauce) and sprinkle
with grated Swiss cheese. Bake at 400? for about 10-15 minutes. Makes
6-8 servings.


- - - - - - - - - - - - - - - - - -


Per serving (excluding unknown items): 291 Calories; 18g Fat (55%
calories from fat); 12g Protein; 21g Carbohydrate; 154mg Cholesterol;
382mg Sodium
Food Exchanges: 1 Starch/Bread; 1 Lean Meat; 1 Vegetable; 3 Fat

NOTES : Recipe from a neighbor in the late '70s.

_____
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, x-no-archive: yes
wrote:

> Damsel in dis Dress > wrote:
> >My basic fears are that they'll stick to the pan and they they'll tear
> >when
> >I try to flip them or remove them from the pan. See? I don't even know
> >if
> >they're flipped or not.
> And if they stick? Who cares, geta dog, they love the mistakes. I
> don't know where crepe phobia comes from but I had it too. Then I
> figured - good grief we're talking about 50 cents worth of stuff here,
> who cares? And you know what - they are not that hard. Believe me,
> if I can do it anyone can. And if you can't - try again. The
> shredded failures taste just as good as the perfect ones. And if you
> put 'em in a pan and cover them with sauce and cheese who's going to
> know the difference anyway? I will tell you one tiny secret that
> helped me - as they start to set, slowly tap down around the edge with
> a small spatula - kind of loosening the very edge from the pan. You
> will actually see the drying going on in a sort of science-fiction
> collapse from outside to the center. About halfway through this,
> shake the pan a little, or take the spatula and lift one side up to
> the center, then lift the opposite side up to the center, then shake
> again. Before the top is completely dry, you should be able to slide
> it around in the pan at will. Reach in there with your fingers - it
> won't burn you - lift an edge and flip it over. Another few seconds
> and it's done. Would I lie to you? I'm a food idiot and I can do it.

Gator, my MAN!!! You're using exactly my technique, right to the
flipping. It IS hot, though, and you gotta work fast. And some people
have tender hands. My jam students were stunned at the way I handled
hot jars.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Damsel in dis Dress" > wrote in message
...

> One of the frozen food companies used to
> make crab crepes. I don't know why they
> stopped making them. They were wonderful.
> They probably found out that I like them. That's
> what happened to Sara Lee's Almond Coffee
> Cake.

No more almond coffee cake? WAAAAHHHH!!! My Ghosts of Christmas Past
are REALLY unhappy about that. Every Christmas when I was a child,
we'd have Sara Lee almond coffee cake while opening presents. *sniff*
I'm quite heartbroken that such an institution of my childhood no
longer exists.

That I can make my own perfectly respectable coffee cake makes no
nevermind ... nor does the fact that I don't live in the US anymore.

Next thing you'll tell me is that they've given up on the pound cake,
too...
-j

Michel Boucher > wrote:
>the batter towards the edges. When the top of the crêpes is almost
>completely dry looking, flip over with a spatula and let it cook
>quickly on the other side. I then roll it with two quick folds and
>place it in a dish previously placed in the oven at 150F. You should
>not really need to add fat to the cooking for the rest of the crêpes.
>
>Two things. One, if you're serious about this, buy a crêpière. It's a
>low edge frying pan. Too high an edge on your pan and you'll be ripping
>the crêpe trying to turn it over. My crêpière is heavy carbon steel
>and cost about 20$CDN and it's a magnificent tool although limited in
>use. It's French manufacture and the cooking surface is 20 cm across
>(almost 8 inches).
This appears to be the true "classic" technique, the one which gave me
crepe fear. I remember seeing a chef do this with 2 pans going
simultaneously, a veritable "crepe factory". It was pretty
impressive. I've never tried this, hence the fingers method. I also
don't think I could do it with a real crepe pan - I have to use a
nonstick one. You must have been doing this for a long time.

Melba's Jammin' > wrote:
>* Magically and Mystically Exported from MasterCook Mac *
>
> Gateau de Crepes aux Epinards
>
>Recipe By : posted again to r.f.cooking by Barb Schaller, 3-12-05
>Serving Size : 8 Preparation Time :1:00
>Categories : Entrees
Well, if this was YESTERDAY, I'd be heading for the store and diving
in to this. Don't post this great stuff when I have to wait another
week! And next week, I give it a shot. Looks good.

"jacqui{JB}" >, if that's their real
name, wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>
>> One of the frozen food companies used to
>> make crab crepes. I don't know why they
>> stopped making them. They were wonderful.
>> They probably found out that I like them. That's
>> what happened to Sara Lee's Almond Coffee
>> Cake.
>
>No more almond coffee cake? WAAAAHHHH!!! My Ghosts of Christmas Past
>are REALLY unhappy about that. Every Christmas when I was a child,
>we'd have Sara Lee almond coffee cake while opening presents. *sniff*
>I'm quite heartbroken that such an institution of my childhood no
>longer exists.

I used to eat it with my mom. So I miss both mom and the coffee cake that
we shared.

>That I can make my own perfectly respectable coffee cake makes no
>nevermind ... nor does the fact that I don't live in the US anymore.

I'd have to hunt down a coffee cake recipe that would be similar. I know
what to use as a filling. Solo almond flavored stuff. I'm not sure of the
complete name. And sprinkle some sliced almonds on top. I think I may
work on this and report back. Stay tuned!

>Next thing you'll tell me is that they've given up on the pound cake,
>too...

They still have pound cake. That was Crash's first contribution to a meal
when we first started seeing each other. If I wanted some now, I think I'd
be inclined to make my own. Pre-fab foods are holding less and less appeal
for me. In most cases, I can do better.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

(AlleyGator) wrote in
:

>>Two things. One, if you're serious about this, buy a crêpière.
>>It's a low edge frying pan. Too high an edge on your pan and
>>you'll be ripping the crêpe trying to turn it over. My crêpière
>>is heavy carbon steel and cost about 20$CDN and it's a magnificent
>>tool although limited in use. It's French manufacture and the
>>cooking surface is 20 cm across (almost 8 inches).
>
> This appears to be the true "classic" technique, the one which
> gave me crepe fear. I remember seeing a chef do this with 2 pans
> going simultaneously, a veritable "crepe factory". It was pretty
> impressive. I've never tried this, hence the fingers method. I
> also don't think I could do it with a real crepe pan - I have to
> use a nonstick one.

Actually a well-maintained carbon steel crêpière will be almost as
easy to maintain as a non-stick pan. However, you must never wash it
with water or any sort of soap. When it requires cleaning, which is
not every time, I use coarse salt rubbed with a paper towel and
occasionally a dry copper pot cleaner to scrape the sides, then a dab
of oil to give the metal some shine.

> You must have been doing this for a long
> time.

No. Actually I've only been doing this for about a year, on odd
weekends for brunches at home. I alternate between crêpes and
"galette", buckwheat pancakes. Same principle, different batter.

I have also perfected the poaching of an egg quite recently.

--
[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!

Monty Python's Universe Song

(AlleyGator) wrote:
>Reach in there with your fingers - it
>won't burn you - lift an edge and flip it over. Another few seconds
>and it's done. Would I lie to you? I'm a food idiot and I can do it.
After a comment from Barb in her recipe post, I should qualify this.
My fingers are fairly heat-insensitive. If yours aren't do what I did
in the beginning - take a knife or small icing spreader or even a fork
if you're carefull, lift a spot up and then grab it and flip it over.
I guess this was sort of an irresponsible statement. If you've never
done crepes, you're really probably better off using Michael's method
and just sticking with it until you learn - I think it's really the
proper way. Sometimes, mastering a technique is more rewarding, even
if you get the same result. I may just get the real pan and try it,
for grins. I know it'll be a disaster at first, but if I beat it,
it'll be another little "yeah, I can do it" kind of thing. (I won't
be trying it if people are sitting around waiting for their crepes,
though)

Michel Boucher > wrote:
>No. Actually I've only been doing this for about a year, on odd
>weekends for brunches at home. I alternate between crêpes and
>"galette", buckwheat pancakes. Same principle, different batter.
>
>I have also perfected the poaching of an egg quite recently.
I don't want to start another "how to season a pan" thread, but I'll
ask a dumb question. When you first get the pan, wash it ONE time
with soap and water, then season it like a - wait a minute, not cast
iron. This is like my carbon steel wok, which only became seasoned
with good maintenance and time. Is there anything special to do
before the first use? I did forget to put in my recipe post that
rather than brush the pan with oil, I now pour a small amt into the
pan, roll it around and pour it off into the crepe batter. Never need
to oil for the rest of the crepes.

(AlleyGator), if that's their real name,
wrote:

(AlleyGator) wrote:
>
>>Reach in there with your fingers - it
>>won't burn you - lift an edge and flip it over. Another few seconds
>>and it's done. Would I lie to you? I'm a food idiot and I can do it.
>
>After a comment from Barb in her recipe post, I should qualify this.
>My fingers are fairly heat-insensitive. If yours aren't do what I did
>in the beginning - take a knife or small icing spreader or even a fork
>if you're carefull, lift a spot up and then grab it and flip it over.
>I guess this was sort of an irresponsible statement. If you've never
>done crepes, you're really probably better off using Michael's method
>and just sticking with it until you learn - I think it's really the
>proper way.

My fingers are pretty wimpy when it comes to heat. Maybe I could have
Crash flip them for me. Only problem is, he smokes. I'm not sure that
flavor would go well with strawberries. <G>

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article >, x-no-archive: yes
wrote:

> Melba's Jammin' > wrote:
> >* Magically and Mystically Exported from MasterCook Mac *
> >
> > Gateau de Crepes aux Epinards
> >
> >Recipe By : posted again to r.f.cooking by Barb Schaller, 3-12-05
> >Serving Size : 8 Preparation Time :1:00
> >Categories : Entrees
> Well, if this was YESTERDAY, I'd be heading for the store and diving
> in to this. Don't post this great stuff when I have to wait another
> week! And next week, I give it a shot. Looks good.

I could eat most of it by myself. Enjoy it.
-B
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

(AlleyGator) wrote in
:

> When you first get the pan, wash it ONE
> time with soap and water, then season it like a - wait a minute,
> not cast iron. This is like my carbon steel wok, which only
> became seasoned with good maintenance and time. Is there anything
> special to do before the first use?

You put some oil in it, turn the pan so it coats the cooking surface
and put it in the oven as per the pan booklet instructions. I don't
recall the exact heat.

The first few times you use it, it will not be perfect. You may
needa bit more oil in the batter to prevent sticking. But after a
half-dozen times (and this the great thing with carbon steel, it's a
lot faster than cast iron in developing patina) it should be perfect.

Of course, some may disagree.

--

[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!

Monty Python's Universe Song

Michel Boucher >, if that's their real name, wrote:

>Of course, some may disagree.

I DISAGREE! (Someone had to)

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress > wrote in
:

> Michel Boucher >, if that's their real name,
> wrote:
>
>>Of course, some may disagree.
>
> I DISAGREE! (Someone had to)

I was thinking more along the lines of some long-standing
curmudgeonoids, but thanks for heading them off at the pass :-)

--

[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!

Monty Python's Universe Song

Michel Boucher >, if that's their real name, wrote:

>Damsel in dis Dress > wrote in
:
>
>> Michel Boucher >, if that's their real name,
>> wrote:
>>
>>>Of course, some may disagree.
>>
>> I DISAGREE! (Someone had to)
>
>I was thinking more along the lines of some long-standing
>curmudgeonoids, but thanks for heading them off at the pass :-)

ROFLMAO! If you want to pull them out of the woodwork, just talk about
stuffing your crepes with chicken or fish, then pouring Alfredo sauce over
them. Like shooting fish in a barrel.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress > wrote in
:

> Michel Boucher >, if that's their real name,
> wrote:
>
>>Damsel in dis Dress > wrote in
m:
>>
>>> Michel Boucher >, if that's their real
>>> name, wrote:
>>>
>>>>Of course, some may disagree.
>>>
>>> I DISAGREE! (Someone had to)
>>
>>I was thinking more along the lines of some long-standing
>>curmudgeonoids, but thanks for heading them off at the pass :-)
>
> ROFLMAO! If you want to pull them out of the woodwork, just talk
> about stuffing your crepes with chicken or fish, then pouring
> Alfredo sauce over them. Like shooting fish in a barrel.

Well, some might react to that, but others would jusat as easily take
exception to the mention of French wines or Belgian beers ;-) No
names, please...

--

[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!

Monty Python's Universe Song

Michel Boucher >, if that's their real name, wrote:

>Damsel in dis Dress > wrote in
:
>
>> Michel Boucher >, if that's their real name,
>> wrote:
>>
>>>Damsel in dis Dress > wrote in
:
>>>
>>>> Michel Boucher >, if that's their real
>>>> name, wrote:
>>>>
>>>>>Of course, some may disagree.
>>>>
>>>> I DISAGREE! (Someone had to)
>>>
>>>I was thinking more along the lines of some long-standing
>>>curmudgeonoids, but thanks for heading them off at the pass :-)
>>
>> ROFLMAO! If you want to pull them out of the woodwork, just talk
>> about stuffing your crepes with chicken or fish, then pouring
>> Alfredo sauce over them. Like shooting fish in a barrel.
>
>Well, some might react to that, but others would jusat as easily take
>exception to the mention of French wines or Belgian beers ;-) No
>names, please...

What the hell do wine and beer have to do with crepes?
Are you saying that the curmudgenoids would stray off-topic?

Time for meds,
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress wrote:
> Michel Boucher >, if that's their real name,
> wrote:
>
>> Damsel in dis Dress > wrote in
>> :
>>
>>> Michel Boucher >, if that's their real name,
>>> wrote:
>>>
>>>> Damsel in dis Dress > wrote in
>>>> :
>>>>
>>>>> Michel Boucher >, if that's their real
>>>>> name, wrote:
>>>>>
>>>>>> Of course, some may disagree.
>>>>>
>>>>> I DISAGREE! (Someone had to)
>>>>
>>>> I was thinking more along the lines of some long-standing
>>>> curmudgeonoids, but thanks for heading them off at the pass :-)
>>>
>>> ROFLMAO! If you want to pull them out of the woodwork, just talk
>>> about stuffing your crepes with chicken or fish, then pouring
>>> Alfredo sauce over them. Like shooting fish in a barrel.
>>
>> Well, some might react to that, but others would jusat as easily take
>> exception to the mention of French wines or Belgian beers ;-) No
>> names, please...
>
> What the hell do wine and beer have to do with crepes?
> Are you saying that the curmudgenoids would stray off-topic?
>
> Time for meds,
> Carol

I'll drink to that AND eat the darn crepes!

kili

Kili volleyed:

>>>> ROFLMAO! If you want to pull them out of the woodwork, just talk
>>>> about stuffing your crepes with chicken or fish, then pouring
>>>> Alfredo sauce over them. Like shooting fish in a barrel.
>>>
>>> Well, some might react to that, but others would jusat as easily take
>>> exception to the mention of French wines or Belgian beers ;-) No
>>> names, please...
>>
>> What the hell do wine and beer have to do with crepes?
>> Are you saying that the curmudgenoids would stray off-topic?
>>
>> Time for meds,
>> Carol
>
> I'll drink to that AND eat the darn crepes!

I'll drink a Belgian raspberry lambic and eat the crepes, stuffed with
chicken and topped with a Parmesan not-Alfredo cream sauce. When I finish
the crepes, maybe I'll barbecue some shrimp for shrimp scampi. Or maybe
I'll chicken-fry some boneless pork chops.

Bob, stirring the pot

Bob wrote:
> Kili volleyed:
>
>>>
>>> What the hell do wine and beer have to do with crepes?
>>> Are you saying that the curmudgenoids would stray off-topic?
>>>
>>> Time for meds,
>>> Carol
>>
>> I'll drink to that AND eat the darn crepes!
>
> I'll drink a Belgian raspberry lambic and eat the crepes, stuffed with
> chicken and topped with a Parmesan not-Alfredo cream sauce. When I
> finish the crepes, maybe I'll barbecue some shrimp for shrimp scampi.
> Or maybe I'll chicken-fry some boneless pork chops.
>
> Bob, stirring the pot

Gurgle...........Lambic..............drool. Let's just drink the crepes
and drizzle the lambic over the shrimp. He he he.

kili

Damsel in dis Dress wrote:

> ... I'm less scared already. As soon I get
> my hands on something to put into them, I'll give them a try.
>

You can fill 'em with virtually *anything*.

For savory/dinner crepes, try crab, or chicken, or shrimp, or pretty much
anything in a bechamel-type sauce; or sauteed mushrooms; or spinach.

For sweet/dessert/breakfast crepes, fill with sliced fruit such as
strawberries, mangoes, poached pears. Or fill with bananas briefly cooked
with a little brown sugar and dark rum, and top with chocolate sauce.

They're very versatile.

---jkb

--
"Silly customer, you cannot hurt a Twinkie!"
-- Apu Nahasapeemapetilon

Damsel in dis Dress wrote:

> Michel Boucher >, if that's their real name, wrote:
>
>>Let's say today is the first day of the rest of your crêpe making :-)
>
> Thanks, Michel! I'm gaining more and more confidence with each post I
> read. Yours contains not only an actual recipe, but a lot of great tips.
> I *think* I have a spatula that'll do the trick. Time will tell.
>

I find it easier to use the narrow metal spatulas used for icing cakes than
the wider pancake-turner-type spatula.

If you're not comfortable with the ladle-the-right-amount-and-swirl-to-fill
technique, try this instead: After making your batter, pour it into a
pitcher and let it rest. When you're ready to make crepes, pour a generous
amount of batter into your pan, then pour from the pan back into the
pitcher, and put the pan back on the heat to cook the crepe. When the
crepe is mostly set, use a table knife to cut away the part that stuck to
the side of the pan when you poured back into the pitcher. This will give
you nicely round crepes, with plenty of scraps for either the cook or the
dogs to nibble on.

---jkb

--
"No sprinkles! For every sprinkle I find, I shall kill you!"
-- Stewie Griffin

Jeff Bienstadt >, if that's their real name, wrote:

>I find it easier to use the narrow metal spatulas used for icing cakes than
>the wider pancake-turner-type spatula.

I've got three of those in different sizes. Thanks for the tip!

>If you're not comfortable with the ladle-the-right-amount-and-swirl-to-fill
>technique, try this instead: After making your batter, pour it into a
>pitcher and let it rest. When you're ready to make crepes, pour a generous
>amount of batter into your pan, then pour from the pan back into the
>pitcher, and put the pan back on the heat to cook the crepe. When the
>crepe is mostly set, use a table knife to cut away the part that stuck to
>the side of the pan when you poured back into the pitcher. This will give
>you nicely round crepes, with plenty of scraps for either the cook or the
>dogs to nibble on.

That sounds foolproof! Thank you!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_