Recipes

Crepe Recipe

Making crepes is very, very easy once you get a feel for it. Follow these tips using the crepe recipe below. For an even more thorough look at the subject see this article on how to make crepes

Make ahead. Make the batter and let it sit for an hour or so. Then stir it again and add a bit more milk if you think it needs it.

Flavor. You can flavor the batter as you wish. Vanilla or rum are often used. You might also like orange flower water.

Equipment. Use a non-stick pan and heat it well before adding any batter. You might like to invest in special a crepe pan. These are ten inches in diameter and have low sides. Or go all the way and buy an electric crepe maker.

Heat. I like to cook them on medium high heat. This gets them done quickly but avoids burning. How much heat you use depends upon your rhythm.

Butter. You might want to use a small amount of butter to cook each one for added flavor. I cut up several tablespoons of butter into small pieces and use one piece for each crepe I cook. Place it in the hot pan, and as it sizzles, use a paper towel to coat the bottom of the pan evenly. However, if you are using a good non-stick pan with my crepe recipe and the right heat, you shouldn't need anything to keep the batter from sticking.

Ladle. Use a ladle to pour the batter into the pan and swirl the pan with the other hand. You'll learn as you go how far to fill up the ladle so that the batter just covers the bottom of the pan.

Cooking. Wait until the batter has nearly cooked through before flipping - this will save you considerable mess from flying batter. The second side only needs to cook for 15 seconds or so.

Stacking. If you stack the crepes as you go and eat them right after you finish cooking the last one, they will stay warm enough.

To roll or to fold, that is the question. Some people roll their crepes up after spreading their favorite filling, others fold in half, then quarters, then eighths. Some people can even get passionate about their preferred method. At the very least it can make for some lively discussions.

Crepe Fillings

There are fancier recipes, but you can keep it simple by letting everyone add whatever they wish. I usually load the table up with choices. That adds to the fun!

• Nutella
• Jams: try raspberry or good old strawberry
• Sugar: brown, white, powdered
• Butter
• Chestnut puree
• Crème fraîche
• Whipped Cream
• Fresh fruit: strawberries, bananas, peaches, apricots, nectarines, blueberries . . . I could go on.

Basic Crepe Recipe

Here is a basic crepe recipe that works well with sweet fillings. Multiply it by the number of people you want to fill up less one. For example if you want enough for five people, multiply the recipe by four. I like to use an electric whisk to make the batter.
For savory crepes, all you need to do is leave out the sugar and vanilla.

• 1 large egg
• pinch of salt
• 1/2 cup flour
• 1/2 cup plus 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 tablespoon sugar
• 1 tablespoon oil

Whisk the egg with the salt. Pour the flour on top, about half of the milk and all the other ingredients. As you whisk the batter, add in the rest of the milk. Continue whisking until all is blended and smooth.
At this point you have to decide if you should add more milk. The batter should be pourable but not too liquid. It's a feeling thing. You'll get it.
Allow the batter to sit for an hour.
Follow the tips above for cooking the crepes.
Makes about 5 10-inch crepes.

Recipes courtesy of 

www.easy-french-food.com

For a taste of these yummy treats come visit the French Club at Clubs Bazaar Sept 28 and 29.

French Macaroons

Recipe courtesy Food Network

• Ingredients
• 1 1/2 cups confectioners' sugar
• 7/8 cups almond flour
• 1/2 cup egg whites
• 2 tablespoons sugar
• 3 drops food coloring
• 1/4 cup water

Easy Buttercream:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup confectioners' sugar
• 1 tablespoon hot water
• 1 teaspoon instant coffee
• 1/4 teaspoon vanilla extract

Directions

Preheat oven to 300 degrees F.

Stir together the confectioners' sugar and almond flour and sift it through a tammie or very open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar (and food coloring if using) and whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. It will look like deflated marshmallow. Place a pastry bag with a close pin holding it shut in a tall round container folding the edge over the rim of the container to fill it easily. Pipe dots of meringue at each corner to stick down some parchment paper on a sheet pan. Pipe rows of kisses 1-inch each (size of a quarter) one half inch apart. Bake about 17 minutes until very light brown. Pour 1/4 cup water under the parchment paper at both ends of the sheet to steam them loose. Let cool and peel off.

Easy Buttercream: In a mixer with a whip attachment whip the butter very well, scraping the bowl often until it's light and fluffy. Add the confectioners' sugar and mix on low. Drizzle in the flavorings with the hot water. Chill up to a week until ready to use, then bring to room temperature.

Pipe macaroons with buttercream and make little sandwiches. Keep in a covered box chilled.