Crepes


 * Crèpes (6 - 8) **

** INGREDIENTS: ** 1 c. milk 3/4 c. + 2 Tbsp. flour Pinch of salt ½ Tbsp. sugar 2 eggs 1/2 tsp. vanilla

** DIRECTIONS: ** Combine all ingredients and mix by hand with a whisk until batter is smooth. Batter should appear smooth and very thin. Place in the freezer for 15 minutes. While batter is chilling, prepare the ingredients for the crepes filling (see below). Once batter has chilled, Heat a small skillet over medium-high heat and lightly spray with non-stick spray. Measure a scant ¼ cup of batter into the pan; tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

RECIPE NOTE: This week I will be looking for plate presentation. Make a note on your recipe of the items you plan to use to "garnish" your plate for presentation.




 * // PREP NOTES: //**

How to hull strawberries (follow the link)


 * "//Scant"// ** means lacking a small part of the whole; not quite up to full measure. In other words, 1 scant teaspoon means **not quite** a whole teaspoon but a little less. // (taken from what'scookingamerica.net) //

BEFORE beginning to fill your crepes, you need to set up your filling station // (similar to the empanada filling station) // with the following items: Crepes. bananas, strawberries, nutella, jam, whipped cream, powdered sugar (if using) a white cutting board, plates, spoons, etc to fill and any ingredients used for garnishing.

***NOTE: Before filling your crepes you must check in with your teacher to show that Mise En Place has been achieved with the filling station set up and ready to go!***

The word crêpe is French for pancake, from the Latin crispus, meaning crisp. In France, crêpes were originally called galettes crêpes, meaning flat cakes. The French pronunciation of the word is with a short e, as in bed.

Crêpes originated in Brittany, the northwest region of France, where they rarely had fillings and were used as bread. Until about one hundred years ago, all crepes were made of buckwheat flour.

Today, creperies that specialize in serving sweet and savory crepes are found throughout France. The savory pancakes, served as a main course, are usually made of buckwheat flour and called galettes, or galettes sarrasines, while dessert crêpes are made with wheat flour.

[|Local Crepery]

**//VIDEOS://** Watch the following videos posted on Schoology and answer the questions on the lab prep.