I'm copying this blog post from a blog I had a long, long time ago. ;)
Greetings! For many months, I have been lurking on a variety of foodie blogs and have finally decided to start my own. My greatest incentive to start is that I just became a member of The Daring Bakers. While they don't require their members to have blogs, I thought it would be fun to start one.
I obsess about food, and I love to find other cyber-foodies who think about food as much, and in the same way, I do!
Last night, my husband asked me to make crepes. (Please pardon the missing accent - I don't know how to add it here...) I have never made crepes, but have always wanted to try. So, try I did. I used the recipe from Joy of Cooking (see below for recipe) and the crepes turned out wonderfully. The first couple of crepes turned into jumbled flops as I tried to flip them, but I got the hang of it by the third or fourth crepe. By the twelth, I had figured out the correct amount of batter to pour and how long to let the crepe cook before flipping. I also discovered toward the end that the crepes are incredibly easy to flip. I had been quite timid in flipping the first few, but realized halfway through that those crepes were very sturdy, once they were allowed to set properly. So, I was having a good time flipping them by the end! My 5 year-old son enjoyed them with powdered sugar this morning. One of these days, I'm inclined to try Crepes Suzette.
Sometimes, my excitement about baking gets the best of me and I have to remind myself to fold and put away laundry or unload the dishwasher or make a balanced dinner for my family of five before experimenting with a new dessert recipe. Lately, I have been daydreaming about going into business selling cookies. I have a handful of really great cookie recipes about which my friends rave. Time will tell whether that dream becomes a reality or not.
I decided to start with a blog, and I'll go from here...
Basic Sweet Crepes from "Joy of Cooking"
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
1 pinch salt
Pour the batter into a pitcher or other container with a pouring lip.
Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.).
Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.
Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.
Stack the finished crepes between sheets of wax paper.
Use immediately or let cool, wrap airtight and freeze for up to 1 month.