Sunday, June 19, 2011

Crepes/Crêpes

     I had a good friend in middle school who travelled internationally all the time: France, England, Germany, Italy, Switzerland, Greece, Spain, basically almost everywhere in Europe. He brought back not only good chocolate, but good stories and a better account of international vocabulary. So I learned to pronounce some words differently. Like "croissant" and "Pâte à Choux." The one pronunciation that my mom and I have an ongoing disagreement about is the word "Crêpe." Learned from my friend, I pronounce it the way the french do, rhyming with the word pep. My mom pronounces it the american way, so it rhymes with the word ape. However, this article is not an argument as to pronounce a french pancake/omelet, but to explain my experimentation with Crepes/Crêpes.
     I woke up one morning, and said, "I want to make Crêpes today." One would think this would be impossible to say, since I have to be out the door within 45 minutes of waking up. To this I would smile, and attempt to explain how my schedule is rearranged because of the end-of-the-school-year Regents tests. I was quite thankful for this time.
     Anyways, I found a basic recipe for Crepes/Crêpes using my trusty Google search engine, and got to work. One of my greatest weaknesses as a chef (besides my sweet tooth) is my inability to flip things over. I have rationalized this because I was burt on the oven pretty badly when I was little, and I tend to shy away from oil that splatters, and things that flip over. However, I put aside this fear and flipped over my Crepe/Crêpe. (My dad explained to me later that it's not how you make Crepes/Crêpes) I moved it onto a plate, filled it with Nutella, and drizzled it with caramel sauce and dusted it with powdered sugar. Of course, I couldn't resist making the plating perfect.
     That afternoon, after school, my dad showed me how to perform the heating of Crepes/Crêpes. I learned that you do not flip them over, and that you can adjust its size and thickness like you would a pancake. Personally, I like to eat my Crepes/Crêpes very thin. I made three other Crepes/Crêpes using the batter. In one of them I put raspberry preserves and raspberry yogurt, topped with a little powdered sugar for plating. In the next I put whipped cream, and topped it with honey and caramel sauce, in a comparison between natural sweetener and artificial sweetener. In the final one I made and olive and mozzarella blend, which I put inside. I ate the last one for breakfast the next day. It was very good.
     This little experiment was fun. I'm not a big experimenter when it comes to manipulating recipes, but I liked making my personal improvisations to this dish. Although I can't say I'm a Crêpe expert to make the french proud, but I had fun doing it. That's american, right?

Here's to eating food no matter where it's from, and pronouncing it any way you like,
     Yours, Kate



P.S. Here is my first Crepe/Crêpe experiment.


Crepe Success?

Yes!

2 comments: