Wednesday, June 4, 2008
Ahhhhh... food memories. This is one of the last things I ate before the big stomach trauma, and I think in just about 24 hours, my tummy will be strong enough to revisit this happy moment in my gastronomical life.
As often is the case, the simplest things make the best meals. Here is a basic crêpe rolled in a schmear of glistening butter and strawberry-rhubarb jam, topped with a dollop of crème fraîche. The thing that makes it special is the jam, homemade by my friend Jannette. Thanks, Jannette. This made my mouth very very happy. If you don't know Jannette and worry that you can't find mouth happiness, too, never fear. A good jar of jam from a local farmer's market should suffice.
Recipe: Crêpes a la Jannette
Adapted from Jacques Pépin's Chez Jacques
1/4 cup all-purpose flour
1 1/2 teaspoon neutral-tasting oil (grapeseed, canola, peanut)
1/2 teaspoon sugar
A little less than 1/2 cup milk
1 tablespoon vanilla
For the filling:
4 pats of butter
1. Blend ingredients in a food processor for 8-10 seconds, until smooth.
2. Melt a generous tablespoon of unsalted butter in an 8-inch non-stick pan (I used a cast-iron pan and it worked out just fine, though a bit heavy) over high heat.
3. When butter sizzles, add about 1/4 cup of batter to the pan and swirl around as quickly as possible to coat the pan entirely with batter.
4. Cook for about 1 minute until brown and lacy around the edges.
5. Flip the crêpe over with your fingers or a spatula. Cook for another minute. When it's browned with a crunchy buttery edge, transfer to a plate into stack.
6. Spread each crêpe with a pat of butter, some jam, roll up or fold, top with crème fraîche, and enjoy!
Yields about 4 crêpes.
Note: Crêpes apparently freeze really well. I say apparently because I've never had the will-power to not gobble up every single one of them. Apparently you can make a large batch, layer a sheet of wax paper or parchment between each one, freeze, and simply defrost when you need one.
Posted by Undercover Cook at 12:19 AM