This is topic My famous recipe of the crêpes (for Steve and all hatrack) in forum Books, Films, Food and Culture at Hatrack River Forum.


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Posted by Choobak (Member # 7083) on :
 
I don't forget you, steve ! That is my recipe :

First, ingredients :
In the proportion,

250 grammes of flour (if possible fluid floor)
Around 30 gramme of sugar
A pinch of salt
a vanilla sugar sachet
3 eggs
1/2 litre of milk
a parfum like rhum or Grand Marnier. My favorite is orange flower water.
And the most important : around 25 cl of beer.

I give the ingredients in the order of use.

Cook materials :`
A frie pan (if possible a crêpe pan)
A salad bowl
A wood spoon
A Ladle
A plat plastic spatula for frie pan
A bowl with cook oil with a square of absorbing paper
something for the proportion (graduate glass for exemple)
A glass for the end of the beer

so, first put all the powder ingredients (flour, salt, sugars, vanilla sugar) in the bowl, and mix them. Finish the mix by a hole in the middle.

Break eggs and put them into the hole.
Add a little part of the milk, and begin to mix the all in the bowl (be cool at the begining) break the yellow of egg during this operation. And you need to be strong in your movement next to have a smooth pastry.
Add progressivelly the milk and continue to mix the pastry to assimilate the milk. Your pastry must be really fluid
Then add the parfum in the pastry and mix.
And finally, add the beer and mix.

You can let the pastry during an hour. It's better. But if you've not the time, it's not necessary.

Then the fries :
For that you need to choose correctly the temperature. It depend of the material you have, so try with the first crêpes.
Warm your crêpe pan and then use the absorbing paper with oil to oil the pan.
Take a padle of pastry and poor into the pan. Use a good rotation of the hand who take the pan to spread the pastry on the pan surface.
When the rim (?) of the crèpe become dry and a little coloured, Use the spatula to change the side of the crêpe.
Sometime the crêpe become pump up. It's normal. no problème.
If you have a problem to switch the crêpe it wil be because you've not a good pan, or because you added too much sugar on the pastry, or because you forgot to oil the pan (do it for each crêpe)

Then you can serve it with sugar, nuttela or marmelade.

Enjoy !!

[ November 05, 2005, 08:59 AM: Message edited by: Choobak ]
 

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Posted by breyerchic04 (Member # 6423) on :
 
yay
 

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Posted by katharina (Member # 827) on :
 
I found it. This is wonderful - thank you for the recipe. I'll e-mail it to Steve right now.
 

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Posted by Farmgirl (Member # 5567) on :
 
How do you convert grammes of flour into cups?

FG
 

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Posted by ReikoDemosthenes (Member # 6218) on :
 
It's 250g to 1 cup, I believe.

[edit] Unless grams, here, is referring to a weight measure; then I don't know.

[edit no.2] And then I realise that grams is always a weight measure and millilitres is the volume equivalent, so I haven't the foggiest. I blame it on way too little sleep.
 

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Posted by The Rabbit (Member # 671) on :
 

quote:

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Originally posted by Farmgirl:
How do you convert grammes of flour into cups?

FG

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quote:

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25 cl of beer.

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quote:

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Originally posted by Valentine014:
Anyone care to convert the whole recipe for an ignorant American like myself?

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1 2/3 all purpose flour
1 1/2 Tbsp sugar
A pinch of salt
1 tsp vanilla extract
3 eggs
2 1/4 c milk
liquor (such as rum, grand marnier) or orange flower water. added to taste.
~ 1 cup beer
 

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Posted by aspectre (Member # 2222) on :
 
Except for liquids*, a volume measurement varies greatly in terms of the actual amount of any given ingredient depending on the granularity of the ingredient and how tightly packed it is.
To see an example of the difference: sift flour into a measuring cup, level it off by brushing across the rim with a straight edge to remove the excess, then pack/tamp down the flour left within the measuring cup.
While cooking remains an art, at it's most basic level, cooking is chemistry.
And this lack of precision in volume measurments is why scales are becoming more commonly used in the kitchen as American cooks convert over to weighing incredients instead of using volume measurements.

BTW: As a general rule, don't try to create LARGE batches of a recipe by simply multiplying the numbers in the recipe. While it (usually) works okay when doubling a batch, it often doesn't work when the batch sizes are substantially larger.
You can end up with surprisingly eg salty results even though the proportions between the ingredients remains the same.

* The same volumes of two apparently similar liquids can vary greatly in weight also. This is because different amounts of solids, eg sugar, can be dissolved within the liquids. Which is why results can be not-what-you-expect when you use an ingredient with a different brand-name than that specified in the recipe.

[ November 04, 2005, 08:13 PM: Message edited by: aspectre ]
 

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Posted by SteveRogers (Member # 7130) on :
 
Oh, good. I thought this thread was directed at me. I was confused beyond imagination. It doesn't matter too much, the whatever they're called sound yummy.
 

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Posted by Choobak (Member # 7083) on :
 
Why Are you the Powerful country of the world with such a bad mesure system ????????

If you like to be complicated, it's your right...

So for parfum, i would give you some exemples :
Ruhm, Grand Marnier, Orange flower water, Calvados, pear liquor (or any other liquor of a fruit)... There is many parfum. One time, i try Malibu (coco) : it was great

For the vanilla sugar, it is a mixe of sugar and vanilla poder. you can use a vanilla liquid (a little).

Another advise for those who begin : don't add sugar, because sugar become caramel and stick to the pan, if you have not the way to change the face of the crêpe.

Enjoy !
 

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Posted by Jaiden (Member # 2099) on :
 
Random notes:

A sugar sachet has approx. 2 teaspoons in it (in my experience).
Vanilla sugar is granulated sugar that's been infused with vanilla. You can sometimes find it in bulk stores. However, to do it at home, put a vanilla bean in about 1/2 lb of sugar and let it sit there for about 2 weeks.

"Fluid" flour means a finer flour then your all purpose. Go for something like cake or pastry flour.

Parfum doesn't have to be alcoholic.

Orange flower water isn't a liquor. It's like rose water, if that helps at all. Specialty stores and possible bulk stores will carry it. Other flavourings would work, but watch it, a little is a lot in this sort of recipe. You can get orange/lemon flavouring from grocery stores, but that's -much- stronger then orange flower water. Orange Flower water online.

BTW Choobak, you did a good job translating the recipe. I always find translating recipes to be very hard. Your errors is not knowing what North American's have in their kitchens/stores and what we call things. Which isn't something "easily" learned without actually having lived in that country
 

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Posted by Valentine014 (Member # 5981) on :
 
Thanks Chooie and Rabbit! Sunday morning breakfast, here I come!
 

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Posted by pepinaso (Member # 8639) on :
 
Thanks Chookbak, now it looks like the crepe maker I bought Kat for christmas will get a early use.(hoping that she doesn't read this) Heres to the greatest nation in the world and our obsession with doing things our own way and our stubborness in not using the metric system. Thanks again.

steve
 

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Posted by Choobak (Member # 7083) on :
 


Great !
 

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Posted by The Rabbit (Member # 671) on :
 

quote:

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Why Are you the Powerful country of the world with such a bad mesure system ????????

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Some people believe that when you are the most powerful country in the world. you can use any measuring system you want. The English, after dissolution of their empire, finally realized that it didn't make any sense using a bad measuring system. The US, having taken their place as the greatest empire in the world, has not yet been sufficiently humbled to make the change.

And if you think it doesn't cause us problems, ask NASA.
 

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Posted by katharina (Member # 827) on :
 
*sneaks in carefully to hug her brother; carefully averts eyes to avoid reading post*
 

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