CREPES
2 cup flour
2 tbsp sugar
2 large eggs
2 cup milk
2 tbsp oil, cooking
A Recipe for
Basic Crepes - Great Chefs
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
We think fast food is equivalent to pornography, nutritionally speaking. |
| Steve Elbert |
This Recipe for Basic Crepes - Great Chefs is one of thousands in the Recipes-to-go Bread Cookbook.
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
If you enjoy this Basic Crepes - Great Chefs Recipe - you should enjoy the recipe collections you can find on the websites below:
Rice is born in water and must die in wine. |
| Italian Proverb |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
This is a recipe for Basic Crepes - Great Chefs from the recipe cookbook of Recipes-to-go (Bread)
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Combine the flour, sugar, eggs, and milk and beat until smooth.
The resulting batter should be the consistency of thin cream.
Add oil to the batter and mix lightly.
Grease an 8-inch crepe pan or frying pan lightly with butter and
heat until the butter is quite hot but not burned.
Ladle about 1/3 cup (or a bit less) of the batter into the pan
and rotate the pan to spread the batter evenly. Cook the crepe until
it looks firm and is lightly browned at the edges (about 1 minute)
then turn the crepe over with a thin spatula or your fingers and cook
the other side for about 30 seconds.
Grease the pan with a bit more butter about every other crepe,
or when the crepes begin to stick.
Repeat until the batter is gone.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gunter Preuss, Versailles Restaurant, New Orleans
Serves: 12
Basic Crepes - Great Chefs Recipe brought to you by Recipes To-Go