Julia Child. As many a blogger before us has said, she was an amazing character, woman, cook and cookbook writer. Her attention to detail and food is unsurpassed. I'm almost done reading My Life in France by Julia Child (I read the first half when it first came out, but then I had to return it to the library. I've since got my hands on a paperback edition) and enjoying every moment of living her life vicariously.
Epicurious has a fine recipe for Julia Child's Crepes Fines Sucrees (although I, personally, have never felt the need to either use a blender or a sieve).
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Wednesday, March 17, 2010
Wednesday, October 7, 2009
Chocolate Pudding Pie
No, pie is not the same as crêpes. But there does seem to me to be a sort of kissing-cousin relationship between pie and crêpes. After all, both can hold sweet or savory fillings, both start with pedestrian ingredients we might find in our kitchen cupboards everyday. And both have a sort of homey, welcoming feel to them whether you're the one eating or the one cooking.
If you are the one cooking, check out our recipe for Grandma's Chocolate Pudding Pie. It's easy, quick, and you might even be able to make it without a trip to the grocery store.
If you're the one eating, pass the recipe along to a favorite cook and wait for the results.
Bon appetit!
If you are the one cooking, check out our recipe for Grandma's Chocolate Pudding Pie. It's easy, quick, and you might even be able to make it without a trip to the grocery store.
If you're the one eating, pass the recipe along to a favorite cook and wait for the results.
Bon appetit!
Thursday, September 17, 2009
Israeli Crêpes
No holiday is safe from crêpes! Rosh Hashanah begins Friday, September 18 and why not include crêpes in your menu? Jewish Exponent features a recipe for Israeli Crêpes and Sabra Sauce. What a delicious combination to include include orange in sweet crêpes.
And why stop there? One of our contributors, Rochelle Mass, includes a recipe for crêpes with matzo meal in her story, The Mother of Them All. Ms. Mass has lived in Israel since 1973. Stay tuned for more recipes.
And why stop there? One of our contributors, Rochelle Mass, includes a recipe for crêpes with matzo meal in her story, The Mother of Them All. Ms. Mass has lived in Israel since 1973. Stay tuned for more recipes.
Thursday, September 3, 2009
Standard Crêpe Filling Reaching Out for American Audience
Nutella. Yes, that smooth and creamy chocolaty hazelnut spread that made a warm crêpe ring with sweetness is attempting to capture the American peanut butter market.
There's been an ad aired on television lately that sells Nutella as the perfect spread for whole wheat toast...send your kids off for school with a nutritious breakfast! The ad makes it sound healthier than a bowl of Cap'n Crunch or a Pop-Tart, but I wonder if it'll catch on.
Crêpe lovers and Americans in Europe already know the pull of Nutella is strong. But it seems almost sacriligious to push it in the U.S. Those of us who have discovered it while studying abroad or while dating a French girl in high school would like to save Nutella as our own. We don't want the masses to consume the same treat as us.
On the other hand, if Nutella really does become the next best thing, maybe this'll be a boon for us? Imagine if you could pick up a jar at the 7-11 or the corner grocery? Anytime you wish you could fill a fresh crêpe with a little chocolate-hazelnut. And, according to the advertisements, it's healthy?
Now, what's next? Peanut butter in crêpes?
~Anika
There's been an ad aired on television lately that sells Nutella as the perfect spread for whole wheat toast...send your kids off for school with a nutritious breakfast! The ad makes it sound healthier than a bowl of Cap'n Crunch or a Pop-Tart, but I wonder if it'll catch on.
Crêpe lovers and Americans in Europe already know the pull of Nutella is strong. But it seems almost sacriligious to push it in the U.S. Those of us who have discovered it while studying abroad or while dating a French girl in high school would like to save Nutella as our own. We don't want the masses to consume the same treat as us.
On the other hand, if Nutella really does become the next best thing, maybe this'll be a boon for us? Imagine if you could pick up a jar at the 7-11 or the corner grocery? Anytime you wish you could fill a fresh crêpe with a little chocolate-hazelnut. And, according to the advertisements, it's healthy?
Now, what's next? Peanut butter in crêpes?
~Anika
Tuesday, September 1, 2009
Noshing in Flushing
What do crêpes and tennis have in common? The U.S. Open. What could be better than chewing a spinach crêpes while listening to the pin-pon of the ball?
Writer John Del Signore had both a mushroom-spinach crêpe and a classic banana-Nutella dessert crêpe at the Open. Of course, he didn't stop there. Food included ice cream (sherry-flavored?), shrimp, and the Open's official drink, the Honey Deuce.
Crêpes and tennis anyone?
Writer John Del Signore had both a mushroom-spinach crêpe and a classic banana-Nutella dessert crêpe at the Open. Of course, he didn't stop there. Food included ice cream (sherry-flavored?), shrimp, and the Open's official drink, the Honey Deuce.
Crêpes and tennis anyone?
Monday, August 24, 2009
Crêpes and the New York Times
An August 18, 2009 article in the New York Times (from Bitten by Mark Bittman) suggests crêpes as the perfect dessert.
Couldn't agree more, naturally. For most of us the simple ingredients in crêpes—milk, eggs, flour, butter—are things we have around the house all the time. What easier way to quench a sweet tooth than whipping up some crêpes?
I recently had heavy whipping cream in the fridge because of good-intentioned plans to make homemade ice cream. That never happened, but I took advantage of this luxury to make crêpes filled with strawberries and fresh whipped cream.
Of course, as some of the comments to the blog post indicate, fancy fillings aren't necessary. A little lemon juice and sugar or just a dusting of powered sugar can turn the mundane into the sublime.
Couldn't agree more, naturally. For most of us the simple ingredients in crêpes—milk, eggs, flour, butter—are things we have around the house all the time. What easier way to quench a sweet tooth than whipping up some crêpes?
I recently had heavy whipping cream in the fridge because of good-intentioned plans to make homemade ice cream. That never happened, but I took advantage of this luxury to make crêpes filled with strawberries and fresh whipped cream.
Of course, as some of the comments to the blog post indicate, fancy fillings aren't necessary. A little lemon juice and sugar or just a dusting of powered sugar can turn the mundane into the sublime.
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