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Recipe of the week, Oct 10, 2013

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  • The Henson's
    Moving across the channel we find the classic French Crepe has a long history. These recipes come from Le Menagier de Paris, manuscript originally dated to
    Message 1 of 1 , Oct 11, 2013
      Moving across the channel we find the classic French Crepe has a long
      history. These recipes come from Le Menagier de Paris, manuscript
      originally dated to 1397, English translation by Janet Hinson

      CREPES. Take flour and mix with eggs both yolks and whites, but throw
      out the germ, and moisten with water, and add salt and wine, and beat
      together for a long time: then put some oil on the fire in a small iron
      skillet, or half oil and half fresh butter, and make it sizzle; and then
      have a bowl pierced with a hole about the size of your little finger,
      and then put some of the batter in the bowl beginning in the middle, and
      let it run out all around the pan; then put on a plate, and sprinkle
      powdered sugar on it. And let the iron or brass skillet hold three
      chopines, and the sides be half a finger tall, and let it be as broad at
      the bottom as at the top, neither more nor less; and for a reason.

      CREPES IN TOURNAY STYLE. First, you must have the use of a brass skillet
      holding a quart, of which the top is no wider than the bottom, even by a
      very little, and the edges should be three or four fingers tall and half
      a finger thick. Item, you need to have salted butter, melted, skimmed
      and cleaned, and then turned into another skillet, and leave all the
      salt and fresh oil as clean in one as in the other. Then take eggs and
      fry them, and take the whites out of half of them, and the remains of
      these are beaten with all the whites and yolks, then take a third or a
      fourth of warm white wine, and mix it all together: then take the best
      wheat flour you can get, and then beat together enough at a time, for
      one or two people, and your batter should be neither clear nor thick,
      but such that it will flow gently through a hole as big as your little
      finger; then put your butter and your oil on the fire together, as much
      of one as of the other, until it boils, then take your batter and fill a
      bowl or a large pierced wooden spoon, and pour it into your grease,
      first into the middle of the skillet, then circling until your skillet
      is full; and keep beating your batter without stopping, to make more
      crepes. And this crepe which is in the pan should be lifted with a fork
      or a skewer, and turned over to cook, then take it out, put it on a
      plate, and start another; and keep stirring and beating the batter
      without stopping.

      Good Cooking
      Rycheza
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