Sunday, September 22, 2013

Costumes, Crepes and Coming of Fall

Fall is Ellie's favorite season;it ushered itself in on Saturday with a lovely day and a beautiful night. Ellie and I did a bit of shopping. I wanted to see all of the Halloween stuff that is popping up in the stores. Ellie and Kohlton had been to Target the day before.
They are such silly kids! Ellie convinced me to buy the pink wig she is wearing for my costume this year. I am going to look for a large, gawdy pink necklace, a pink bathroom with feather boa on the end, pink fuzzy slippers and some sort of fun PJs to wear with the costume. I am going to be silly and loud!I had hoped to work on Ellie's costume, but time did not make itself available.
On Sunday we got a new crate for Remi and had lunch with Natalie and Camille at Elephant Bar, one of my favorite restaurants.

I am teaching Ellie to cook. Today she wanted to make crepes, one of her favorite breakfast items. Here is the recipe I use. It is from Julia and Jacques: Cooking at Home by Julia Child and Jacques Pepin.
Dessert or Breakfast Crepes

3/4 cup milk
3/4 cup cold water
1 egg yolk
2 eggs
2 tablespoon granulated sugar
1 cup all-purpose flour
5 tablespoons butter, melted
butter for the pan (I use a stick of butter)

To make the crepe batter: Place all ingredients in a blender. Cover and blend on high for one minute, or until all ingredients are thoroughly mixed. If the flour sticks to sides, scrape it down with a spatula, and blend again for three seconds more. Cover the mixture and refrigerate for two hours or up to overnight.

To make the crepes: Preheat a 6-1/2- to 7-inch nonstick or iron skillet over medium high heat. Before adding batter, check to make sure the pan is hot enough by flicking a little water inside the pan. If the water sizzles and evaporates quickly, then brush the pan lightly with stick of butter to help the crepe from sticking. Remove pan from the flame with the left hand and use the right hand to pour 1/4 cup of batter into the middle of the pan. Quickly tilt the pan down and around in a circle so the batter evenly coats the entire bottom of the pan. Return pan to flame and cook for 45 to 80 seconds, or until edges of crepe are golden brown and when the pan is jerked back and forth, the crepe shakes freely. Lift the edge of the crepe with a spatula and check for a crispy, lightly browned crust. Use the spatula to lift the crepe up and hold the edges of the crepe with your fingertips to gently ease it onto the other side. Cook on the other side for about 15 to 30 seconds more, just until it's barely spotted brown. Slide the cooked crepe onto a cooling rack and let cool before stacking them on a plate. Grease the skillet again, heat to smoking, and proceed with remaining batter.

Makes about 10 to 12 crepes.

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