Tag Archives: date food

Making Friends With Crepes

So there’s a crepe restaurant here in Charlottesville. And everybody loves the crepe restaurant. Except me. I’m not really all that into crepes.


See? Everyone but me.

I had them in Paris, back in the 90s, and they were fine, I guess– lackluster pancakes, really. I just wasn’t all that enthused. But now, it’s 2011, and I have some leftover melted chocolate from the strawberries, which I’ve mixed with peanut butter. Which would be really good on… crepes.

We’re going to get liberal with this recipe from Alton Brown.

Ingredients:

1 egg

1/4 cup plus a splash more of milk

1/4 cup water

1/2 cup flour

1-1/2 T butter, melted, plus extra for the pan

1 T sugar

1 tsp vanilla extract

Make Em:

Mix all the ingredients in a blender, then let the batter sit in the fridge for an hour. (Mr. Brown says this will keep the crepes from tearing.) Then heat up a nonstick pan and coat it with butter. Pour batter into the pan like you would pancakes, flipping and cooking on each side. This should make 6-7 crepes.

Crepes can be served with lemon and powdered sugar, or strawberries, or banana, or plain, or whatever. You can also make them savory, with sausage or spinach… I mean, it’s flour and an egg, right? It goes with everything. I’m serving mine with sliced strawberries and chocolate/peanut butter sauce.

Yum! I may just like crepes after all.

Do you have a food that you never really liked until one day, you just… did? What is it?

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Filed under Bread., Non-Breads

Chocolate-Covered Strawberries

Strawberries were on sale at the grocery store, and I got a little overzealous.

Like that time I went apple-picking:

I have a tendency to buy more fruit than I can reasonably eat. Luckily, the amount I can reasonably eat increases tenfold when I dip the fruit in chocolate.

Ingredients

Strawberries. Or: pretzels, marshmallows, banana…

Bittersweet chocolate.

Make It

Rinse the strawberries well and then pat dry with a paper towel. The drier they are, the better the chocolate will stick. What you really want is for the chocolate to form a shell that snaps open when you bite down. For this you need decent quality chocolate. I’ll touch on that in a second here.

Heat up the chocolate in a double boiler. If you don’t have a double boiler, use the microwave at 50% power, stirring every thirty seconds until your chocolate is melted. Although I am a little in love with my double boiler…

Grab your strawberry by the green part (Stem? No. Leaves? Erm, kinda.) and dip into the chocolate, swirling a bit to coat all sides. You want the top third uncovered, because it looks nice and because it’s easier to handle. For the sake of presentation, you should probably just eat all the ones that fall all the way in and have to be fished out with a spoon…

Place the dipped berries on a parchment paper sheet and let dry in the fridge for an hour or so.

Now, a word on chocolate: I swear by Ghirardelli’s bittersweet chocolate chips. The Nestle stuff, or the supermarket brands, aren’t high enough quality and they just sort of gum on the strawberry, so you don’t get that crispness. They also don’t taste particularly good– and this is chocolate, people! It’s an indulgence, so it should be tasty. That said, I don’t think it’s worth springing for Lindt or more expensive stuff for baking– I guess Ghirardelli just hits my threshold for chocolatey excellence.

What sort of chocolate do you like to bake with?

7 Comments

Filed under Chocolate, Dessert.