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            News

            Crêpes a la Bruisers

            French students made crêpes over the weekend. Bon appétit!
            Over the weekend, Dr. Guernsey invited students in his French classes to try their hand at making some French-style crêpes. “I thought it would be a fun way for them to enjoy some time in the kitchen with their families while also connecting with some French cultural and culinary traditions,” he says. 
             
            They shared photos of the end result in class today. One student also included a short video clip of herself flipping a crêpe—not an easy feat—and she totally crushed it! He also shared the recipe in case any of our followers want to try making their own crêpes:
             
            CRÊPES – From The Joy of Cooking by Rombauer, Becker and Becker
             
            Makes about 12 crêpes
             
            Combine the following in a bowl and mix until smooth (this is most easily done in a blender, but whisking in a bowl works fine).
             
            1 cup all-purpose flour
            1 cup milk
            ½ cup lukewarm water
            4 large eggs
            1/4 cup (1/2 stick) butter, melted
            3 tablespoons sugar
            1/8 teaspoon salt
             
            *For savory crêpes, omit sugar and use ½ teaspoon salt
             
            Cover the batter and let stand at least 30 minutes before cooking. Crêpe batter can be made up to 2 days ahead and refrigerated in a covered container. Before using a refrigerated batter, gently stir and let stand at room temperature for 30 minutes.
             
            Crêpes can be made in a traditional crêpe pan, but a regular small to medium skillet (preferably non-stick) works just fine. Place your pan over medium heat and add ½ teaspoon butter. The temperature is right when the butter begins to color, but not smoke. Lift the pan off the heat and, using a ¼ cup measuring cup, slowly pour in enough batter to cover the entire bottom of the pan with a very thin coating. Quickly tilt and rotate the pan to spread the batter, then return to the heat and cook until the crêpe bubbles and the bottom is lightly browned, 1-1 ½ minutes. Gently turn the crêpe with a spatula. Cook the second side until lightly browned. Slide the crêpe out onto a plate to serve with filling of your choice (Suggested fillings: Nutella and banana slices; fresh strawberries or other fruit with whipped cream; jam/preserves; lemon juice and sugar).
             
            To store leftover crêpes, cover the plate tightly with plastic wrap and refrigerate up to 24 hours, or wrap the stack in plastic, seal in a plastic bag, and freeze up to 1 month. To thaw frozen crêpes, place in the refrigerator for about 12 hours or defrost at room temperature, just long enough to make them soft enough to peel each one off without tearing.
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