Ça va, Gabriel?
This is Gabe. Gabe is from France. Gabe makes crepes. We love Gabe.
Gabe wanted to bring civility and class to us humble Texans by teaching us how to make and eat crêpes, properly. We had a proper fête and demonstation. Crazy antics ensued…
Rule #1 – Have fun!
Rule #2 – Enjoy with others! Crêpes somehow taste more delicious in the presence of friends and family.
Rule #3 – Floor crêpes taste just as good as other crêpes! (See below for explanation.)
Gabe’s demonstration was exhaustive and he allowed us to practice with him closely observing us. In fact, we asked him to demo his awesome pan-flip move so many times, that we did have a crêpe on the floor…
Servings 6-8 Prep Time: 10 minutes Cook Time: 5 minutes each Total Time: 15 minutes
1 cup whole milk
1 cup all-purpose flour
3 large eggs
Pinch of salt
Smidge of water, if needed
- Whisk all dry ingredients in a large mixing bowl.
- Whisk eggs and milk together in separate bowl.
- Pour wet ingredients into the dry ingredients. Whisk until no flour lumps remain.
- Add a tablespoon of water at a time to thin. The mixture should be very thin.
- Heat a 12 inch tortilla or crepe pan over medium-high heat.
- When the pan is heated, take stick of butter and quickly rub it all over the pan.
- Using a dry 1/3 cup measure, scoop some of the mixture out and quickly pour the mixture in the middle of the hot pan.
- Working quickly, pick up the pan and shift it around to spread the mixture evenly across the whole pan.
- Watch the crêpe and as soon as the top solidifies and feels firm, flip the crêpe. You can use your fingers, a fork or the fancy French way of flipping it with the pan.
- Let it cook for another 1-2 minutes on the other side. This isn’t an exact time, the time will vary.
- Continue until the mixture is gone. This could take 15-20 minutes total if you are only using one pan.
- Serve immediately with Nutella and fruit, or if you must, other less flavorful and delicious ingredients.
I always wash my melons.
Watermelon is a mainstay of our childhood summer barbecues, but it’s time to treat this fruit like it’s a grown-ass adult. No longer will it be relegated to mere slices or to be thrown in with grapes and called a “salad”. It’s time to give watermelon a little more respect.
In Mexico, chili lime salt is commonly used to sprinkle on fruit to enhance its sweet flavor. I decided to try out my own blend of chili lime salt because the grocery store variety could use some improvement. This recipe is totally customizable and super easy! No cooking involved!
(On an entirely different note, these photos are a bit over-saturated because I was taking pictures at night.)
Watermelon with Guajillo Chili Lime Salt and Cotija
Serves: 4 Prep Time: 45 minutes Cook Time: 0 Total Time: 45 minutes
This watermelon is full of sass…
1 2-3 pound watermelon, cut into 1 1/2 to 2 inch chunks
1 Tbsp lime zest
2 dried guajillo chilis, stems removed and powdered in a spice grinder or mortar and pestle
3/4 tsp fleur de sel or other large grain finishing salt
1/4 tsp sugar
1/2 cup coarsely chopped or minced cilantro (your preference)
1/3 cup cotija, crumbled
Fresh lime juice to taste (3-4 Tbsp)
- Muddle the lime zest, chili powder, sugar and salt until the salt is moistened.
- Arrange the watermelon on individual plates.
- Generously sprinkle the lime juice over the watermelon slices.
- Using your hands, sprinkle about 1/4 – 1/3 tsp of the chili lime salt over the top of the watermelon.
- Top with a 1/2 tsp to 1 tsp of the crumbled cotija.
- Finish with chopped cilantro.
- Serve immediately!
**Some warnings about where things can go wrong:
- Do not toss the watermelon in the chili lime salt. This will guarantee that your watermelon will be over salted.
- Do not squeeze the lime juice after you’ve added the salt blend. This will distribute the salt all over your watermelon. Again, icky!
- This must be served immediately. The more the salt dissolves, the saltier it gets.
- Go easy on the cotija – this is also a salty cheese.
Comment below to tell me how you customized this!