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.
Back away from the mayo and the raisins…
There are some major problems with salad these days. Most salads suffer from so many ingredients that any one component cannot be identified. The general practice just seems to be “cover up all the lettuce”. This approach misses all the potential that a good green salad has! The key to a great salad isn’t more stuff, it’s just balance. A perfect balance of sweet, tart, and earthy creates a perfect first course or side.
Seriously, this is super easy and looks fancy AF.
Modern Waldorf Salad
Serves 4 – 6 Prep Time: 30 minutes Cook Time: 0 Total Time: 30 minutes
3 Tbsp extra virgin olive oil
3 Tbsp apple cider vinegar
1 Tbsp honey
1/4 tsp sea salt (to taste)
1/8 tsp freshly ground pepper
1 apple (Fuji or Braeburn) peeled, and sliced at 1/8 inches on a mandolin
2 celery ribs, cut very thin on the bias (you can cut it normally, but bias is prettier)
1 bag of Romaine lettuce, pre-washed and pre-cut
1/4 cup parsley, coarsely chopped
6 oz good quality Stilton
1/2 cup raw hazelnuts, toasted, skinned, and roughly chopped. Toast over medium heat (Takes about 4 – 6 minutes. Toss often to prevent scorching. Pull off when they smell really nutty and the skins split. Rub in a towel to remove the skins. If some skin is left on, it’s not a big deal)
- Whisk honey, extra virgin olive oil and apple cider vinegar together. In a large bowl, toss the apples and celery together with the dressing. Let stand 5 – 10 minutes. The longer it sits, the more dressing the apple and celery will absorb making it more potent and soft in texture.
- On each plate, create a small bed of Romaine. Sprinkle even amounts of parsley over the lettuce. Split the apple celery mix evenly between all plates and add on top of the lettuce mixture. Then top with hazelnuts and Stilton. Add another couple of teaspoons of dressing to each plate of salad, to taste. Serve immediately.
This recipe was inspired by the folks at Cook’s Illustrated – https://www.cooksillustrated.com/recipes/1726-salad-with-apple-celery-hazelnuts-and-roquefort.
* Note about this recipe – you can substitute any cheese from the blue cheese family. I prefer Stilton as it is one of the driest blue cheese varieties. Be mindful that if you pick a traditional or Danish blue cheese that it is creamier and will coat your mouth. This may dull some of the bright flavors in this salad.
Happy cooking, everyone!