• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Chris Amirault

Crepes--Cook-Off 23

209 posts in this topic

I did end up making the ratatouille and the caramelised apples:


Served the vegetables with some pesto

010 (640x480).jpg


And the apples with cream

008 (640x480).jpg

014 (640x480).jpg



1 person likes this

Share this post

Link to post
Share on other sites

You might have mentioned this before I made them :biggrin:


There's always next year.

Share this post

Link to post
Share on other sites

Sorry... It came to me as I was daydreaming while looking at your photos.

I may give it a try tonight; I have a few crepes left from last night.


Speaking of last night, I made a double batch of crepes de froment (wheat flour) (6 eggs, 250 g flour, 600 mL milk, 60 g butter, teaspoon salt, half teaspoon orange flower water; yield 16 crepes).

They were consumed with crystallized sugar, Nutella, and a homemade chocolate sauce.






A correction:

 Only a half batch* (about 8 crepes) and they were gone in a few seconds. I only got to eat one.


*I was actually a full batch. Eight crepes is never enough, so I would always recommend doubling Anne Willan's recipe.

2 people like this

Share this post

Link to post
Share on other sites

This idea of caramelized apple crêpes with calvados was stuck in my head, so I made a caramel last night.



I cooked a couple of Granny Smith apples in the caramel (this is similar to making a tarte tatin).



I reheated the crepe in a pan, moistened with a tablespoon of calvados, and added the apples and caramel






What was missing was a little dollop of crème fraiche (Isigny of course) and a glass of Norman cider, but still it was delightful.

Thanks PV for the inspiration!

1 person likes this

Share this post

Link to post
Share on other sites

The only crepes I am nostalgic for are Crêpes Suzette.  Everything else is nice, but not something I hanker for. Unfortunately here in the USA this dish is a rare one and seems to be increasingly so. I still remember an occasion in Golder's Green, London, when I was living there many many years ago, in a restaurant known for its Crêpes Suzette when the waiter/server might have used too much brandy and the resultant flambè was a little, um, VIGOROUS.  Fortunately, no one was hurt and the ceiling escaped relatively unscathed.

Share this post

Link to post
Share on other sites

Here's a Vietnamese crepe recipe:


Serves 6

This is delicious lettuce wrapped crepe.

I suggest you serve them as main course because there are a number of components.

Ingredients for making the crepes:

12 oz bag of rice flour

1 t turmeric

14 oz coconut cream

3 C room temperature water

 Ingredients/method for the dipping sauce:

1/2 cup of Red Boat fish sauce

2 T white table vinegar

1 1/2 C water

1/2 C white sugar

1/3 C shredded carrot

1 t crushed garlic

Combine and whisk to dissolve the sugar

Set aside as a condiment

Vegetable/meat Ingredients:

Large whole lettuce leaves washed and patted dry. Any type of lettuce  will do.

Mint leaves washed and patted dry.

Cucumber strips the same length as the lettuce leaves.

Remove the seeds using a spoon.

3 T chopped garlics.

2 fine chopped spring onions

Some fresh washed patted dry cilantro leaves.

1/2 lb. approx. of pork tenderloin. To prepare the pork put it in the freezer until it’s close to being frozen.

Using a razor sharp knife (I use a box cutter) slice medallions as thin as you can.

15-20 large raw shrimp deveined and shelled and sliced lengthways in half.

1 C thin sliced sweet onion

1 C of washed and patted dry bean sprouts.

 Make the crepe batter:

Combine the rice flour, turmeric, water, coconut cream and chopped spring onions. Whisk to remove any lumps. Set aside.

To cook the crepes:

Add a T of vegetable oil to a medium hot flat bottomed non-stick 12” fry pan.

Add enough sweet onions to sparsely cover the bottom of the pan. When they have cooked for a couple of minutes add a sprinkle of the chopped garlic. Add about five pork medallions and about five large shrimp. You want to have the ingredients nicely distributed over the pan. Don’t overcook the shrimp and pork.

Sprinkle on a pinch of S&P.

Now ladle enough batter to just cover the shrimps.

Keep the heat at medium-low. Cover with a lid for a couple of minutes to cook the crepe.

Sprinkle some fresh bean sprouts on half the crepe.

Now carefully turn the half of the crepe without the bean sprouts over onto the other half. You have a half moon shaped crepe.

Remove from heat and set aside to cool.

To eat:

Take a large lettuce leaf. Lay on it a slice of the crepe, half the width of the lettuce leaf and about the same length as the lettuce leaf.

On top of the crepe lay on a couple of thin strips of the cucumber.

Then a few cilantro and mint leaves.

Fold the lettuce leaf up to hold the ingredients within and dip it into the dipping sauce.

This is messy eating at it’s best. Provide your guests with warm damp hand towels.

I always make a separate dipping sauce per couple/person so ‘double-dipping’ isn’t a bother.

Edited by pufin3 (log)

Share this post

Link to post
Share on other sites

  • Similar Content

    • By David Ross
      Welcome back to our popular eGullet Cook-Off Series. Our last Cook-Off, Hash, took us into a heated discussion of the meat of the matter--should it be chopped, hashed, sliced, diced, or chunked.
      Click here, for our Hash discussion, and the answers to all of your questions about this beloved diner staple. The complete eG Cook-Off Index can be found here. Today we’re launching eGullet Cook-Off 59: Cured, Brined, Smoked and Salted Fish.
      Drying fish is a method of preservation that dates back to Ancient times, but more recently, (let’s say a mere 500 years ago or so), salt mining became a major industry in Europe and salt was a fast and economical way of preserving fish. Curing agents like nitrates were introduced in the 19th century, furthering the safety and taste of preserved fish.
      Where I live in the Pacific Northwest, Native Americans have been preserving fish and seafood for millennia. While we are best known for our ruby-red, oily-rich, smoked salmon, other species of fish found in the Pacific and in our streams are delicious when cured and smoked including Halibut, Sablefish and Idaho Rainbow Trout. And don’t think that you can’t smoke shellfish, alder-smoked Dungeness Crab is a wondrous Pacific Northwest delicacy that evokes memories of crab roasting over a driftwood fire on the beach.
      Another method of preserving fish is to bath the beauties in a brine—a combination of water, sugar, salt and spices that adds flavor and moisture to fish before it is dried or smoked. And speaking of smoked fish, you can do it in a small pan on top of the stove, in a cast iron drum, a barbecue pit, an old woodshed or a fancy digital smoker. The methods and flavors produced by smoking fish are endless.
      Old-fashioned ways of preserving fish, (while adequate at the time), aren't always the best method today. Today's technology provides us with the tools to create cured fish that is moist, succulent, tender and with a hint of smoke. The Modernist movement has certainly played a role in bringing this age-old craft into the 21st century, so for the avant-garde in the crowd, show us your creative wizardry for preserving fish the "modern" way.
      Cured, Brined, Smoked or Salted, the art of preserving fish opens us up to limitless possibilities that transcend the boundaries of cuisine and culture. So let’s sew-up the holes in our fishnets, scrub the barnacles off the rowboat and set out to sea in search of some delectable fish to cure, brine, smoke and salt.
    • By David Ross
      Welcome back to a time-honored, cherished eG tradition, the eG Cook-Off Series. Today were venturing into a new world for Cook-Off's. Member Kerry Beal came forward with a Cook-Off idea we just couldn't pass up--Pork Belly--and inspired a new idea for future Cook-Off's. Knowing we're a community of great culinary minds, we'll be inviting the Members to send us ideas for potential future Cook-Off's, (more information to come later). Take it away Kerry and let's raid the larder and start cookin.
    • By David Ross
      Fall is but a whisper of the recent past--at least it is where I live in the upper reaches of Eastern, Washington. We had our first fluff of snow a week ago and a reasonable November storm is predicted for this weekend with temperatures holding at a chilly 18 degrees at night.
      Along with the rumblings of cold winter weather and Holiday feasts, we turn our culinary musings to time-treasured, comfortable dishes. And so I invite you to join me in another kitchen adventure--the inimitable eG Cook-Off Series. In 2013, we've tackled the tricky cooking of Squid, Calamari and Octopus and we made delicious dishes out of the humble Summer Squash.
      (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).
      But today we're shunning all manner of counting calories, salt or fat content--for what is rich in flavor is good for the soul my dear friends. Please join me in crafting, nuturing and savoring a dish of Confit.
    • By David Ross
      Hello friends and welcome back to a time-honored tradition--the popular eG Cook-Off Series. We're in the heat of summer right now and our gardens are literally blooming with all manner of peak of the season ripe fruits and succulent vegetables. And there's no better time of year to honor a vegetable that is often maligned as not being as colorful or trendy as the chi-chi breakfast radish or the multi-hued rainbow chard.

      In addition to not always being recognized for it's looks, every August and September it becomes the butt of jokes at State Fair competitions across the country. If you can get past the embarassment of seeing the poor devils dressed up and carved into silly, cartoon-like farm figures or pumped-up with organic steroids, you'll find a delicious, low-calorie vegetable packed with potassium and vitamin A. Yes friends, your dreams have come true for today we kick-off eG Cook-Off #62, "Summer Squash."
      (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).

      According to the University of Illinois Extension Office, summer squash, (also known in some circles as Italian marrow), are tender, warm-season vegetables that can be grown anytime during the warm, frost-free season. Summer squash differs from fall and winter squash, (like pumpkins, acorn and butternut squash), because it is harvested before the outer rind hardens. Some of the most popular summer squash are the Green and Yellow Zucchini, Scallop, Patty Pan, Globe, Butter Blossom and Yellow Crookneck.

      My personal favorite summer squash is the versatile zucchini. Slow-cooked with sliced onion and ham hock, zucchini is perfectly comfortable nestled on a plate next to juicy, fried pork chops and creamy macaroni and cheese. But the chi-chi haute crowd isn't forgotten when it comes to zucchini, or, as the sniffy French call it, the "courgette." Tiny, spring courgette blossoms stuffed with herbs and ricotta cheese then dipped in tempura batter and gently fried are a delicacy found on Michelin-Star menus across the globe.

      Won't you please join me in crafting some delicious masterpieces that showcase the culinary possibilities of delicious summer squash.
    • By David Ross
      Welcome back to our reknowned eGullet Cook-Off Series. Our last Cook-Off, Bolognese Sauce, led to a spirited discussion over the intricacies of the beloved Italian meat sauce. Click here for the complete eG Cook-Off Index. Today we’re launching eGullet Cook-Off 58: Hash, the classic American diner dish.
      Yet what appears as a humble, one-name dish is anything but ordinary. The difficulty in defining “Hash” is exactly why we’ve chosen it for a Cook-Off—simple definitions don’t apply when one considers that Hash is a dish that transcends regional and international boundaries. The ingredients one chooses to put into their version of Hash are limitless--we aren’t just talking cold meat and leftover potatoes folks.
      I for one, always thought Hash came out of a can from our friends at Hormel Foods, (as in "Mary Kitchen" Corned Beef Hash). It looks like Alpo when you scoop it out of the can, but it sure fries up nice and crispy. After a few weeks of research in the kitchen, I’ve experienced a new appreciation for Hash.
      So start putting together the fixins for your Hash and let’s start cooking. Hash, it’s what’s for breakfast, brunch, lunch and dinner.
  • Recently Browsing   0 members

    No registered users viewing this page.