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Old 01-15-2006, 10:54 PM   #11
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my mom always made awesome norwegian pancakes, aka sweet filled crepes.
her recipe was extremely simple (i'm not completely sure of all of the ingredients), just flour, water, a little whole milk, and a pinch of salt. they were always turned in a buttered pan.
my guess is the butter and milk used in france was of superior quality.
hc, my suggestions would be to try using a danish butter called lurpak, and also i would try organic milk.
as far as fillings go, i love sweet fillings like lingonberry jam, blackberry preserves, sugar and butter, vanilla whipped cream and bananas, strawberries and marshmallow, marshmallow, chocolate, and chopped hazelnuts.
some more savory fillings i like are: lump crab in garlic cream, shallot whipped cream cheese and smoked salmon, thin sliced beef tenderloin drenched in salted butter.

"Thunderbolt and lightening,
very, very frightening me!" Galileo
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Old 01-15-2006, 11:06 PM   #12
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For namesake, I use Oberweis dairy and organic eggs. Always cook with whole milk and salted butter unless otherwise specified.

I've been doing a lot of thinking about it tonight. Another DC member said the crepe was, in essence, a conveyance. Nothing more. I disagree. If that were the case we would be eating the carton the milk came in or the can the, well, whatever comes in a can LOL. A crepe should have a pleasing taste and texture. It should not only enhanse the taste of the dish but should also posses the qualities of a meal aptly named. For example Crepe suizette (sp) wouldn't be called so without the crepe. If someone were to inviet you over for a meal and tells you crepes are on the menu you don't shudder and say "I hope there is something tasty smothered all over those tasteless thin pancakes!" The crepe must have taste. The crepe must have flavor and aroma, pleasing to the nose.

OK, I'm off that tangent now. Sorry. Too much thinking today. After all, the Bears and Colts lost today so all I have left is food LOL.

Here is the rec for my latest crepe batter...

2C AP flour
4 eggs
2 1/2C whole milk
2T melted butter
1/2 t sugar

Combine flour and milk until smooth
Add eggs & butter. Mix well
Cover and let rest for 2 hours

What do you all think??

Cheers, Christopher A. Kinkade, Griffith, IN USA
"The difference between a cook and a chef is understanding what's going on." - Alton Brown
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Old 01-15-2006, 11:24 PM   #13
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i remember my mom always sweared that it needed a pinch of salt.

and i agree that crepes are more than flavorless vehicles. they should be the base flavor to offset the fillings, as well as texture and a container of sorts.

i will have to thank my mom for introducing me to really good crepes.
"Thunderbolt and lightening,
very, very frightening me!" Galileo
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Old 01-16-2006, 04:50 AM   #14
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We love crepes but our primary problem is not the recipe, (pretty similar to home chef's, or without sugar for savoury) but the operation... it always seemed to me that it required 3 hands, 1 to hold the griddle still, 1 to pour the batter and 1 to spread out the batter on the griddle quickly and evenly with the T bar, all needs to be done simultaneously. It is usually a 2 man operation for us... do you guys manage this all by yourselves?
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Old 01-16-2006, 05:27 AM   #15
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I think that the flour used in France DOES taste different - a bit like Italian flours for pasta dishes are 'different'. I know that buying a loaf from a french boulangerie and buying the SAME style of loaf in the UK does not mean they taste the same! Trying to come up with regional cooking specialities with local (to you) ingredients can be difficult.

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