2021 Tour de France - Stage 4: Redon to Fougeres
The last day in Brittany was no less eventful than the others. The race stage started with a one-minute stoppage protest, from the riders, relating to course route selection and the associated potential danger for accidents, and a surprising stage victory by an old veteran: Mark Cavendish. Lower Brittany is known for their crepes, so I quickly whipped some up to honor the day’s stage. It took me several tries to really get the method down. Of course, the last crepe I made was the best, but the chocolate writing was even worse than the one I took a photo of...what can I say? My handwriting has always been awful, and I am no artist! While I made the “sweet” version of these Alton Brown crepes, they didn’t have much flavor once they cooled down and greatly benefitted from the chocolate syrup. I would highly recommend serving with Nutella or macerated berries and whipped cream.
Crepes
from Good Eats, Alton Brown
2 eggs
3 tbsp butter, melted (and cooled slightly)
1 cup AP flour
3/4 cup milk
1/2 cup water
1 tsp vanilla extract
2.5 tbsp sugar
2 tbsp of your favorite liquer
Combine all ingredients in a blender and process for 10-12 seconds. Keep the lid on and place the container in the fridge for an hour.
Pre-heat a 6-inch non-stick pan over medium-low heat. Grease the pan with a little butter. When bubbling, and using a 1/4-cup measuring cup, pour the batter into the middle of the pan and swirl the pan, in a circular motion, off the flame until the batter sets. Cook for about a minute and then flip, cooking for an additional 10-15 seconds. Transfer to a rack to cool. Repeat this process with remaining batter.
Note: the first one won’t be great (much like when you make pancakes). I also found waving the pan around a few times, to cool it off, and adding the batter to the pan off-flame, made it much easier to get a nice round crepe.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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