When I went to college, one of the first things I bought for myself was a cookbook. I had already been cooking for quite some time, thanks to the tutelage of my great-grandmother, but everyone really does need a decent cookbook to start out with.
I bought a paperback copy of the Better Homes and Gardens New Cookbook, 886 pages of cooking goodness, easy to drag from my dorm room to the kitchen.
One of my favorite things to make from this book is Basic Crepes. They're a little time consuming, since you can only cook them one at a time, but then you can fill them with yumminess when you're all done, or as you go if you're terribly impatient.
Combine the ingredients in a bowl, beating with a hand mixer until smooth.
Heat a lightly greased 6 inch skillet until a drop of water dances and quickly evaporates. Lift from heat, spoon in about 2 tbs. of the batter, tilt the skillet to cover the bottom, return to the heat and brown it on one side only.
Turn them out onto a paper towel when browned. You should get 18 or 20 crepes out of this, fewer if you use a larger skillet and more batter. Don't go smaller than a 6 inch skillet, though - teeny crepes are much harder to fill.
What's that? What am I filling them with? I told you already - peaches and cream.
Time to fill the crepes!
Stick a mixing bowl and your beaters into the freezer before you get started.
Start by peeling a couple peaches. Since the Monsters eat like vacuums, we're going with four. They're much easier to peel if you pop them into some boiling water until they float, then plunge them into ice water immediately after. The skins will slide right off.
Got 'em peeled? Awesome. Slice half of them. The other half, cut up and toss into the food processor with 1/4 cup of the cream and the cornstarch. Puree until smooth, then pour into a heavy bottomed saucepan. Bring to a simmer, stirring frequently until moderately thickened. Turn off the heat, add the sliced peaches.
Now get your bowl and beaters out of the freezer.
Pour the remaining 3/4 cup cream into the bowl and beat until soft peaks form. Gradually add the powdered sugar, then the vanilla. Continue beating until stiff peaks form.
Fill your crepes with the peaches, top with the cream. Happy breakfasting!
I bought a paperback copy of the Better Homes and Gardens New Cookbook, 886 pages of cooking goodness, easy to drag from my dorm room to the kitchen.
One of my favorite things to make from this book is Basic Crepes. They're a little time consuming, since you can only cook them one at a time, but then you can fill them with yumminess when you're all done, or as you go if you're terribly impatient.
- 1 cup all purpose flour
- 1 1/2 cups milk
- 2 eggs
- 1 tbs. vegetable oil (if you're making savory crepes, you can use olive oil!)
- 1/4 teaspoon salt
Combine the ingredients in a bowl, beating with a hand mixer until smooth.
Heat a lightly greased 6 inch skillet until a drop of water dances and quickly evaporates. Lift from heat, spoon in about 2 tbs. of the batter, tilt the skillet to cover the bottom, return to the heat and brown it on one side only.
Turn them out onto a paper towel when browned. You should get 18 or 20 crepes out of this, fewer if you use a larger skillet and more batter. Don't go smaller than a 6 inch skillet, though - teeny crepes are much harder to fill.
What's that? What am I filling them with? I told you already - peaches and cream.
Time to fill the crepes!Stick a mixing bowl and your beaters into the freezer before you get started.
Peaches and Cream Filling:
- Peaches (enough for everyone at your table, figure one per person)
- 1 cup heavy cream
- 1 tbs cornstarch
- 2 tbs powdered sugar
- 2 tsp vanilla
Start by peeling a couple peaches. Since the Monsters eat like vacuums, we're going with four. They're much easier to peel if you pop them into some boiling water until they float, then plunge them into ice water immediately after. The skins will slide right off.
Got 'em peeled? Awesome. Slice half of them. The other half, cut up and toss into the food processor with 1/4 cup of the cream and the cornstarch. Puree until smooth, then pour into a heavy bottomed saucepan. Bring to a simmer, stirring frequently until moderately thickened. Turn off the heat, add the sliced peaches.
Now get your bowl and beaters out of the freezer.
Pour the remaining 3/4 cup cream into the bowl and beat until soft peaks form. Gradually add the powdered sugar, then the vanilla. Continue beating until stiff peaks form.
Fill your crepes with the peaches, top with the cream. Happy breakfasting!
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