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Cooking as an art form
French cuisine is world renowned, with dishes
both hearty and sophisticated. The 'nouvelle cuisine'
(new cuisine) that developed in the 1970s uses
choice ingredients. Whilst nouvelle cuisine dishes
are less opulent, particular importance is attached
to artistic presentation on the plate. As a rule,
the French take their time over their meals, but
they do have snacks in-between. Examples include
filled croissants, croque-monsieur (toasted sandwiches
with ham and cheese) or crepes (thin pancakes).
Crepes
Ingredients (Serves 12):
250 g plain white flour
salt
2 eggs
200 ml milk
50 g butter
250 ml water (or stock)
Method:
- Mix together the flour, eggs, milk, and a
pinch of salt. Gradually add either water (for
sweet fillings) or stock (for savoury fillings)
and melted butter.
- Leave the batter to stand for 30 minutes in
a cool place.
- Heat a shallow, very lightly greased frying
pan. Pour in the batter using a small ladle.
Spread evenly by rotating the pan carefully
or using a crepe spreader. Cook over a medium
heat and avoid over-browning.
- When the surface begins to set and the edges
lift from the pan, turn the crepe over. Shake
the pan several times during cooking.
- Keep the finished crepes warm in a low oven
(80ºC) ready for filling.
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