Blogs / yum! / Spring 2009 / Moving on up to the East Side

yum!

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Moving on up to the East Side

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I am told that moving is one of the top stress-causers in the average American’s life. Now because I generally strive to be above-average, take myself to be completely laid-back (reality is much, much different—but we all have our self-delusions) and have moved four times since I moved to the Valley more than two years ago, I deluded myself into thinking I was above the stress. I eventually just asked five guys to move me (thank you!). I bought them a case of beer, a couple of Wiseguy pizza pies, and retained one sober driver to move me in four hours. I mean – it was just three blocks. Simple. No stress here.

The real jewel for me wasn’t moving out, but moving into the new place: unpacking, discovering things again and finding a new place for everything. And as I was unpacking my kitchen, I found my long-loved, longer-shelved, crepe maker and its accompanying “Sunbeam Great Crepe Recipes” cookbook. This gem not only includes metric measurements, but was printed and designed in 1976, a stylin’ year from my point of view. This vintage tome has six different batters for crepes (including beer batter and mashed potato) and nine chapters of recipes, ranging from meat, seafood, and international favorites to breakfast and my personal favorite: dessert crepes. Everyone loves crepes. They are like really thin pancakes, but so much more. . .

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Crepe Batter

This is essentially the 'crepe'. Check out the batter below for two different crepe ideas and the recipes for filling on the next page

Entrée Crepes

Yield 12 to 14 crepes

 4 eggs
1 cup flour
½ cup milk
½ cup chicken or beef stock
1 tablespoon melted butter or margarine

 You can mix these up with a beater or whisk, blender, or mixer. With a mixer, measure all ingredients except flour into large bowl. Gradually add flour, beating with electric mixer until smooth. Cover batter and let stand at room temperature on hour before baking.

Basic Dessert Crepes

Yield 12-14 crepes. Variation: Chocolate Crepes. Add 2 tablespoons chocolate sauce to recipe.

 4 eggs
1 cup flour
½ cup milk
½ cup water
½ teaspoon salt
2 tablespoons melted margarine or butter
2 teaspoon sugar
1 teaspoon vanilla

Measure all ingredients except flour into large mixing blow. Beat with electric mixer on medium speed, gradually adding flour, until all ingredients are combined. If small lumps are present, pour batter through strainer. Pour batter into a 9-inch metal pie pan.