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While others chased after the ice cream truck or ordered another frozen margarita, I used our heatwave as an excuse to make crêpes — dozens of them — at a cooking class at ICE. After a steep learning curve in which I got the hang of exactly what temperature the burner should be, how much batter to pour in, how long to leave it be, and of course, the intricacies of the ever-important flip, I got the hang of making paper thin crepes with which to harness sweet (Crêpe Suzette) and savory (herbed goat cheese-filled) preparations. We also made blintzes, blini and galette with various tasty toppings and fillings to round out our griddled offerings. I quite literally slaved over a hot stove, but it was well worth it.
Posted on July 21, 2011 with 5 notes ()
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