dessert – Page 24 – Zoom Yummy – Crochet, Food, Photography

Do you like crepes?

To some of you – who have been raised on typical American pancakes – these might sound and look quite exotic.

Right?

Yeah, they are those delicate things that those weird, delicate Europeans eat.

… With their delicate fingers.

On the other hand, those of you who come from Europe, might perceive crepes as something very similar to oxygen you breathe. I guess they are this much common and usual all over the old continent.

And you, dear Europeans, look at the American chubby pancakes with kinda perplexed look in your eyes.

Don’t you?

Well, now that we are clear about the difference between Europe and America (which definitely lies in the preferred thickness of pancakes) we can have a look at the origin of the word ‘crêpe’.

That, in fact, comes from Latin ‘crispa’, meaning ‘curled’.

How lovely!

I guess the one who has invented this dish must have had an excellent sense for cuteness – because these beauties, with their adorable shape and their scrumptious taste, represent pure, heart-touching cuteness to me.

But hey!

What about the rest of the world?

Do you eat pancakes or crepes?

I’d really like to know…

This is what you are going to need in order to prepare you own delicious crepes.

The ingredients are very simple and easy to find in everyone’s pantry.

1. The first step is awesome, I think.

You just place the flour, eggs, milk, water, sugar and salt into a larger bowl and whisk it till it’s smooth.

You don’t even have to pay attention to what comes first.

Initially, the batter will look rather lumpy – which means some more mixing is needed.

Sooner or later there comes the point when the batter becomes perfectly smooth.

2. Pour one tablespoon of the vegetable oil into a medium sized frying pan (I used 7-inch – 18 cm pan).

3. Heat the pan over medium heat – we definitely don’t need too strong heat here.

4. Pour or scoop the batter onto the pan, using approximately 1/4 cup (60 ml) for each crepe.

5. Tilt the pan with a circular motion so that the batter coats the surface evenly.

6. Cook the crepe for about 30 – 40 seconds, until the bottom is light brown.

7. Loosen the edges with a spatula, …

8. … turn and cook the other side.

9. Place the crepes on a separate plate and let cool a little – just until they can be handled with your hands.

10. Then spread about 2 tablespoon jam over the surface of each crepe …

11. … and roll it up.

12. Serve warm.

Sweet crepes can be garnished with fresh fruit and whipped cream.

Enjoy, dear friends.

(This recipe makes 7 crepes.)

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Let me introduce my most favorite cookies to you – if these can be called cookies.

I’d rather call them ‘wondrous sensations of supernatural origin’.

Yeah!

That’s what I’d call them.

Oh, and there’s a confession I have to make regarding me and my relation to these gems.

Frankly, I have been addicted to meringues for about 29 years.

Okay, not exactly 29, I was probably fed milk for the first year of my life.

So let’s say – for 28 years.

My love for these beauties was so strong that I learned how to make them early in my life. It just became too life-threatening to rely on a store and whether they had them or not.

Well, I guess this all pretty much explains how gorgeous they are.

SO LET’S MAKE THEM!

These are the ingredients.

I recommend using very fresh eggs.

1. Separate egg yolks from whites.

2. Pour 1 1/2 cup (170 grams) sugar into the bowl with the egg whites.

3. Mix with a whisk until incorporated.

4. Then pour a little water into a medium pot.

Place the pot on a stove, heat it up and let simmer – because we need steam now.

5. Place the bowl with the egg whites over the pot with simmering water and using a hand mixer, whisk the mixture on slow speed for about 15 minutes.

(If we placed the egg whites over direct heat they would turn into scrambled egg whites… and we don’t want that to happen.)

6. Remove from heat.

This is what we are going for – soft peaks.

Now, try to find a piping tip that resembles this one.

7. Fill the piping bag (or whatever you use for piping) with the egg-white mixture.

8. Line a baking sheet with parchment paper.

9. And start piping. I have achieved this shape by creating 4 small heaps very close to each other – so that they are touching each other.

10. Preheat the oven to (only!) 266 F (130 C).

11. Place the sheet into the oven, bake at 266 F (130 C) for 10 minutes, then reduce the temperature to 212 F (100 C) and bake for 50 minutes.

12. Rotate the sheet halfway through the baking period.

13. Meanwhile, mix the egg yolks with the rest of the sugar.

14. Using a hand mixer again, whisk them over the pot of simmering water for about 15 minutes.

15. Remove from heat.

16. Add the cocoa and coffee and mix just until incorporated.

17. Let cool completely, then add the butter and mix again until well combined and smooth.

18. Remove the cookie shells from the oven and let cool.

19. Fill the piping bag with the coffee filling and – using the same piping tip as for the shells – pipe the mixture onto a shell.

20. Now place another shell onto the filling – both shells have flat sides facing down.

And that’s it.

Easy, right?

And yummy… mmmmmmmmmmm.

Enjoy, dear friends!

And now let’s all sing in unison this world-famous song:

‘Thank you for the music sugar, the cookies we’re eating
Thanks for all the joy they’re bringing
Who can live without it, I ask in all honesty
What would life be?
Without sugar or a cookie what are we?
So I say thank you for the sugar
for giving it to me…’

Thank you!

(This recipe makes about 16 cookies – it vastly depends on how much licking is involved in the whole process.)

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