Cook This: 3 recipes for cooking with children from Paris's Rose Bakery, including breakfast crêpes

National Post

17 hours ago

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Serves: 4
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Equipment:
Small saucepan
Pitcher
Whisk
Sieve
Large bowl
Large frying pan
Fish spatula
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1 1/2 tbsp butter, plus extra for frying
2 large eggs
3/4 cup (175 mL) milk
1 cup (120 g) all-purpose flour
1/2 tsp salt
Maple syrup, lemon and sugar, cinnamon sugar or honey, to serve
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Step 1
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Melt the butter in a small saucepan.
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Step 2
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In a pitcher, whisk together the eggs, milk, melted butter and generous 1/2 cup (125 mL) water.
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Step 3
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Sift the flour and salt into a large bowl. Pour the wet ingredients into the dry ingredients and carefully whisk to create a homogeneous mix. Refrigerate for at least an hour but preferably overnight.
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Step 4
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Heat a little butter in a large frying pan over medium heat. Pour in a thin layer of batter, tilting the frying pan to spread the batter evenly. Cook for 3-4 minutes, until the bottom is lightly browned. Using a fish spatula, flip the crêpe and cook for another 3 minutes. Transfer to a serving plate and repeat with the remaining batter.
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Serves: 6-8
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Equipment:
Baking sheet
Parchment paper
Large bowl
Wooden spoon
Food processor (optional)
Medium bowl
Rolling pin
5-cm (2-inch) cookie cutter
Small bowl
Fork or whisk
Pastry brush (optional)
Wire rack
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7 tbsp butter, plus extra for greasing
Generous 1 cup (125 g) all-purpose flour, plus extra for dusting
Generous 1 cup (125 g) whole-wheat flour
4 tbsp sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2/3 cup (60 g) oats
2/3 cup (160 mL) buttermilk
1 cup (125 g) dried cranberries
Zest of 1 orange
1 egg, for glazing
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Step 1
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Preheat the oven to 190C (375F). Grease a baking sheet, then line it with parchment paper.
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Step 2
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In a large bowl, combine both flours, the sugar, baking soda, baking powder, salt and oats. Mix well using a wooden spoon.
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Step 3
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Add the butter. Using clean fingers, blend together until the mixture resembles breadcrumbs. (Alternatively, use a food processor to mix the mixture.)
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Step 4
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Combine the buttermilk, cranberries and orange zest in a medium bowl. Add this to the other bowl and combine until it forms a dough. (It can be nice to use your hands for this, but watch out for over-keen little hands, as it is important not to overwork the dough.) The dough should not be wet or sticky.
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Step 5
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Lightly dust a clean work counter with flour. Using a rolling pin, roll out the dough about 4 cm (1 1/2 inches) thick. Cut out the scones. Place them on the prepared baking sheet, evenly spacing them 5 cm (2 inches) apart.
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Serves: 4
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Equipment:
Sharp knife
Cutting board
Grater
Medium saucepan
Wooden spoon
Fine-mesh sieve (optional)
Medium bowl
Large frying pan
Plate
Baking dish
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For the teriyaki sauce:
1 onion
1 (5-cm/2-inch) piece fresh ginger, peeled
1 tbsp olive oil or sesame oil
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sugar
2 tbsp sake (optional)