Latest news with #crepes

National Post

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

Article content Article content Serves: 4 Article content Equipment: Small saucepan Pitcher Whisk Sieve Large bowl Large frying pan Fish spatula Article content 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 Article content Step 1 Article content Melt the butter in a small saucepan. Article content Step 2 Article content In a pitcher, whisk together the eggs, milk, melted butter and generous 1/2 cup (125 mL) water. Article content Step 3 Article content 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. Article content Step 4 Article content 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. Article content Article content Article content Serves: 6-8 Article content 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 Article content 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 Article content Step 1 Article content Preheat the oven to 190C (375F). Grease a baking sheet, then line it with parchment paper. Article content Step 2 Article content In a large bowl, combine both flours, the sugar, baking soda, baking powder, salt and oats. Mix well using a wooden spoon. Article content Step 3 Article content Add the butter. Using clean fingers, blend together until the mixture resembles breadcrumbs. (Alternatively, use a food processor to mix the mixture.) Article content Article content Step 4 Article content 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. Article content Step 5 Article content 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. Article content Article content Serves: 4 Article content Equipment: Sharp knife Cutting board Grater Medium saucepan Wooden spoon Fine-mesh sieve (optional) Medium bowl Large frying pan Plate Baking dish Article content 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)