Food is Cynful: Vanilla Crepes

About the Cyn

As I have added more and more recipe's to this blog I've realized that these are such sweet tender memories for me. Just as a photograph or childhood story will bring back memories, food floods me with tons of remembrances of happy times in the past! From family dinners and times with friends to Grandma making toast in the frying pan, food has brought about a way to record my family history. Food has always been and remains a huge part of our gatherings and I feel so very blessed to be able to share my memories and such terrific recipe's with my family and anyone out there who has a few minutes to spare. It is my hope that someday my children and grandchildren will prepare these recipe's and know they were special to someone!

Cynful Explanations

Al dente – An Italian expression applied in all western kitchens to pasta cooked just until enough resistance is left in it to be felt “by the tooth.” Fresh pasta can never by cooked al dente as it is too soft. The expression is also applied to vegetables that have been cooked crisp by steaming, boiling, or stir-frying.
Baste – To moisten food during cooking with pan drippings, sauce, or other liquid. Basting prevents foods from drying out.
Bias-cut - To slice food at a steep angle increasing the surface area, makes a thinner cut easier and looks better.
Butterfly- To split a food (such as shrimp) down the center, cutting almost but not completely through. The two halves are then opened flat to resemble a butterfly shape.
Caramelize – The flavor of many foods, including vegetables, meats, and seafood, is often enhanced by a gentle browning that caramelizes natural sugars and other compounds and intensifies their flavor. Meats for stews, for example, are usually browned to caramelize juices that if not caramelized are much less flavorful. Chopped vegetables, especially aromatic ones such as carrots and onions, are often caramelized—sometimes with cubes of meat—in a small amount of fat before liquid is added to enhance the flavor of soups, stews, and sauces.
Dice – To cut into cubes (unlike chopping, which cuts foods into irregular pieces).
Dredge – To coat a food with flour, any finely crumbled ingredient, or, in pastry, with fine sugar.
Egg wash – A mixture of egg or egg white, oil, and water brushed over floured items, which are then deep-fried or pan-fried in clarified butter or oil.
Fold – To incorporate an egg-white foam into an egg yolk foam or a flour batter without deflating it so that it retains its full leavening power.
Julienne – To cut into long thin matchstick size strips.
Marinade – A mixture of ingredients used to flavor and moisten foods. May be liquid of dry. Liquid marinades are usually acidic based and dry marinades are usually salt based.
Mince – To chop very fine.
Piping - To force a food (typically frosting or whipped cream) through a pastry tip to use as a decoration or garnish, or to shape dough, such as that for éclairs.
Poach – To cook completely submerged in barely simmering liquid.
Puree – To work or strain foods until they are completely smooth.
Ramekin – A small, ovenproof dish, usually ceramic.
Render - To melt animal fat over low heat so that it separates from any connective pieces of tissue, which, during rendering, turn brown and crisp.
Resting – Roasted meats should not be served straight out of the over, but should be allowed to rest in a warm place for 20 to 30 minutes, loosely covered with aluminum foil. (The foil keeps the meat warm; loose wrapping ensures that the outside of the meat doesn’t steam and lose its crispness.) Resting allows the meat to relax so the juices become redistributed in the meat and aren’t squeezed out onto the platter during carving.
Sauté – To cook over high heat in a small amount of fat in a sauté pan or skillet.
Scald – To heat milk just below the boiling point. Or, to immerse a vegetable or fruit in boiling water in order to remove its skin easily.
Sear – To brown the surface of pieces of meats and or fish by submitting them to intense initial heat.
Simmer – To maintain the temperature of a liquid just below boiling.
Steam – To cook in steam by suspending foods over (not in) boiling water, in a covered pot or steamer.
Stew – A cooking method nearly identical to braising but generally involving smaller pieces of meat, and hence a shorter cooking time. Also, the dish prepared by using this method of preparation.
Stir-fry – Chinese technique of cooking think slivers of meat, shellfish, and vegetables in hot oil.
Sweat – To cook foods over gentle heat, usually covered or partly covered, until they release their moisture. Vegetables, meats, and seafood are often sweated when making soups, stews, and sauces so that the foods release their juices into the pan and surrounding liquid. Sweating is the opposite of sautéing.
Tempura – A Japanese method of cooking vegetables and shellfish. They are coated with a light cornstarch batter and deep-fried.
Wok – A round-bottomed pan, usually made of rolled steel, used for virtually all Chinese cooking methods.
Zest – The thin, brightly colored outer part of the rind of citrus fruits. The oils make it ideal for use as a flavoring. Remove the zest with a grater, citrus zester, or vegetable peeler. Be careful to remove only the colored layer, not the bitter-white pith beneath it.

Pancakes

are one of Emma's favorite foods and not only are they one of her favorites but she wants them every Saturday. Now I love pancakes and there is nothing wrong with pancakes but after having them time and again, Saturday after Saturday, it gets a little well, old. One Saturday I couldn't stand the thought of pancakes and decided we would instead have crepes. I found this fantastic recipe for Vanilla crepes. We, especially me, loved the different breakfast. Here is that recipe with a minor change. I hope you enjoy them as much as we have. Oh one more thing...I will tag them as both breakfast and dessert because they would be so yummy with whipping cream and caramel or other varied dessert items. We didn't have any fresh strawberries that day but any fruit goes well including the jellied type! Anyway here is the recipe....
1 1/2 to 1 3/4 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
Spray Canola Oil

Whisk everything but the spray oil into a bowl and let stand while your pan heats up to medium. I like using two different fry pans because it goes faster, however you may not be able to keep up that pace. I like to use a 1/3 cup or 1/4 cup to pour the batter in the pan. Start by spraying your pan with the canola oil. Most likely you will have to do this for each one. Then pour your batter into the pan starting with the pan tipped to one side pouring from the top so the batter can spread a thin layer over the bottom of your entire pan. Don't worry it took me a few times before I could get it right. One the bottom starts to bubble and the edges start looking dried out. carefully lift one edge with the spatula and then once you have the edge quickly flip the crepe over and finish on the other side. I found that I could stack the crepe's on top of one another easily without them sticking together, that is if your family doesn't eat them up before you can get them stacked! We liked plain powdered sugar or jelly on ours. That is the beauty of it though because you can add as much as you like or keep them plain and simple. Hope you love 'em.

1 comment:

SpencernAmy said...: MmmmMmmmmMmmmm!!!! Lindsay made these tonight for dessert and they were fabulous! We added an extra egg yolk and another teaspoon of vanilla because she'd forgotten to include the milk when copying the recipe and it just seemed way too dry. It still turned out (besides being a little lumpy at the bottom). Everyone loved them! Thanks!; September 6, 2011 at 8:30 PM

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