Friday, December 13, 2013

True Parisian Crepes

Having eaten crepes in France last week, we realized the ones we make here do not compare to the real deal.  So here is the secret sauce  (for 8-10 people)

Preparation time 10 min - Cooking time 3 min (but it has to stand for 30 min after preparing)

List of Ingredients

250g flour (1 1/2 cups of flour)
4 eggs,
one pint of milk
1 pinch of salt
50 g butter (3 1/2 tablespoons)
1 tsp vanilla sugar
1 tablespoon rum (5 cl)

In a bowl, mix the flour and eggs. Then gradually add the milk while stirring with a whisk.

Add the vanilla sugar, a pinch of salt, butter and rum
Let stand for 30 min and then heat the crêpe pan  and melt a little butter. 
Use a ladle depending upon the thickness of the dough. IT is not necessary that the batter is too thick. If it is too thick add a little more milk. IF it is too liquid add flour.
Use waxed paper to stack the crepes.  Put butter on pan between cooking each crepe to not make it stick
I am ready to make these in any of your homes.
(This is the recipe Micka was going to use in the US for his restaurant).

from Reid

and remember 'crepes' rhymes with 'reps' not 'tapes'

very important if you are making true Parisian crepes!

Wednesday, December 11, 2013

Angelina's Hot Chocolate

That should read - chocolate chaud en Francis

Angelina's is a Patisserie in Paris and is said to have the best hot chocolate in the world.

I was there last week and I agree - if you like a rich decadent treat once in a while.  My everyday hot chocolate favorite is on this blog.

I searched for Angelina Hot Chocolate recipes and here are two quite different ones. I haven't tried either  yet.


6 ounces chocolate, chopped (fine-quality semisweet or bittersweet)
1/4 cup water, room temperature
3 tablespoons hot water
3 cups hot milk, divided
whipped cream, if desired (optional)
  1. In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stir until smooth.
  2. Remove top of double boiler pan from.
  3. Whisk in 3 tablespoons hot water.
  4. Pour into pitcher or divide among individual 4 mugs.
  5. Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher.
  6. Pass sugar and whipped cream in separate bowls; add to taste.

Paris Angelina’s Chocolat L’Africain
Yield: 1 cup [which is not going to be enough for you alone]

3/4 cup whole milk
1/4 cup heavy cream
1 teaspoon confectioners’ sugar
4 ounces bittersweet chocolate, chopped
Whipped cream

Combine the milk, cream and sugar in a saucepan and heat over medium-high head until bubbles appear around edges. Remove from the heat and add the chocolate. Whisk until melted. You may n eed to returen to low heat. You are going to generate a very thick beverage, part of the charm.