Sunday, March 14, 2010

holy crepe

We were doing breakfast stuff this week in class and Saturday night was tasked with crepes and fruit tarts from each team in class. On Friday night, as we were wrapping up other egg dishes (eggs benedict on my watch), our instructor pointed at the 'crepe' pans that we had available for the following night - about 6" and deep, teflon-coated pans. Based on what I've found during some intertube work today, I think they may qualify as crepe pans but I'd say it's a pretty loose interpretation in my house. Anyway, I brought in my four pans (2 x 6" and 2 x 8") that are of the style shown above and our associated crepe spatula; I was well positioned for success. Our team was up for about 40 crepes, savory and sweet, and do we decided on one set of shrimp newberg and I followed up with a smoked salmon, caramelized onion, and goat cheese with a havarti and green-onion sauce - but that's not so important here.

After all the teams' crepe batter was set - as if you really need to let it sit for 60 minutes - the fun began. Four six tops of teams trying to work 40 crepes each. With a simple spray and two 8"-ers, I was able to knock out all 40 shells in about 15 minutes. The deep, coated 'pans' were an absolute nightmare for the others teams so I doled out the 6" pans and passed along the eights when we'd finished. The crepe pans, along with a good immersion blender, a quality food mill, and a mortar-and-pestle are the simplest and most specialized pieces that most people really need. (Well, a three-cup food chopper ain't too bad, either.) Considering there are crepes in the house at least once a month - on a weekend morning - there's no way I'd be banging around with middling pans. You've been educated.

I'm in the middle of watching an early Sunday game that's seen the Caps come back from 3-0 down to start the 3rd - with no Ovechkin (ejected in the first) - to tie it at 3-3 with about 10 minutes to go. Another national TV come-from-behind win?

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