Oh boy, it was getting really cold here in New York City but lately it’s been really oddly warmer (not sure if our NYE will be as cold as last’s (11 with a wind chill -4) While I’ve been transitioning into my new job and am wrapping up various deadlines (who knew the time prior to UX deadlines would be comparable to that of architecture) I’ve been also working on various treats to send out again.
As I’ve actually been studying more in tech, I’ve been exploring how I could use tech for doing some sense of “helping the world be a better place.” I can’t help but wonder all the chaotic things in social media and worry (a bit) for America’s future. I’m so relieved that storytelling in blogging will (more or less) remain the same and that I have 0 pressure in what I write, and that’s why I love blogging.
Meanwhile, crepes are always a yes. They’re so simple, and if you’ve read my matcha milles crepe cake (which are also a great choice for celebrating the holidays), you know they take practice…and in most many cases, the first one tends to be a disaster. The first one is the “test” one of which I check if the pan is hot enough, because sticking my finger and checking the pan wasn’t the best idea when I was a kid. Julia’s child basic crepes here.
JULIA CHILD'S MASTER CREPE
- 1 C flour
- 2/3 C cold milk
- 2/3 C cold water
- 3 lg eggs
- 1/4 tsp salt
- 3 tbsp melted butter, plus more for brushing on pan
Whisk together the eggs, cold milk, cold water, and melted butter together in a medium bowl.
Mix in flour and salt until everything is incorporated. Blend until everything is incorporated.
Carefully and tightly cover the bowl with lid or saran wrap. Refrigerate for at least 2 hours.
Pour about 2-3 tbsp of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly.
Cook for about 1 minute, or until browned on the bottom Turn and cook briefly on the other side.
Cool on a rack or plate as you finish making the rest.
BANANA'S FOSTER CREPES
- 4-6" crepes
- 3 tbsp butter
- 2 lg bananas
- 2/3 C brown sugar
- 1 tbsp vanilla extract
- 1/2 C walnuts
- 3 tbsp rum
- vanilla ice cream (optional)
In a medium-large sized skillet, melt butter over medium high heat.
Slowly stir in the brown sugar, and vanilla extract.
When the mixture starts to bubble, add bananas and walnuts, then rum. Slowly stir and let it cook for 1-2 minutes.
Remove pan from heat.
Open one crepe and fill with about 2 spoonfuls of banana’s foster. Roll the crepe up lengthwise and add a scoop of ice cream and dash of cinnamon. Serve warm and enjoy.