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Article: Simple Meal Becomes Elegant One With Crepes
- Article from:
- Chicago Sun-Times
- Article date:
- January 7, 1993
- Author:
CopyrightCopyright 1993 Chicago Sun-Times. (Hide copyright information)
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Crepes have a lot going for them. They require only a few
ingredients: milk, eggs, flour, oil and a bit of butter.
Although crepe-making can be a little time-consuming, large
batches can be made at one time and frozen for days, weeks or even
months.
And the variety of crepes, from appetizers to entrees to
desserts, is limited only by the cook's imagination.
Julia Child, in her book The Way to Cook (Knopf, $50), says "The
crepe . . . is any cook's good friend. Crepes cook in a minute or
less."
Her book contains a recipe for all-purpose crepe batter, which
works for both entree and dessert crepes. Child also includes a
recipe for a lighter crepe.
The late James Beard, who was a ...