French Recipes

Crêpes (French pancakes)

Batter has to be prepared at least 2 hours ahead of cooking crêpes.

In a blender, combine 3/4 cups cold milk, 3/4 cups cold water, 3 egg yolks, 3 Tb. sugar, 2Tb. brandy liqueur or 1 Tb. vanilla extract, 1 leveled cup of flower, and 5 Tb. of melted butter. Blend on high for 1 minute, scrape the sides and blend again for a few seconds. Cover and chill in fridge at least 2 hours or overnight.

To cook crêpes, heat a lightly greased 6-8" skillet over medium-high. Remove from heat and holding pan with one hand, pour 1/4 cup of batter in the middle. Quickly tilt the pan in all directions to spread bottom of pan into a thin film (pour excess batter that does not stick back into bowl). Return to heat about 60-80 secs. and jerk pan back and forth to loosen crêpe. Lift with a spatula and if underside is light brown, crêpe is ready to flip (you can do this by hand!). Brown for 30 more seconds.

For dinner crêpes, omit sugar and add a little salt; then fill with ham and cheese, chicken and sour cream, or your favorite content.

Bon appétit!

Mousse au chocolat

Begin by preparing a small cup of coffee.

Then put 4 Tb. of the liquid in a saucepan.

Break up 6 oz. of semi-sweet chocolate (Ghirrardelli has best flavor!) and melt into coffee liquid on low heat. It’s OK to leave some pieces (or slivers) out to add-in later. Stir frequently so choc. stays smooth. The French say that a true mousse (as opposed to a pre-mix) will have occasional bits of chocolate in it!

Stir in a hefty 1/2 stick of butter (the more the better!) then take off burner.

While chocolate cools, separate 4 eggs.

Mix a little more than a 1/2 cup of sugar and whip by hand until mixture becomes frothy and changes to a whitish color. Pour the chocolate into the yolk mixture.

Beat egg whites until peaks are formed nice and sturdy. Then carefully FOLD, literally, into chocolate mixture (make sure your wrist goes in big motion to and away from you. The egg whites are what give the mousse its consistency and it can fall if stirred in.

Add any leftover chocolates slivers and pour contents into a big bowl or several little ramekin dishes and refrigerate at least a half a day.

Oh la la, c’est délicieux! Bon appétit!

Fondue au chocolat

Melt 6 oz. of unsweetened chocolate. Blend in 1&1/2 cups of sugar, 1 cup of light cream, 1/2 cup of butter, an 1/8th teaspoon of salt and 3 Tablespoons of vanilla or brandy.

If you have a fondue pot, pour the mixture in it and keep on low while eating.

For dipping in the chocolate, use strawberries or bananas. Students have also used pieces of poundcake and even marshmallows.

Miam miam! Bon appétit!