Published on January 21st, 2017 | by The Local Staff


Kitchen Experiments

This month, we’re going to make a few of my items I’ve enjoyed mastering over the years. Everyone will love these tasty jewels. With crepes, you can go savory or sweet, and you’re only limited to what you can imagine in them.



-400 grams of all-purpose flour
-½ liter whole milk
-6 eggs
-100 grams melted butter
-½ tsp salt
-½ tsp sugar


1. In a small pitcher, add eggs and milk then stir with a whisk. Slowly add flour while continuing to stir until all ingredients are incorporated. Now, add melted butter, salt and sugar. Then stir until all lumps are mixed throughout batter.

2. To cook the batter you can pour small amounts onto a crepe pan or a saute pan (medium heat) flipping over after 2-3 minutes to cook for an additional minute repeating until all the batter is cooked. If you have an immersion blender, by all means use it. If you don’t have one, elbow grease and a whisk work just as well.

The sugar in this recipe will help the color of the crepe, and the salt will help with the flavor. You can add more sugar for dessert crepes. You can also add more salt to make it more savory, but be sure not to use too much salt because you don’t need a lot to over-flavor the batter. Taste the batter to check before cooking, or cook one and taste it if you’re worried about the eggs in it being raw.

Bechamel (white sauce)


-3 ½ oz. butter
-4 oz. flour
-2 cups milk
-2 cups heavy cream
-2 tsp. salt
-¼ tsp. fresh grated nutmeg


1. Melt butter in a large saucepot over medium heat. Once the butter has melted, stir in the flour until incorporated. Continue stirring until the flour cooks to a light, golden color for about 8 minutes.

2. Increase heat to medium-high and slowly whisk in the milk until it’s thickened by the roux. Bring to a simmer, then reduce heat to medium-low and continue cooking until flour has softened and no longer looks gritty for 10 to 20 minutes. Season with salt and nutmeg.

With this sauce, you can add sauteed mushrooms, cooked chicken or ham, sauteed spinach or anything you prefer. Use cheddar or Gruyere cheese to help to bind these beauties while rolling them up, too.


Pastry Cream


-15 egg yolks
-2 ¼ cups cornstarch
-3 cups heavy cream
-6 cups heavy cream
-4 ½ cups sugar
-1 vanilla bean (cut and scraped)


1. In a mixing bowl, stir yolks, cornstarch, heavy cream and set aside for later.

2. In a large saucepan, heat remaining cream, sugar and vanilla bean over medium heat to 165 degrees.

3. Pour egg mixture into pan, stirring quickly until incorporated. Continue cooking and stirring until cornstarch thickens the mixture. This could take up to 25-30 minutes.

Using this pastry cream, add berries like strawberries, raspberries, or blueberries. If you feel froggy, add all of them and roll up into your crepes. Top with whipped cream then powdered sugar, share and enjoy.

You may have lots of ham leftover from Christmas; if you don’t use it all in the crepes, you can use it to make my grandmother’s ham and egg pie. This has always been something we look forward to after the holidays.

Ham and Egg Pie


-Couple pounds of chopped ham
-A-P flour (enough to make dumpling dough stiff)
-⅔ cup of milk
-⅓ cup cooking oil
-6-8 eggs


1. Boil ham, make dumplings and boil in ham juice.

2. Pour dumplings and ham into casserole dish. Use enough liquid so that the dumplings won’t be dry.

3. Break eggs and let fall in with other items. Place crust on top and bake 30-40 minutes on 350 degrees.



-⅔ cup milk
-⅓ cup oil
-flour to make stiff dough


Roll out dumplings and save about ⅓ to make top crust.

This is an older recipe that doesn’t have a lot of measurements, so play around with it and get your hands dirty. Just remember what you used, and keep experimenting in the kitchen. I’m sure your family will help you eat all your “kitchen experiments.”

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