Mastering the Art of French Cooking
I’m trying to get back into the swing of things here (at home and on the blogosphere). I blame the heat. Well, no, I blame the baby, but the heat was the ultimate culprit because as the heat arrived, baby decided to sleep nowhere but on top of me, and because of that we’ve been going out more and working less. Plenty of trips to the local farm, splash pad, and ice cream shop have been keeping us busy.
Today, because my freezer broke down and we have more defrosted freezer jam than we know what to do with, I revisited an old favourite and made crepes. I’ve heard talk of Julia Child being a difficult introduction to French cooking. I don’t know about that—maybe I just expect a certain level of difficulty when it comes to French cuisine—but I’m pretty clear on what she’s talking about, and don’t find her the least bit pretentious. If you’re still worried, and would like to ease in, I highly recommend her crepe recipe. You can make the batter in the blender in less than 5 minutes, leave it in the fridge until you’re ready to cook, and you do not have to perform any kind of fancy frypan flipping—just use your fingers! Also, you can easily cook the crepes up in advance, and only fill and reheat them as you need them. I did just that while hubby was out walking the dog this morning and I was wearing a baby. Easy peasy! Really!
My rhubarb freezer jam was an experiment, but it turned out lovely, and the colour is reminiscent of that fresh blend of red and green that’s so hard to capture in rhubarb. It’s not at all too sweet (and in fact has a lovely tartness), and worked very well in the crepes.
I also made one with strawberry jam, and one with some 80% chocolate from Soma. And of course I had to make two for myself with just lemon juice and sugar, but I didn’t take a picture because I gobbled them all up.