In pondering the purchase of some local eggs recently, I recalled an article I'd read about the terminology of egg labels and how misleading they can be. So I was hesitant to buy "free-range" eggs, but I really wanted to make crepes and decided to pull the trigger.
Unfortunately, I made the wrong choice, at least in terms of the following statement from Alexis Koefoed of Soul Food Farm in Vacaville, California: "Free range: Outside the United States this term refers to a method of farming where the animals are allowed to roam freely rather than being contained in any manner. In the United States, USDA regulations apply only to poultry and indicate solely that the animal has been allowed access to the outside. These regulations do not specify the quality or size of the outside range nor the duration of time the animal must be allowed access to this space."
Well, I've learned the hard way, I guess. On the flip side, I've also learned that making extremely delicious, delicate crepes is astonishingly easy, and I'm inclined to say that it's a fair trade-off. I was in the mood for something sweet and prepared the crepes accordingly (including a beer-based topping).
And speaking of the beer, ever since reading Beer Man, Jonathan Shikes's top picks for Colorado beers to try before they're gone, I've been meaning to pick up a bottle of Dry Dock Brewing's Tripel. As is usually the case these days, I did so at Mr. B's. (Damn, I forgot to ask how much they had left!)
It turned out to be absolutely wonderful alongside the light, handmade dessert.
Here's the recipe for crepes:
2 large eggs 1/2 cup cream 3/4 cup water 1 cup flour 2 tablespoons sugar 1 teaspoon vanilla extract 3 tablespoons melted butter more butter to cook with
1. In a blender, combine ingredients and pulse-blend until smooth, 10 to 20 seconds. 2. Place batter in fridge and let sit for 45 minutes to an hour. 3. Over medium heat, melt enough butter in a non-stick skillet to thoroughly coat the skillet. 4. Drop about an ounce of the batter into the skillet and swirl to spread evenly. 5. Cook until it starts to set, 30 seconds or so, flip and cook for another 10 seconds. 6. Remove and set aside to cool.
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And for a quick topping, a recipe for a syrup I found from M.F.K. Fisher circa 1949; one that "was handed out free, fifteen years ago in France, by the company that made Grand Marnier". I used the tripel instead, though, and was quite happy with the results:
2 tablespoons sugar 1/4 cup water 1 teaspoon orange zest 1 tablespoon butter a splash of a good alcoholic beverage
1. Combine ingredients in a small saucepan and bring to a boil. 2. Reduce to a simmer and cook until thick and syrupy.