Monday 24 September 2012

FOOD PORN - Mmmille Crêpe, ooh la la


I read somewhere recently that people don’t actually read food blogs, that they really just ogle the pseudo pornographic photos instead. So I thought I’d give it a try.

Here is a visual build-up of my Mille Crêpe with Custard Filling and Caramel Topping.

You're welcome.

 








 

5 comments:

  1. K this looks awesome and hope it tastes as good as it looks lol. I've been making crepes since 8 years old and is my passion. you can mix with everything. Eggs, veggies, jam(simple is my fav). I like them paper thin so i can endulge.
    Out of all the places i travelled the french always get it right. incroyable!

    Never tried the mille. Keep up the good work.
    How do you prefer them made?

    L

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  2. Hi L,

    I share your long history in crepe making and I love them simple as well but I can never quite mimic my grandmother's crepes which were so perfect, they needed nothing else. Since you love the French crepes, have you ever tried galette complete? They are very good for breakfast. Cheers!

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  3. Mon Cherie,

    You're killing me. I have tried the "galette complete" at restaurants both in Paris, Marseille and Nice, as well as making them myself @ home. I've tried making them at my home retreat from home in Europe as well and the difference I find is the herbs used in the cooking oil and maybe the flour. And I have to say my favorite has to be with salsiccia barese and green onions which is my "galette complete". One of the things i do remember my grandma use to make the crepes was milk (which I still use to this day). My mom uses sparkling water. The reason why i say your're killing me, is that I'm always in the mood to make crepes, or should i say "Clatite" right?
    So my next experiment is the mille and will do it this weekend coming up. Any suggestions on the filling?
    I'll try to post some pics of it on instagram when i get a chance.
    Til next time,

    L

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  4. Hi again,
    I like the idea of salsiccia barese, very, very nice.
    The water and flour counts for sure. Few people suspect what a big difference it can make. Boy have I got stories there! As for the "mille clatite" (well done),I suggest a vanilla custard filling. Let it set in the fridge though for at least 1 hour before you cut in.
    Hope it turns out well!

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  5. k so going to sleep @ 4:00am on weekend didn't quite work with me to try the mille. Instead i made one of my favorite dishes: piperchi tzargasiti. very quick and very tasty, I'm sure you can google it, all i use is variety of pepers, green, yellow, whatever mood I'm in, feta cheese, obviously oil and i suppose you have your preference on that too, and i use my home made organic roma tomatoe sauce that was jarred end of August. I eat it hot or cold and with the right type of bread, i just dip til it's over. Tomorrow i got it all planned out. Custard all the way.

    Laure

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