TITLE

A Craving for Crêpes

AUTHOR(S)
Welp, Mary
PUB. DATE
July 2003
SOURCE
Louisville Magazine;Jul2003, Vol. 54 Issue 7, p55
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
The article focuses on popularity of the French dish crêpes in Louisville, Kentucky. When the author came to Louisville in the early '80s, she was introduced to a little corner bistro in the Highlands, the Parisian Pantry, which immediately became her favorite restaurant — for all three meals. Crêpes at Parisian Pantry were the lightest, most delicate food on earth — lacy, golden-brown, just on the edge of crispness, drizzled with the fruit sauce. After the Pantry shut down, the author tried for years to duplicate these crêpes. She understood that they were the French version of pancakes. Nearly every culture has its version of the crêpe. The major difference between pancake and crêpe batter is that the latter batter has at least twice the amount of liquid. It must be thin. To cook Crawfish Crêpes With Béchamel CrèMe Gratin, ingredients required are flour, salt, beer, melted butter, crawfish meat, shallots, English mustard, horseradish, mayonnaise, bread crumbs, corn oil and parsley. Melt the butter in a saucepan. Add the onion and sauté until transparent. Stir in the flour and cook over medium heat until a golden-brown roux is formed. Mix in the thyme and nutmeg. In another saucepan, bring the milk and salt to a boil. Pour the hot milk quickly into the roux and stir until thickened. Simmer slowly for 15 minutes, stirring constantly. Strain the sauce through a fine sieve. INSET: CRAWFISH CRÊPES WITH BÉCHAMEL CRÈME GRATIN.
ACCESSION #
10253334

 

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