MANAGEMENT OF FOOD PRODUCTION & SERVICE

The Capstone Course of the Tourism, Hospitality, Culinary Arts Program at St. Philip's College

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FOUR TESTS

Measurements
Eye Opener - Basics Final
Service
Mystery Basket

SURPRISE PROTEIN

Beef

The batter consists of five simple ingredients: eggs, milk, flour, melted butter and salt. You could whisk the ingredients together by hand, however, for the silkiest batter, a blender is recommended. The consistency of the batter is key: It should be slightly thinner than heavy cream, with no lumps. Add sugar and vanilla for a sweet crepe; chopped herbs or grated parmesan steer you in a savory direction.

Chicken

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it’s not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days. (If you mix it the night before, you don't have to worry about bringing the batter to room temperature before using it.) Once rested, give the batter a stir before cooking and if it appears too thick (sometimes this happens when the flour becomes fully hydrated), gently whisk in milk, a tablespoon at a time, until it's thinned to the right consistency.

Fish

A well-seasoned crepe pan is ideal for cooking crepes because the short sides make them easy to flip, while the heavy bottom ensures consistent heat and even cooking. But if you don't have a crepe pan, a medium non-stick or well-seasoned, cast-iron frying pan will do the trick. The size of your pan depends on how big you want your crepes, but seven to eight inches is standard.

Pork

Set your heat to medium and let the pan get hot (but not too hot). You might even need to adjust the heat to medium-low as the cooking continues. If the heat's too high the batter won't spread to the edges of the pan before setting, and can result in holes or uneven thickness.

Lamb

Butter is ideal—it will keep the crepes from sticking and add amazing flavor. Use a pastry brush or paper towel to coat the pan very lightly with melted butter. Too much butter can result in greasy crepes that are crispy, dark brown and not as pliable as you'd like.

Duck

For the thin, lacy crepes of your dreams, add only 2 to 3 tbsp of batter to the center of a standard seven-to-eight-inch pan. Pouring the batter from a pitcher with a spout can be helpful, or use a small ladle or measuring cup to help get the portion right each time.