Category Archives: basics

Crêpes à la française

  • 1 cup of flour
  • quarter tea spoon of salt
  • 2 big eggs (or 3 small)
  • 1.5 cup of milk
  • 1 table spoon of melted butter
  • optional (not recommended if you wish to include a savory filling)
  • 1 tablespoon of sugar
  • 1 teaspoon of vanilla or cognac

Mix flour sugar and salt. Add milk and mix until very smooth mix. I used a mixer. Add eggs and well mix. Use a wide pan, moderate heat and spread the mix thinly. Test and taste! enjoy.

sweet filling: maple sirup, nutella, jams, chestnut cream, ripped cream,  bananas, strawberries, any fruits really

savory filling: cheese, ham, chicken, asparagus and any thing your imagination calls for.

bon appétit!

From Natalie-Pascale Boisseau ❤ —this was a family recipe of Natalie’s from Quebec.  Natalie served this with love to

IMG_0110friends for breakfast on a great reunion vacation on Hood Canal.

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Tembelopita (lazy man’s pita)

  • 3 cups flour
  • 1 cup milk
  • 1/2 cup corn oil
  • water
  • ~16 oz feta crumbled

Mix the flour, milk, oil and 1 cup of water.  Mix well until batter flows but is not runny.  Add more water if needed. Spray a baking sheet with pam, and spread batter.  Sprinkle feta on top evenly.  Bake 360 deg for 45 min, bit longer if necessary.  The bottom should be golden and free from pan, Feta should be browned slightly.  Break/tear into pieces and devour. great with soup!

From Vasilis ❤

Bechemel

  • 1 1/2 sticks butter
  • 6 heaping Tbsp flour
  • 4 cups milk
  • 6 eggs
  • 1/2 cup grated cheese

Melt butter in sauce pan, whisk in flour one Tbsp at a time.  Gradually add milk, beating with a whisk.  Heat on med-med high heat with constant stirring until sauce begins to thicken and just boil.  Keep beating with whisk.  Remove from heat and beat in one egg at a time.  Then stir in cheese.  Use for topping pastichio or moussaka.

From Andromahi ❤

Phyllo

  • 4 cups of flourIMG_0114 IMG_0118
  • p1010314.jpg2 Tbsp Olive oil
  • 1-2 tsp salt
  • 2-2 1/2 cups of very cold water

2 sticks of melted butter (or 1 stick of butter and 1/2 c olive oil) for brushing layers

Put flour in bowl and make a dent in it.  Pour the olive oil and salt into the dent. Gradually add the  water stirring with a wooden spoon until all flour is gathered up and it holds together.  Then knead it on a floured surface until dough is smooth.  Sprinkle with flour if it sticks. Divide dough into 9 pieces.  Knead each one into a soft and smooth ball.  For some layers take ball and divide in half.  Roll out each half into small circle about 4-5 inches in diameter.  Brush with butter/oil sandwich both together and wrap in plastic wrap.  Repeat this with other layers as desired.  Wrap all balls or sandwiched layers in plastic wrap and allow to sit for 20 min or so before rolling open.

When rolling out, work on floured surface. Rotating and rolling evenly.  Stretch dough over rolling stick being careful to try not to tear.  (It will tear sometimes—keep going).  Use the biggest ball (or sandwiched layers) for bottom layer…this is the biggest one.  Roll it out so that it will overlap the edges of the pan.  Brush generously with butter/oil.  Roll out the subsequent layers as large as possible and drape them accordian-wise over the previous layer and brush with butter/oil.  The folds make extra layers.  Five layers on the bottom, put in filling, and then four layers above the filling.  Brush the top layer w butter/oil and sprinkle with water before baking on lowest rack.

Use for all pita fillings (tyropita, spanakopita, kolokithopita, prassopita, galotopita….)

From Andromahi ❤

Mom’s pie crust

Zoe made this for Thanksgiving one year...I think it was the best apple pie I ever had.  (Use a variety and a lot of apples)

Zoe made this for Thanksgiving one year…I think it was the best apple pie I ever had. (Use a variety and a lot of apples)

Single Crust

  • 1 3/4 cup flour
  • 1 tsp salt
  • 1/2 cup mazola corn oil
  • 3-3 1/2 Tbsp ice water

Double crust

  • 2 3/4 cup + 2 Tbsp  flour
  • 1 1/2 tsp salt
  • 1/2 + 1/3 cup mazola corn oil
  • 5-5 1/2 Tbsp ice water

Mix flour and salt with a fork.  Add mazola, stirring with a fork until crumbly.  Sprinkle ice water gradually, stirring until mixture can be formed into a ball.  Roll out between sheets of wax paper.

For fruit pie combine fruit w sugar to taste, 2 tbsp tapioca, and 1 Tbsp butter pieces (cinnamon if desired).  Cover w top crust, brush w little milk and sprinkle w a bit of sugar. Bake 425 deg 20 min then 350 deg for 25-35.

From mom ❤