Rosie Starts On Her Thanksgiving Meal - Crepes For My Gateau.

Today, I started on my Thanksgiving meal. Every year, I make Julia Child's Gateau of Crepes. It's one of those dishes that my family has come to expect every year, and I certainly wouldn't want to disappoint. It's a bit labor intensive, but well worth the effort. It's an impressive dish - layers of broccoli, carrots, and mushroom duxelles, the layers defined by crepes, with a cheese custard, baked in a mold lined with crepes. And it is truly delicious. The assembly and baking of this dish has to wait until Thanksgiving day, but I can start on the crepes today, to get a head start.

Here are my ingredients: 2 cups Wondra, or instant-blending flour 1 1/3 cups each milk and water 5 jumbo eggs 1 1/4 teaspoon salt 6 TB melted butter (I always double Julia's recipe, since I like to freeze the extra crepes so I always have crepes on hand.)

Add the milk to the flour.

Then add in the water, whisking.

Add in the eggs, one at a time, whisking, and the salt.

And finally whisk in the melted butter. Let the batter rest for 10 minutes so that the flour granules can absorb the liquid, making a tender crepe.

Heat the pan, brush lightly with a little butter, (usually only necessary for the first crepe), and pour about 3 tablespoons of the batter in the pan, swirling to spread the batter.

After the bottom is nicely browned, flip over and cook the other side. Whenever you use butter, the crepe will have this swirly pattern.

This crepe was cooked without the extra butter added. And the first side always looks nicer than the second side. The second side never cooks evenly. After cooking the crepes, turn onto a cake rack so they will cool. Stack together, wrap in foil, and place in a plastic bag. Crepes will keep in the fridge for 2-3 days, and for months in the freezer.

Crap, next time check out the background and remove the brooms, Swiffer Wet Jet, and bottle of gingerale.

The Gateau of Crepes is completed here.