A touch of Paris in your kitchen - Crêpes & Meringues - Atelier Choux

A touch of Paris in your kitchen – Crêpes & Meringues

When you think about delicious Parisian treats, what comes to mind? Croissants, pains au chocolat, macarons, éclairs, crêpes, meringues… Nothing beats enjoying a hot crêpe out and about in the streets of Paris, but they and meringues are very simple to make at home, even with your children.

These recipes are our tried-and-true family favorites, simplified as much as possible with all the tips we have gathered from making them often.

MERINGUES

This easy recipe makes one large Meringue / Pavlova or about 8 individual meringues, depending on the size of your dollops.

Ingredients:

  • 1 cup of egg whites (7-8 eggs)
  • 2 cups of sugar
  • 1 tablespoon cornstarch / maizena
  • 1 teaspoon vinegar
  • 2 teaspoons vanilla
  • Pinch of salt

Tips & Gear:

  • Separate the egg whites when the eggs are cold (just out of the fridge) – it makes doing so much easier. If possible, then leave the bowl of egg whites out of the fridge until room temperature, as this is said to make meringues stiffer and will give them more height.
  • Just one large bowl
  • Hand mixer or stand mixer
  • Spatula
  • Oven pan lined with parchment paper (grease lightly)
  • Preheat oven to 200°C (400°C)

Let’s Go:

  1. Beat egg whites and pinch of salt until frothy.
  2. Gradually add sugar and vanilla and beat until stiff. Add vinegar and continue beating for several minutes. Check that your mixture has “stiff, high peaks” when you lift the mixer out.
  3. With spatula, fold in cornstarch while sifting it in gradually.
  4. Pile thick mixture onto an ovenware platter in one round shape or create mini meringue dollops by using two spoons.
  5. The oven should be preheated to 200°C (400°C) per the tips above. Now, turn oven down to 125°C (250°F) and place the meringue in the oven.
  6. Bake for 20 minutes, then turn oven off and leave for another 20 minutes.

Decorate with whipped cream, melted chocolate and fresh fruit!

CRÊPES

Crêpes can be enjoyed as a sweet treat or a salty snack. The only difference is sugar in the batter. A sweet crêpe can be also made without sugar, especially if you will be using a very sweet filling.

Dry ingredients

  • 2 cups (250g) of flour
  • 2 Tablespoons of sugar (optional)
  • Pinch of salt

Wet ingredients

  • 2 cups of milk
  • 4 eggs
  • 1/4 cup (50g) of butter, melted

Gear

  • Ladle
  • Frying pan

Let’s Go:

  1. Pour the flour in a large bowl and mix with the salt and the sugar.
  2. Make a well (hole) in the middle of the flour mix and pour the eggs in.
  3. Start mixing gently. When the mixture becomes thick, add the cold milk little by little.
  4. When all the milk is mixed, the mixture should be fairly fluid. If it seems too thick, add a little milk. Then add the melted butter and mix well.
  5. Cook the crêpes in a hot oiled pan. Use a ladle to add a spoonful of mixture into the pan, rotate the pan to distribute it over the entire surface. Cook about 2 minutes, flip it and cook another 1 minute.
  6. Serve hot with some fresh berries, whipped cream, chocolate spread, peanut butter, lemon and sugar, or anything else!

BON APPÈTIT!

Photo credit @dearest.kjaere