“…no one is born a great cook, one learns by doing.” Julia Child
Six foot two inches, middle-aged, quirky and not conventionally pretty, that didn’t stop Julia Child from hosting her own TV series, The French Chef. And it didn’t stop audiences from falling in love with her. Living in an era where many viewed cooking as a menial chore and a waste of time, Julia was thrilled with cooking and shared how to do it in a fun-loving way. Her happy-go-lucky air didn’t mean she was unprofessional- sometimes she took 19 hours to prepare for a 30-minute TV segment.
What better place to celebrate Julia Child’s birthday, than in our kitchens? Why not ask Grandma (or Grandpa!) for that old family recipe? Or make something you’ve been wanting to try. Or go to an old favorite. To follow in the spirit of Julia Child, we won’t worry or fret, and if we make a mistake, we’ll learn. Julia’s main principle: have a good time!
Here’s a video of Julia making Crepe Suzette https://www.smithsonianmag.com/videos/category/arts-culture/julia-child-makes-crepe-suzette/
Here’s Julia’s versatile crepe recipe which can be used for dessert or as a main course. They can be filled with fruit and topped with maple syrup and whipped cream, or filled with savory fillings like chicken, lobster or spinach and mushrooms.
This recipe makes about twenty 5-inch crepes or ten 8-inch crepes.
Julia Child’s Master Crêpe Recipe
1 cup flour
2/3 cup cold milk
2/3 cup cold water
3 large eggs
1/4 teaspoon salt
3 tablespoons melted butter, plus more for brushing on pan
1) Mix all ingredients until smooth in a blender or with a whisk. Let batter sit for 10 minutes or overnight in the refrigerator.
2) Heat a non-stick frying pan over medium heat. Brush with melted butter.
3) Pour in 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook about 1 minute, or until browned on the bottom. Turn and cook briefly on the other side.
4) Cool on a rack or plate as you finish making the rest. Serve as desired.
If you are not using them right away, cool the crêpes thoroughly, stack and refrigerate for two days, or freeze them for several weeks.