That book looks intriguing. I must investigate. Ruth Levy Berenbaum is well known for her Jewish baking, and check out Jake Cohen’s fascinating book JEW-ISH, an amalgam of traditional Jewish baking with middle eastern influence. It’s a great read with great recipes!
Jamie, thank you so much for flagging that. And SO SORRY!
I just fixed the recipe, and yes, there's milk! Regarding the eggs (plural), I tend to double the recipe, so I had it written that way and forgot to adjust. Again, truly sorry! It's ready to go now.
I saw you make those crepes that enabled you to fly past the other contestants and win the contest! They were beautiful! My mom always used a blender, an old Sunbeam, to make crepe batter that she used to make Jewish blinztes filled with a sweet cheese filling. See? Every culture has a crepe recipe used in different, yet similar ways. Just like Italian ravioli and Chinese pot stickers, etc. I love that about cooking/food: similar yet different. And we all keep learning from one another!
I love that! And I agree with you, every culture brings its crepes in the luggage.
You mom's Jewish blinztes with sweet cheese filling sound terrific! I unfortunately know so very little about Jewish cuisine, but always trying to learn more. I recently received a Jewish baking book from a friend (the author, imagine how flattered I was!) "The Essential Jewish Baking Cookbook: 50 Traditional Recipes for Every Occasion", and I'm dying to try some of the recipes: https://amzn.to/3Z7w4nE. It's fantastique! I'd recommend!
I love this recipe, its so simple but so versatile, also is fun and easy to make it.
You're really good at flipping crêpes, dude. I married the right guy!
Love you, fofo!
That book looks intriguing. I must investigate. Ruth Levy Berenbaum is well known for her Jewish baking, and check out Jake Cohen’s fascinating book JEW-ISH, an amalgam of traditional Jewish baking with middle eastern influence. It’s a great read with great recipes!
Is the ingredients list correct? I’m not seeing any milk, and it refers to 1 egg (while the instructions refer to eggs, plural...)
Jamie, thank you so much for flagging that. And SO SORRY!
I just fixed the recipe, and yes, there's milk! Regarding the eggs (plural), I tend to double the recipe, so I had it written that way and forgot to adjust. Again, truly sorry! It's ready to go now.
Merci,
J
I saw you make those crepes that enabled you to fly past the other contestants and win the contest! They were beautiful! My mom always used a blender, an old Sunbeam, to make crepe batter that she used to make Jewish blinztes filled with a sweet cheese filling. See? Every culture has a crepe recipe used in different, yet similar ways. Just like Italian ravioli and Chinese pot stickers, etc. I love that about cooking/food: similar yet different. And we all keep learning from one another!
I love that! And I agree with you, every culture brings its crepes in the luggage.
You mom's Jewish blinztes with sweet cheese filling sound terrific! I unfortunately know so very little about Jewish cuisine, but always trying to learn more. I recently received a Jewish baking book from a friend (the author, imagine how flattered I was!) "The Essential Jewish Baking Cookbook: 50 Traditional Recipes for Every Occasion", and I'm dying to try some of the recipes: https://amzn.to/3Z7w4nE. It's fantastique! I'd recommend!
You're definitely encouraging me to try my hand at crêpes again. It's been too long!
I saw you make those too! Thank you for the recipe and instructions, I’m definitely going to make these!!!🥰