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French Classics Made Easy: Savory Stuffed Crepes

October is National Cookbook Month and that makes me very happy.  My very first cookbook was the Junior Betty Crocker cookbook given to me by my grandmother in the 60s. I made every recipe in the book! These days, with Pinterest, food blogs, and thousands of recipe sites on the web, it is so easy to get a recipe complete with photos and advice for making the recipe successful.  All you need is a good internet connection like Spectrum and you are good to go! However, there is nothing like the satisfaction of holding and using a real cookbook.  

Cookbooks have been around since the 3rd century BC, and I don't see them going away anytime soon. I was recently in a bookshop and was simply giddy at all the new cookbooks available.  I found a new-to-me book called French Classics Made Easy by Richard Grausman (the link takes you to the book on Amazon, so if you buy it, this blog makes a small commission!) Read my review below.

About the book

Classic French food is hotter than ever. But one thing hasn’t changed―few of us have the time, the patience, the technique, or the cream and butter allowance to tackle the classics as presented by Julia Child’s Mastering the Art of French Cooking. The good news is―we don’t need to. For the past 40 years Richard Grausman, America’s premier culinary teacher, has been training American chefs in a simpler, better way of French cooking, and in French Classics Made Easy―a refreshed and updated edition of his original collection, At Home with the French Classics―he shares all of his extraordinary innovations and techniques. Golden soufflés in ten minutes. A light and luscious chocolate mousse that can be made as a cake, a chocolate roll, soufflé, or pudding. Plus Cassoulet, Boeuf Bourguignon, Coq au Vin, Bouillabaisse, Poached Salmon with Beurre Blanc―in all, 250 impeccably clear, step-by-step recipes in range of anyone who knows how to boil water or dice an onion.

When a step isn’t critical, Grausman eliminates it. If something can be done in advance, he does it. Plus he’s cut the amount of butter, cream, egg yolks, salt, and sugar; the result is health-conscious recipes that don’t compromise the essential nature of the dish. Techniques are illustrated throughout in-line drawings. It’s the grandness of French cuisine, made accessible for both entertaining and everyday meals.  from Amazon

About the author

Richard Grausman, one of the country’s premier cooking teachers, holds the Grand Diplôme from Le Cordon Bleu in Paris, for which he became the first exclusive U.S. representative. He’s contributed articles and recipes to Food & WineNew YorkHouse Beautiful, and other magazines. He is the founder and president of the Careers through Culinary Arts Program (C-CAP), a nonprofit that works through public schools to prepare underserved high school students for college and careers in the restaurant and hospitality industry. Mr. Grausman and his wife live in New York City.

My Take

I have made several recipes in this cookbook and have found them all to be clear t o follow, with wonderful explanations and suggestions. I even believe that this book is better than the internet, as all my French recipes are in one location, and the internet never goes down! 

I decided to make the savory stuffed crepes.  The recipe in the book isn't much different than what you see on the internet. I won't publish the book's recipe but I will tell you what I learned

1.  Find a great crepe batter.  The best savory crepes use buckwheat flour, which is something I learned when we went to San Diego and spoke with a man who opened a Crepery there.  

2.  Use a blender to mix the batter.  Let the batter rest for 30 minutes.

3.  Use a skillet whose bottom is the size of the crepe you want.

4.  Heat the pan over medium heat before you start to cook.

5.  Use a rubber spatula to lift the edges of the crepe (edges are brown) then use your fingers to flip it over.  If you move quickly enough, your fingers won't get burned.

6.  Use waxed paper between crepes if you plan to store any in the refrigerator.

I truly hope that each of you buy this book and learn to make some wonderful French food!

Check out my friends' posts for National Cookbook Month! 

 National Cookbook Month

Would you like to comment?

  1. Love the tip about using the blender and letting the batter rest. I definitely need to try these!

  2. Isn't it wonderful when you find a cookbook that you know will give you great results every time? This one sounds like a winner.

  3. I have not adventured into the world of French cooking yet so I will have to admire your handiwork. I know there are a lot of recipes but a good old fashioned cookbook still works for me too.

  4. I do love crepes and I will have to try your recipe. They sure do look delicious.

  5. Oh my gosh, yum. I just love crepes. I will have to try these.

  6. Crepes are one of my favorite treats, I would have never thought to use buckwheat flour.

  7. These look absolutely delicious! It sounds like this is a great recipe book. I'm not familiar with French foods.

  8. Richelle Escat2:35 AM

    That sounds like a great book. I love buying cookbooks too even if there are thousands of recipes scattered in the internet.

  9. These look so good. I love crepes. It has been a while since I've had one though.

  10. I love crepes but I've always had them sweet, stuffed with fruits and syrup and maybe some cream. I've never had them with a savory filling yet but I'd like to try.

  11. I am so curious to try some savory crepes. It sounds so good!

  12. We bought a crepe pan but haven't tried to use them yet and yeah I think the success lies on the batter.


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