Top of the morning! Today’s post is about my first time taking private cooking lessons. It was quite fun! My first recipe was crepes, which are like thin pancakes. I made two kinds: Sweet crepes, and buckwheat crepes. Here’s a cool fact – crepes that are made with buckwheat are also called galettes! Soon after I started making the batter, I could see how simple crepes were to make. What did I use to make the batter? I used some all-purpose flour, a few eggs, some butter, and milk. I mixed them all in a bowl, and put the batter in the refrigerator to sit. When you make crepe batter, you have to let it sit for a couple hours. Then it was time to make the galette batter!

Making the galette batter was almost the same as making the crepe batter. I used butter, milk, and eggs, but instead of using all-purpose flour, I used buckwheat! Then I put that in the fridge to sit. In the time before taking the batter out of the fridge, I calculated the total cost of my ingredients. I also listed all of the members of the kitchen brigade. Here’s another interesting fact: on the Catholic holiday of Candlemas, people hold a coin in their left hand, and a pan with a crepe in it in their right hand. If they can flip the crepe upside-down and make it land in the pan with one hand, they will become rich that year! Then it was time to take the batter out of the fridge. I went around the room, asking some friends if they wanted a crepe with strawberries, blueberries, both, or nothing. They all wanted one, so i went to make them. To make the crepes, you dab a frying pan with butter. Then pour in some batter, and let it sit until it gets brown marks. Then flip it over. If you want fruit in it, put some in the batter before you pour it in the pan. Then roll it up, sprinkle on some sugar, pour on some syrup, and you’re ready to eat! I have a picture of one of the crepes:

All of my friends wanted seconds! I had one as well. After that, it was time to make the galettes. It was the same principle as making the crepes: Pour in the batter, wait until it gets marks, and then flip it over. When I poured in the batter, though, I put in some fillings which consisted of cheddar cheese, spinach, scrambled eggs, and pancetta, which is Italian bacon. Everyone had one, including me. It was quite delicious!

Well I think that sums up my first cooking lesson. Check out my other posts, and feel free to post a comment! And Randall, thanks for being the best culinary instructor ever!