The Crepe Escape...You can't mistake the fact that as a displaced northerner, an immigrant of sorts, I bring with me certain levels of sophistication not fully appreciated in the south.
- Sauce must accompany everything edible. Especially gravy.
- The sequence of meals in the day : breakfast, dinner and tea with midnight snack if you're feeling frisky.
- Yorkshire puddings are both savoury and sweet. (gravy followed by syrup)
- There's no such thing as too many Yorkshires. But it is possible to not have enough gravy.
- Same applies to roast potatoes.
- The recipe to make batter mix is handed down through families and isn't generally written anywhere other than the Be-Ro book. It is always done by eye and sometimes a quick phone call to the custodian of the book is needed for reassurance.
- The spoon you use to measure your flour out with, will be the same spoon used earlier in the day as a tyre lever for your pushbike when you repaired that puncture on the kitchen floor.
- Boaters will most likely have used the crepe flipper blade/spatula at some point for scraping the hull to remove weed.
- You will play with your food and make sculptures out of it.
|A small crevice shaped mountain.|
Crepe fear...To make a good Yorkshire you need an oven that will reliably get up to 220 degrees temperature. Boat ovens, particularly the one on board Boogie Nights can manage 180 on a good day.
This leaves a us with a bit of a problem. Yorkshires don't rise unless the oven is hot enough and there's something slightly shameful about unrisen puds.
|This one rose to the occasion, but you'll need a reliable hot oven for that.|
How to deal with the unnatural urge to make batter mix on a weekly basis?
Behold the Flat Yorkshire. Known by the French as a crêpe or in places less Gallic as flapcake.
I said FLAPCAKE.
|>>||crepe - small very thin pancake|
They're not just for Mardi Gras
Crepe Cod...Using simple ingredients with a wide range of accompaniment, they make an awesomely versatile meal on a yacht. They can be rolled up and eaten single handed, or lavishly decorated for a sit down with knife and fork. You can fill them with savoury stuff like cheese and ham, or make them sweet with sugar, syrup, orange juice, lemon juice or Nutella/chocolate sauce or spread. Chuck in some banana for a slow release energy that will last hours.
If you fancy making some, here's how I do it:
You're going to need a jug, a balloon whisk, a big spoon, one or two eggs, roughly 8 heaped spoons of plain flour and something close to a pint of milk.
|Eight tablespoons of plain flour. Heaped a bit like this. |
I put mine through a little sifting cup to make sure the flour is not lumpy,
but you don't have to do that.
|I keep my plain flour in this sealed plastic tub. |
This has withstood rolling around on the floor in saltwater during the summer when
a drawer flew out and emptied its contents all over a very sloshy wet floor.
|You can use any milk you fancy. I have long life soya milk at the moment, |
but cow juice is what most people chuck in theirs. You'll be needing around 1 pint and a bit of this stuff.
|The mix should dribble off your whisk freely. No cleggy bits should be hanging on to the wires.|
I use a 2 pint sized jug so I can get everything in without making a mess.
|The burner is set near to the edge of my stove meaning it's off centre |
when I put a frying or crepe pan over it. The far edge takes longer to cook and
I sometimes rotate the pan to get a more even heat.
|This is the correct expression for greeting your crepe. |
This one has adequate amount of sauce befitting a Northern lass.