French Crepe Labs

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We have been studying etiquette rules and manners in other countries around the world. The students were assigned a one day research project and used Etiquette Scholar to find interesting facts and ways others eat. They discovered new eating flatware and no tools at all for some countries.

We ended the two days of exposure to other cultures by making French crepes. We compared the equipment, tools and cooking methods by the French on the streets of Paris as well as the U.S. with an allrecipes tutorial. Youtube has great examples of both for students to think critically about the two.

IMG_0389Students made the batter either using a blender or stand mixer. They poured two tablespoons in a hot skillet with a teaspoon of melted butter.

We used this recipe and added 1/2 tsp vanilla.

IMG_0375They quickly realized the pan had to be tilted in a fast way or the crepe would stick in one area.

IMG_0378It’s all about timing.

IMG_0380Jaya is giving some instructions to her group.

IMG_0382The iron chefs are serious about their mixing.

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It always helps to keep a close eye on the crepes, says Annie.

IMG_0385After about 2 minutes, the crepe was lightly brown one side ready for 30 more seconds on the other.

IMG_0387Are you ready for some sweetness?

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All smiles after a crepe lab! Who knew French crepes could be so much fun.

 

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