Emily In Paris, Lily Collins, In Pickelball Magazine

 


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Emily's Whole Crepe

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  “I’m not somebody who can share a crepe. I need the whole crepe.” – Emily Emily's Whole Crepe 1 cup sifted flour 1/2 teaspoon salt 1 tablespoon sugar 3 eggs, well beaten 2 cups milk 2 Tablespoons melted butter 1 Tablespoon cognac Orangerie sauce: 2 oranges 10 lumps sugar 1/2 cup softened sweet butter 1 teaspoon lemon juice 1/4 cup Grand Marnier 1/4 cup cognac Crepes (3 crepes per person) Directions: Sift together flour, salt and 1 Tablespoon sugar into a mixing bowl.  Combine eggs, milk, melted butter and 1 Tablespoon cognac.  Stir in flour mixture.  Allow batter to stand for 1 hour to improve flavor and texture.  Heat a 6-inch crepe pan or skillet and brush the bottom of the pan with melted butter.  For each crepe, pour in 2 tablespoons of batter.  (Spread batter evenly over bottom of pan)  Cook, turning once, until nicely browned.  Fold crepes into quarters and keep warm. Wash and dry oranges.  Rub sugar lumps over the skin of the orange and then crush lumps into the dish.  Sq
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How to cook an egg

  Œuf is the french word for egg Here’s a brief introduction on different ways to prepare this protein powerhouse.  Hard-cooked eggs Tips- to prevent cracking, remove eggs from the fridge 30 minutes before cooking.  Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1-inch. Bring eggs to a oil over high heat, immediately remove pan from heat and voer. The residual heat in the water cooks the eggs, 15 minutes for extra-large eggs, 12 minutes for large œuf, and 9 minutes for medium eggs.  Next, drain, and shake the pan gently to crack the eggshells all over. Immediately submerge eggs in ice water bath; set aside to cool. Peel the eggs from the large, rounded end under cool running water. The cold truth: Unpeeled, hard-cooked eggs will keep in the refrigerator for up to 1 week. If peeled, store covered in cool water in the fridge for no more than four days.  Poached Eggs Add 2 to 3 inches of water to a large saucepan or a deep skillet and bring to a boil.
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You're In Paris Now Peanut Butter Pie

  “You’re In Paris Now. I’m Sure We Can Find You Something Better Than Peanut Butter.” – Gabriel You're In Paris Now Peanut Butter Pie 1 carton frozen whipped topping (8 ounces) 1 ready made graham cracker crust ½ cup strawberry jelly 1 cup cold milk 1 package instant vanilla pudding mix ½ cup of creamy peanut butter Directions: Spread 1 cup of the whipped topping over the bottom of the crust. Drop jelly by the tablespoonfuls onto topping. In a bowl, whisk milk and pudding mix until thickened. Add peanut better; mix well. Then, fold in the leftover whipped topping, spread over the jelly. Allow to harden in the freezer for at least 4 hours. Serves 6-8.
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