UnaSpenser

I don't speak or read French. I used to speak Portuguese. I love languages, so when I travel, I always try to speak the local language. I've dabbled in all of the Latin languages.

I'm entertaining myself with my attempts to translate French toots.

I just read one that I translated as, "Ok, I'll arrange with them to have a crepe party."

It's probably wrong, but I like imagining that crepe party.

Apr 7, 2017 at 5:46pmWeb
Show thread🃑 Aedius Filmania ☕Apr 7, 2017
@UnaSpenser it's always a good party. Because it's only with friends :pancakes:
Show threadSral_CudelApr 7, 2017

@UnaSpenser Les crĂȘpes salĂ©es au jambon, c'est dĂ©licieux, surtout avec des amis !

Enjoy ;)

Show thread[Ancien compte] TaltyelemnaApr 8, 2017
@UnaSpenser do you want a crĂȘpe recipe ? Here's one so you don't have to wait to come here to enjoy the goodness :
-500mL of milk (whole is best, semi skimmed acceptable, skimmed punishable by death)
-4 eggs
-250g of flour
Mix the eggs with the flour, then slowly add the milk. You can replace part of the milk by beer too.
Pour a THIN layer of batter on a VERY HOT frying pan with butter. Cook each side for a minute.
Show threadUnaSpenserApr 8, 2017

@Taltyelemna awwwww. this is so sweet. thank you!

Whole milk, every time, for me. If I'm having milk, I want all the fat. All the better to absorb that calcium and vitamin d.

I think we should plan a global virtual crepe party.

#crepeparty #soireecrepe

Show thread[Ancien compte] TaltyelemnaApr 8, 2017
@UnaSpenser as for the filling, I'm very partial to anything that is based on béchamel sauce and cheese, wether with ham or mushrooms. If you need a béchamel recipe just tell me!
That way you can have your own crĂȘpe party before you're able to come here to try it with us. You'd be welcome :)
Show threadUnaSpenserApr 8, 2017

@Taltyelemna oh my goodness, sounds delicious!

I'd love a bechamel recipe.

Show thread[Ancien compte] TaltyelemnaApr 8, 2017
@UnaSpenser so, béchamel sounds a bit more technical but don't be afraid. I don't use fixed proportions, which sounds weird until you understand it's because the flour moisture content varies.
Show thread[Ancien compte] TaltyelemnaApr 8, 2017
@UnaSpenser the aim of bĂ©chamel is to create a thick, creamy sauce that acts as a transport medium for whatever strikes your fancy : crĂȘpe fillings, vegetables (spinach OMG SPINACH), gratin...
Show thread[Ancien compte] TaltyelemnaApr 8, 2017
@UnaSpenser so, the recipe. Melt a big nut of butter in a pan with high walls, over low-medium fire because you don't want it to get brown. Once the butter is liquid, spray flour over it, not a lot, but enough to absorb the butter and get a thing that looks like wet sand (2-3 teaspoons). Then, pour JUST A BIT of milk and stir hard so that the milk becomes one with the greasy paste stuff the way Chirrut Imwe is one with the Force.
Show thread[Ancien compte] TaltyelemnaApr 8, 2017
@UnaSpenser then, add more milk, with very small quantities at first, until your sauce is of the desired consistency. It can easily take half a liter for that nut of butter. It works better if the milk is room temperature, because it doesn't solidify the melted butter/flour mixture. If you add the milk too fast, hard balls of butter and flour will remain, and they are called "grumeaux" and will ruin the creamy aspect.
Show thread[Ancien compte] TaltyelemnaApr 8, 2017
@UnaSpenser now, for the crepe fillings. Hash the ham to get the smallest bits you can. Mix with an equal volume of gritted emmental cheese. Pour hot bĂ©chamel over it and stir so that the cheese melts, and you get a paste with the fluidity of fresh cement. Then, put some of this on the middle of a crĂȘpe and roll it. This is my mother's recipe, and only superheroes can eat more than 3 in one sitting.
Show thread[Ancien compte] TaltyelemnaApr 8, 2017
@UnaSpenser all in all, it takes about an hour to prepare the crĂȘpes and the filling, and it's the ultimate comfort food. You can replace the ham by button mushrooms for a vegetarian alternative.