A Quote by J. Kenji Lopez-Alt

One of the handiest features of crepes is that you can cook the pancakes all the way through and refrigerate them, to be reheated and stuffed later. — © J. Kenji Lopez-Alt
One of the handiest features of crepes is that you can cook the pancakes all the way through and refrigerate them, to be reheated and stuffed later.
What's my favorite food besides pancakes? I guess it would be flapjacks, followed closely by hotcakes. After that, crepes... but thick crepes. Y'know, like, pancake-thick.
For Sunday breakfast, I make orange and ricotta pancakes, crepes and eggs. You know men, we usually go for breakfast because it's the easiest thing to cook and then we try to make it seem fancy.
Stuffed cherry tomatoes are satisfying without being filling and make a great alternative to bread-based starters. You can assemble these appetizers ahead of time and refrigerate them until you're ready to serve.
We eat pancakes to escape loneliness, yet within moments we want nothing more than our freedom from ever having so much as thought about pancakes. Nothing can prevent us, after eating pancakes, from feeling the most awful regret. After eating pancakes, our great mission in life becomes the repudiation of the pancakes and everything served along with them, the bacon and the syrup and the sausage and coffee and jellies and jams. But these things are beneath mention, compared with the pancakes themselves. It is the pancake--Pancakes! Pancakes!--that we never learn to respect.
Huitlacoche is typically eaten as a filling for quesadillas or with any tortilla-based food. Also great stuffed in crepes.
I like to cook my crepes in a little butter, which gives them a nice, golden-brown color and lacy-looking surface. I rub a thin layer into a preheated skillet, then wipe out all the excess with a paper towel.
I love to cook; I cook every day. Chicken features a lot in our lives.
Pancakes are simple. They're diner food. They're what you make on a Sunday morning with the kids. Crepes are fancy. They're French-bistro food. They're what you make once a week after your Parisian vacation because you want to relive some pleasant memories.
These days it's cool to be ethnic and to be different, but when I was a kid, it was not cool - at all. My friends would come over and my mom would make crepes with eggs, stuffed with mozzarella cheese, tomatoes and spinach. And they'd be like, 'What is this?'
In 'Fable 1,' the number of features was more important to me than what the features did. And as a games designer I've come to realize that it's not the number of features you have, it's the way that those features interact.
I am a terrible chef; I'm not a good cook. I don't have the talent, the patience, the desire even to cook the way these great artists that I meet around the world cook, and I'm very, very happy to support them. I invest in restaurants because I love them so much.
Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.
I always cook meats on low and things like eggs or cakes on high, because things with eggs in them you want to cook through and through; and you don't want to put food in there that cooks so slowly that bacteria develops.
Often the features metaphysicians are interested in, like causation, time, and essence, involve features that seem so basic or are so generally embedded in the way we experience the world that it takes special attention and focus to draw them out and develop an account of their nature.
I love waking up to Sunday morning pancakes. The whole process of making them, just out in the kitchen together making pancakes on a Sunday morning; that's an experience every girl should have.
Breakfast is my specialty. I admit it's the easiest meal to cook, but I make everything with a twist, like lemon ricotta pancakes or bacon that's baked instead of fried.
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