Crêpes for Carnaval

Crêpes Suzette Chez Soi (Simpler Home Style)

Follow the recipe for crêpes, making them about 5 to 5 ½ inches across. Place them on a hot dish to keep warm while preparing the sauce. Cream ½ cup butter with ½ cup powdered (or shifted granulated) sugar. Remove the zest (the thin, orange-colored surface of the rind) of 2 oranges with a very fine grater and add to the butter and sugar. Add the juice of 1 orange, a few drops lemon juice, and ¼ cup curaçao or any other desired liqueur. Spread this on the cooked crêpes, then fold or roll them up and arrange on a hot serving dish. Sprinkle with sugar and then with ¼ cup brandy. Ignite and serve flaming.

Crêpes Strasbourgeoise

Follow the recipe for crêpes, making them small. Spread with butter that has been creamed with a little sugar and flavored with kirsch. Roll the crêpes up, sprinkle with granulated or powdered sugar, arrange in a shallow heatproof dish, and graze very quickly under broiler flame. Finely grated chocolate in place of the kirsch may be mixed with the butter and sugar.

Crêpes or Beignets de Pommes de Terre (Potato Pancakes)

Peel and soak in cold water for several hours 2 large potatoes. Grate and drain them and put in a browl with 1 medium-sized onion, grated, ½ teaspoon chopped parsley, 2 tablespoons flour, ½ teaspoon salt, a little pepper, and a little nutmeg. Mix all together well and add 2 egg yolks, slightly beaten. When well combined, fold in the 2 egg whites, beaten stiff. Put a little butter in a skillet and when hot, spread 2 tablespoons of the mixture in the pan for each cake. Cook them over medium heat until golden-brown on each side, turning the cakes only once.

Crêpes aux Epinards (Pancakes with Spinach)

Make a crêpe batter as follows: Mix together 2/3 cup flour with 2 whole eggs, 2 egg yolks, ½ teaspoon salt, and 1 teaspoon sugar. Add 2 cups milk, combine thoroughly, and strain. Cook the crêpes until they are golden-brown on one side, turn and cook until golden- brown on the other. Spread each with creamed spinach as it comes off the griddle and roll it up.

Crêpes for Soup Garnish

Mix together ½ cup flour and 1 pinch salt. Add 1 egg and mix well with a wire whip. Add ½ cup milk or chicken stock. When well combined, follow the directions for cooking other crêpes. When done, cut them in fine julienne (strips not more than ¼ inch wide) or in small rounds and serve in consommé.

Crêpes for Hors d'Oeuvres

Follow the directions, increasing the quantities as desired, for making crêpes for soup garnish. When done, spread with fish paste, caviar, or other hors d'oeuvre mixture and roll them up.

Beignets, or what are known in this country as fritters, can be made in so many ways and with so many different foods that they require a whole article devoted to them. But for this season of the year I want you to have the recipes for beignets de Carnaval, beignets soufflées, and beignets de fruits because these are the kinds made at this season of the year.

Beignets are cooked in deep, hot fat or oil, and if you have never done any of this type of cooking, let me give you a few hints. Have the oil several inches deep in the pan, but use a pan that allows 2 or more inches between the surface of the oil and the top of the pan to allow for sputtering. A deep-frying thermometer is a great convenience or judging the proper heat of the oil. For beignets it should read 370° to 375° F. But lacking one of these, judge the temperature by the time it takes to cook the beignets. If it takes more time than given in the recipe to bring them to a nice golden-brown, then the oil is not hot enough, and they will taste of grease. If they brown in a shorter time, they will be raw inside.

Beignets de Carnaval

Dissolve ½ envelope yeast in 3 tablespoons lukewarm milk. Sift 4 cups flour on a board or in a bowl and make a well in the center. Put the yeast mixture in the center and then add ½ cup butter that has been standing at room temperature so it is not too firm, 1/3 cup sugar, a pinch salt, 4 eggs, 2 tablespoons rum, a little vanilla extract, and the grated rind of 1 lemon. Mix all together, using the hands or a wooden spoon, gradually pulling the flour into the center until all is well combined. Knead this on a board until it is smooth and elastic. Cover and let stand for a few hours or leave in a cold place overnight. Roll the dough into a very thin sheet, as thin as for noodles, and cut it in strips about 2/3 inch wide and 8 inches long. Tie the strips in a loose knot and let them stand for 20 minutes. Fry in deep, hot fat or oil (375° F.) for 7 to 8 minutes or until goldenbrown. Drain or absorbent paper and sprinkle with sugar. Serve immediately.

Beignets Soufflées (Pets de Nonne)

This is a cream puff, or choux paste mixture, that is cooked in deep fat. Bring to a boil 1 cup water, ½ cup butter, ½ teaspoon salt, and 1 teaspoon sugar. Remove from the heat and add 1 cup flour. Return to the heat and cook, stirring briskly until the mixture rolls away from the sides of the pan without sticking to it. Add 4 eggs, 1 at a time, mixing each one in well before adding the next. Add a little lemon, vanilla, or rum flavoring. Head the oil or fat to 375° F. and let the fat get a little hotter as the beignets cook.