Recipes

1 ounce = 28 g.3 gr
100 gr = 3.2 oz
1 lbs = 453 gr = 16 oz

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Crêpes Véronique

We tried many small variations of this classic pastry which can be served as desert or on a buffet, where everyone helps oneself with garnish such as anchovies spread, cheese, ham or bacon, parsley and smoked salmon, mushrooms…

3/4 Cup flour

1 tbsp sugar is for desert
1/2 tsp of salt
3 eggs
1 cup of milk1 tbsp melted butter

Mi flour, sugar, salt

Beat eggs until blended and fifty flour mixture over eggs. Stir in milk and butter. Beast to a smooth batter.

Heat a 8-inch frying pan and grease slightly. 

Measure scant 1/3 cup batter into pan. Tilt the pan so the the batter covers bottom evenly.

Cook 1 to 2 min and turn – or dare to flip …

Roll crepes, cover and keep warm.

Usually, the first crepe is a flop.

Chocolate mousse : usually 1 egg per person

300 gr of chocolate9.6 oz  ~ 10 oz
12 oz
200 gr Butter6.4 oz.8.5 oz
Eggs at room temperature810
Crème of Tartar
(Helps beat the egg whites)

Note :
|1 pack 12 oz Nestlé Semi-Sweet 1 => 10 egg yolks + 2 add’l whites
1 cup sugar ( if desired )
12 oz butter = 1-2/2 bar = 180 gr
These chocolate morsels are the easiest to melt.

Note :
* 10 oz Girardelli melts very easily – bittersweet but expunges water
* 10 oz Bitter Nestlé melts more granular and “gluey”
No sugar


In a double boiler, melt the chocolate, just warm enough to melt
Add the butter and mix well
Beat the eggs whites with a pinch of Creme of Tartar. Old fables say that a metal bowl is easier to produce firm snow. Folk tales tell that it is necessary to
In a separate large bowl, mix the yolks with the sugar 
Very progressively, while whipping, add the molten chocolate to the yolks.
Progressively use a large rubber spatula to add blobs of beaten whites. Move the spatula down to up so as not to break the snow.
Pour in a large serving plate, or individual cups, no higher than 2-1/2″.

If large quantity is needed, it is way easier to process multiple batches.

Put in the fridge overnight.

Other possible additives:
1/2 glass of powder sugar
1 orange or mandarine
zest + Grand Marnier
Salt
Thé extract – Ginge Vanilla extract


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