The Chan Clan celebrated Agnes’s birthday on the eve, at Bubu KL. It was a rare occasion for Agnes because Momsie and dad are here in KL. Besides our family, many friends were present to celebrate. When the festivities heightened with great food, drinks and company, you hate to see a party end.
We cannot even remember who initiated or proposed for another potluck birthday party at Agnes’s residence the following night. A potluck dinner, meant to be no fuss for everyone.
Everyone came with a dish or two. We took the shortcut by buying some dim sums and baked a few Delifrance part baked baguette to go with Wendy’s curry chicken.There were plentiful of food and of course alcohol to down them.
Monsieur Florentin came to the party with a Giant Grocery bag. I thought he was baking a pie or cake as dessert. Turned out, he was making us french crepes with individualised fillings. We get to choose whether we want those crepes sweet or savoury.
Agnes kitchen is not fully equipped yet. Most stuff are still packed in boxes and locating them from various location can be a task. We searched high and low for a wide flat pan. Tried knocking our neighbour’s door to borrow but in the end settled to do these crepes on a normal stainless steel pan. A non-stick Tefal would have been ideal.
Basic French Crepe Batter for 15 crepes
- 2 cups Flour
- 2 1/2 cups Whole Milk
- 4 Eggs
- 2 tbsp. Butter (melted)
- Pinch of Salt
- Vegetable Oil (for pan)
- Sift flour and mix with salt.
- Make a well and pour in eggs. Stir well.
- Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface.
- Stir in Butter.
I requested for 2 versions, a savoury to start and a sweet to end as dessert.
We have to be creative with our concoction. I scoured the kitchen and decided I wanted a Cheese with Sausage. This savoury crepe, has generous amounts of grated Parmeson cheese with sliced smoked sausage. Every bite was so full of flavour and bite. Hearty and filling.
I am a big fan of banana pancakes and the thought of a banana chocolate crepe, reminded me of the most delicious one I had eaten in Paris. Anyway, Monsieur Florentin’s french crepe batter is so simple to make and versatile to use. We couldn’t finish all the batter that night and I used some of those to fry my banana pancakes the day after.
Agnes, the birthday girl.
Florentin, Gwen, Wendy and Ken feasting away.