Creeping up on Crepes

Monday starts a short week for us, as it is for most people being that this is Thanksgiving week.  We made individual crepes.  Never really made crepes before.  It is a little more entailed than I thought, but once you get the hang of if, they go very fast.  The key is letting the flour, eggs, milk and a pinch of salt come together and then add about an ounce of browned butter.  The next key is letting this mixture rest for 30 minutes to allow the flour to be completely absorbed by the liquid.  The next key is to swirl the batter in your pan so that it's evenly distributed in the pan.  The last key is no color on the crepe is allowed. You can stuff it or top it with anything.  We used macerated strawberries and whipped cream.  Yum!  Lots of keys here for a crepe.

I made for the group Sopa (soup) de (with) lima (limes).  It's a chicken soup with roasted poblano chiles, roasted tomatoes, onions and lime.  It takes an hour and 30 minutes to make. You have to reduce the stock and you cook the chicken in the soup.  Mine was ok, needed to be reduced more.  Chef told me it needs to be a clear, fortified soup.  The flavor was good, but not fortified enough.  Our group also made pizza with homemade dough, vegetable egg rolls and spinach fettucini with shrimp.  Working with 3 men, we should have been done on time.  We weren't.  We were last and missed our window by 5 minutes.  Chef got on us for that.  "Even the older women are beating you guys," he said.  Ouch!