UPDATE! Scroll down to check out The Acorn's Rolf Klausener's Recipe for St. Bernhard Klausener Crêpes
I was a waitress years ago, and can still remember all of the regulars’ orders. There was ‘The Brocolli Lady’ who always special ordered steamed broccoli, there was the Happy Hour drinker who always wanted Keith’s in a frosty mug with bar lime…. The list goes on and on.
I often joke that the “Starbucks generation” will never be able to order off a menu again, as they’re getting used to the non fat, no whip, extra hot, one shot cappuccino order - in fact, there are countless posts about Starbucks “Secret Menu Items”! Crunch Berry Frappuccino? Count me out. I will admit, though, to having my own special requests at a lot of restaurants and coffee shops…
Do you have a specialty order?
Do you think ‘made to order’ is getting out of hand? Or is it just better customer service?
Post your comments on the blog, email feedback@cbcradio3.com or tweet @CBCRadio3
Today we’re kicking off Treble Chef! Today Rolf Klausener of The Acorn will give us the scoop on one of his favourite recipes!
Treble Chef with Rolf Klausener!
St. Bernhard Klausener Crêpes
MAKES ROUGHLY 12 CREPES
3 eggs, lightly beaten
1 cup whole milk
1 cup beer (preferably a lager or wheat/weiss beer) I use Kichesippi Natural Blonde or Blanche de Chambly
1 3/4 cups all-purpose flour
1 pinch sea salt
2 tablespoons vegetable oil
2 tablespoons butter
1 teaspoon of vanilla extract
1 tablespoon of ground cinnamon
1 tablespoon of powdered sugar
zest of one orange
1. In a large bowl, whisk together eggs, milk and beer. Gradually whisk in flour, cinnamon, vanilla, powdered sugar, and orange zest.
2. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so all is thoroughly incorporated.
3. Let the batter sit overnight.
4. Heat a 10 inch non-stick crepe pan over medium heat. Brush it with butter, and when it's hot but not smoking, pour a 1/3 cup of batter into the center of the skillet, and rotate it so the batter covers the bottom of the pan in a thin layer.
5. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds.
6. Transfer to a plate, cover with aluminum foil and keep warm in a preheated oven at 70 degrees Celcius.
7. Continue until all of the batter is used.
8. Roll up the crepes, and serve with maple syrup, nutella or preserves.
9. Watch your roommates do your dishes for the rest of the day 'cause they're so blissed out.