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On Columbus Day, the GU Eating Society and the GU French Cultural Association teamed up to bring members free crepes in the Arrupe Kitchen. From making the batter to customizing it with sweet and savory fillings, members of both organizations had the opportunity to enjoy some authentic French cuisine on a busy Monday afternoon.  Members filling their crepes. The prep started with preparing the crepe batter. What are crepes exactly? Crepes are extremely thin and stretchy pastry, typically stuffed with various fillings. In America, we compare crepes to pancakes, considering them as thinner pancakes due to their alike consistency and flavor. The key to making a thinner pancake is due to the thinner batter, which involves using less flour and more milk. The batter is then poured onto a nonstick pan or crepe pan – whatever ensures the resulting crepe is round, large, and thin. The batter is poured around until it reaches the desired thinness. Once one side is complete, the crepe is flipped and cooked on the other side, and then can be prepared with fillings. Check the bottom of this blog for our recipe! We had a variety of fillings for our members to put inside their crepe. For savory fillings, we had cheddar cheese, goat cheese, spinach, mushrooms, ham, and tomatoes. We got all of these ingredients from our local Whole Foods DC, GUES' co-sponsor, and proudly supported the 365 Value brand. For sweet fillings, we had several jars of Nutella, Biscoff cookie butter, strawberries, banana, cinnamon, sugar, raspberry jam, and apricot jam. Members enjoyed multiple crepes, both sweet and savory!  Our topping bar. We are extremely grateful for the GU French Cultural Association teaming up with us to bring all members a unique French experience. We all had a great time cooking and customizing our crepes, and especially eating them! We learned a lot about French culture and cuisine, and loved mingling with our fellow Hoyas while doing so. Crepe Recipe:
Utensils Wooden spoon Fork Large bowl Ingredients 250g flour 1/2L milk 3 eggs 1 tablespoon of olive oil 1 pinch of salt 1 or 2 tablespoon of water Preparation Put the flour in a boil. Make a well in the center and break the eggs there. Add the oil, the salt and a little bit of milk. Mix energetically the dough with a wooden spoon to get rid of the air bubbles. Progressively add the milk to make the dough homogenous and light. Add 1 or 2 tablespoon of water. Cover the dough with a kitchen towel and let the dough rest for at least an hour. Pour a spoon of dough in the pan and let it cook for 3 min for each crepe!
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