Lab Practical Report: Creamed Spinach Filled Crepe

If you want to learn how to make crepes, you are in the right place! Crepes have a long history; Crepes where invented in the eighteen-hundreds and were considered a delicacy in France. Back then they used buckwheat instead of flour and water instead of milk. Another delicacy made from crepes is called Crepe Suzette. Crepe Suzette is a desert crepe made with orange zest and alcohol. It was invented when a fourteen year old sous chef accidently set his crepe dish on fire, but it was named by a chef when a prince asked for the dish and the chef decided to name it after the lovely woman he was with named Suzette. I feel if anyone wants to learn something very easy and versatile, this is a great thing to learn.

- Healthy approach: We want to make our clients satisfied with wheat free, lactose free, nuts free and trans fat free crepes . 
- Passion and love: We want to share the passion of making crepes and the love of the Breton crepe. 
- French cuisine: A crepe restaurant making Breton buckwheat galettes and crepes respecting the rules of the French cuisine.
- Gluten free: We want to pass down the Breton tradition making good buckwheat galettes and crepes.
- Wheat free crepes: We want to revisit the crepe in an healthy version. We use gluten free organic flours to replace wheat and lactose free milk.
- Environment: We make a priority the buying of local and organic products and the use of compostable cutlery.

The book is based in the 1920's so they had desserts like lemon cakes, upside-down cakes, and gelatin which were big hits at parties. First In the book Nick states, " Together we scrutinized the twelve lemon cakes from the delicatessen shop."(Fitzgerald 89)This example shows that they were very good because of how much that they ate. Lemon cakes would have been served at parties or small get togethers during the 1920's. Next, on "Desserts from the '20s" it says, gelatin was first mass produced at the turn of the 20th century, and came to fame in the 1920s because of refrigeration. (Selke) Gelatin was also brought to parties during this time and could be easily made during the summer now that they had refrigerators. Another dessert is the

The techniques in this recipe are extremely simple, requiring only a pot, a heat source, preferably a stove, and a cooling area. Water and sugar are brought to a boil. Once they are boiling, the cranberries are added, and heated until they explode. Then, they are cooled to form a gelatinized dish. Although it takes three hours to make, the process itself is not difficult.

The salsa was perfect. It wasn't too spicy or plain. It had a great taste of the cilantro and lime juice. The chips were warm with a nice crunch to them. It was so tasty, I kept eating one chip after the other. Right after the chips were finished they came right away and gave us more. Therefore, I wasn’t as hungry to eat all the main course.

This candy has two different layers. The outer layers have almond nuts,waffle crisp,and hot chettos.It didn't really taste good until i added Takis after that it tasted amazing.The inner layers have crunchy bugs in it.I know your thinking eww bugs!! But these bugs are milk chocolate covered bugs.And there absolutely to die for.It also has a pinch of peanut butter.

Our smoothie tasted sweet where our omelette tasted savoury. The smoothie tasted fresh, robust, delicious and fruity. The texture was smooth and thick. The appearance of the smoothie was attractive and colourful. The omelette tasted flavoured, tasteful, mild and seasoned. The texture was soft and the appearance was a yellow colour in a half moon shape, the garnish of tomatoes and spinach made the dish colourful and

chopped date, You may be the best thing I ever ate. Sticky Toffee Pudding, you’re so fine Sticky Toffee Pudding, just divine. Serve me warm or serve me cold, I still will eat all I can hold. Topped with vanilla custard or cream, whipped or ice, A treat to partake far beyond very nice.

In this article it talks about how some areas have fresher Peaches then others; while others get lucky to have one or two a season. But at the end of Grant Cornett’s Article he describes how to create a “Perfect Peach Pie”. The purpose of this article was to inform people about fresh peaches and give them a detailed recipe for a “Perfect Peach Pie”. The audience of this particular article would be anyone who likes to cook or try new things. It could be teenagers, or mothers, or grandmothers, or restaurant owners thinking up new desserts for their customers.

The best college recipes are those that serve well as breakfast, lunch or dinner. This cheesy spinach pie is definitely one of those recipes. This pie is so easy to make, minimal ingredients are required and it will fit into even the smallest of food budgets. The best part is, this pie has that homemade feel that is very comforting. What can get better than eggs, cheese and spinach?

It was quite surprising when we got the pretzel that we have ordered. The size of the pretzel was big and the shape was formed almost perfectly. All of us think that it worth the price since it is cheaper compared to other pretzels out there. The color of the pretzel was golden brown and the surface was covered with the mixture of cinnamon and brown sugar. The texture of the pretzel was soft inside and crispy outside. It was in a warm temperature when we got it. It

I crave the sweet and sour combination, so Sour Patches are my go-to candy. I munch on fried chicken, crunching on its crispy skin. I am the warm, cheesy mac and cheese. I am a true believer that the crust of the pizza is the best part. I love the taste of a juicy grape or the crisp and cool skin of an apple. I savor the freshly fried bacon, and my mouth waters at scrambled eggs. I am from the creamy, bronze miracle called carmel, sticking in between my teeth, but blessing my tastebuds with newfound life.

Mushroom Ravioli tastes the fine without adding any additional fillings besides the mushrooms that are already included. But, according to your taste, you can put spinach mixed in with the mushrooms. At the End so far it should smell like mushrooms with a layer of fresh spinach inside and the outer shell.

Michele Stuart, also known as the “pie lady” is one of kind pastry chef and business owner of two Michele’s Pies Bakeries in Norwalk and Westport, Connecticut. In her book people will discover wonderful recipes of not only pies, but of tea breads, cookies, bars, and other sweet treats. Stuart’s book starts with different types of crusts & toppings, furthermore, I will discussing three desserts from her lovely book. In addition, I will also be explaining her flavor style and what inspire me the most.

Dessert: Tiramisu and Double Chocolate Mousse Cake called from the menu. Since the meal was so filling, we took our dessert home. The next morning the tiramisu was just as I expected with the right amount of liqueur. My taste buds were not disappointed and although it was not intended for breakfast, I was completely satisfied with my choice of desserts.