Recipe on the bottom. I had the honor of meeting Chef Claude Godard recently. Outside of being an incredibly nice person, he’s also a killer Chef. This Burgundian Chef was born into a family of chefs which included his grandfather, Gaston and his father, Jean-Claude.
Sure, food was in his genes, but Godard trained to refine his skills. He received his formal training at the School of Culinary Arts in Paris. He then worked with renowned chefs, including Alain Dutournier and Jean-Pierre Vigato.
Later in life, Godard went home to Burgundy. This time he dove into the family business with his father in their Michelin rated restaurant, Restaurant Godard. He also worked with the distinguished, Anne Willan at La Varenne Cooking School.
A neat fact: The French government asked Godard to prepare a state dinner for Cuban president, Fidel Castro.
Godard has become a New York name. His restaurant Madison Bistro has been open since 1998. He just opened Jeanne & Gaston in the West Village in honor of his grandparents. Here, he strives to deliver uncomplicated, modern French food inspired by his grandfather’s recipes. We’ll be holding next week’s meetup at Jeanne & Gaston, there’s only one spot left.
If you’re hungry for Chef Godard’s flavors, there’s no need to fret. You can try out his Crepe Mamie Jeanne recipe today. Chef Godard says: “Mardi gras in France is usually celebrated with Chandeleur (religious fest related to the nativity) on this day when you are a child your mum cooks Crepes. the tradition wants you to flip the first crepe with a golden coin in your hand to assure you prosperity for the all year.”
Here’s to prosperity to you all in 2012.
Ingredients for the crepe
½ cup all-purpose flour
1 teaspoon white sugar
1 pinch salt
1 cups milk
2 tablespoons butter, melted
Ingredients for the stuffing
½ cup of Cherries
2 teaspoons white sugar
1 teaspoon of butter
½ cup of milk
2 egg yolks
3 tablespoon of sugar
1 tablespoon of flour
Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled a 9” griddle or 9” frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and let them cool down separately.
Boil ½ cup of milk and in the same time, mix sugar and egg yolks together then add flour. Poor the boiling milk on top of the mix and bring it back to boil by keeping mixing.
In a sauce pan, heat the butter and sugar then place the cherries in too it. Cook it until soft.
Spayed about one soupspoon of the pastry cream you made before on each crepe with some cherries.
Fold the crepe in four like an envelope.
Finish the decoration by placing some cherries on top.