Life Food
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The FIFA World Cup is gearing up for its final week, and the first semifinal between France and Belgium kicks off later today (July 10th at 1 p.m. ET on TSN). These two teams are not only noted for their soccer skills, but also their delicious food. Naturally, we asked someone else known for her delicious food—Mary Berg—to set the two teams up for a food battle.

classic-french-crepe-feat.jpg Classic French Crepes Makes 9 to 11 crepes WHAT YOU NEED:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup whole milk
  • ½ cup water
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • Chocolate hazelnut spread, strawberries, jam, bananas, coconut, and/or whipped cream, for topping and filling

WHAT YOU DO:
  1. In a large mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk together the milk, water, eggs, vanilla, and unsalted butter then add the wet mixture to the dry mixture and whisk well to combine.
  2. Cover the crepe batter with plastic wrap and pop it in the fridge for an hour or up to overnight to allow the gluten to relax and the flour to hydrate.
  3. When ready to cook the crepes, heat a non-stick skillet over medium heat. Pour about ¼ cup of batter into the pan and quickly swirl the batter around so that it coats the bottom of the pan. Allow the crepe to cook for about 30 seconds to 1 minute on the first side, carefully flip over the crepe, and cook for another 15 to 30 seconds or until done.
  4. Keep cooking the crepes until all of the batter is used up. Fill and top to your heart’s content!

belgium-waffles-feat.jpg Belgian Waffles with Pearl Sugar Makes 8 small waffles WHAT YOU NEED:
  • 1 ½ – 1 ¾ cups all-purpose flour
  • 1 ¼ teaspoon instant dry yeast
  • 1 tablespoon brown sugar
  • ½ teaspoon kosher salt
  • ¼ cup whole milk
  • 2 tablespoons water
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, room temperature
  • ½ cup pearl sugar, DIY recipe follows
  • Icing sugar, whipped cream, and berries, for serving

WHAT YOU DO:
  1. In the bowl of your stand mixer, stir together the 1 ¼ cup of flour, yeast, brown sugar, and salt, make a well in the middle, and set aside.
  2. In a small microwave safe dish, gently heat the milk and water until just above body temperature. Add this to the well along with the egg and vanilla. Attach the dough hook to the mixer and begin to knead. The dough will be very wet at this point but that’s ok.
  3. Start adding your butter about 1 tablespoon at a time, kneading well after each addition and scraping down the bowl as needed. This will take a little bit of time but it’s totally worth it!
  4. When all of the butter has been added, add the remaining ¼ - ½ cup of flour and continue to knead for 5 minutes. Scrape down the sides and cover the bowl with plastic wrap and a clean dishtowel and place in a warm spot for about 1 hour.
  5. After the dough has risen, punch it down and scrape it out onto a lightly floured work surface. Gently press it into a large square or rectangle and sprinkle the top with the pearl sugar. Roll the dough up into a log and cut it into 8 equal pieces. Lightly roll each piece into a ball, cover lightly with plastic wrap, and allow the dough to rest for about 20 to 30 minutes.
  6. Meanwhile, preheat your waffle iron. Place one or two balls of dough onto the iron so that there is a good amount of space around each. Close the iron and cook the waffles according to the manufacturers directions or until deeply golden all over.
  7. Keep the cooked waffles warm in a 200ºF oven while you cook the rest of the waffles. Serve warm with sugar, whipped cream, and berries.

DIY Pearl Sugar WHAT YOU NEED:
  • ¾ cups white sugar
  • 1 tablespoon water

WHAT YOU DO:
  1. In a small saucepan, combine the sugar and water. Turn the heat on to the lowest setting possible and give the mixture a good stir so that the sugar gets clumpy. If the mixture isn’t clumping up, add another ½ teaspoon of water and keep stirring.
  2. Allow the sugar to slowly cook and dry over low heat for 20 to 30 minutes, gently stirring occasionally. When the sugar clumps have firmed up, remove the pan from the heat, carefully dump the sugar out onto a sheet of aluminum foil, and allow the sugar to cool and harden completely.