Food Photography by Ryan Macalandag
I really hadn't known crepes are real easy to make. Our French friends Miriam and Tuff had made them once at their home in Manga (when they where still here) but I was so busy at the liquor table. Pastis are irresistible you know, so don't bum me about not helping in the kitchen! #$@*!
Anyways, to make the long story short, my wife insisted we (meaning me) tried making some. Turned out it was real easy. Piece of cake.
Here my recipe to a basic crepe:
Ingredients:
1 1/2 cups all-purpose flour
2 cups skim milk
3 eggs
2 tablespoons oil (or butter)
salt to taste (optional)
Preparing the batter:
1. Beat the eggs in a mixing bowl. Get a bigger mixing bowl if you're clumsy like me or you'll be throwing stuff all around.
2. Pour in the flour and milk in small amounts at a time.
3. Mix well until there are no lumps of flour in the batter. I used a wooden ladle to mix and tried to squish the lumps on the side of the bowl. It works. Honest.
4. Mix in the oil and salt.
"Frying" the batter:
1. Get a real good crepe pan. One that is flat, round and non-stick. I heard in France, crepe pans are family treasures. They are kept for a long time and even passed along to children (when they grow up, not when they're small, dummy).
2. Heat the pan to about 200-and-then-some degrees or when it is really hot or about 3 minutes on medium heat.
3. Wipe some oil to keep the batter from sticking.
4. Pour in about 3/4 of a cup of batter into the pan. Flatten the batter by tilting the pan sideways and round.
5. After a few seconds, flip the crepe (I flipped the crepe one handed on my first try! Psheeeet). I like my crepes a bit browned on both sides. Then, that's it. A crepe for you and your family!
Eating the crepe:
Easy huh? There are a lot of ways to eat crepe. You can use choco cream, peanut butter, olive oil, margarine, butter, fruits, meat, or just about anything.
There are also different kinds of folds. I can't tell you the ways 'coz mostly I just dunk 'em crepes into my hungry mouth!
A word of caution though, never try to put all fillings altogether or you'll be full in no time!
Some references:
Basic Crepes
How to make a basic crepe
Cooking Debauchery: Crepes
Food Network: Crepes
Friday, February 29, 2008
Food: Crepes 101
Monday, December 10, 2007
Wedding: Trash the Dress, Bohol Style
Photos by Bohol Wedding Photographer Ryan Macalandag
Clients: Kim and Cindy Majam
Church: Dauis Church
Preps & Reception: Panglao Island Nature Resort
I had the opportunity to shoot Kim & Cindy for their Bohol wedding. They were quite young and hip and wanted a Bohol wedding photographer who can explore. So I did a "Trash the Dress" session with them right after the church ceremonies.
The day had started with a fickle weather already. It drizzled slightly in the morning but the sun had shone nicely that afternoon. But come late afternoon, the rain was torrential - almost a storm. All the plans I had for their post-ceremony shoot was gone and had to think fast and sure. I had thought we would do a sunset shoot by the beach already but the setting sun was nowhere to be found.
Thinking quick, we still headed for the beach in dark and did a TTD shoot amidst the thrashing waves. The couple were so cooperative and we had a blast. It was still raining then so we finished quick. My camera was a bit wet, needless to say.
The photos above are some of my early edits and loved it. Amazed really. And quite humbled by the experience as well. As a photographer, I learned that I could only do as much. Beauty really should come from the subject. It is only up to the photographer to capture the moment if only to record it to be cherished for years to come.
Thanks for the opportunity, Kim and Cindz.
(More of this set, click here.)
Wednesday, October 03, 2007
Photobin: My plate of Scrambled Eggs
Me and my wife usually don't prepare breakfast. We wake up too late that we only have time for shower in the morning and hurry up to work. On lazy Sundays though, when I have no photo shoot or whatever, I prepare food. Last Sunday, this was what I prepared. I thought it was pretty so I took a photo.
The basil leaf is fresh since we grow some on pot here at our apartment. We also have taragon, parsley and some mint leaves ready for some culinary experiments (a la Jamie Oliver)
