Cooking With Blanche DuBois
Butter-Sugar Crepes
What were your food influences when you were growing up and what kind of food did you eat at home or with your family?
Our family is Croatian so we were pretty much raised on meat and potatoes. My dad still cooks in the traditional style – in an outdoor kitchen over hot coals – and he’ll use any excuse to have a family get-together with a number of different animals on the spit.
Everything was fresh, organic and pure. I love meals at mum and dad’s for this reason.
What dish or cuisine do you most like to eat on tour and why?
It’s not so much a dish or cuisine, but I’m the self-appointed “entertainment manager” when we go on tour – which basically means I’ll research the places we’re visiting and pick out an interesting restaurant for us to try on our nights off. For instance, a few years ago when we were in Melbourne it was Mamasita – it had just opened and we went along and we were instantly in love (OMG the corn starter is amazing!).
What type of food do you hate, and what is the most disgusting thing you’ve ever eaten? Tell us the story.
I am the most fussiest eater in the world. I grew up hating most vegetables, true story. My friends and family can confirm that I’m the most challenging dinner guest to please.
I peel the skin off apples, I won’t eat the seeds of a tomato, I hate the texture of rock mellon, I can’t stomach peas or 100% fruit juice.
My sister thinks this is pretty gross, but I love melting white chocolate under a hair dryer and eating it…yeah its pretty gross, but melted white chocolate is the best!
What type of food do you make sure to avoid before a gig or going on stage?
Garlic. Although I love it, it doesn’t work well before a performance.
Imagine for a second you can request anything on your rider at a gig. What food do you put on it?
I would have to bring the head chef from my favourite Indian restaurant in Perth – Gogo’s Madras Curry House – and have him whip up a massive banquet. I love Indian food – the spices are amazing!
Mind you, if the budget was tight, I’d be happy to settle for grilled haloumi and chorizo… or white chocolate, melted under a hairdryer!
What has been your biggest cooking disaster to date? Tell us the story.
I’m not really the cook at home – my husband loves to cook so he normally does all of the baking and cake-making. I suppose I’m just really good at critiquing the end result!
There was one time when I attempted to make a simple butter cake. Everything was going well, the cake rose to perfection and looked great and I decided to ice it with some pink icing. Unfortunately I didn’t wait for the cake to cool down and added way too much food colouring, so the cake looked more like a surgically removed organ than something you wanted to eat! My friends still remind me of that bloody cake every now and then…
When you tour overseas, what food from home do you miss the most?
My mums cooking! Nothing beats a meal cooked by your mum.
This is your last day on earth, what is your final meal?
Lots of hot crepes with butter and sugar!
Catch Blanche DuBois on tour during June.
Ingredients
7 tablespoons unsalted butter, melted and cooled, divided
1 cup whole milk
1 cup all-purpose flour
2 large eggs
6 tablespoons sugar, divided
Butter-Sugar Crepes
Method
Reserve 1 tablespoon melted butter for brushing skillet.
Blend milk, flour, eggs, 2 tablespoons sugar, 2 tablespoons butter, and 1/4 teaspoon salt in a blender until smooth, then chill, covered, 30 minutes.
Lightly brush a 10-inch nonstick skillet with some of reserved butter and heat over medium heat until hot. Pour in 1/4 cup batter, immediately tilting and rotating skillet to coat bottom, and cook crêpe, turning once, until just set and golden, about 1 minute total. Transfer to a plate. Make 7 more crêpes, stacking them.
Brush each crêpe with 1 teaspoon butter and sprinkle with 1 teaspoon sugar, then fold twice to form a triangle.
Heat 2 teaspoons each of butter and sugar with a pinch of salt in skillet until sugar has dissolved, then cook 4 crêpes, turning once, until golden brown. Repeat with remaining butter, sugar, and crêpes.
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