How much of it is in data format, it would make a great read.
It is in many files. I clicked on a random one and found the write-up for the 2003 prologue to be quite appropriate to post here. They are in Brittany, land of the crepe, and there is a reference to Herman Maier and the Hannenkahm.
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The prologue is a short and seemingly ceremonial stage, but it is actually pretty
important. No one has won a Tour in the prologue, but lots of riders have
screwed up big time, such a Pedro Delgado who got lost warming up and
showed up two minutes late to defend his title, and Chris Boardman who crashed
and broke his leg. These short timetrials show a lot about a rider’s form, and
both Lance Armstrong and Miguel Indurain went on to win the Tour after winning
the prologue. A rather bizarre aside is that Austrian skier Herman Maier will be
the forerunner of this year’s prologue. He will probably fare better than the
cyclists would skiing the Hannenkahm.
Chris’s daughter JJ and her buddies are into crêpes these days. There are a lot of
crêperies in the San Francisco Bay area where we have moved, and JJ even has one of
those electric crêpe makers that you dip into the batter and cook them upside down.
Mostly the teenagers eat them with Nutella (that chocolate and hazelnut paste) and fruits.
Maybe we’ll be able to get her to cook for this stage. How about if we do both savory
and dessert? A little flambé?
Basic Crêpe Batter
1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter
Blend ingredients. The batter should have the consistency of heavy cream.
Then let it stand for an hour or two before using.
If using a gizmo like JJ’s, pour the batter into a shallow dish. When the
crêpe maker is hot, dip it into the batter to quickly coat the surface. Cook
the crêpe on one side only—they will be thin enough that browning on
both sides is not necessary.
Without the gizmo, brown on both sides in an omelet pan.
We can serve the dinner crêpes with whatever is around—chicken, fish, vegetables, or
cheese. For dessert, we can go with the Nutella and fruit, or we could make classic
Crêpes Suzette.
A winemaker we met recently said “Pinot Noir is French for goes with
everything.” Since there is no local wine and we don’t know what is going into
the dinner crepes we’ll grab a Burgundy, or maybe an Oregon Pinot.
Crêpes Suzette
For orange butter:
Zests of 2 oranges
½ cup sugar
8 ounces butter
½ cup strained orange juice
3 tablespoons orange liqueur (either a clear one like Cointreau or a
brandy-based one like Grand Marnier)
Purée the orange zest with the sugar in a food processor. Add the butter
and process until fluffy. Dribble in the orange juice and liqueur.
At the table:
18 crêpes
sugar
Cognac and more orange liqueur
orange butter
Heat the orange butter until it bubbles and thickens into syrup. One by
one, bathe the crêpes in the syrup. Fold in quarters and lay each crêpe
around the edge of the pan. When all are coated, sprinkle them with
sugar, and pour about
⅓ cup Cognac into a ladle and then onto the
crêpes. Ladle on
⅓ cup orange liqueur. Let bubble, then ignite.