Arts & Crepes
Original Idea Sketches/Storyboards
- Fruit Popsicles
The idea behind the fruit popsicles was to try to create popsicles out of real fruit by soaking fruit in flavored syrup and then freezing them. We tested four fruits that were large enough for a popsicle sized portion and seemed to have potential for absorbing additional liquids and flavors.
Each of the fruits were soaked in a ginger syrup and then frozen. First, the fruits were simply placed in tinfoil before being frozen in the freezer. The second time, we decided vacuum sealing the fruit sections with the syrup and then freezing the vacuum bag was a better method.
We underestimated how long the popsicles would take to freeze. With no easy method of transporting the semi-frozen popsicles in tin foil at the end of the class period, we unfortunately threw them away. However, the vacuum sealed popsicles were taken home and put in the freezer for an additional 8 hours before consuming them. Andrew particularly enjoyed the watermelon and pineapple flavors, although he thought the syrup in addition to the natural sugars and sweetness of the fruit was a bit much.
2. Injection Jelly Cheesecake Bites
The concept for this idea was to find a way to creatively flavor cheesecake with natural flavors. The way we tried to do that was by injecting fruit puree into a hollow agar ball. To make the hollow agar ball: we boiled agar and water together, put the mixture into spherical ice cube molds, hold the molds under water and constantly rotate the molds so that the agar will solidify around the outside of the mold and be hollow.
When we tried to do this, we had trouble getting the agar to solidify, so we scrapped the idea to avoid any technical difficulties for the project.
The main idea we had with the crepes was to create a unique user experience at the final event by allowing individuals to design their own crepe using differently flavored and colored batter options. For the initial test we made a strawberry batter by simply adding strawberry jam and red food coloring to the batter.
The idea seemed the most fool-proof of the options we tested and also left a lot of room for flavor combination possibilities, so we decided to go forward with it.
We decided to test ways of naturally flavoring and coloring the crepe batter. For natural coloring, we tried carrot juice, pomegranate juice, espresso, cocoa powder. For natural flavoring, we tried blueberry and strawberry jam, as well as espresso and chocolate.
During the refinement period, we decided on the three final batter flavors of Blueberry, Strawberry, and Espresso Chocolate. We also decided on having Raspberries, Blueberries, Strawberries and Bananas as topping fruits. Additionally, we decided on having fudge, caramel, and a cream cheese whipped cream filling as final toppings. We also determined what temperature we needed the griddle to be for the crepe to turn out correctly, as well as the right consistency of batter.
Arts & Crepes Recipe
Total Time: 10–15 Minutes
Makes: 6–8 Small Crepes
- 1 Cup Flour
- 1/2 Cup Water
- 1/2 Cup Milk
- 2 Eggs
- 1/2 tsp Salt
- 2 Tbsp Butter
Strawberry Batter: Mix in 5 Tbsp of strawberry jam and 10 drops of red food coloring.
Blueberry Batter: Mix in 5 Tbsp of blueberry jam and 10 drops of blue food coloring.
Espresso Chocolate: Substitute the water in the base batter recipe for espresso and mix in 2 Tbsp of cocoa powder.
- Mix together: Water, Milk, Eggs, Salt, and Melted Butter
- Mix in flour and stir in completely, eliminating any flour chunks
- Let sit for at least 5 minutes
*Blending necessary if adding jams with real fruit chunks because they plug the squirt bottles
The final presentation went very pleasantly. In hindsight we wished we would have had some additional room to separate the toppings station from the batter selection and designing area. We also wished there were a better alternative than using cones for the crepes. Overall though, we felt as though most people were happy with their crepe experience.