Introducing us to the whisk, French pancakes and more

Julia Child didn't hesitate to blend modern convenience and traditional technique.

In "Mastering the Art of French Cooking," she introduced Americans to "French pancakes," or crepes, as well as the traditional iron pans used to cook them in France.

But she also urged people to make the batter in a blender, which saves time and effort. She later recommended cooking the crepes in a nonstick skillet, rather than the hard-to-find and care for crepe pans.

Child extolled the virtues of crepes in both sweet and savory recipes, suggesting them as dessert as well as a fitting wrap for leftovers. In one of the most iconic episodes of her public television series, "The French Chef," Child made crepes suzette, in which crepes are bathed in an orange-butter sauce and liqueur, then ignited.

Here are some of her other tool choices.

Blender: Ever the pragmatist, Child knew American cooks needed both an understanding of classic recipes and tips for taking shortcuts. Which is why in her "Mastering the Art of French Cooking" she offered traditional versions of eggy hollandaise sauce, as well as a blender version she described as "well within the capabilities of an 8-year-old child."

Hollandaise can be notoriously tricky to make, especially for inexperienced cooks, for whom the sauce can curdle. Child's blender version is foolproof, though she acknowledges it's not quite as good as traditional, hand-whipped versions.

While hollandaise sauce goes with any number of dishes, it's especially nice over poached eggs. Try them served over chopped cooked spinach, bacon and toast.

Food mill: Though she never hesitated to adopt new technology in the kitchen, when it came to pureeing soups she favored the old fashioned food mill to blenders and food processors.

Child said that while blenders and processors are faster, they whip all of the vegetable fiber into the soup. But vegetable mills - a colander-like bowl fitted with a hand-cranked rotary blade that mashes the food and pushes it through the holes - holds back most of the fiber, producing a smoother, creamier soup.

Child included the food mill - which was invented in the 19th century - among her list of basic kitchen equipment in her seminal "Mastering the Art of French Cooking."

Rolling pin: Julia Child didn't think much of American-style rolling pins, also called bakers' rolling pins. These pins are characterized by a solid dowel held by two handles. And in classic moment on her public television series, "The French Chef," Child called those pins toys and tossed one over her shoulder.

Child favored the French-style pin, which is a solid hardwood dowel with no handles. Professionals prefer this style, as it gives them a better feel for the dough. Child kept her collection of rolling pins in a copper stockpot on the counter. She advises getting a pin that is about 18 inches long with a diameter of about 13/4 inches.

In her quiche recipe, the pin is used to roll out the dough for the quiche, and to transport it from the counter to the pan.

Whisk: When Child first started teaching Americans the fundamentals of French cooking, they tended to use electric beaters for basic blending and mixing. Then she introduced them to the wire whisk.

Child used whisks in numerous recipes, including sauces, creams and soups, as well as for beating eggs. She encouraged cooks to get a variety of sizes, including a large balloon whisk for beating egg whites.

Child featured a whisk during the pilot to her public television show "The French Chef." She used it to make an omelet. Her method for unmolding the eggs from the pan may seem complicated, but it produces a nicely folded omelet ideal for filling.