Foodie news | The great crêpe escape
December 27, 2011
TAHOE/TRUCKEE, Calif. and#8212; Plan a great crêpe escape to warm the hearts of friends and family on cold winter nights. Chef Rachelleand#8217;s simple five-in-one batter recipe creates sweet and savory crêpes and can be used as an appetizer, entree or dessert.
and#8220;There is nothing as versatile or simple with as much and#8216;wow factorand#8217; as a crêpe,and#8221; said Standards of Excellence Appliances and Decorative Plumbing Chef Rachelle Boucher. and#8220;I come from a long line of French-Canadians, so crêpes are in my DNA. For haute cuisine or a simple hot meal, they can be rolled, folded, stacked, filled, laced and even souffled.and#8221;-
A convection oven can make this easy recipe even simpler and fail-proof.- The fans circulate the heat for even, more flavorful results and an even, golden brown color. When using convection, adjust the baking temperature down 25 degrees for best results.-
Five-in-One Crêpe Batter
In a large bowl combine 3 large eggs, 2/3 cup milk, 3/4 cup water and whisk to combine. Add 1 cup flour, a pinch of salt, 2 tablespoons of melted butter and whisk just until smooth. Do not over mix batter or crepes will be less tender. Strain through a fine mesh strainer to remove lumps. Lightly cover batter and let rest in refrigerator for 30 minutes.
To cook, heat a few drops of vegetable oil on medium-high heat in a crepe pan or a pan until hot, but not smoking. Heat control is key, a great pan and cook top will insure success. Using a ladle or squeeze bottle filled with batter, squeeze batter into the pan swirling as you go. Cook until edges are brown and lacy, about 5 minutes, flip and cook about 3 more minutes.
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Crêpes can be prepared in advance, separated with parchment paper and refrigerated or frozen. –
Using a squeeze bottle with a medium sized hope cut into the tip, pipe a thin stream of batter into a hot pan, making a spider web shape and cook as above. To serve, place pale side up and fill with lightly sugared fruit and whipped cream or ice cream.
Apple and Brie Stack
Start with about 8 large crepes. In a baking dish, place a crêpe, pale side down and layer 4-5 very thinly sliced apples, 12 ounces of brie cheese thinly sliced (brie slices best when cold) , and 1 cup toasted chopped walnuts or pecans, onto layers of crepes. Top with a final crepe, brush with butter and cook about 10 minutes or until cheese is melted. Serve with apple wedges and an extra sprinkling of chopped nuts.
Smoked Salmon Rounds
Start with 2 1/2 ounces sliced smoked salmon , 2 1/2-3 ounces softened cream cheese mixed with 1 tablespoon chopped chives and season with salt and pepper and 8 large crepes. Spread a small amount of cream cheese across each crêpe, top with smoked salmon, roll into a cylinder shape and cut into rounds. Arrange on a platter and squeeze lemon juice across all the rounds or sprinkle with very finely grated lemon zest. Garnish with lemon slices and capers and a tiny sprig of dill if desired
Add 2 tablespoons of unsweetened cocoa powder and 4 tablespoons of cold espresso or strong black coffee into the batter and stir to blend. Make crepes as listed above. When ready to serve, fill the crêpes with a generous scoop of coffee ice cream, fold over and drizzle with chocolate sauce.- Decorate with chocolate espresso beans.
Lemon Souffle Crêpe
Cream 1/2 cup butter and 1/3 cup sugar in small bowl until light and fluffy and 1 teaspoon of lemon zest. Beat in 1 tablespoon corn starch and 2 tablespoons of flour, sifted, zest of 3 lemons and 1/4 cup of lemon juice. Heat 1 cup of milk in small saucepan. Stir in butter mixture over low heat mixture thickens. Remove from heat. Add 4 egg yolks and stir. Transfer mixture to large bowl; cool. Beat 6 egg whites in separate bowl until soft peaks form; fold into cooled mixture.
To assemble: Place crêpe pale side up, onto a parchment lined baking tray. -Place 2 tablespoons of the souffle mixture on one side. Fold crepe in half. -Bake in a 375 degrees convection oven for 15-20 minutes. When cooked, dust with powdered sugar. Serve with vanilla ice cream or whipped cream.
and#8212; For more from Chef Rachelle Boucher, please visit http://www.chefrachelleboucher.com and and#8220;likeand#8221; on http://www.facebook.com/chefrachelleboucher. For cooking appliances please visit http://www.standardsofexcellence.com.
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