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Posts Tagged ‘crepes’

Stuffed Crepes with Mushrooms, Ham and Bechamel Sauce

Mushroom Filling
1 ounce dried porcini mushrooms
2 cups hot water

1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon finely chopped fresh Italian parsley
1/4 cup dry white wine
1/2 pound button mushrooms, sliced

Sauce
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons plus 1 teaspoon unbleached all purpose flour
2 2/3 cups milk (do not use low-fat or nonfat)
1/4 teaspoon ground nutmeg

8 thin 5×3-inch smoked ham slices

1 1/2 cups grated Parmesan cheese

Basic Crepes
2 large eggs
1/4 teaspoon salt
1 cup unbleached all purpose flour
1 1/4 cups (or more) milk (do not use low-fat or nonfat)

Melted butter

For Filling
Place porcini mushrooms in large bowl. Pour 2 cups hot water over; let stand 30 minutes to soften. Using slotted spoons, remove mushrooms from soaking liquid. Discard liquid. Finely chop porcini.

Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add porcini and parsley and saute 1 minute. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to medium-low. Mix in button mushrooms. Cover and cook until tender, stirring occasionally, about 10 minutes. Uncover and simmer until liquid evaporates, about 3 minutes. Season with salt and pepper.

For Sauce
Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg. Season with salt and pepper. Cool to lukewarm, about 30 minutes.

For Crepes
Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.

If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium-high head. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.

Place 8 crepes on work surface. Place 1 ham slice in center of each crepe. Spread 1 tablespoons sauce over each. Top each with 2 rounded tablespoons mushroom filling. Roll up crepe jelly roll style. Arrange rolled crepes in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.
Preheat oven to 475°F. Bake uncovered until crepes are heated through and top is golden, about 20 minutes. Sprinkle with cheese.

Recipe found here: Stuffed Crepes with Mushrooms, Ham and Bechamel Sauce

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Crepes Suzette with Vanilla Ice Cream and Orange Butter Sauce

INGREDIENTS
2 cups milk
2 eggs
1 1/2 cups all-purpose flour
Pinch salt
1 stick (4 ounces) unsalted butter, melted
Orange butter, recipe follows
1 tablespoon butter to brush the crepe pan

ORANGE BUTTER:
2 sticks (1/2 pound) unsalted butter
1 cup granulated sugar
1 cup freshly squeezed orange juice
1/2 lemon, juiced
1 teaspoon orange zest
1 big splash orange-flavored liqueur (recommended: Grand Marnier)

DIRECTIONS

Preheat oven to 350 degrees F.

Add milk and eggs to blender and combine. Add the flour 1/2 a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for at least 30 minutes to rest. While it rests make the orange butter sauce.

Dip a piece of kitchen paper in butter and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and fold in half and press into a muffin tray to form little cup shapes. Bake in hot oven for 10 to 12 minutes until slightly crispy and brown around the edges, the middle should remain spongy and light.

Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it caramelizes. It should be a golden color. Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrupy-about 10 minutes. When done, set to the side.

To assemble, place crepe “cup” in the center of plate and place a scoop of vanilla ice cream in the cup. Drizzle with the orange butter sauce

Recipe found here: Crepes Suzette with Vanilla Ice Cream and Orange Butter Sauce

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Strawberry Mascarpone Crepes

Ingredients

BATTER:
3 eggs
3/4 cup plus 2 tablespoons milk
3/4 cup all-purpose flour
5 teaspoons butter, melted
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

FILLING:
1 cup (8 ounces) Mascarpone cheese
2 tablespoons confectioners’ sugar
3 to 4 teaspoons minced fresh basil
1 teaspoon lemon juice
1-1/2 cups sliced fresh strawberries

STRAWBERRY TOPPING:
2 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons orange juice
1 teaspoon strawberry or vanilla extract
Dash salt
4 teaspoons butter, divided

Directions

In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour.
Meanwhile, for filling, in a small bowl, combine the cheese, confectioners’ sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes.

For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes.

Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

Spoon filling over crepes; roll up. Serve with strawberry topping. Yield: 8 crepes.

Recipe found here: Strawberry Mascarpone Crepes

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strawberry creps

Creamy Strawberry Crepes

INGREDIENTS
4 eggs
1 cup milk
1 cup cold water
2 tablespoons butter, melted
1/4 teaspoon salt
2 cups all-purpose flour
Additional butter

FILLING:
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners’ sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped

DIRECTIONS

In a large bowl, beat the eggs, milk, water, butter and salt. Add flour; beat until smooth. Cover and refrigerate for 1 hour.

In an 8-in. nonstick skillet, melt 1 teaspoon butter; pour 2 tablespoons of batter into the center of skillet. Lift and tilt pan to evenly coat bottom.

Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

For filling, in a small bowl, beat the cream cheese, confectioners’ sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups of berries and whipped cream. Spoon about 1/3 cup filling down the center of 15 crepes; roll up. Garnish with remaining berries. freeze remaining crepes for another use.

Yield: 15 crepes.

Recipe found here: Creamy Strawberry Crepes

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