Crepes, sweet and savory
Crepes are thin French pancakes that are versatile not only for delicious desserts, but also for leftovers filled with meats, vegetables, and egg dishes. If you havenít tried crepes, donít be intimidated. Get out the pan, make a simple batter, and youíll be flipping before you know it.
JALAPENO PEPPER, CHICKEN, AND MUSHROOM CREPES
2 jalapeno peppers, seeded and diced or sliced (about 1/4 cup)
2 cups button mushrooms, cleaned and sliced
2 Tablespoons butter
1/2 cup chicken broth
1 clove garlic
1 cup Monterey Jack cheese, shredded
1/2 cup sour cream
1 teaspoon salt
1/4 teaspoon black pepper
3 cups roasted rotisserie cooked chicken, shredded
6 crepes, cooked and kept warm
Make French Crepes recipe, below. Sautť peppers and mushrooms in butter. Add chicken broth, garlic, and cheese; simmer until cheese melts. Fold in sour cream. Season with salt and pepper. Fill six crepes with shredded chicken and fold over. Pour cheese mixture on each plate and set crepe on top. Serves 6.
1 cup cold water
1 cup cold milk
1/2 teaspoon salt
2 cups sifted all-purpose flour
4 Tablespoons melted butter
Place all ingredients in deep bowl and whisk until very smooth or use an inversion blender to blend well. Cover and store in refrigerator several hours. Lightly butter or spray pan and cook until light brown on both sides. Makes 12 crepes.
SAUSAGE SOUTHWESTERN CREPES WITH HOLLANDAISE SAUCE
1 lb. ground pork sausage
1 small onion, diced
1 red bell pepper, seeded and diced
2 cups fresh mushrooms, sliced
1/4 cup cilantro, finely chopped
6 egg whites
1/4 cup milk
1 cup shredded cheddar cheese
Salt and pepper to taste
6 egg yolks
3/4 cup butter
2 lemons, juiced
1 cup all-purpose flour
2 cups milk
1 pinch paprika
1 (16-oz.) jar salsa
Note: This one takes some time but is certainly worth it.
In large skillet, cook sausage over medium heat. When sausage is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms, and cilantro; cook until vegetables are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a light coating of oil.
Whisk together 5 eggs, egg whites, 1/4 cup milk, and cheese. Return skillet to medium-high heat and pour in egg mixture. Salt and pepper to taste. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm.
In double boiler, over medium heat, combine 6 egg yolks, butter, and lemon juice. Whisk continuously (watch the heat or it will curdle). Remove from burner when butter has completely melted.
In mixing bowl, whisk together flour, one egg, and milk. Pour mixture through a fine sieve to eliminate lumps. Heat a nonstick crepe pan on medium-high heat. Spray with cooking spray and pour about 1/3 cup of batter in pan. Rotate the pan to spread a paper-thin amount of batter around the pan. Flip when it starts to bubble and cook until golden on both sides. Repeat until all batter is used.
To assemble: Place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco), and fold over in a half circle. Top with Hollandaise sauce and sprinkle with a little paprika. Serve with a spoonful of salsa on the side. Serves 6-8.
VANILLA CREPES FOR ICE CREAM
1-1/2 cups whole milk
3 egg yolks
2 Tablespoons vanilla extract
1-1/2 cups all-purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
5 Tablespoons melted butter
In large bowl, mix together milk, egg yolks, and vanilla. Stir in flour, sugar, salt, and melted butter until well-blended. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into pan and tip to spread batter to the edges. When bubbles form on top and edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel, ice cream, or cheese. Serves 6-8.
Coming Next Month: Pickle it