May 9 2010

crepe cake with cinnamon-cream cheese filling

For the crepes:
6 eggs
1 1/2 cup flour
3/4 cup water
3/4 cup milk
3 Tablespoon of butter
3 teaspoon of sugar
3/4 teaspoon of salt

For the frosting:
½ cup unsalted butter, room temperature
8 oz. cream cheese, room temperature
2 cups powdered sugar
1 teaspoon of vanilla extract
2 teaspoons of ground cinnamon

To make the crepes:
Place eggs, flour, water, milk, butter, sugar and salt into a blender and process until everything is incorporated. Chill mixture for several hours in the refrigerator.

After the mixture has chilled in the refrigerator – heat crepe pan until hot. Grease the pan lightly with a no-stick cooking spray. Pour 1/4 cup of batter onto the pan. Rotate the pan so that the batter will spread paper-thin. Cook till golden brown then flip to cook the other side. Makes about 20 crepes.

To make the frosting:
Cream the butter and cream cheese with a mixer – until smooth. Add extract and cinnamon and mix until flavors are combined. Incorporate the powdered sugar and continue to mix until smooth.

For assembly:
Add frosting evenly over each crepe and continue to stack on top of each other.


May 8 2010

spinach-feta crepes with tomato coulis

Savory Crepe Batter:

4 eggs
1 cup of milk
pinch of salt
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour

Spinach-Feta Filling:

10 oz. of spinach
½ lb. of feta cheese
1/8 teaspoon of nutmeg
2 Tablespoons of lemon juice
½ teaspoon of salt
¼ teaspoon of pepper

Tomato Coulis:

4 tomatoes, chopped
1 Vidalia onion, chopped
2-3 cloves of garlic, minced
Olive oil
1½ teaspoons of salt
pepper

To make the crepes:
Add all crepe batter ingredients into a blender and process until combined. Refrigerate at least a few hours, or refrigerate overnight.

After the mixture has chilled in the refrigerator – heat crepe pan until hot. Grease the pan lightly with a no-stick cooking spray. Pour 1/4 cup of batter onto the pan. Rotate the pan so that the batter will spread.

To make the filling:
Rinse and place damp spinach in pot and cook on the stove top until limp. Add spinach and the rest of the filling ingredients into a processor and purée.

Add filling to the center of a savory crepe and roll. Place crepes in a 350 degree oven and heat while you are making the tomato coulis.

To make the tomato coulis:
Sauté onions and garlic in olive oil for about 10 minutes. Add the tomatoes, salt and pepper to the onion mixture. With an immersion blender, process this mixture while still in the pan. You could add this mixture to a blender and puree but I wanted a chunkier texture and the immersion blender allows you to control how you much you puree.

Spoon over crepes and enjoy!


May 7 2010

chocolate-almond mousse

This recipe is for the chocolate-almond mousse crepe filling. Please see link at the bottom of the page for the basic crepe recipe used to make this crepe.

Chocolate-Almond Mousse

1 Tablespoon instant espresso coffee crystals
2 Tablespoons hot water
1 3.9 oz. package of instant chocolate fudge pudding
1 cup of milk
1/2 teaspoon almond extract
1 pint of heavy whipping cream
Sliced almonds
Sliced strawberries for garnish

Stir coffee crystals into hot water until dissolved.

Mix coffee mixture, pudding mix, milk and almond extract. Mix until blended.

With an electric mixer beat heavy cream to form stiff peaks. Stir whipping cream and almond slices into the chocolate pudding mixture. Reserve a little whipped cream for garnish.

To assemble – place one crepe flat on a serving plate and spread chocolate mousse mixture and cover the entire crepe. Sprinkle with almonds then fold in half and then in half again – to form a triangle. Top with whipping cream and sliced strawberries.

Basic Crepe Recipe


May 6 2010

raspberry-lime coulis

This recipe is for the raspberry-lime coulis crepe topping. Please see link at the bottom of the page for the basic crepe recipe used to make this crepe.

Raspberry-Lime Coulis

12 ounces frozen raspberries, thawed
6 Tablespoons of sugar
1/8 teaspoon of kosher salt
2 Tablespoons of lime juice

Bring raspberries, ¼ cup of water, sugar, and salt to a simmer over medium heat. After it begins to simmer – continue to heat for another 2-3 minutes.

I used an immersion blender (you can find this product on my website under ‘foodie finds’) to puree the mixture right in the pan while still on the stovetop. If you do not have an immersion blender – you can transfer the mixture to a blender and puree until smooth.

Stir in the lime juice and refrigerate until cold. This sauce can be made ahead and stored for up to 4 days.

Makes about 1 cup.

Basic Crepe Recipe