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 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 5 2010

blueberry-cinnamon coulis

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

Cinnamon-Blueberry Coulis

12 ounces frozen blueberries, thawed
5 Tablespoons of sugar
½ teaspoon of ground cinnamon
1/8 teaspoon of kosher salt
2 teaspoons of lemon juice

Bring blueberries, ¼ cup of water, 5 tablespoons 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 lemon 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


May 4 2010

grand marnier crepes

Ingredients:

2 eggs
1/2 cup flour
1/4 cup water
1/4 cup milk
1 Tablespoon of butter
1 teaspoon of sugar
1/4 teaspoon of salt

1 orange
sugar for caramelizing
Grand Marnier

Directions:

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. Fold each crepe in half, and then in half again to form a triangle. Set aside.

After you have cooked all the crepes – cover the bottom of a non-stick pan with sugar. Heat until the sugar starts to dissolve and caramelize. Add as many crepes as you can fit into the pan (but they all must be touching the pan surface). Squeeze the juice from an orange over the crepes and add a splash of Grand Marnier. Quickly ignite the liquor with a match. After the fire has burned out – spoon the sauce over the crepes and serve warm.

Yields: 6 crepes