Foods to Die For: Crepes (Multi-National)

Tuesday, December 27, 2011

Crepes (Multi-National)

For many years there has been a great debate about which country was the originator of this very intriguing carbohydrate. The answer itself is in the history books. The making of this very thin pancake like dish actually originated in the middle east where it was made as a savory dish. It was during the period of the crusades and the fall out of the dark ages that this dish gained a sweet side and made its way to Europe where the french turned it into an iconic dessert known as 'Crepe Suzette'.
The recipes listed below, are something I usually use in the early morning but they can be used as en entree or dessert depending on what your tastes are. My strawberry crepes recipe uses a white chocolate mousse with infused strawberries and a basil syrup (no that is not a typo it is basil) which is why you can use it as a dessert. If you want the savory then spinach and leek crepes are what you should serve as the cheese and green vegetables make a great side dish or main course. But if you enjoy the traditional then just take some melted chocolate and drizzle them over the finished crepes.

Basic Crepes

1 1/2 cups milk

4 eggs

1 cup all purpose flour

1 1/2 teaspoons sugar

1/8 teaspoon salt

Butter (alot of butter)

In a small mixing bowl, combine the milk and eggs. Sift together the flour, salt and sugar and slowly mix this into the milk mixture. Cover the bowl with plastic wrap and refrigerate it for 1 hour.

In a 8 inch skillet melt 1 teaspoon of butter. Using a spatula pat down any bubbles that form when the butter is good and melted. Pour a 1/8 cup of the chilled crepe batter into the pan and begin to tilt the pan so that the batter can evenly coat the bottom. Cook the crepe until you begin to see the crepe firm up flip the crepe and cook it for a additional 10-15 seconds.

Remove the crepe to a rack to cool and continue to cook with the remaing batter. If you do not intend to use the crepes immediately then you can actually store them in the freezer for about 2 months. If you intend to do this then you must separate the crepes with either parchment or wax paper so that they do not stick together.

Makes about 12 crepes

Nick's Strawberry Crepes

2 cups heavy cream

4 egg whites

1/2 cups sugar

8 ounces melted white chocolate

4 ounces finely chopped white chocolate

1 carton (12 ounces) strawberries

1/3 cup fresh basil leaves (firmly packed)

1/2 cup light corn syrup

6 crepes

In a large pan of boiling water and a bowl of ice water blanch the basil leaves. Blanch the leaves in hot for 30 seconds pat dry with a paper towel and place in ice water. Drain the leaves and squeeze dry. In a mixer puree the basil and corn syrup. Transfer the syrup into a container and chill for 2 hours, or overnight allowing the flavors to develop. Strain the syrup through a fine mesh strainer disposing of the solids. Chill the syrup for an extra 15 minutes.

In a large bowl whip the heavy cream until soft peaks form, cover and refrigerate until needed. Over a pan of simmering water, place a bowl of coarsely chopped white chocolate to melt stirring often. When it is melted set aside. Place over the same pan of water, after the chocolate is melted, combine the sugar and egg whites in a clean bowl and whisk together until the sugar is melted and the egg whites are warm. Place the egg white mixture and whip until it is thick and stiff about 5-7 minutes. Fold the melted chocolate into the egg white mixture. Add the whipped cream and finely chopped chocolate and fold in. Chill it for about 2 hours.

When you are ready to serve, hull and slice the strawberries length wise. Fill each of the crepes with an even portion of the mousse. Fill with the strawberries reserving for some for a garnish. Drizzle with the basil syrup and garnish with the remaining strawberries. Serve immediately

Serve 6

Leek and Spinach Crepes

7 ounces of leeks, halved, rinsed and finely shredded

3 ounces of soft goat cheese, chopped

8 ounces spinach washed, dried and shredded

6 crepes

2 tablespoons butter

freshly grated nutmeg to taste

salt and pepper to taste

Preheat your oven to 400*. Melt the butter in a heavy bottom skillet with a lid over high heat. Add the leaks and stir around so that they are well coated. Stir in the salt and pepper to taste. Add a few grating of nutmeg, and then cover the leeks with a sheet of wet wax paper and put the lid on the pan. Reduce the heat to very low and let the leeks sweat for 5-7 minutes, until very tender but not yet brown. Stir in the spinach and season if needed just till wilted.

Divide the spinach and leek mixture among the 6 crepes and due so with the cheese as well. Place the crepes in a 9x13 pan and bake the crepes covered for about 5 minutes until the cheese has began to melt. Serve immediately

Serves 6

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Dictionary of Cooking Terms

Al Dente: Italian meaning 'to the tooth' used to describe pasta or other food that is cook only until it is tender but not yet soft.
Baste: to spoon or brush food as it cooks with melted butter or other fat, meat drippings, or liquid (try a small amount of wine).
Beat: Making a mixture smooth by adding air from a stiff stirring motion with a wooden spoon, spatuala, or electric mixture.
Blanch: To plunch a fruit or vegetable into hot water for a short time, then into cold water to stop the cooking process. Used to cook vegetables while keeping the color. Great to loosen skin from fruits and vegetables.
Blend: To mix two or more ingredients with a spoon, fork, or spatula just until combined
Boil: Heating a liquid until it begins to reach a consistent boil.
Braise: Cooking teqhnique to where food is first browned in fat, then cooked on a low heat covered in a small amount of liquid. first done on the range then finished on the range or in the oven.
Bread:to coat food in a type of carbohydrate. Usually done by first coating in a liquid then coating in a type of breading (bread, crumbs, or crackers).
Broil: to cook food directly over or under a heat source with no covering.
Candied: To either cook in a sugar or a sugar syrup. Either the syrup is poured over the food or it is cooked in the syrup until translucent.
Carmelize: To melt sugar over low heat until it browns. This term can apply to the cooking of meats as well with you are creating a thick brown coating to the meat.
Chill: to cover and place in the refrigerator in order to reduce the temperature.
Chop: to use a knife or cleaver to cut food into small pieces. When chopping food the pieces should be larger and more course then minced food.
Cool: to remove from a heat source and allow to come down to room temperature.
Cream: to beat until a mixture is soft and smooth. When applied to mixing a fat, such as butter or shortening, and a sugar you should mix until fluffy.
Curdle: Most commonly occurs in milk based sauces and in some egg products. It is when the Curds(the lumps most commonly associated with spoiled milk) seperate from the Whey (the liquid). Usually trigured by heat.
Cut In: a term used when you mix shortening with flour. Usually done with a pastry blender or two knives. Cutting continues until the mixture reaches the "Small Peas" phase.
Dash: adding an ingredient that is less than 1/8th of a teaspoon. Usually can be measured with a small amount of the ingredient in the palm.
De-Glaze: Done after cooking in a pan and fat has been removed. Liquid is added to the pan and heated while stirring to remove the brown bits and possibly create a base for a sauce.
Dice: to cut food into small uniform cubes.
Dredge: to lightley coat food which will later be fried. First dredge in a liquid then in crumbs, this process may be repeated for a better coating.
Egg Wash: Brushing a pastry with either a whole egg, egg white, or egg mixed with water or milk. Usually done to give better appeal.
Flambe: To add liquor to foods and set ablaze with with a long match or flame from a gas range.
Fold: A technique used to gently combine a light, airy mixture (such as egg whites, or heavy cream) into a heavier mixture.
Fry: A generic term used when cooking food in hot fat over medium to high heat. If "Pan Frying" a shallow layer of fat is added to the pan and the food is not fully emersed in the fat. If "Deep Frying" then the food is completely submerged in the hot fat to cook.
Garnish: An edible decoration given to finished dishes.
Glaze:A mixture applied to food which hardens or becomes firm and adds flavor and a glossy appearance.
Grate: To rub a food item on a grater that separates the food into very fine particles.
Grease: To rub the bottom and sides of a pan with butter, shortening, cooking spray, or oil.
Grill: To prepare food on a grill over some form of heat source. Usually hot coals, gas flame, or wood.
Knead: To work dough with the heal of the hand pushing down against the dough and then folding.
Marinate:To allow a food to stand in a liquid to tenderize or add flavor.
Mince: to cut food into very small pieces. When mincing food the pieces sould be larger than a long grain of rice but smaller than a dime.
Poach: To cook food in hot liquid just below boiling point, being careful that the food holds its shape while cooking.
Puree: To process foods to a smooth mixture in a blender, food processor, food mill, or sieve.
Reduce: To boil a liquid until the volume has "reduced" by evaporation, which thickens the consistency of the liquid and amplifies the flavor.
Render: To melt animal fat (ie bacon) over low heat to separate it from any meat. The remains are called cracklings (named for the sound made by when chopping the remains)
Roast: To cook uncovered without any added liquid. Usually done in an oven.
Roux: A mixture of flour and fat which, after being cooked slowly, is added to soups, stew, chowders and sauces to thicken.
Saute: To cook food quickly in a small amount of fat in a skillet or saute pan over direct heat.
Scald: to bring to a temperature just below the boiling point where tiny bubbles form at the edge of the pan.
Scallop: To bake food, usually in a casserole, with sauce or other liquid. A crunchy topping is usually added during the end of the baking process.
Score: To cut narrow grooves into the skin of some sort of meat.
Sear: To brown the surface of the meat very quickly with intense heat.
Shred: To tear the food narrow strips either by hand or by the use of a machine or tool.
Sift: To pass dry dingredients through a fine mesh sifter so any large pieces can be removed. This process also adds air to the ingredients.
Simmer: To cook food genly in a liquid on a heat low enough that only tiny bubbles begin to form.
Skewer: A long thin pointed rod that comes in various sizes. Used to hold the food in place during the cooking process.
Skim: To remove fat or foam from surface of liquid with a spoon.
Soften: To let cold butter, cream cheese, etc stand at room temperature until it reaches a soft consistency.
Soft Peaks: To beat egg whites or whipping cream till peaks are formed when beaters are lifted, but the tips still curl over.
Steam:To cook in a small amount of water in order for steam to form and cook the food lightly. More water may be added when all the original water has evaporated.
Steep: To extract color, flavor, or other qualities from a substance by leaving it in liquid just below the boiling point.
Stew: To simmer slowly in a small amount of liquid
Stiff Peaks: To beat egg whites or whipping cream until the peaks stand straigh when beaters are lifted, but are still moist and glossy.
Stir Fry: A Chinese method of cooking diced food in a small amount of hot oil over high heat, stiring consitently
Toss: To turn pieces of food over multiple times in order to mix the ingredients together.
Truss: A method which allows food (mainly poultry) to hold its shape during the cooking process. This is done with either cooking twine or bamboo skewers.

Tuesday, December 27, 2011

Crepes (Multi-National)

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