Le Crepe
Sorry for such a belated post - been a bit busy with work.
Monday night, I tried making something that I have never made before: crepes. We will actually be practicing vegan ones tonight in class. But being myself, I had to make mine with cheese! They actually turned out very well. I made Stilton and Apple Crepes with Blackberry Port Sauce. The crepe batter was a little heftier than the crepes I have had in restaurants before, but they held the filling very well. Also, the sweet sauce complemented the pungent cheese nicely. I served them with a simple spinach and arugula salad with vanilla balsamic vinaigrette (recipe already posted) and spiced candied pecans. Check it out!
Stilton and Apple Crepes: Yields 4 Servings
Crepe Batter:
2 eggs
1 cup flour
pinch of salt
1/2 cup milk
1/2 cup water
A bit of butter or oil to grease the pan
Blend all ingredients in a blender. It should be the consistency of light cream. Pour two tablespoons into a preheated and greased 8-inch non-stick skillet. Swirl the pan to spread the batter. Cook for about 1 minute, or until the top is almost set. Using a rubber spatula, gently flip the crepe over and cook until set, about 1 minute more. Remove to a plate and layer between layers of parchment paper. These can actually be made in advance and kept in the fridge or freezer.
Stilton and Apple Crepe Filling:
2 Tbsp butter
6 shallots, thinly sliced
2 large granny smith apples, thinly sliced
5 oz Stilton cheese, crumbled
1 Tbsp chopped sage
salt and pepper, to taste
Heat butter in a large skillet. Add shallots and cook until tender and just starting to brown, about 5-6 minutes. Add apples, cover and cook for 5-10 minutes more, stirring occasionally until tender. Add Stilton and sage, cooking until melted, and season with salt and pepper.
Assemble by spooning the filling into the crepe, rolling up the sides and flipping over so the seam is on the bottom. Serve two crepes per person topped with Blackberry Port Sauce (recipe follows).
Blackberry Port Sauce: Yields 4 Servings
1 pint blackberries (reserve 4-8 for garnishing, if desired)
4 Tbsp blackberry jam
6 Tbsp port
2 Tbsp orange juice
2 Tbsp lemon juice
1 tsp Dijon mustard
Heat all ingredients in a small saucepan over medium heat. Simmer until blackberries are tender and sauce has thickened and become glossy and syrupy. Serve over crepes.
I really did enjoy this recipe. It had that nice sweet and salty vibe that I truly love. Hope you enjoy it as well. As for the cake-the flavor was slammin', but the texture was a bit dense. I'm going to have to work on it a bit before posting it or submitting it to the contest. Again, tonight is our first practice for our Friday Night Dinner. Hopefully it is not too much of a disaster! I'll keep you posted...
Monday night, I tried making something that I have never made before: crepes. We will actually be practicing vegan ones tonight in class. But being myself, I had to make mine with cheese! They actually turned out very well. I made Stilton and Apple Crepes with Blackberry Port Sauce. The crepe batter was a little heftier than the crepes I have had in restaurants before, but they held the filling very well. Also, the sweet sauce complemented the pungent cheese nicely. I served them with a simple spinach and arugula salad with vanilla balsamic vinaigrette (recipe already posted) and spiced candied pecans. Check it out!Stilton and Apple Crepes: Yields 4 Servings
Crepe Batter:
2 eggs
1 cup flour
pinch of salt
1/2 cup milk
1/2 cup water
A bit of butter or oil to grease the pan
Blend all ingredients in a blender. It should be the consistency of light cream. Pour two tablespoons into a preheated and greased 8-inch non-stick skillet. Swirl the pan to spread the batter. Cook for about 1 minute, or until the top is almost set. Using a rubber spatula, gently flip the crepe over and cook until set, about 1 minute more. Remove to a plate and layer between layers of parchment paper. These can actually be made in advance and kept in the fridge or freezer.
Stilton and Apple Crepe Filling:
2 Tbsp butter
6 shallots, thinly sliced
2 large granny smith apples, thinly sliced
5 oz Stilton cheese, crumbled
1 Tbsp chopped sage
salt and pepper, to taste
Heat butter in a large skillet. Add shallots and cook until tender and just starting to brown, about 5-6 minutes. Add apples, cover and cook for 5-10 minutes more, stirring occasionally until tender. Add Stilton and sage, cooking until melted, and season with salt and pepper.
Assemble by spooning the filling into the crepe, rolling up the sides and flipping over so the seam is on the bottom. Serve two crepes per person topped with Blackberry Port Sauce (recipe follows).
Blackberry Port Sauce: Yields 4 Servings
1 pint blackberries (reserve 4-8 for garnishing, if desired)
4 Tbsp blackberry jam
6 Tbsp port
2 Tbsp orange juice
2 Tbsp lemon juice
1 tsp Dijon mustard
Heat all ingredients in a small saucepan over medium heat. Simmer until blackberries are tender and sauce has thickened and become glossy and syrupy. Serve over crepes.
I really did enjoy this recipe. It had that nice sweet and salty vibe that I truly love. Hope you enjoy it as well. As for the cake-the flavor was slammin', but the texture was a bit dense. I'm going to have to work on it a bit before posting it or submitting it to the contest. Again, tonight is our first practice for our Friday Night Dinner. Hopefully it is not too much of a disaster! I'll keep you posted...
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