THE WILLIAM TELL CREPE
Steps:
- For the crepe batter: In stand mixer, mix the eggs, milk, salt and 1 cup water until frothy. Add the flour; mix until thoroughly incorporated and free of lumps. Scrape the sides of the bowl and then add the melted butter; mix for 30 seconds. Let stand for 12 hours or overnight to allow the gluten to relax.
- For the apple filling: Heat a pot over medium heat. Add the butter and sugar. Once the butter has melted, add the sliced apples and cook until soft, 7 to 9 minutes. Stir in the cinnamon, vanilla and lemon juice. Set aside to cool.
- For the caramel sauce: Heat a small saute pan over medium-high heat. Add the sugar and the vanilla bean; cook, stirring continuously, until the sugar liquefies and turns reddish brown. Add the butter, stirring until fully incorporated, 2 minutes. Slowly drizzle in the cream; boil for 1 minute. Remove from the heat and add the salt. Set aside to cool before using the sauce will thicken upon cooling.
- Assembly: Preheat a crepe plate to 200 degrees F or heat a crepe pan over low heat. Spin 1/2 cup of the batter on the crepe plate. Cook for 1 minute. Flip, and add 3/4 cup of the apple filling to the crepe. Cook for 2 minutes, then fold the crepe over into a half moon. Cook for another 2 minutes and then fold into thirds. Drizzle some caramel sauce over the crepe and serve. Repeat with the remaining batter.
BASIC CREPE RECIPE
Steps:
- In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.
GRANDMA NANCY'S CREPE RECIPE
Steps:
- Blend all ingredients together until it looks like a loose pancake batter. This will make between 8 to 10 crepes, depending on how thin they are made. They work best when they are almost paper thin. Pour small amount onto hot crepe pan and cook approximately 2 minutes on each side.
CRêPES WITH FLAMBéED PEACHES
This no-bake dessert is a great one to keep in your pocket since it comes together super fast and tastes great topped with whipped cream or ice cream. To safely flambé, use a long stick lighter to ignite the rum and make sure there isn't anything above the skillet. Let the flame completely die out before pouring over the crepes.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 4 crêpes
Number Of Ingredients 6
Steps:
- Lightly brush a crêpe with melted butter and warm in a large nonstick skillet over medium heat, 15 to 30 seconds. Flip and fold over twice to form a triangle, then transfer to a serving platter. Repeat with the remaining crêpes.
- Sauté the peaches in the butter and sugar in the same skillet over medium-high heat until tender, 3 to 5 minutes.
- Carefully add the rum to the skillet and use a long lighter to ignite. Cook until the alcohol burns off, then stir in the lime juice. Spoon the peaches over the crêpes.
DUCK BREAST WITH A SERRANO CHILI RASPBERRY- BLACKBERRY MARSALA SAUCE OVER A SCALLION CREPE
Steps:
- Preheat the oven to 350 degrees F.
- Score the skin side of the duck in a crisscross pattern, being careful not to cut all the way into the flesh. Season with salt and pepper and place in a very hot non-stick pan, skin side down, and cook until the skin is crispy and golden brown, about 4 minutes. Turn over and continue to cook for an additional 3 minutes. Place in the oven for 15 minutes for medium rare 25 minutes for medium to well. Take out and let stand for 5 minutes before slicing.
- To prepare the sauce: In a hot saute pan add butter, chiles and red onion, and saute until onion is translucent. Add the berries, Marsala, and sugar, and let simmer for 5 minutes -until sauce begins to thicken.
- To plate: Slice duck, place on platter top with sauce and finish with a crepe on the side.
- Combine all ingredients except the butter. Whisk until blended, the consistency should that of heavy cream. Meanwhile, have a small non-stick omelet pan on medium heat. Add butter and melt. Add 3 ounces of the mixture and swirl around and cook for 1 minute per side. Repeat if more cakes are wanted.
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