Crêpes S’il Vous Plait

The French Crêpe ~ Impressive, delicate, yet durable

Thick or thin, small to large, every country has a version of the pancake. The most elegant and glamorous of them all is the French Crêpe. These lacy, pliable rounds are delicate yet durable, easy to make and impressive to serve. They can be an appetizer, main course or dessert. They are a magical way to re-create leftovers into an impressive dish.

 

The marvelous fact about crêpes is that they are a perfect cook-ahead food. They keep in the fridge separated by wax paper and wrapped in plastic for 2 days and when frozen, they keep for 2 months. Thaw frozen crêpes totally and they are ready to be filled, sauced, heated if called for and served. *It is not advised to freeze filled crêpes. Best of all, you cook the crêpes when you want, at your leisure, with no one breathing over your shoulder!

To make a thin and delicate crêpe you need a good pan. It must be heavy enough to distribute the heat evenly, hold the heat and light enough to handle with ease. The many choices may seem bewildering, but any well-made crêpe pan will do the job. There are essentially two kinds of crêpe cookers. The first is the conventional skillet type, in this category are classic stainless steel pans, copper, non-stick and electric ones. The second is a bottom-dip pan where the pan is first heated, dipped in a bowl of batter then inverted over a heating element or flame. Once you have chosen a pan, follow the manufacturer's directions for seasoning the pan or preparation if any is required. Practice with your new pan. The better you know your equipment the more useful it becomes.

Assemble your mise en place; a shallow bowl of batter for the bottom-dip method, a ladle or small pitcher for the skillet type pan. Have oil, a pastry brush, cooling rack or cotton tea towel and wax paper squares to place between finished, cooled crêpes.

Follow any of the ‘Basic Folding Techniques' below, roll or fold crêpes so the best side, the one cooked first, shows. For the performing cook, a 'finishing pan' will be needed to flambé food. The finishing pan is large, flat, beautiful and heat proof. To flambé, gently warm the spirit to be burned, so the alcohol will ignite easily but be certain that it does not come to a boil or all the alcohol will be cooked off and there will not be any flames to dazzle your guests. Never pour the spirit directly from the bottle into flaming sauce. The fire can follow the spirit into the bottle and cause more of a spectacle than you bargained for!

SECRETS TO SUCCESS

• Let the batter stand for an hour or more after you have mixed it, before frying the crêpe. As it stands, the starch in the flour absorbs liquid, making more tender crêpes. Batters that sit will thicken slightly; dilute them with a little water to the consistency of heavy cream.
• Always have your crêpe pan heated to a point where a small amount of water dropped on the pan will bounce and dance about. If the pan is either too hot or too cool, the batter will not adhere.
• Grease the pan well with coconut or avocado oil between crêpes.
• Remove pan from heat to add the batter. Pour 1½-2 oz. batter directly into the center of the pan, and then quickly roll the pan about so that the batter covers the bottom. If the batter is too thick add a teaspoon of water at a time. If crêpes have a ‘lacey’ look, add more flour.
• Cook briefly until crêpe starts to brown on bottom. It is not necessary, but you can turn over and cook a few seconds on the other side, or slip it under a broiler for a moment. Slide onto a tea towel or cooling rack. Continue until all batter is used.
• Cool and use immediately, or stack with wax paper between each crêpe. Wrap well and refrigerate for later use or freeze wrapped in plastic.

Crêpes offer infinite opportunities for improvisation; in the crêpe batter, the fillings, toppings, sauces and folding techniques you use. Sophisticated diners and kids alike will love the elegant yet simple crêpe!

BASIC FOLDING TECHNIQUES

CRÊPE ROLLS- spread filling on each crêpe and roll tightly from one side, to form a cigar shape.

CORNUCOPIAS- cut the crêpes in half. Place filling to one side and roll into a cone shape.

CLASSIC FOLD OR ENVELOPE- place filling in the center and fold the two sides over the center.

CRÊPE POCKETS- begin with ‘Classic/Envelope Fold’ then tuck the two open ends into the crêpe.

TRIANGLE FOLD- spread filling on half and fold in half to cover, then fold in half again to form a triangle.

DOUBLE STUFFED TRIANGLE- place filling on one quarter and fold in half, place more filling over the previously filled quarter and then fold in half again to form a double stuffed triangle.

STACKED OR LAYERED CRÊPES- place filling on one crêpe then top with a second, place filing on that one, add another and proceed to desired height. Serve by cutting in wedges.

Basic Folds - left to right ... Rolls, Cornucopias, Envelope, Pocket, Triangles

BASIC CRÊPES                    Yield: about 12 crêpes

This recipe can be varied to suit the filling. For example, if you are serving a curry inside the crêpe you can add a touch of curry powder to the batter. Flavorful chicken or beef stock can be added for all or part of the milk. 

 

2 large eggs

1¼ cup milk

2/3 cup unbleached all-purpose flour

¼ tsp. sea salt

2 Tbsp. butter, melted

Beat eggs well, add milk, flour and salt. Beat to a smooth batter then blend in melted butter. Let batter stand for 1 hour for more perfect crêpes. To cook, see ‘Secrets to Success' above.

Fresh Strawberries, Whipped Cream and Maple Syrup

DESSERT CRÊPES           Yield: about 12 crêpes

If you are using fruit or berries inside the crêpes, add a bit of orange zest to the batter and 1-3 Tbsp. liqueur as part of the liquid.

 

1 recipe ‘Basic Crêpes’ (recipe above)

2 Tbsp. granulated sugar

½ tsp. pure vanilla extract

Prepare ‘Basic Crêpe’ batter, whisk in sugar and vanilla. Let batter stand for 1 hour. To cook, see ‘Secrets to Success’ above.

 

CHOCOLATE CRÊPES    Yield: about 12 crêpes 
I have used this recipe for years, from the Food Network~Laura Calder’s ‘French Food at Home’. Stuff these crêpes simply with sweetened whipped cream and fresh summer berries or sliced bananas. Serve with ‘Hazelnut Chocolate Sauce’ (recipe below).

1 Tbsp. butter

1½ oz. dark chocolate, finely chopped

1 cup milk

2 eggs

¼ cup granulated sugar

1 tsp. pure vanilla extract

1 cup unbleached all-purpose flour

In a small saucepan combine butter, chocolate and milk and heat to melt. Beat the eggs and sugar in a bowl. Add vanilla stir, then add flour. Beat in chocolate mixture. Let batter stand for 1 hour. To cook, see ‘Secrets to Success’ above.

 

CRÊPES NEPTUNE                  Yield: 12 crêpes – 12 appetizers

One of my signature recipes... The addition of minced dill and lemon zest to this crêpe batter is a delicious alternative for seafood fillings. Scallops, lobster or salmon also work well in this recipe.

1 recipe ‘Basic Crêpe’ batter (recipe above)

1½ Tbsp. minced baby dill weed

Zest of 1-2 lemons

2 Tbsp. butter

4 scallions, chopped

1 cup button mushrooms, cut in quarters

½ cup dry Sherry, divided

1½ Tbsp. fresh thyme, minced

8 oz. crab meat

8 oz. shrimp meat

1½ cups Béchamel sauce, divided

Sea salt

Freshly ground black pepper

½ cup grated Parmigiano-Reggiano

12 lemon twists and sprigs of baby dill for garnish

Prepare ‘Basic Crêpe’ batter, whisk in minced dill weed and lemon zest. Let batter stand for 1 hour.

Meanwhile prepare the filling. Melt butter in a medium sauté pan. Add scallions and mushrooms, sauté but do not brown. Add ¼ cup Sherry and thyme, simmer over medium heat until reduced by one third. Add crab, shrimp and 1 cup Béchamel sauce. Simmer 3-5 minutes. Season with salt and pepper to taste. Refrigerate.

Cook the crêpes. Divide seafood filling between 12 crêpes, roll each tightly into a ‘Crêpe Roll’ and place in a baking dish seam sides down. Thin remaining ½ cup Béchamel sauce with Sherry to desired consistency, drizzle over rolled crêpes and sprinkle with Parmesan cheese. Place in a pre-heated 350°F oven for 15-20 minutes or until hot through and lightly browned. Garnish with a lemon twist and a sprig of dill.

FRESH MUSHROOM CRÊPES           Yield: 8 crêpes – 4 servings

Crimini mushrooms are also known as brown or Italian. They are young Portobello mushrooms with a hearty, earthy flavor, tan to dark brown with smooth tops.

1 recipe ‘Basic Crêpe’ batter (recipe above)

1½ Tbsp. minced fresh thyme or sage

3 cups sliced fresh crimini mushrooms

¼ cup scallions, chopped

2 Tbsp. butter

1 cup thick Béchamel sauce

½ cup grated medium Cheddar cheese

¼ cup dry white wine

2 Tbsp. grated Gruyère cheese

Sprigs of thyme for garnish

Prepare ‘Basic Crêpe’ batter, whisk in minced fresh thyme. Let batter stand for 1 hour.

Sauté mushrooms and scallions in butter until tender. Stir in Béchamel and cheddar cheese, add wine. Spoon mixture into crêpes then use the ‘Triangle Fold’. Sprinkle with Gruyere cheese and broil for 2 minutes. Garnish with sprig of thyme.

HAZELNUT STACKED CRÊPES WITH CHOCOLATE SAUCE       Yield: 6 servings

Crunchy, caramelized hazelnuts layered between delicate crêpes, served with a rich chocolate sauce… an elegant dessert!

10-12 ‘Dessert or Chocolate Crêpes’ (recipes above)

8 oz. hazelnuts

2 tsp. avocado oil

½ cup confectioner’s sugar

 

Coarsely chop hazelnuts and heat in oil. Sprinkle with confectioner’s sugar and stir until well caramelized. ‘Stack Crêpes’ with caramelized nuts between each crêpe. Distribute nuts to the edge and lightly press down each crêpe before adding the next layer. Drizzle a small amount of sauce over the stack. Cut crêpe stack into 6 wedges and serve with warm ‘Hazelnut Chocolate Sauce’.

Hazelnut Chocolate Sauce         Yield: about 1 1/4 cup

This sauce when served warm is a decadent, liquid ganache.

¾ cup whipping cream

9 oz. top quality dark chocolate, very finely chopped

1 tsp. instant Espresso powder

3 Tbsp. Frangelico liqueur

Combine cream and chocolate in a double boiler over medium heat. Stir frequently until chocolate is melted. Dissolve Espresso powder in liqueur and add to chocolate mixture until well combined.Drizzle over dessert crêpes, cake or ice cream

Until next time ... Bon Appétit ... stay healthy, be safe, wear a mask and take good care!

 

Photos by Sally Rae

Recipes by Sally Rae

Chocolate Crêpe Recipe by Laura Calder

'Grain-no-la' Bark

Translation ... "Grain-no-la" is my grain-free, nut based granola that after baking can be broken into chunks like bark or crumbled to resemble traditional granola. 

Avoiding grain can be a difficult task. Most people try to replace or reinvent their favorite grain based recipes with huge disappointment and usually costly experiments. I'm thrilled to report, this grain-free granola got high marks from both Paleo and non-Paleo diet friends and family! I used to like my granola chunky so either way this recipe fits the bill!

Activated nuts and seeds for 'Grain-no-la' recipe

Why use Activated Nuts and Seeds?
Nuts and seeds contain 'phytic acid' and enzyme inhibitors which forces the human digestive system to work overtime causing indigestion and a heavy, bloated feeling in the gut.

The way to reduce phytic acid and enzyme inhibitors is to soak, sprout and/or ferment the nut or seed. Sprouting is the basis of all plant life, concentrating nutrients and unlocking the germ of the seed to reveal its inner life. Soaking and dehydrating nuts and seeds at low temperatures provides superior nutrition and digestibility. 
This bark is a bit delicate, any chunks that crumble can be set aside to have with fruit and yogurt or just eat it out of the bag!!

'GRAIN-NO-LA' BARK   ~(Grain free, Gluten free, Paleo)   Yield: 2 trays bark
This recipe gives instructions to split the mixture into 2 small batches, then once chopped, mix them thoroughly together in a large bowl. You may need to split the mixture into more small batches, depending on the size of your food processor.

Ingredients:

Allow to cool completely on the parchment lined pan

1 egg white, lightly beaten
2 Tbsp. water
2 cups activated walnuts
1 cup activated cashews
1 cup activated almonds
1 cup activated pumpkin seeds, pepitas
1 cup activated sunflower seeds
1 cup unsweetened shredded coconut
3 Tbsp. melted coconut oil, cooled
1/2 cup organic pure maple syrup 
1-1/2 Tbsp. pure vanilla extract
1 tsp. ground cinnamon
1/2 tsp. fine Celtic sea salt 

Instructions: 

1. Preheat the oven to 300F and line 2 half sheet (13"x18") bake pans with parchment paper.
2. In a small bowl, whisk together the egg white with water until bubbly and slightly foamy. Add the cooled melted coconut oil, maple syrup and vanilla. Stir to combine.
3. Into a large bowl, measure 2 cups walnuts, 1 cup cashews, 1 cup almonds, 1/2 cup pumpkin seeds, 1/2 cup sunflower seeds, 1 cup coconut, cinnamon and salt. Mix and put half of the nut and seed mixture plus half of the liquid into a food processor. Pulse until well chopped and combined, but leave the mixture nice and chunky. Dump into a large bowl. Repeat with the other half of the nut and seed mixture and liquid mixture, pulse until chunky. Add to the already processed mixture in large bowl.
4. To this mixture add the remaining 1/2 cup each whole pumpkin and sunflower seeds. Mix thoroughly using a wooden spoon or your hands with disposable gloves. 
5. Divide the mixture on the parchment lined bake sheets, spread into an even layer and bake for 20-30 minutes or until golden brown and crispy. Keep an eye on it while baking as it can go from done to burned quickly.
6.  Remove pans from the oven and allow to sit at least 20 minutes to cool completely. DO NOT stir or break it up until completely cooled.
7. Use your hands to gently break the bark into chunks



When completely cool, gently break into chunks

8. Once cool, store the Grain-no-la Bark in a zip type bag in the fridge for up to 2 weeks... if it lasts that long!! 

If you try this recipe, please share your comments below ... Thank you!

Until next time ... Bon Appétit!

Recipe by Sally Rae
Photos by Sally Rae

Coconut Milk Yogurt in the DUO Instant Pot

Changing my diet to Paleo and omitting dairy was a challenge for me. I used to consume a great variety of cheese, homemade kefir, homemade Greek yogurt, Ricotta Cakes made in the Instant Pot, whipping cream in my coffee... 
One interesting result of going off dairy was that within two days, I was no longer congested. My 'drippy nose' and cough went away too! 

Removing and replacing foods that we love and ate often is disappointing to say the least. I now use coconut milk to replace whipping cream and also use it to make Coconut Milk Yogurt in my DUO Instant Pot. 

The ingredients used in this recipe

Working with non-dairy milks can be a bit tricky. I tried different brands of coconut milk, both organic and regular. Also different ratios of coconut cream and coconut milk combined or just all coconut milk. For my preference in flavor and texture, in this recipe I use 'Real Thai Coconut Milk' in the 1000ml tetra pack and 'Real Thai Coconut Cream' in 400ml tins. The tetra pack coconut milk can be purchased online through London Drugs or at Superstore.

The 'Vegan Yogurt Starter' was not easy to obtain and fairly expensive. I found it on Amazon and also by special order at the local health food store, Edible Island. My best results were achieved with "Cultures for Health" 'Vegan Real Yogurt'. The box of starter includes 4 packets, each packet makes up to 2 quarts.  It must be stored in a cool, dry place and for long term storage, keep in the refrigerator.

To avoid transferring flavors to dairy and delicate foods in the Instant Pot, I have two separate silicone gaskets ... one used for meat and savory dishes and another used strictly for yogurt, Ricotta Cheesecakes and other sweet, delicate flavored foods. Before making yogurt I always sterilize all the utensils including the Instant Pot.

COCONUT MILK YOGURT in the DUO Instant Pot        Yield: 3-1/2 pints   
Be sure to sterilize your utensils, jars and the Instant Pot with a clean silicone seal. 
3 - 400ml cans coconut milk
1 - 400ml can coconut cream
1 Tbsp. gelatin
1 packet Vegan Yogurt Starter Culture

To sterilize the Instant Pot; place 1-1/2 cups of water in the stainless steel inner pot, close the lid and set the valve to seal. Push the steam button then the [-] button until it reads 2 minutes. When the program is finished, quick release the pressure and pour out the water. Cool the inner pot before proceeding.

Set to... Yogurt - Boil/More

To make yogurt directly in the stainless steel container; pour coconut milk and coconut cream into the stainless steel inner pot and place in the Instant Pot base. Plug in and press the 'Yogurt' button until the display reads 'boil/more' on the DUO model. Close the lid with the valve in any position. Whisk and check the temperature often, it will only take 8 to 10 minutes. When the temperature reaches 140F press 'cancel/keep warm'. Remove 1 cup of the coconut milk, sprinkle gelatin into the warm coconut milk and mix well so it is fully dissolved and lump free. Through a fine mesh strainer, strain this back into the rest of the coconut milk and mix well.

Place the inner stainless steel pot with gelatin/coconut milk mixture in a sink with a few inches of cold water. Whisk and cool to 110F, it will cool quickly, check the temperature constantly. With the temperature at 110F add the Yogurt Starter Culture and mix well. Dry the outside and bottom of the stainless steel inner pot and place back into the IP base. Close the lid with the valve in any position. Press the 'yogurt' button until the screen says '08:00' which is the default time, adjust the [+] or [-] buttons for different timing. I incubate on "Yogurt/Normal" for 10 to 14 hours for a more tart yogurt. When the program is finished "Yogt" will appear in the display.

Whisk, pour into sterilized jars and refrigerate

Whisk the finished yogurt, pour into sterilized containers and refrigerate. Coconut Milk Yogurt will not thicken until after refrigeration time, this may take up to 24 hours. 

**CHEF'S NOTE: To make a smaller batch of Coconut Milk Yogurt, use 800ml of coconut milk and 1-1/2 teaspoons gelatin with 1 full packet of Vegan Yogurt Starter.

Until next time ... Bon Appétit!


Photos by Sally Rae
Coconut Milk Yogurt by Sally Rae

Pecan Pancakes... GF and Paleo!

This pancake recipe is delicious, easy and makes a healthy, impressive Valentines or New Years Day brunch. They are the perfect grain-free, sugar free, dairy free breakfast solution for those following a Paleo Diet or for anyone looking to reduce their wheat consumption. These delicate pancakes are kid friendly and freezer friendly. The batter is made in a food processor for a quick clean up and an easy special meal.

The batter is thin and will burn easily

Although gluten free and Paleo, I reserve this recipe for special occasions or as a treat. Since giving up refined sugar I find them very sweet with the addition of a banana and honey. Topping them with fruit and/or organic maple syrup definitely moves this into the 'treat' category, so not served often. 

The batter is quite thin and does not produce 'bubbles' on top when ready to turn over, like a grain pancake. They also burn quite easily, so I toggle the heat up and down while cooking and keep an eye on them.To remove lectins and make the nuts digestible, activate your pecans and store in the freezer for future use. Go to my Post on "How to Activate Nuts... and Why" for the details and instructions.

To freeze; cool the cooked pancakes on a wire cooling rack. Layer parchment paper between each one if you want to remove only a few at a time. Pack into a freezer bag marked with contents and date.

I love these served with warm, organic maple syrup and garden strawberries, either fresh or defrosted as in the photo below. A side serving of 'Coconut Milk Yogurt' (watch for the recipe in a future post) made in the Instant Pot rounds out a very special breaky indeed!

PECAN PANCAKES  Yield: 4 servings 

1½ cups activated pecans 

Cool completely on a wire rack

3 large eggs
1 banana, mashed (optional)
    —if not using banana, increase pecans to 2 cups 
2 tablespoons honey
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon 
½ teaspoon baking soda 
¼ teaspoon salt 
Coconut oil
Maple syrup, pecans and berries, for serving 

Finely grind pecans in a food processor to a flour-like texture. To the ground pecans, add eggs, mashed banana (if using), honey, vanilla, cinnamon, baking soda and salt. Pulse until all ingredients are well incorporated. 

Serve with fruit, pecans, maple syrup and Coconut Milk Yogurt

Lightly coat a medium skillet with coconut oil. Place skillet over medium-low heat. Ladle a slight ¼ cup batter into pan for each pancake. ** These burn easily, toggle the temperature between low-medium and check often ** 
 Cook until crispy on the edges and flip. Hold cooked pancakes in a warm oven until ready to serve. Repeat until all batter is used. Serve the pancakes with maple syrup, whole pecans, berries and 'Coconut Milk Yogurt' on the side.

Until next time ... Bon Appétit! 
If you try this recipe please let me know your thoughts as a comment below. Thank you!


Photos by Sally Rae
Recipe adapted from 'Fabulous Food The Costco Way'