Recipes

Go Back

Autumn Crepes

Wednesday, October 07, 2015


Courtesy of:  Chef Ross Dilley


Crepe Ingredients
2 cups whole milk
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons butter, salted or unsalted, melted
1/2 cup buckwheat flour
3/4 cup unbleached all-purpose white flour
3 large eggs

Filling Ingredients
Mackenzie Creamery Roasted Pumpkin Chevre or spiced cream cheese

Topping Ingredients
6 large Bosc pears
1/4 c butter
3 T brown sugar
Nutmeg, pinch
Cointreau, optional
Almond Slivers
Cocoa powder


Crepe Directions
In a blender, mix together all the ingredients until smooth. Cover and chill overnight.

To fry the crepes, remove the batter from the refrigerator about an hour before frying to bring to room temperature. Stir it briskly; it should be the consistency of heavy cream.

Heat an 8" to 9" skillet on the stove top. While waiting for skillet to heat, prepare the topping. 

Topping Directions
Core 6 large Bosc pears and saute in 1/4 cup of melted butter over medium low heat. Add 3 tablespoons brown sugar and a pinch of nutmeg. Add water, if needed, or a splash of Cointreau. Saute for 10 minutes. Set aside.


To Cook Crepes
Drop a tiny piece of butter or neutral oil in the hot skillet and wipe it around with a paper towel. Lift the pan and pour 1/4 cup of the batter in the middle of the hot skillet, swirling the pan to distribute the batter quickly and evenly. The pan shouldn't be too hot or too cold. (The batter should start cooking within a few seconds, giving you just enough time to swirl it. It may take a couple of crepes for you to get your rhythm.) After about a minute, run a non-stick spatula around the underside of the rim of the crepe, then flip the crepe over -- you can use your finger to facilitate the task. Let the crepe cook on the flip side for about 30 seconds, then slide it out onto a dinner plate. Repeat, cooking the crepes with the remaining batter, stirring the batter every so often as you go.

**If you don't eat all the crepes you cook (though very unlikely!), they freeze extremely well.


Assembling the Crepes
Slather crepes with Mackenzie Creamery Roasted Pumpkin Chevre at room temperature or spiced cream cheese. Top with sauteed Bosc pears.  Sprinkle with almond slivers and cocoa powder. Enjoy!


Yields 18-20 crepes.

Go Back


Go Back


Tags

mustard greens baby bok choy kluski carrot tops green beans brown sugar chicken muffins chili roasted shitake Swiss Chard coriander hickory fritter celeriac vinaigrette mushrooms sweet potato Drinks spelt nectarine Chevre bulgar wheat beet chocolate beer imam absinthe pecan mint white beans cake yellow onion collins flank steak honey Cranberry Beans cauliflower cream tostadas rhubarb potatoes Rice wine vinegar dijon bruschetta fondue peppers jack cheese pancake chives cucumber shiitake maple latkes carrot fronds Shitake Mushrooms Vegan bread pudding autumn anise strawberry sandwich scallions Recipes baguette eggs almond milk bosc celebration meatballs sweet stuffing Dressing strawberries mushroom tart plum tomatoes vegetarian plum parmigiano kirsch frittata reggiano tuscan Leek Beans Squash peas cantaloupe asparagus curry heavy whipping cream fritters pecans Apple goat Cheese watercress sauce dill lettuce radish coeur a la creme turnip Butternut snow peas flank chimichurri jack zucchini olives beef verde knots kohlrabi sour cream fennel seeds bacon almonds scapes pork pears celery hearts oats Eggplant yogurt chimmichurri butter onion spiced winter squash Greens blue cheese feta cornmeal wheat flour syrup Salad sandwiches fennel swiss Spinach arugula cockaigne Potato compote tenderloin pasta sausage Side biscuits pepper polenta Corn currants tomatoe bok choy plums chiles sherry fennel bulb coeur chili peppers prosciutto maple syrup capers turnips bbq caesar sesame coconut milk thai pine nuts crepes casserole pudding dilly onions radishes tomato habanero rouille bayeldi poblano shallots Cider beet greens chilies bulgar artichoke spring anchovy gruyere ramps celery root cointreau wasabi pumpkin pie chorizo paste cheese sunchokes Poblano Chili couscous daisy gratin barley vegetable gazpacho creme wrap apples bell pepper fraiche tomato juice remoulade steak basil carrot top Bread bloody mary egg leeks buckwheat sour Tomatillos tortillas hazelnuts pickled pineapple garlic green pepper bean Kale tomato corn pie gorgonzola cream cheese shelling cranberry vanilla wafers strata crisp peach okra gouda chicken dinner salad egg noodles blueberry Farmers' Market melon pesto Spread jam panzanella lemon grass buttermilk walnut oil shrunken heads walnuts carrots cilantro kalamata Soup gin parmesan conserve berry slaw Jerusalem artichoke chipotle beets Salsa pork chop Red Onion Tomatoes