[Search for users] [Overall Top Noters] [List of all Conferences] [Download this site]

Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

1034.0. "CREPES: Berry-filled Custard Crepes" by 16821::RESENDEP (following the yellow brick road...) Mon Mar 07 1988 15:59

    This is in the current issue of Cook's magazine.  I made it for
    us last week, and it was delicious!  If you keep crepes in the freezer
    like I do, it's an extremely easy and quick dessert to put together.
    
    8 small crepes
    2 tablespoons heavy cream
    2 egg yolks
    2 tablespoons sugar
    4 ounces cream cheese at room temperature
    
    2 cups fresh or frozen berries, plus more for optional garnish
    	(I used fresh raspberries)
    1/2 cup berry jam 
    	(I didn't have raspberry jam, so I used currant jelly and it
    	was PERFECT)
    2/3 cup red wine
    
    Beat the cream, egg yolks, and sugar into the cream cheese with
    a wooden spoon.
    
    Heat oven to 325 degrees.  Carefully fold berries into filling with
    a rubber spatula, trying to keep them whole and unmashed.  (If using
    strawberries, cut them into quarters before adding).
    
    Ladle 1/4 cup of the berry filling down the center of each of 8
    crepes.  Fold in the sides of the crepes as you would a letter and
    put them, seam side down, into an ovenproof dish.
    
    In a small saucepan, combine the berry jam and red wine and bring
    to a boil.  Cook, stirring, over medium heat until slightly thickened,
    about 5 minutes.
    
    Pour 1/2 of the wine mixture over crepes and bake in preheated oven
    until sauce bubbles and crepes are heated through, about 15 minutes.
    
    Put 2 crepes on each plate and pour the remaining sauce over them.
    Garnish with fresh berries if desired.
    
    							Pat

T.R	Title	User	Personal Name	Date	Lines
1034.2	Crepes	DPDMAI::RESENDEP	following the yellow brick road...	`Mon May 23 1988 10:24`	12
	This is the basic crepe recipe I've used for many years. 3 eggs, slightly beaten 2/3 cup flour 1/2 teaspoon salt 1 cup milk Combine all ingredients; beat until smooth. Let stand at least 30 minutes. Cook in 8-inch crepe pan until lightly browned. Makes 12 crepes. Pat
1034.3	Deperately seeking Suzette	MROA::BERICSON	MRO1-1/KL31 DTN 297-3200	`Wed Jan 19 1994 10:46`	5
	I know it must be in here but I can't find anything on Crepes Suzette sp? Any help?
1034.4		CALVA::WOLINSKI	uCoder sans Frontieres	`Wed Jan 19 1994 12:49`	20
	Rep .3 >>> Deperately seeking Suzette Make crepes <figure two per person> In a large saute/frying pan add 1Cup fresh orange juice and reduce it by half. If you want the sauce to be alittle sweeter add sugar to taste. Place the crepes in the pan one at a time and then fold them into quarters. After the crepes are warm drizzle into the pan about 1/4Cup orange liquor and then ignite the liquor to flambe. Serve at once. Remember to be very careful when adding the liquor we don't want any singed body parts!!! ;-) -mike
1034.5	parts is parts	WAHOO::LEVESQUE	demonized for your objection	`Wed Jan 19 1994 13:39`	3
	> we don't want any singed body parts!!! ;-) Do you usually make these while nekkid? :-)
1034.6		ENABLE::glantz	Mike @TAY 227-4299 TP Eng Littleton	`Wed Jan 19 1994 16:57`	19
	> Do you usually make these while nekkid? :-) Mais oui, what else? :-) We do a variation of Mike's recipe: 1/2 c fresh orange juice 1/4 tsp grated rind or a couple of strips of rind finely julienned 2 tbs butter 2 tbs sugar about 2 dozen small-to-medium crepes 1/4 c of brandy consisting of 1/2 cognac and 1/2 grand marnier Put all except the crepes and brandy in a large frying pan and saute until it thickens to your liking. Reduce the heat and put in the crepes which you've folded or rolled. Bring the heat back up, add the brandy, and light up (stand back!). Reduce heat again and bubble 'til the flames go out. Serve on a warm plate with a scoop of French vanilla ice cream on top. Wowee. Put clothes back on :-).
1034.7	Crepes Suzette - Do-Ahead Recipe	ASDG::HARRIS	Brian Harris	`Fri Jan 21 1994 21:15`	39
	Those who like do-ahead recipes will love this version of Crepes Suzette. The crepes are folded around the orange butter which melts into the crepes as they are warmed in the oven. Although the crepes are often doused with spirits and set ablaze, purists believe this ruins the presentation. In the words of one famous chef, flaming crepe suzettes are "operetta, not cuisine." Crepes Suzette (4 servings) ~~~~~~~~~~~~~~ 16 prepared crepes 4 Tablespoons unsalted butter (at room temperature) 3 Tablespoons sugar 1 orange, zest removed and cut into thin strips and blanched for 3 minutes in boiling water; juice squeezed & strained 3 Tabspoons orange liqueur (I prefer Grand Marnier) 1. Prepare the sauce: In a food processor, using the metal blade, cream the butter well, adding the sugar slowly, until the butter is very light and fluffy. With the processor running, add half the orange juice 1 teaspoon at a time to force the juice to be incorporated into the butter. Add the liqueur in the same manner. Continue, adding the remaining juice, until the butter will hold no more. 2. Butter an oven-proof serving dish. Spread one heaping teaspoon of orange butter onto each crepe. Fold the crepe in hald and then in half again to form a triangle. Repeat for all crepes and place them into the dish so that they overlap slightly. Dot any remaining orange butter over the crepes and scatter blanched orange zest over the top. Cover tightly with plastic wrap and set aside at room temperature until ready to 'heat and serve' (or go on immediately to the next step). 3. Just before serving, sprinkle the crepes lightly with powdered sugar and sprinkle lightly with orange liqueur. Warm the crepes in a pre-heated 350 degree oven until the orange butter is melted and the crepes are heated through (5-10 minutes). Serve immediately.