I went to a cooking class last week, just for fun. It's great entertainment! The class was called "Celebrating Julia." The instructors showed us how to make these delicious crepes. They were a really nice change in pace for dessert. The filling reminds me a lot of marzipan. I had to make them the next day. Crepes are so versatile. You can make them savory or sweet, and they can be refrigerated or frozen and and used later. I made a batch of them and used half for this dessert, and the other half for strawberries and cream breakfast crepes.
All-Purpose Crepes
1 1/4 C unbleached flour
2/3 C cold milk
2/4 C cold water
3 large eggs
dash of salt
3 tbsp melted butter
Mix all ingredients using an immersion blender (my favorite) or a blender or food processor. Use an electric crepe maker or a nonstick frying pan to make the crepes. If you are using a pan, add a little butter and cook them on medium low heat. Pour in some batter and tilt the pan so the batter spreads out thin and evenly. Cook for a minute and them flip them over to quickly brown the other side.
Almond Cream
1 egg
1 egg yolk
3/4 C sugar
1/3 C flour
1 C hot milk
3 tbsp butter
2 tsp vanilla
1/4 tsp almond extract
1/2 C pulverized almonds
Beat the egg and egg yolk in a mixing bowl. Add the sugar and beat until the mixture is pale yellow and forms a ribbon. Beat in the flour. Beat in the milk in a thin stream. Pour into sauce pan and cook over medium heat, stirring constantly. When the mixture begins to thicken into lumps beat it vigorously until it smooths and thickens into a stiff paste. Continue beating and cooking the mixture for 2-3 more minutes. Remove from heat and add the butter, vanilla, almond extract and almonds.
Crepes with Almond Cream
Spread some almond cream onto a crepe. Fold into wedge and place in baking dish. Drizzle 2 tbsp of melted butter over the crepes. Grate some semi-sweet chocolate on top of the crepes. Put in a 350 degree oven until the chocolate has melted. Dust with powdered sugar.
Posts
No comments:
Post a Comment