CREPE BUFFET

Crepes are requested often by the grandkids! This is a great recipe because the crepes can be used for both sweet and savory fillings.

CREPE BUFFET

BASIC CREPES

• 1 cup all-purpose flour
• 1 teaspoon salt
• 6 eggs, beaten
• 1 3/4 cups milk
• 4 tablespoons melted butter

Combine flour and salt in a bowl and make a well in the center. Add eggs and milk to the well and whisk to combine. Stir in melted butter. Cover batter and set aside for 25 minutes. This can also be made in a blender. Crepes should be made in a nonstick skillet over medium heat. Cover the bottom of the pan with just enough batter to coat. Turn the crepes with a toothpick or a very thin spatula .

WHITE SAUCE

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• Salt and freshly ground black pepper
• Freshly grated nutmeg, to your taste
• 1/4 teaspoon cayenne pepper , 2 pinches
• 1/4 to 1/3 cup heavy cream , eyeball it

Cook butter and flour 2 minutes over moderate heat in a preheated medium saucepan . Whisk in milk and season sauce with salt, pepper, nutmeg and cayenne. Simmer over low heat 15 minutes, stirring occasionally. Stir in cream and heat sauce through, another 5 minutes over low heat. Turn burner to warm and stir sauce occasionally to avoid a skin forming. Whisk in a little milk if sauce thickens too much to ladle.

SAVORY FILLING IDEAS

• 2 cups shredded sharp cheddar , 8-ounce brick
• 1/2 cup grated Parmigiano-Reggiano
• 3 cups broccoli florets, available pre-washed in produce section, cooked
• 2 boxes chopped frozen spinach, defrosted and drained, can be served as is or sauted
• 1 pound thick sliced baked ham from deli counter, chopped
• 12 ounces cooked lump crabmeat, available fresh in plastic tubs at fish counter
• Asparagus, cooked and chopped

BACON & MUSHROOM FILLING

• 1 tablespoon extra-virgin olive oil , 1 turn of the pan
• 1/2 pound bacon, chopped
• 1 shallot, chopped
• 1 pound mushrooms , cleaned and sliced Salt and freshly ground black pepper

For the bacon and mushroom filling, heat a small skillet over medium high heat. Add oil and bacon and sauté 3 minutes. Add chopped shallots and sliced mushrooms. Season the filling with salt and pepper and cook 5 minutes until mushrooms are just tender. Transfer filling to a serving bowl.


SWEET FILLING IDEAS

• Nutella
• Bananas
• Strawberries
• Whipped cream (the grandkids love it from the can)
• Caramel sauce
• Chocolate syrup
• Powdered sugar

LEMON CURD

4 large lemons, zested & juiced (a little over 1/2 cup)
1 cup granulated sugar
5 egg yolks
1/2 cup butter, cut into pieces

In a medium bowl, combine lemon zest & sugar. Rub together with your fingers until fragrant. Put the lemon zest and sugar mixture, lemon juice, egg yolks and butter in a medium saucepan and stir until combined. Remove the pan from the heat and pour lemon curd into jar or glass bowl. (recipe from www.twopeasandtheirpod.com/lemon-curd/)


CHOCOLATE MOUSSE

• 2 eggs
• 1/4 cup granulated sugar
• 2 1/2 cups cold heavy whipping cream, divided
• 6 oz semi-sweet chocolate (about 1 cup semi-sweet chips)

Beat eggs and granulated sugar with mixer for about 3 minutes. Meanwhile, heat 1 cup heavy whipping cream in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined. Add the the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil. Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally.

When the mixture is completely chilled and firm use the whisk attachment on a stand mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and using the paddle attachment or a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth. Serve immediately as is, or refrigerate until ready to use. (recipe from cookiesandcups.com/easy-chocolate-mousse/)