CREPES BUFFET
Was watching Rachael Ray on FoodNetwork, and this looked like a great, fun way to serve crepes for company!
Provided by MilanzMom
Categories < 60 Mins
Time 40m
Yield 24 crepes, 6 serving(s)
Number Of Ingredients 33
Steps:
- For the crepe batter, combine flour and salt in a bowl and make a well in the center. Add eggs milk and brandy to the well and whisk to combine. Stir in melted butter. Cover batter and set aside for 25 minutes.
- For the white sauce, 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.
- To assemble fillings, place cheeses in small bowls with serving spoons. Cook broccoli florets in simmering water or in 1 cup of water in the microwave for 3 minutes on high. Drain and place steamed broccoli in a bowl. Defrost spinach in the microwave oven and drain well. Transfer drained spinach to a kitchen towel and wring to remove any residual liquid. Fluff spinach with finger tips and set into a small serving dish. Place chopped ham into a bowl with serving fork. Drain and separate lump crab meat and place in a serving dish with a seafood fork.
- For the bacon and mushroom filling, heat a small skillet over medium high heat. Add oil and bacon and saute 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.
- To make the dessert filling, drain cherries over a saucepan to catch the juice. Heat the juice, orange zest and cinnamon to a bubble over moderate heat. Combine cornstarch with water and stir to the hot juice. Remove the cinnamon stick. Allow sauce to thicken then stir in cherries and Kirsch or Amaretto and keep sauce warm over very low heat. When your are ready to serve dessert, place filling in crepes, wrap and brush with melted butter. Top crepes with powdered sugar and serve.
- 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.
- Possible combinations for fillings: cheese or cheeses melted into white sauce with broccoli and/or spinach, warm white sauce with crab, ham with cheese or ham with cheesy white sauce, cheese with bacon mushroom filling, etc. The fillings are only limited by one's taste buds.
Nutrition Facts : Calories 1250.9, Fat 81.5, SaturatedFat 38.3, Cholesterol 451.6, Sodium 2531.1, Carbohydrate 72, Fiber 6.6, Sugar 38.4, Protein 61.9
BASIC CREPES
Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.
Provided by JENNYC819
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g
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