Lemon Crêpes With Goat Cheese Filling And Louisiana Kumquat Compote Recipes

Steps:

• Warm pre-made crepes in a skillet with a little butter. Sprinkle with sugar and a squeeze of lemon juice. Spread with lemon curd and fold into triangles. Dust with confectioners' sugar.
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Steps:

• Place the milk, water, eggs, canola oil and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours. When ready to cook, stir in the herbs.
• Place a seasoned or nonstick 6- to 8-inch crepe pan over medium heat. Brush with butter or oil. When the pan is hot, and just before it begins to smoke, remove from the heat and ladle in three to four tablespoons of batter (depending on the size of your pan). Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used up. You'll get about 12 crepes with an 8-inch pan, 16 with a 6-inch pan.
• Combine the cottage cheese and goat cheese in a food processor fitted with the steel blade, and blend until smooth. Add the yogurt and pepper, and blend together. Transfer to a bowl. Cover and refrigerate until ready to use.
• Cut each crepe in half. Spread a scant tablespoon of the herbed goat cheese on the less cooked side of each crepe. Fold in half, then in half again. Arrange on a platter. To serve warm, heat for 30 seconds in a microwave or for 10 minutes in a low oven.

Steps:

• Preheat oven to 350 degrees. Place 4 crepes on a rimmed baking sheet. Place 2 tablespoons goat cheese and 1/2 cup roasted vegetables down the center of each crepe. Season with salt and pepper. Fold edges over filling. Bake until cheese softens and filling is warm, 5 minutes.

Steps:

• Heat the milk and granulated sugar in a small saucepan over medium-high heat until the milk is scalded or just begins to bubble. Remove it from the heat and stir in the butter. Place in a blender and add the eggs, flour, confectioners' sugar, and salt. Blend until thoroughly combined, then pulse in the zests. Let the batter rest about 15 minutes to release any air bubbles.
• Heat 1 teaspoon butter in an 8-inch nonstick pan over medium heat. Pour 1/8 cup (2 tablespoons) of batter into the pan. Tilt and swirl the pan until the batter covers the bottom completely. Keep rolling the batter toward the outer rim so that the edges do not get too thin. When the edges begin to turn golden, flip the crêpe with a plastic spatula and cook approximately 30 seconds on the other side. Slide the crêpe out of the pan onto a cooling rack or baking sheet. Repeat with the remaining batter.
• Combine all the ingredients in a food processor, or a mixer with the paddle attachment, and process until smooth and slightly creamy. Taste and adjust sweetness with more sugar or orange juice.
• Place all the ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer for 30-40 minutes, stirring from time to time, until the mixture is thick and syrupy. Remove from the heat and let cool. Remove the vanilla bean.
• Spread 1 1/2 tablespoons of the cheese mixture on a crêpe and fold in half. Repeat until all the crêpes are filled. (Up to this point, the crêpes can be made ahead, wrapped tightly, and stored overnight.) In a wide nonstick skillet, heat 1 teaspoon butter over medium-high heat. When bubbly, add the crêpes, four at a time (do not overlap), and sauté until lightly browned, turning the crêpes over once. Fold the crêpes a second time, into triangles. Place two crêpes on each plate and top with some of the kumquat compote.

Steps:

• In small bowl, beat Bisquick mix, sugar, 1/2 cup milk, the melted butter and eggs with whisk or fork until blended. Grease 6- or 7-inch nonstick skillet with shortening; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown on bottom side. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each; keep covered.
• In small bowl, beat sour cream, 1/2 cup milk, the lemon peel, lemon juice and pudding mix with whisk or fork until blended.
• To assemble each crepe, spoon about 1/4 cup of the filling on one end of crepe; top with 5 raspberries. Roll up; sprinkle each crepe with powdered sugar. Serve with additional raspberries.