Tuesday, May 28, 2013

Crêpes, Crêpes, and More Crêpes

I remember it as if it were yesterday. I had just given birth to my twins (my fourth and fifth children), and a young male nurse came into my hospital room. He asked if I would mind answering a few questions for a study he was conducting. I said sure.

One of the questions he asked me was what I fed my children for breakfast every day. I said it varied. "Either pancakes, French toast, scrambled eggs and bacon, oatmeal, cream of wheat, or hot Grape Nuts."

"No, I don't mean once in a while," he shot back quickly. "I mean on a regular basis."

"Yes, that's exactly what I make for them on a regular basis!" I shot right back, albeit with a weary smile.

This exchange made me realize that not everyone enjoys a big breakfast like I do.

Which takes me to the topic of this post: crêpes. Luscious, delicious, billowy, light-as-air, delectable crêpes.


I love them. My husband loves them. My children love them. And now my grandchildren love them. So before I start drooling all over my keyboard, let's continue, please.

For years, I used to make very plain, sweet crêpes stuffed simply with apple pie filling (straight from a can) and topped with fresh sour cream. No biggie to make, but a real family favorite!


Then, several years ago, I came across a magnificent recipe on the Williams-Sonoma website for chocolate crêpes...and suddenly those became our favorite. (For the recipe, click here.)


Never one to stop exploring, I stumbled across yet another fabulous recipe about a month ago, this time for strawberry crêpes. And I gotta say, these have suddenly become our all-time favorite!

So get out your skillet (or better yet, that fancy-dancy crêpe pan you once bought but never used), and start flipping!

STRAWBERRY-FILLED CRÊPES
Adapted from FamilyFun
Makes 10 crêpes

For the strawberry filling:
1 lb. fresh or frozen strawberries, quartered, plus more for garnish if desired
1/4 c. sugar
1 T. cornstarch
1 T. lemon juice

For the crêpes:
1 1/4 c. milk
2 eggs
1 c. flour
1 T. sugar
1/4 t. salt
4 T. butter, melted and cooled
Powdered sugar for garnish

1. In a medium saucepan, stir the strawberries and sugar together. Let the mixture stand until the fruit's juices release, about 30 minutes. If you're using frozen strawberries, heat them with the sugar over medium heat until they're defrosted, about 2 minutes.


2. In a small bowl, whisk together the cornstarch and lemon juice. Combine them with the strawberry mixture. Simmer the sauce on medium-low until it thickens, about 10 minutes, then set it aside.


3. Place the milk, eggs, flour, sugar, and salt, plus 3 tablespoons of the butter, in a blender and process until smooth, scraping the sides as needed, about 1 minute.


4. Heat the oven to 175 degrees and warm a 10-inch nonstick skillet over medium heat. Brush the skillet with some of the remaining butter, then form a crêpe in the pan. Cook the crêpe until the edges pull away from the skillet and the bottom is golden brown, about 2 minutes. Flip the crêpe with a rubber spatula and continue cooking until the crêpe is lightly browned on the opposite side, about 1 minute more. Transfer the crêpe to a baking sheet and place it in the oven to keep warm. Repeat with the remaining batter.






5. To assemble the crêpes, warm the strawberry filling over low heat, if desired. Add 2 tablespoons of the filling to the center of each crêpe and roll it up. Scatter strawberries over it, then dust it with powdered sugar, if desired.





AND NOW, FOR A BONUS!

TRY THIS SAVORY VERSION:

1. Heat 4 tablespoons of butter in a large saucepan over medium heat.
2. Add 3 cups of diced onions (about 2 large) to the pan, season with 1/2 teaspoon salt, and cook until the onions are soft, about 5 minutes.
3. Add 2 teaspoons of sugar and a pinch of pepper; continue cooking until the onions have browned, about 10 minutes more.
4. Fill each crêpe with 1 tablespoon of the filling, along with 2 tablespoons of grated Gruyère or Fontina cheese.


Monday, May 20, 2013

50 - Yep, 50! - Tasty Treats in a Jar

When I was young, I distinctly remember my mom canning lots and lots of goodies at the end of each summer season. She'd make all sorts of phenomenal things from the bounty of our backyard garden -- things like green peppers, tomato sauce, peach marmalade, strawberry jam...oh, they were all wonderful!

Today, glass canning jars, which come in a variety of sizes and are really reasonably priced, are making an exciting comeback -- and not necessarily in the form of canning either!

They are, rather, being used as incredibly cute vessels in which to make and serve individual-sized portions. Mason, Ball, Kerr, and Weck are some of the more popular brands.

Especially now, with summer picnic season coming up, I'd like to share some extra-creative ideas, from salads and desserts to breakfast items and beverages -- 50 in all! -- to get you started in coming up with your own clever combinations for family and guests.What are some of your ideas?

(Note: To get the recipes, just click on the captions under each photo.)


CAPRESE SALAD IN A JAR
(Source: The Chubby Vegetarian)

HEARTS OF ROMAINE SALAD IN A JAR
(Source: Salad in a Jar)



SIMPLE LAYER DIP IN A JAR
(Source: Savvy Mom)

LAYERED CORNBREAD & TURKEY SALAD IN A JAR
(Source: Southern Living)

WHEAT BERRY APPLE SALAD IN A JAR
(Source: Savoring the Thyme)

CORN & CHICKPEA SALAD IN A JAR
(Source: Country Living)

TURKEY CHICKPEA SALAD
(Source: Fat and Happy)

PESTO PASTA IN A JAR
(Source: The Decorated Cookie)

PASTA SALAD IN A JAR
(Source: Stone Gable)

GOAT CHEESE & SUNDRIED TOMATOES WITH PESTO IN A JAR
(Source: My Own Ideas)

ZUCCHINI & GOAT CHEESE QUICHE IN A JAR
(Source: Eat*Drink*Pretty)

SHRIMP RILLETTES IN A JAR
(Source: Good Housekeeping)

CURRIED LENTIL SOUP IN A JAR
(Source: Food Network Magazine)

BARBECUE SUNDAE IN A JAR
(Source: Jones is Hungry)

CHILI & CORNBREAD IN A JAR
(Source: Giver's Log)

WHOLE WHEAT BUTTERMILK ROLLS IN A JAR
(Source: Simple Bites)

CHEESECAKE IN A JAR
(Source: I Am Baker)

MIXED BERRY CHEESECAKE IN A JAR
(Source: My Baking Addiction)


STRAWBERRY CHEESECAKE IN A JAR
(Source: The Family Kitchen)

LOW-FAT, NO-BAKE OREO CHEESECAKE IN A JAR
(Source: The Family Kitchen)

NEAPOLITAN CAKE IN A JAR
(Source: The Family Kitchen)

BANANA SPLIT CAKE IN A JAR
(Source: Sprinkled with Flour)


RAINBOW CAKE IN A JAR
(Source: Babble)

S'MORES CAKE IN A JAR
(Source: How Sweet It Is)


WHISKEY CHOCOLATE CAKE IN A JAR
(Source: Eclectic Recipes)


PEANUT BUTTER CUPS IN A JAR
(Source: Babble)


BUTTERMILK CUPCAKES IN A JAR
(Source: Martha Stewart)

RED VELVET CUPCAKES IN A JAR
(Source: Cakies)

ORANGE DREAMSICLE CUPCAKES IN A JAR
(Source: Glorious Treats)

LEMON POPPY SEED POUND CAKE IN A JAR
(Source: Man With a Fork)

APPLE PIES IN A JAR
(Source: The Boastful Baker)

FRUIT PIES IN A JAR
(Source: Our Best Bites)

PUMPKIN PIE IN A JAR
(Source: The Nerd's Wife)

PEACH COBBLER IN A JAR
(Source: Babble)

BAKED BROWNIES IN A JAR
(Source: My Recipes)

WHITE CHOCOLATE LEMON TRIFLE IN A JAR
(Source: Paula Deen)

ICE CREAM IN A JAR
(Source: Pen n' Paperflowers)

BANANA FUDGE PUDDING IN A JAR
(Source: Babble)

CHERRY CRISP IN A JAR
(Source: My Baking Addiction)

MAPLE OAT N' APPLE DESSERT IN A JAR
(Source: Healthful Pursuit)

BREAD PUDDING IN A JAR
(Source: Savor This Moment)

BREAKFAST PARFAIT IN A JAR
(Source: Ezra Pound Cake)

JAM, GRANOLA, & YOGURT IN A JAR
(Source: American Spoon)

MONKEY BREAD IN A JAR
(Source: Babble)

PUMPKIN CHOCOLATE CHIP MUFFINS IN A JAR
(Source: Nest of Posies)

STRAWBERRY MOONSHINE JULEP IN A JAR
(Source: Saveur)

MOJITO COCKTAIL IN A JAR
(Source: Linda Wagner)

LEMONY SPIKED SWEET TEA IN A JAR
(Source: Martha Stewart)

CRANBERRY APPLE CIDER SHANDY IN A JAR
(Source: Kahakai Kitchen)

HOT COCOA MIX IN A JAR
(Source: Meals)

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