1 cup butter, softened 3/4 cup finely chopped or ground pecans 1/2 cup maple syrup In small mixer bowl, beat butter on medium speed until light. Add pecans; mix well. Gradually beat in syrup. Makes 2-1/4 cups. Post Views: 85
Author: Frank
Salmon Butter (Buerre De Saumon)
Chutney Butter
Melted Butter (Buerre Fondu)
Pistachio Butter (Buerre De Pistaches)
Parsley Butter
Chocolate Breakfast Crepe
2/3 cup flour 1/3 cup sugar 1 teaspoon unsweetened chocolate powder 1 egg 1 egg white 1/4 cup vegetable oil 1/4 cup skim milk Mix all dry ingredients together in a mixing bowl. Add all liquid ingredients and stir until Read More …
Crepe Suzette
3/4 cup milk 3/4 cup water 3 egg yolks 1 cup sugar 1 cup flour 1/2 lb unsalted butter 2 orange peels 1/2 cup orange juice 4 tb orange liqueur Cognac Step 1: Put 1/2 cup of sugar and orange Read More …
Crepes Filled With Chocolate Mousse
Crepes: 4 eggs 1/4 Tsp. salt 2 C. all-purpose flour 2 1/2 C. milk 1 Stick butter Mousse: 8 eggs 1 Pkg. chocolate — (12 oz.) chips 4 Tbsp. rum 1 C. sugar Crepes: Combine eggs and salt. Gradually add Read More …
Welsh Crepes (Ffrois)
1 cup all purpose flour 1 pinch salt 3 eggs 1-3/4 cups milk Salad or peanut oil for pan frying, or use Crisco 6 tbsp. dried currants (divided) 1/2 cup sugar Juice of 2 lemons Put the flour, salt, eggs, Read More …
Almond Chicken Crepes
3 eggs 3/4 c. sifted flour 2 Tbsp. melted butter 1/8 tsp. salt 1 c. milk Mix batter; let stand 1/2 hour. Cook on one side only in crepe pan or 10-inch skillet. Can be made ahead and frozen or Read More …
Almond Peach Crepes
8 (6-inch) crepes 3/4 c. blanched slivered almonds, toasted 4 fresh peaches lemon juice 3 Tbsp. packed brown sugar 1/8 tsp. ground ginger 3/4 c. dairy sour cream Prepare crepes and set aside. Chop 1/2 cup of the almonds. Peel Read More …
Apple Caramel Calvados Crepes
Serving Size : 6 FOR THE CREPES: 1 cup flour 1 1/3 cups milk 1 large egg 2 tablespoons unsalted butter — melted, more for frying 2 teaspoons calvados — or apple jack FOR THE APPLE FILLING: 4 gala apples Read More …
Bourbon Cherry Butter with Orange
1/4 cup bourbon 1/2 cup dried cherries (see note) 1 cup (2 sticks) salted butter, room temperature 2 tablespoons orange zest, freshly grated 2 tablespoons confectioners’ sugar, or to taste optional: 1 tablespoon orange or angostura bitters or additional bourbon Read More …
Roasted Garlic Chive Butter
2 heads garlic 1-1/2 tablespoons extra virgin olive oil 1/4 cup water 3/4 cup butter 1 tablespoon chopped fresh chives Cut garlic heads in half crosswise and place in a shallow pan. Drizzle with oil. Add water to pan; cover Read More …
Pear Butter
2 qt. pear pulp 2 lb. sugar Wash pears and remove core and peeling. Cut into quarters and add a little water. Cook until tender. To pulp add sugar and mix well. Bake at 350 degrees for 3 hours. Stir Read More …
Lemon Butter
Buckwheat Honey Butter
Quick Pear Butter
Watercress Butter
Chive Butter (Buerre De Ciboulette)
Cherry Butter
Red Butter (Buerre Rouge)
Ravigote Butter (Buerre Ravigote)
Orange Butter
Sue Bee Honey Butter
Cornmeal Crepes with Berries
Yield: 10 servings 3 cups Sliced strawberries 2 tablespoons Sugar 1 cup Milk 3 Large eggs 2/3 cup All-purpose flour 1/4 cup Yellow cornmeal 1 teaspoon Vanilla 2-1/2 teaspoons Butter or margarine 1/4 cup Apricot jam Vanilla low-fat yogurt or Read More …
Crab Crepes
Serving Size : 8 CREPES: 1/2 cup all-purpose flour 2 eggs, lightly beaten 1/2 cup cream 1/4 cup milk pinch salt 1-1/4 ounces melted butter FILLING: 1-1/4 ounces butter 1 tablespoon oil 1 onion, finely chopped 1/2 green bell pepper, Read More …
Crab Stuffed Crepes
Yield: 24 servings CREPES 3 Eggs, beaten 1-1/2 cups Milk 2 tablespoons Butter or margarine, melted 1 cup Flour, all-purpose 1/2 teaspoon Salt 1 cup Swiss cheese, grated CRAB FILLING 1/2 cup Butter or margarine 1/2 cup Green onion, minced Read More …
Crepes
1 cup milk 3/4 cup pancake mix 3 eggs 2 tablespoons oil Combine all ingredients, mixing until smooth. Let stand 5 minutes. Heat 6 to 7 inch crepe pan over medium high heat; grease lightly. For each crepe pour about Read More …
Crepes au Chocolat et Framboises
Crepe Batter 430 mL (3/4 pint) milk and water mixed 4 eggs pinch salt 225g (8 ounces) plain flour, sifted 15 mL (1 tbsp) sugar 60 mL (4 tbsp) melted butter or oil Filling 225 g (8 ounces) plain dessert Read More …
Crepe Batter
Measurements in brackets are UK Imperial. 750 ml (1-1/4 pints) milk 300g (12 ounces) flour 3 eggs 75g (3 ounces) butter, melted Quanity makes 16-18 large crepes If you have a large blender (liquidiser) jug – holds at least 1.5 Read More …
Crepes Suzette
1 cup Flour 1/2 teaspoon Salt 1/3 cup Sugar 3 Eggs; separated 1-1/2 cups Milk 1 teaspoon Vanilla 1/3 cup Sweet wine Yield: 4 servings Beat egg whites until stiff. Add egg yolks, sugar, and salt. Beat until dough is Read More …
Dessert Crepes
3 cups flour 4 eggs 4 egg yolks 1 quart milk 2 teaspoons sugar 1/2 teaspoon salt 4 tablespoons butter Mix the flour, eggs and egg yolks with a wire whisk. Add the milk, sugar, salt and beat until all Read More …
Ham Crepes Mornay
CREPES: 1 cup flour 1-1/2 cups milk 2 egg 1 tablespoon sugar optional 1 tablespoon cooking oil 1/8 teaspoon salt FILLING: 1/4 cup butter melted 1/4 cup flour 2-1/4 cups milk 1/4 teaspoon salt 1/2 teaspoon dry mustard Dash black Read More …
Lemon Grass Restaurant Sizzling Saigon Crepes
Source: Mai Pham, Lemon Grass, Sacramento, California Batter 2 cups rice flour 1/2 cup unsweetened coconut milk 2-1/3 cups water 1-1/2 teaspoons ground turmeric 1 teaspoon granulated sugar 1/2 teaspoon salt 1/2 teaspoon curry powder, preferably Vietnamese Golden Bells brand Read More …
Lou Michael’s Downtown Restaurant Raspberry and Blackberry Chocolate Crepes
Source: Chef Dan Dunn & Lou Michael Huss, Pensacola, Florida Chocolate Crepes 1 cup milk 6 ounces beer 1 tablespoon cocoa 1 cup all-purpose flour 2 large eggs Chantilly Cream 1 cup whipping cream 2 tablespoons powdered sugar 2 teaspoons Read More …
Low Fat Basic Crepes
Yield: 12 Servings 1-1/4 cups All-purpose Flour 1-1/2 cups Skim Milk 1 tablespoon Margarine, melted 1 Egg Vegetable Cooking Spray Cooled crepes can be stacked in wax paper and frozen in a zip-top freezer bag for up to three months. Read More …
Maison Robert Restaurant Pineapple with Caramel Sauce
Source: Jacky Robert, dining room chef, Maison Robert, Boston, Massachusetts Serve the pineapple with crepes. The sauce can be made ahead and warmed before serving. 1/3 cup granulated sugar 1 cup heavy cream 8 slices (about 1/2 inch thick) fresh Read More …
Seafood Crepes
3 tablespoons butter, divided 1/2 cup finely diced red pepper 3 cloves garlic, minced 2 teaspoons finely grated lemon peel 1/2 lbs. medium shrimp, peeled 1/2 lbs. scallops (preferably small) 3 tablespoons all-purpose flour 1 cup real whipping cream 1/4 Read More …
Strawberry Crepes
Yield: 4 Servings 12 each Crepes ** 4 tablespoons Butter 4 tablespoons Sugar 1/2 teaspoon Zest, orange 1/2 teaspoon Zest, lemon 1 teaspoon Juice, orange 1 teaspoon Juice, lemon 1 pt Strawberries, halved 1 tablespoon Brandy ** See recipe for Read More …
The Magic Pan Restaurant Strawberry Crepes Supreme
Basic crepes 1 cup flour 3 eggs 1-1/2 cups milk 1/4 cup oil or melted butter Pinch of salt Filling, garnish and assembly 4 cups sliced fresh strawberries (keep 6 berries whole for garnish) 1/2 cup brown sugar 1 cup Read More …
Layered Shrimp Crepe
4 Servings 12 oz Asparagus spears 8 oz Creamy herb-garlic cheese 8 Whole tiny new potatoes; cut 8 Crepes 2 ts Olive oil 1/2 lb Tiny cooked shrimp 1/2 ts Finely shredded lemon peel 3 tb Chopped fresh chives 1/4 Read More …
Real French Crepes
1 cup all-purpose flour 1 egg 2 cups milk In a mixing bowl, combine flour, egg, and milk. Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup Read More …
Banana Crepe
5 bananas 1 cup macadamia nuts 1 cup cashews 1 teaspoon lemon juice 1 dash Nama Shoyu 1 teaspoon water, or more for consitency 1 cup blueberries Start the morning before by making a banana crepe in the dehydrator. Blend Read More …
Cheese Filled Crepes with Blueberry Coulis
Crepe Batter Makes 12 crepes, or 6 servings one cup all-purpose flour two tablespoons sugar one-quarter teaspoon salt one large egg one cup whole or low-fat milk one tablespoon unsalted butter, melted one-quarter teaspoon vanilla extract Melted unsalted butter for Read More …
Quick Fish Aspic
Makes About 1 Quart 3 cups fish stock 1 cup tomato juice 4 envelopes unflavored gelatin Salt Freshly ground pepper 1 teaspoon sugar 2 egg shells, crushed 2 egg whites, lightly beaten 2 Tablespoons Cognac In a saucepan combine the Read More …
Sweet and Spicy Glaze
1/2 cup Watkins Inferno Hot Pepper Sauce 2 to 3 tablespoons brown sugar, to taste 1/2 teaspoon Watkins Garlic Liquid Spice 1/4 teaspoon Watkins Cajun Pepper Bring all ingredients just to a boil in a small saucepan; remove from heat. Read More …
Thin Chocolate Glaze
V-8 Aspic
1 envelop of unflavored gelatin 1/2 cup cold water 1/2 teaspoon salt 1 tablespoon sugar 1-1/2 cups of spicy V-8 juice, heated to hot dash of black pepper 1 tablespoon vinegar 1/2 celery, chopped 2 tablespoons green pepper, chopped Sprinkle Read More …