Tag Archives: holiday

Dec29

Balsamic Roasted Pears with Pepper and Honey

Posted on by
Standard

pears in a bowlBalsamic Roasted Pears with Pepper and Honey

Serves 8

 

This is a very simple but elegant desert.  I used the Manchego Mexican cheese which is delicious.  If the pears in your market are not quite ripe enough, buy them a couple of days before serving and place them in a paper bag along with an apple.  Close the bag and several days later, they should be perfect.

 

Ingredients:

  1. 4 Tblsp. sweet butter
  2. 4 firm-ripe pears, halved lengthwise and cored
  3. 6 Tblsp. balsamic vinegar
  4. 8 Oz. Manchego cheese or mild goat cheese, cut into 8 pieces—room temp.
  5. 1/2 C. honey

Directions:

  1. Preheat oven to 400
  2. Melt butter in an oven proof dish in the oven—about 3 minutes
  3. Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender-about 20 minutes.
  4. Pour vinegar over pears and roast 5 minutes more.
  5. Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears.  Drizzle pears and cheese with honey and sprinkle with pepper.
Nov22

Cranberries, Cranberries–4 nice and delicious recipes

Posted on by
Standard

jellied cranberry sauce with fuji apple cranberry Clementine and Pumpkin Seed Conserve

 

 

 

Cranberries are so versatile and freeze easily and well.  They also are very healthy for you.  However, their grand color makes them a favorite for Thanksgiving and Christmas.  But don’t forget that “red” in Valentines day.  Frankly I think that this is a great fruit to use anytime of the year.  So please do enjoy these 4 recipes which are among my favorites.

Cranberry and Dried Fruit Compote (serves 6)

Ingredients:

  1. One 12-ounce bag fresh cranberries
  2. 3/4 cup golden raisins
  3. 1/2 cup dried cherries
  4. 1/2 cup dried black mission figs, quartered
  5. 2/3 cup sugar
  6. 1- 1/4 cups water

Directions:

  1. In a medium saucepan, combine the cranberries with the raisins, cherries, figs, sugar and water.
  2. Bring to a boil and cook over moderately high heat until the cranberries burst, about 6 minutes.
  3. Place into a bowl and refrigerate until chilled, about 3 hours.

Make Ahead: This compote can be refrigerated for up to 2 weeks. Serve chilled or warmed.

Jellied Cranberry Sauce with Fuji Apple (serves 6)

(This turns out like a loaf that can be sliced with a serrated knife.)

Ingredients:

  1. One 12-ounce bag fresh cranberries plus more for decorating purposes
  2. 1 large Fuji apple, peeled and cut into 1/2-inch dice
  3. 1 cup sugar
  4. 3/4 cup water
  5. 1 sprig or more of rosemary (for decorating purposes)

Directions:

  1. Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
  2. In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes.
  3. Place the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours or longer, however, make sure to keep the loaf in the frig. before serving.  Don’t let it get to room temp before serving or you’ll be spooning it instead of slicing it.  No matter though, it’ll be good either way.
  4.  Invert the jelly onto a serving plate and remove the plastic wrap.
  5.  Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

Make Ahead The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.

Cranberry, Clementine and Pumpkin Seed Conserve

Ingredients

  1. 3 Clementine
  2. 1 1/4 cups sugar
  3. 1 cup water
  4. One 12-ounce bag fresh cranberries
  5. 1/2 cup roasted pumpkin seeds  (see note below how to roast seeds)

Directions:

  1. In a medium saucepan, cover the Clementine with water. Bring to a simmer and cook over moderately high heat until the skin softens, about 8 minutes. Drain and let stand until cool enough to handle. Coarsely chop the whole Clementine and discard any seeds. Wipe out the saucepan.
  2. In the same saucepan, combine the chopped Clementine with the sugar and water. Bring to a simmer and cook over moderate heat until the Clementine peel is sweet, about 30 minutes. Add the cranberries and cook over moderately high heat until they burst, about 6 minutes.
  3. Put into a bowl and refrigerate until chilled, about 3 hours.
  4. Fold in the pumpkin seeds just before serving.

Make Ahead The conserve can be refrigerated for up to 2 weeks however, don’t put the seeds in till just before serving.

Note: To roast seeds, place seeds in a large sauté pan so there’s only one layer and cook over medium heat, shaking and stirring oven, till seeds brown and pop (anywhere from 5 to 10 minutes). They are best done right before using; however, you can store in a tight container for a day or so.

Compote of Ruby Cranberries with Sun-Dried Cherries(serves 6)

I love this recipe because it has a zing to it

Ingredients:

  1. 2/3 C. dark brown sugar
  2. 12 oz. fresh or thawed cranberries
  3. 4 oz. sun-dried cherries
  4. 12 whole black peppers
  5. 1 C. water
  6. A pinch of salt

Instructions:

  1. In a medium-size heavy saucepan put 1 C. water, brown sugar, a pinch of salt and 12 whole pepper corns.
  2. Bring to a boil; add cranberries and cherries and return to a boil.
  3. Reduce heat and cook over medium heat for 10 minutes or until the cranberries have popped and the sauce has thickened.
  4. Cool to room temp, cover and refrigerate till cold.

Make Ahead The compote can be refrigerated for up to 2 weeks.

Nov9

Holiday Cranberry Bread

Posted on by
Standard

Holiday Cranberry Bread Holiday Cranberry Bread-001Holiday Cranberry Bread

1 loaf yields about 12 slices

This is such a delicious quick bread and it is a breeze to make.  A sliced piece comes out looking so colorfully festive and when you top it with some cream cheese it’s the best. Actually this recipe makes me think of my Mother who was from Holland.  She would slice a thin piece of this kind of loaf and place it in the middle of two pieces of toasted regular bread that had lot’s of butter on it and enjoy it that way.  Oh well, no different than using left-over turkey, cranberry sauce and left-over turkey dressing as a sandwich filling—which I do love and I bet a lot of you do to.

Ingredients:

(liquid)

1 C. sugar

1 Tblsp. grated orange peel (I didn’t have an orange so I used a lemon which turned out just great)

3/4 C. water

1/3 C. orange juice

2 Tblsp. oil

1 egg

(dry)

2 C. all purpose flour

1 ½ Tsp. baking powder

1 Tsp. salt

½ Tsp. baking soda

(last add-ins)

1 C. halved fresh or unthawed frozen whole cranberries (I had fresh which I briefly put in the blender)

1 C. chopped nuts—any kind that you like.  I used almonds.

Instructions:

  1. Heat oven to 350.
  2. Pam spray 9X5 loaf pan (I used a glass one which worked just fine.)
  3. In a large bowl combine the liquid ingredients (I used a whip); blend well.
  4. Add dry ingredients (I sifted mine) until moistened.
  5. Stir in cranberries and nuts.
  6. Pour into greased pan.
  7. Bake at 350 for 50 to 60 minutes.  (Here in Ketchum, 50 minutes did the trick.) An inserted toothpick in the middle of the loaf should come out clean.
  8. Cool 10 minutes at least before removing from pan.
  9. Cool totally and try not to eat it all at one sitting.  Wrap tightly and store in frig.
  10. Hints:  No need to use a mixer or beater. Also, you can make 3 small loafs and bake for 30 to 35 minutes. I haven’t tried freezing, but I’m sure that would work.  Make sure to wrap in plastic wrap to keep the loaf moist when storing in frig. or freezing.

Bon Appetit!!!

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Nov7

Creamy Cauliflower (a lovely and healthy mashed potato substitute)

Posted on by
Standard

Creamy Cauliflower (a lovely and healthy mashed potato substitute)creamy cauliflower puree 5

This is a very variable dish and fun to “fool” your guests with—because many of them won’t even note the difference between usual and the different.  Cauliflowers which now can be procured from markets in all different kinds of shades and resembling it’s cousin, broccoli, in form is low in fat, low in carbohydrates but high the good stuff like dietary fiber, folate, water and vitamin C.  You actually can see cauliflower mentioned in the writings of the Arab Muslim scientists in the 12th and 13th century.  For me, I first heard of it when my parents informed me that they picked me as a baby from a cauliflower patch.  Yes, you heard right.  This was a common European/French statement to make to the younglings—when they asked that pertinent question:”Where Did I Come From?” Choux which in French alludes to the cauliflower is still used as an endearing term as in: “Mon petit choux”.  So there you have it—Margot loves cauliflowers because from it she was derived.  No laughing please—this is a serious topic.   To end this little diversion, here is a recipe that I often use and enjoy:

Ingredients:

  1. 1 nice creamy white cauliflower: about 8 C. of bite-size pieces (but if you wish to be inventive another color will do) and save the stem greens if you wish to use in presentation decoration.
  2. 4 cloves garlic, crushed and peeled or minced
  3. 1/2 green cooking apple (I use it unpeeled but do as you wish) such as the wonderful Pippin—diced
  4. 1/3 C. Buttermilk or I use 1/3 C. milk with 1 Tblsp lemon juice which has sat for 5 minutes
  5. 2 Heaping Tblsp Parmesan—1 to be saved as a topping
  6. 2 Tsp. butter-1 tsp to be saved as a topping
  7. 1/2 Tsp. Salt or as much as you wish for taste
  8. Fresh ground pepper for taste

Directions:

  1. Place bite sized cauliflower florets in a microwave safe dish along with the minced garlic and diced apple- and just a bit of water with a cover and microwave on high for about 8 minutes. Steam until very tender.  Then drain well.
  2. At this point, either use a potato smasher to smash everything before putting in a blender to puree; or use your food processor to puree the ingredients.  Before switching your machine switch on, add the milk, 1 heaping Tblsp. Parmesan, 1 Tsp. butter and S&P.
  3. When you have finished the puree, place the ingredients in a broiler proof dish and top with your remaining butter and parmesan.  Place under broiler until nice a brown on top.  (If you have made this dish several hours or more before serving and want to heat it up in the oven before broiling, please do that. Or you can even microwave it till hot and then broil it.)
  4. By the picture, you can see that I surrounded this dish with roasted Brussels sprouts and the very exterior rim is lined with the leaves I had saved from the Cauliflower itself.
  5. Variations include using different kind of cheeses, chopped herbs without the apples; or even nutmeg, cinnamon or currents with the apples; and so once again, it’s your imagination that can rule.  I imagine you could even use rich cream or 1/2 & 1/2 instead of the milk.
  6. In conclusion, this can be a very healthy dish and it’s fun to play around with and with which to surprise you dining guest.
  7. Bon Appetit from Margot, TempInnKeeper.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Oct24

Margot’s Lethal Eggnog

Posted on by
Standard

Margot’s Lethal Eggnog

Makes 24 Cups

 

Holiday time is upon us and so I want to share with you this really fabulous eggnog recipe that I have made for many years. I haven’t met anyone yet who doesn’t absolutely rave about it.  However, please make sure that you and your guests all drink it in moderation because it’s so good and goes down so easy that it’s easy to guzzle a lot of it without realizing the effects.  If you wish to cut down on the hard liquor amounts, please do.  It’ll still be good.  And as always, if any of your guests have driven to your fun event and have maybe enjoyed this nog a bit too much, please make sure that the guests have a designated driver to get them home.  As a fun aside, did you know that there was an Eggnog Riot that occurred at the United States Military Academy in December 1826?  Evidently whiskey was smuggled into the barracks to make eggnog for a Christmas Day party and the incident must have turned into a huge rowdy party because it resulted in the court-martialing of 20 cadets and one enlisted soldier.  So there you are; that’s why I call it “Margot’s Lethal Eggnog”.  You never can tell what can happen when making and enjoying this.

 

Ingredients:

  1. 1/2 Gallon French Vanilla Ice Cream (softened)
  2. 1 Pint Whipped Whipping Cream
  3. 1 Pint Rum (white or dark)
  4. 1/2 Pint Brandy or Bourbon (I use bourbon because it’s less sweet tasting)

 

Directions:

  1. Let soften the ice cream; this may take up to an hour at room temp.
  2. Whip the whipping cream.
  3. In a large punch bowl, or any kind of nice holiday container, fold the whipped cream into the ice cream.  Add the booze, stir a bit and sprinkle a bit of nutmeg on the top.
  4. Around your bowl place your nog cups, a shaker with nutmeg, and of course a ladle in the bowl.
  5. Bon Appetit and as I said—BEWARE but enjoy and be safe.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

 

 

Aug10

Seven Layer Magic Cookie Bars

Posted on by
Standard

7 layer magic bar (2) 7 layer magic bar 

Seven Layer Magic Cookie Bars

Makes 24 to 36 bars

This is a wicked recipe so it’s perfect for your most precious Halloween goblins and yourself as well. Don’t bother counting the calories here; just enjoy these bars in small tasty, luscious, lingering bites.  But remember, it’s also good for Christmas gifts and for Valentines.  Enjoy no matter when————–

Ingredients:

1/2 cup (1 stick) butter

1 1/2 C. graham cracker crumbs

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT EVAPORATED MILK!)

1 C. (6 oz) Butterscotch Chips

1 C  (6 oz.) Semi-Sweet Chocolate Chips

1 1/3 C. Sweetened Coconut Flakes

1 C. chopped nuts (walnuts are always good but sometimes I use almonds)

Directions:

  1. Preheat oven to 325 for a 13 X 9 inch glass dish and 350 for a 13 X 9 inch metal pan.
  2. Use either a 13 X 9 inch glass or a metal baking pan. Line the pan with parchment paper and if the pan sides are not totally covered with the paper, pan spray them.
  3. Melt the cube of butter (micro is about 1 minute) and pour it evenly over the bottom of your lined pan.
  4. Top the butter evenly with the graham crumbs.
  5. With the remaining ingredients in the order listed above, top the graham cracker layer and when finished, press down firmly with a potato masher or fork.
  6. Bake for 25 minutes in either the 325 or 350 oven till the top is lightly brown.  That is always a bit hard to tell but usually 25 minutes is perfect.
  7. Cool in the dish on your counter top.  When cooled, score the top to mark out the size bars you wish.
  8. Then refrigerate before cutting totally for easier release.
  9. Store tightly covered or in a tin at room temperature.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Aug1

Lavender Shortbread Cookies

Posted on by
Standard

lavenderLavender Shortbread Cookies

(Makes 24 cookies)

Yes, soothing lavender!!  Having lived in Paso Robles for a bit, I really enjoyed growing lavender in my yard.  Lavender and rosemary love the Paso climates and soils.  They are to be found in abundance everywhere in that location.  As you can imagine, the smells were divine.  Now in Paso, they even feature during the summer, a Lavender faire where you can taste some lavender ice cream among other goodies.  So, thinking about a little desert item for our Pavilion picnickers here’s a little unusual recipe I thought you’d all enjoy. Don’t overdo the amount of lavender because all you want is a little hint of taste; too much will cause an overpowering bitter taste.  So, if you feel like only adding 1 Tblsp. fresh or 1 Tsp. dried, that will probably be just fine.

Ingredients:

1 ½ C. softened regular butter

2/3 C. white sugar

¼ C. sifted confectioners’ sugar

2 Tblsp. or less of finely chopped fresh lavender or 1 Tblsp. or less of dried culinary lavender ground with a pestle in a mortar

1 Tblsp. chopped fresh mint leaves

1 tsp. grated lemon zest

2 ½ C. all-purpose flour

1/2 C. cornstarch

1/4 Tsp. salt

Directions:

1 .In a medium bowl, cream together the butter, white sugar and confectioners’ sugar until light and fluffy.  Mix in the lavender, mint, and lemon zest.  Combine the flour, cornstarch and salt; mix into the batter until well blended.  Divide dough into two balls, wrap in plastic wrap and flatten to about 1 inch thick.  Refrigerate until firm, about 1 hour.

2. Preheat the oven to 325 degrees.  On a lightly floured surface, roll the dough out to ¼ inch thickness.  Cut into whatever shapes please you. Place on cookie sheets lined with parchment paper.

3. Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges.  Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

May12

Triple Berry Bread Pudding and other sweet pudding variations

Posted on by
Standard

In 1946, right after WWII, I was visiting in England and bread was one of the few main staples that the English still had to eat. They actually had had too much of it and were sick of it. Memories can be long, so, usually my English bed and breakfast guests didn’t like this dish—but I do. People usually think of bread pudding as something not being very gourmet when actually it can be extremely gourmet and delectable.  Bread pudding began as a humble dessert because the main ingredient was “left over stale bread”; however, the variations can be so numerous that it can become very decadent indeed. Additionally, bread pudding depending on its ingredients, can be served for any meal of the day.  Regardless of which bread you decide to use, white French, croissant, Challa, Brioche, English muffin, usually, the staler the bread, the final product will be more tasteful.  As to the custard base, half and half probably offers the perfect balance to texture. Heating the half-and-half before mixing it into the eggs and sugar will assure you of a final base that is perfectly combined.  Be sure to whisk it slowly into the eggs so as to not “scramble” the eggs.  Finally, soaking the bread pudding the day before baking makes it better and the easier for an innkeeper.  So, here are a few of the sweet type combos you can think about: chocolate/banana; pumpkin; gingerbread; rum/raisin; lemon-coconut;apricot-almond;berry;mocha; and double ginger.

The following recipe will serve 12.

Triple-Berry Bread Pudding

 

You will need the following:

9 X 13 inch baking dish

2-3 qt. saucepan

whisk

 

Make the custard:

Ingredients:

7 large egg yolks

3 large eggs

1 C. granulated sugar

6 C. half and half

1 tsp. salt

1 Tbs. vanilla extract

Bread:

10 C. 1 inch day old brioche bread cubes

Berries:

3 ½ C. fresh or frozen berries such as blueberries, raspberries, or blackberries. If frozen, defrost before adding the pudding and drain most of the liquid.  It’s best with the fresh berries.

Instructions:

Whisk the yolks and eggs and vanilla.  Slowly whisk in the sugar and salt until totally blended.  Slightly heat the half and half and slowly whisk into the egg mixture.

Place the bread cubes in a 9 X 13 inch baking dish that has been sprayed with non-stick spray and pour the custard on top making sure that the bread is submerged.  Let cool at room temp about an hour; cover with plastic wrap; and refrigerate for at least 5 hours and up to 24 hours. .

Preheat oven to 325.

Before baking, gently fold in the berries. Cover the pudding loosely with foil and bake at 325 for 70 minutes.  Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a paring knife, 20 to 40 minutes more depending on the custard or add-ins. So total baking time can be 90 to 110 minutes.

Let the pudding cool on a rack.  Serve warm at room temp with a dollop of whipped cream or a good yogurt.

I serve this with a side of the thick kind of Canadian bacon slices that I have sautéed in a frying pan with fresh rosemary.  I also serve more berries in a bowl.

Below are some optional add on options for the custard:

1 ½ tsp. almond;

2 C. chopped bittersweet chocolate to the hot ½ and ½ till chocolate is melted;

2 tsp. instant espresso to hot ½ and ½;

½ C. chopped fresh ginger in ½ & ½ —let steep in half and half for 10 minutes before adding to yolks;

fine grated zest of 3 lemons to ½ and ½ and whisk juice from the lemons (about ½ C.) into the custard;

whisk 1 ¼ C. pure canned pumpkin, tsp. ground Cinnamon; and ¼ tsp nutmeg into custard;

increase sugar to ¼ C. and add 1/3 C. dark rum to custard.

Optional Add-ins:

Choose one or two

3 ripe thinly sliced bananas

1 ½ C. toasted shredded coconut

3 ½ C. fresh or frozen mixed berries

1 ½ C. toasted coarsely chopped pecans

1 C. chopped bittersweet or semisweet chocolate

1 C. dried apricots, soaked in very hot water for 30 minutes and drained thoroughly

1 C. golden rains, soaked is above for apricots

½ C. chopped crystallized ginger

Apr21

Feliz Cinco de Mayo: Mexican Egg Casserole

Posted on by
Standard

Mexican Egg CasseroleFeliz Cinco de Mayo

Mexican Egg Casserole

Sat., May 5th will be the celebration day of the festive Cinco de Mayo.  Many people do believe that is the day of Mexico’s Independence; however, no indeed, Mexico’s Independence Day is on Sept. 16.  May 5th is the day that a very brave small Mexican army fought against the invading much larger French army in Puebla, Mexico in 1862.  The Mexican army won that battle. At the same time the beginning of our American Civil war was going on so it’s also a day to commemorate the cause of freedom and democracy here.  On June 7th, 2005, the US Congress issued a Concurrent Resolution calling on the President of the US to issue a proclamation calling upon the people of the US to observe Cinco de Mayo with appropriate ceremonies and activities.  That day is therefore celebrated here in the USA and in Puebla, Mexico.  Herewith I present for your eating delight, a dish I hope that for both our Mexican community as well as for those of us from other parts of the world will enjoy.

Ingredients:

Serves 8 to 12 depending on portion size

One Dozen Eggs

2 Cups Sour Cream

1-14 oz. Can Chopped Green Chilies

3 C. Grated Mexican Style Cheese Mix or straight grated Jack or Cheddar

1. In a blender, blend eggs with sour cream. Place this mixture in a medium size bowl and mix in the cheese.

2. Put half of the mixture in a 9” X 13” baking dish which has been sprayed with a non-stick spray. Then layer the chilies; then place the other half of the mixture on top.

3. Bake uncovered at 350 degrees for 40 minutes; cover with foil and bake an additional 10 minutes.

4.  If you wish, before serving, sprinkle over the top some salsa or when serving, pass around a three some side of salsa, guacamole and sour cream.

 

Bueno Apetito

 

  Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Apr21

The Almighty Little Crepe

Posted on by
Standard

crepe (1) crepe (3)

The Tuesday Ketchum, ID Farmers Market

The Almighty Little Crepe

The other night, after dinner, I was still hungry for an easy something yummy and what came to my mind was that so seldom made now-a-day crepe.  Not so long ago, you’d see a creperie at almost every corner, but now it’s found mostly at the outdoor craft and art fairs (or at the Lodge & special restaurants).  It’s such an easy and quick as a wink dish to make as well as being very versatile. It can be sweet or savory and it can be easy on the belly depending on what ingredients you use.  So, here’s a basic recipe that I use and a lot of variable ideas to make it just what you wish.  It’s good for any meal as a first or main course or a desert. With the summer fresh fruits so beautifully featured at the now open Farmers Markets, you can’t beat pairing them with the crepe—and voila you have a fancy desert with barely any fuss or muss.   And don’t forget, most kids love it and can take a hand at cooking it themselves.

You Will Need for 14 to 16 Crepes

One 5 or 6 “skillet preferably non-stick (I saw one at the Goldmine for several $)

3/4 C. All Purpose Flour

1/2  Tsp Salt

1 Tsp. Baking Powder

(2 Tsp. Powdered Sugar if making sweet crepes)

2 Eggs

2/3 Cup Milk

1/3 Cup Water

(1/2 Tsp. Vanilla or Grated Lemon Rind if making sweet crepes)

Directions:

Sift the dry ingredients in a small bowl.  Beat the egg, milk, and water in a separate container with a wire whisk.  Add the liquid to the dry ingredients with a couple of swift strokes of the whisk. Don’t beat too much. It’s OK to leave some little lumps in the batter.

Heat the skillet to the point where when you splatter a couple of water drops in it, the drops will scatter about before disappearing.  Reduce the heat just a bit and then either place a little butter, spray oil, or nothing if you prefer and the pan is non-stick, and place about 2 Tblsp. of batter in the skillet.  Tip the skillet all around quickly to get all of the liquid to the outer edges and let cook till bubbles rise and the top seems fairly dry—about one minute or less.  Then reverse the crepe to lightly brown the other side—about 15 or 20 seconds. You don’t want the crepes to get too brown or crispy. At this point, I do what my Mother used to do—I have a double boiler with a little boiling water in the bottom part, the top already warm, and I place the crepes in the top.  They stay very moist that way.  However, you can also keep them warm in a warmed oven.  Fill and roll your crepe with your preferred filling and topping and bon appetite.  If you have left over batter, you can store it in the frig. and use it on the morrow, however, I prefer it on the today basis.

Some Sweet Crepes Filling Suggestions:

1.       Chopped apples & currents that have been browned slightly in a bit of butter and honey and when carmelized (about 3 minutes or so) a bit of rum thrown on.  You can use any kind of fruit to do this-pears, bananas, berries, etc. You can also add some chopped nuts to this mixture or cinnamon. For a topping a little grated lemon rind is perfect.

2.       Yogurt, sour crème, or crème cheese mixed with some sugar to sweeten with a brushing of sugar and cinnamon on top; or whipped cream, even ice cream and melted chocolate to top.

3.       Jelly, jam, marmalade, or lemon curd with a sprinkle of powder or granulated sugar for the topping. This is the way mother always served it and my father loved it.

Some Savory Crepes Filling Ideas–

When using cheese as a toping you can place the crepes on an oven proof dish and place in a 400 degree oven for about 10 minutes.

1.       Cooked, drained, or sautéed chopped (except for the like of asparagus spears which fit in the crepe so nicely) veggies with a light white or béchamel sauce or various kinds of cheese slightly melted in the oven as a topping. Mushrooms are really good for a filling.

2.       Meat (stewed), chicken, fish with a sauce topping.

3.       Cooked beans with a cheese toping.

4.       Ricotta cheese inside and an Italian tomato sauce on the exterior and baked a bit in the oven.

Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.