Tuesday, July 1, 2008
Crepes and a test of WILLPOWER!
Well, it started last week with my own little Food Network star wanting to have a crepe (that is pronounced KRAPE) night. When Madisen gets an idea in her head, she is sooooo focused, determined, strong-willed, nothing-gets-in-her-way, one-track mind, unstopable...anyway, I'm sure you get the point (need you ask where she gets that from?). If it's nothing that will put her in danger, or cost me a small fortune, then I will often let her go for it. Truth is, there was some danger involved. It was my will-power against these oh so delishous crepes. The crepes won. First of all, let me show you the tool that I use for crepes. Available at novelty kitchen stores, or in my case, I got this in Boise, Idaho a few years back at an outlet store. It is a crepe maker and this is how it works: the recipes on Food Network, from the show Good Eats hosted by Alton Brown. There are two recipes here, a dinner type AND a dessert. The dinner recipe has NO sugar, so don't confuse the two. This is before the sauce: This is after the sauce and before they are cooked: This is after they are cooked: (MMMMMMMMM!) The dessert crepes, now here's where the will-power gives way and this is why: Decisions, Decisions!! First off, in my prep work, I made little frozen ice cream logs and wrapped them in foil. It makes it easier, is less messy, and has a nicer presentation. You put your ice cream in the crepe, along with maybe some carmel sauce, or whatever, then roll it up. Then, you put toppings such as fresh cut strawberries or bananas, hot fudge, whip cream -you know, the sky is the limit here. Then you enjoy and repeat! I got the filling for our dinner crepes from Cooks.com: Chicken Filling with Mushroom Sauce: 2 cans cream of chicken soup 1 (8 oz.) can sour cream 2 1/2 c. cooked chicken (love Kroger rotissaries) combine half of the first 2 ingredients with the chicken. Reserve the rest. Mushroom Sauce: 2 tbsp. melted butter 1 sm. chopped onion Diced bell pepper to taste reserved soup mixture 1/2 c. cheddar cheese 1 cube chicken bouillon 2 tbsp. water 1 jar sliced mushrooms Line crepes with filling. Roll up and place in pan like enchiladas. Pour sauce over top. Bake for 15 minutes at 350 degrees. Sprinkle top with grated cheddar cheese and return to oven for 10 minutes. Bake covered with foil. Enjoy!!
at 7:03 AM