Saturday, May 16, 2015

STRAWBERRY LIME CREPES

STRAWBERRY LIME CREPES


This is a delicious crepe recipe that I serve to my guests at our Cascade Bed and Breakfast Inn.  It also makes a great dessert and brunch recipe. You can make the crepes and filling ahead of time, then fill and top with slices strawberries when ready to serve for a time saver. Enjoy!

CREPES
  • 2 large eggs
  • 2 cups milk
  • 2 Tbsp. lime juice
  • 2 Tbsp. melted butter
  • 1 1/2 cups all purpose flour
  • 1 Tbsp. sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. grated lime peel
  • additional melted butter, for cooking crepes
Pour all ingredients except additional butter into a blender and blend until smooth. Refrigerate at least an hour, or overnight.

When ready to make crepes, heat a crepe pan or non-stick heavy pan on medium heat. Brush the pan surface with the melted butter, and pour a 1/4-cup ladle of batter into the middle of the pan, quickly swirling it around the pan so it covers the bottom of the pan. Cook for about 1 minute, until the bottom is lightly browned and the batter is set. Using an offset spatula, flip the crepe and cook on the other side until lightly browned about 10-20 more seconds.

Remove to a plate while you repeat with the remaining batter. You can put a piece of waxed paper in between each crepe to keep them from sticking together.

FILLING
  • 2/3 cup heavy whipping cream
  • 1 8-oz pkg cream cheese, softened
  • 1/2 cup sugar
  • 1 Tbsp. grated lime peel
  • 1 Tbsp. lime juice
Beat whipping cream with electric mixer on high speed until stiff; set aside.

Beat cream cheese, sugar, lime peel and lime juice on high speed until fluffy. Refrigerate until ready to fill crepes.

TOPPING
4 cups sliced strawberries
1/2 cup sugar

Toss strawberries in sugar at least an hour prior to serving to allow them to macerate and form a syrup.

ASSEMBLY
Spread a heaping tablespoon of filling in a straight line in middle of crepe and roll up. Continue until you have filled all the crepes.

Pour strawberries on top of crepes. If you have any leftover filling dollop it on top. Garnish with lime slices.

Makes 10-12 crepes

Thursday, May 14, 2015

CREPES, CREPE RECIPE

CREPES
Crepes
 
I make crepes for lots of different recipes. I just love the lightness of these little pancakes, and they're so versatile. They can be made as a sweet or savory dish. I have made them for breakfast, brunches, lunch, dinner, and dessert. I will share a number of crepe recipes throughout my blog in the near and distant future, so wanted to get the #1 ingredient shared here first.

Don't be afraid of crepes, they are not that hard to make, they are just a bit time consuming, but totally worth the extra effort.

You can make your crepes ahead of time and wrap them in plastic wrap and store in a zip top bag. They will keep up to a week in the refrigerator and up to 2 months in the freezer. Allow to thaw to room temperature before trying to separate them.

Here's my basic crepe recipe, enjoy!

CREPES
  • 3 large egg
  • 1 1/4 cups milk
  • 3/4 cup all purpose flour, sifted
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • melted butter
In a large mixer or blender, combine all ingredients except butter and mix until smooth and free of lumps. Refrigerate for at least an hour, or overnight.

When ready to make your crepes, heat a crepe pan or non-stick pan on medium heat. Brush the pan surface with the melted butter, and pour a 1/4-cup ladle of batter into the middle of the pan, quickly swirling it around the pan so it covers the bottom of the pan. Cook for about 1 minutes, until the bottom is lightly browned and the batter is set.

Using an offset spatula, or a spatula, flip the crepe and cook on the other side until lightly browned about 10-20 more seconds.

Remove to a plate while you repeat with the remaining batter. You can put a piece of waxed paper in between each crepe to keep them from sticking together.






Monday, May 4, 2015

RASPBERRY LEMON PUNCH

RASPBERRY LEMON PUNCH
Raspberry Lemon Punch
 I love serving punch at practically all events I host. This refreshing punch is perfect for a summer party, bridal shower, mother's day party, or wedding shower. It's not only pretty but quite tasty. Enjoy!

RASPBERRY LEMON PUNCH

Prepare ice ring a day ahead of time. 
  • 2 cans (12 ounces each) pink lemonade concentrate, thawed and divided
  • 6 cups water, divided
  • 1 lemon, thinly sliced
  • 6 whole fresh or frozen raspberries
  • 1 half-gallon raspberry sherbet
  • 4 cans (12 ounces each) lemon-lime soda, chilled
FOR ICE RING:
Combine 1 can pink lemonade concentrate and 3 cups water in a half-gallon container. Pour 3 1/2 cups lemonade in an 8-cup ring mold; reserve remaining lemonade. Freeze ice ring 4 hours.

Place lemon slices about 1 inch apart over frozen lemonade. Place raspberries between slices. Pour remaining 1 cup lemonade over fruit. Cover and freeze until firm.
FOR PUNCH:
To serve, combine remaining can lemonade concentrate and remaining 3 cups water in a half-gallon container. Pour lemonade into a punch bowl; add spoonfuls of sherbet. Dip ice mold into warm water 15 seconds. Place ice ring in punch bowl. Add lemon-lime soda; stir until blended. Serve immediately.
Yield: about 5 1/4 quarts punch.
 

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