Basic Crèpe Recipe


  • 2 eggs, beaten
  • 1 ½ cups whole milk
  • 2 tbsp. melted butter slightly cooled
  • ½ tsp. kosher salt
  • 1 cup all-purpose flour
  • (for dessert crèpes, add 1 tbsp. sugar or honey)


  • Beat eggs and milk together.
  • Add butter and mix well
  • Add flour and salt and whisk until most of lumps have incorporated.
  • Allow to stand for at least 1 hour in refrigerator.


  • Tear off 8” widths of parchment and cut them in half to make 8” squares.
  • Heat lightly oiled 8” crèpe pan over medium heat.
  • Ladle about ¼ cup batter into side of pan and rotate the pan to thinly cover the bottom of the pan.
  • When bottom is lightly browned, flip to quickly brown other side.
  • Slide out of the pan onto a piece of parchment.
  • Pile crèpes with parchment between.
  • They can be refrigerated for a couple of days tightly covered, or frozen for longer storage.

Challah Bread

  • 2 tsp. sugar
  • 1 cup warm water
  • 1 tbsp. active dry yeast
  • 3 eggs, slightly beaten
  • ¼ cup melted butter, cooled
  • ¼ cup honey
  • 1 tsp. salt
  • 4 cups all-purpose flour


  • In a large mixing bowl, mix sugar, warm water and yeast.
  • Allow to stand for about 10 minutes or until yeast is foaming.
  • Mix in eggs, butter and honey  and add 3 ½ cups flour.
  • Add rest of flour a bit at a time to make a soft, but not sticky dough.
  • Turn out dough onto a floured board and knead for a few minutes until dough is smooth and elastic.
  • Butter a clean bowl and roll the dough around in the bowl to coat with the butter.
  • Cover with plastic wrap and a clean tea towel.
  • Place in a warm place to rise until doubled in bulk.
  • At this point, knead the dough again and divide into 2 loaves or allow to rise for a second time.
  • If you wish to braid the bread, the best video I found is the Tory Amos video for 4 strand bread.
  • Beat 1 egg with a tbsp. of water and brush the top of the bread.
  • Sprinkle with sesame seeds, if desired and allow bread to rise again.
  • Heat oven to 350 degrees and bake for about 25 to 30 minutes or until bread is nicely browned and sounds hollow when tapped.

Choux Pastry

This versatile pastry is a great one to master for desserts as well as appetizers!


  • ½ cup butter
  • 1 cup water
  • 1 cup flour
  • 4 eggs


  • Preheat oven to 350 degrees.
  • In a small saucepan, heat butter and water until butter is melted and water has begun to boil.
  • Add flour all at once and stir until flour is incorporated and mixture forms a ball.
  • Reduce heat and stir for a couple of minutes to cook the flour.
  • Remove from heat and allow to cool for about 10 minutes.
  • Add the eggs, one at a time, stirring vigorously to incorporate each before adding the next.
  • If mixture seems to thick, beat another egg and add half at a time.
  • Mixture should be soft enough to pipe but still hold its’ shape.
  • For cream puffs, line a baking sheet with parchment, and place tablespoon size amounts of pastry.
  • Leave about 2” between for them to expand.
  • Bake for about 30 minutes or until crispy and golden brown.
  • Remove from oven and make a slit near the top to let out the steam.
  • Allow them to cool and cut off the tops. If there is any soft material in the middle, scoop it out carefully.
  • Just before serving, fill with custard or sweetened whipped cream.
  • Replace the top, sprinkle with powdered sugar.
  • These can be served with a fruit sauce, fresh berries or a compote.

Appetizer size or cheese puffs:

  • To make cheese puffs (gougere) add about 1 cup finely grated cheddar or gruyere cheese and ½ tsp. each of dry mustard and paprika to the batter after adding the eggs.
  • Place mixture in a piping bag and pipe teaspoon size amounts onto a parchment lined baking sheet.
  • Bake as above for about 20 minutes or until browned and crispy.
  • Cool and serve.


  • Pipe teaspoon size amounts of choux pastry or gougère batter onto a parchment lined baking sheet.
  • Bake as above, cool and cut off tops and fill with egg salad, tuna or chicken salad, etc.


  • Make choux batter and place in a piping bag with a large open star tip.
  • Heat oil to 360 degrees.
  • Pipe 3-4” lengths into hot oil and fry on both sides until crispy and golden.
  • Remove carefully and dust with cinnamon sugar or icing sugar.

Eggs Benedict Casserole



  • 2 cups chopped ham or Canadian bacon
  • 1 bunch asparagus, washed and cut in 1” lengths
  • 6 English muffins or 4 cups good quality bread, cubed
  • 6 eggs
  • 1 ¼ cups whole milk
  • ½ tsp. each dry mustard and paprika
  • ¼ tsp. ground black pepper
  • ½ tsp. salt


  • Butter an 8” casserole.
  • Toss bread cubes with a little melted butter and toast in the oven until lightly browned.
  • In a large frying pan, melt 1 tbsp. butter and cook bacon and asparagus until asparagus is tender crisp and bacon has begun to brown. (If using ham, stir fry the asparagus for a few minutes and add the ham before assembling the casserole)
  • Cool the mixture to room temperature.
  • Whisk eggs, milk and spices together.
  • Make a layer of  ½  of the bread cubes on the bottom of the casserole.
  • Cover with half of the bacon/ham and asparagus.
  • Add another layer of bread cubes, and finish with rest of the ham and asparagus.
  • Pour the egg mixture over the bread, cover and refrigerate overnight.
  • About 2 hours before serving, preheat oven to 350 degrees.
  • Bake casserole covered for about 45 minutes, uncover and bake until custard is set. (tester comes out clean)
  • Remove and allow to sit for about 20 minutes while you make the Hollandaise sauce.
  • Just before serving, add Hollandaise sauce

Easy Blender Hollandaise


  • 3 egg yolks
  • ½ tsp. Dijon mustard
  • 4 tsp. lemon juice
  • ½ cup salted butter, melted and hot pinch of paprika and/or hot sauce (optional)


  • Heat butter in a small saucepan until it foams and the foam subsides.
  • Turn off the heat.
  • In jar of blender, combine egg yolks, mustard, lemon juice and hot sauce.
  • Blend briefly, and with blender running, slowly drizzle the hot butter in a steady stream.
  • Blend until thickened, about 10 seconds.
  • If sauce is too thick, thin with a bit of hot water, 1 tsp. at a time.


From David Leibovitz


  • 2 tbsp. olive oil
  • 1 medium onion, peeled and diced
  • 3 cloves of garlic, peeled and thinly sliced or grated
  • 1 chili pepper, stemmed, seeded and finely diced OR dried chili flakes to taste
  • 1 ½ tsp. kosher salt
  • 1 tsp. finely ground pepper
  • 1 tsp. paprika
  • 1 tsp. caraway seeds, crushed
  • ¾  tsp. ground cumin
  • ½ tsp. turmeric
  • 28 oz. can diced tomatoes
  • 2 tbsp. tomato paste
  • 2 tsp. honey
  • 1 tsp. red wine or cider vinegar
  • 1 cup washed, dried and coarsely chopped greens (spinach, swiss chard, etc.)
  • 4 oz. feta cheese, crumbled or cubed
  • 4-6 eggs


  • In a large skillet, heat olive oil over medium heat.
  • Add onions and garlic and cook until soft and translucent.
  • Add chile pepper, salt, pepper and spices and cook until spices are fragrant.
  • Add tomatoes, tomato paste, honey and vinegar.
  • Reduce heat and cook for about 15 minutes until the sauce is slightly thickened.
  • Stir in greens.
  • Turn off heat and press cubes of feta into the tomato mixture.
  • With a large serving spoon, make indentation for each egg.
  • Place an egg in each indentation, and turn on the heat to a simmer and conver or place the pan in a 375 degree oven for 3-5 minutes or until whites are set and and yolks are still liquid.
  • Serve with challah bread or baguette.