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.
- 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.
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.