CREPES

Ingredients

• 4 large eggs, at room temperature
• 1 cup (8 ounces) whole milk, at room temperature
• 1 tablespoon unsalted butter, melted and cooled slightly, plus more for crêpe pan
• 1 cup (4 ounces) unbleached all-purpose flour
• 1 teaspoon sea salt

Procedure

Crêpe batter is simple and easy to put together, making it a great dinner or dessert solution. After blending the batter, cover and let it sit for at least 30 minutes to allow the flour to fully absorb the liquid. Crêpe batter can be easily flavored with spices, citrus, and fresh herbs to create almost endless flavor combinations. 

To a medium bowl, add eggs, milk, and butter; whisk until well blended. To a separate large mixing bowl, add flour and salt and whisk until well blended. Pour egg mixture into flour mixture and whisk to form a smooth batter with no lumps. Set batter aside for 30 minutes to 2 hours. If using batter the next day, cover and refrigerate. 

Heat a crêpe pan or 8-inch nonstick skillet over medium-high heat. Brush bottom of pan with a thin layer of melted butter. Using a ladle, pour just enough batter to cover the bottom of the pan, tipping it to coat evenly. Place pan back on heat and cook until batter is set, 2 to 3 minutes. Flip the crêpe with tongs or a fish spatula and cook another 30 seconds to 1 minute. If pan begins to smoke, remove from heat briefly and reduce heat. Transfer cooked crêpe to a plate and continue with the rest of the batter, brushing the pan with more butter as needed and stacking finished crêpes on top of each other. 

Crêpes can be filled and served immediately, or cooled, wrapped in plastic, and refrigerated or frozen

I love dessert crepes, but my favorite are chicken crepes for dinner. So yummy. 

BISCUIT ♥️

A true favorite of mine!

POP OVERS

 

PARMESAN-HERB POPOVERS

By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso

Images

Serves

Makes 12 popovers

Ingredients

• 1-¼ cup (10 ounces) whole milk
• 2 large eggs
• 1 cup (5 ounces) all-purpose flour
• ½ teaspoon kosher salt
• ½ cup (2 ounces) freshly grated Parmesan cheese
• 1 teaspoon finely chopped fresh thyme
• 4 tablespoons (2 ounces) unsalted butter, cut into 12 equal pieces

Procedure

Popovers are culinary sleight of hand. Their simple ingredients and mixing method belie the great heights to which they rise during baking, puffing up like crispy brown balloons. All of the ingredients may be measured in advance, but do not combine them until you are ready to bake the popovers. A popover pan is designed to optimize that rise, with tall narrow cups that force the batter upward. You can bake popovers in a regular muffin pan although they don’t rise as high and they develop a rounded depression at the bottom that, when turned upside down, is the perfect spot for some gravy. Popovers do not hold or store well, so plan on enjoying them when they are fresh from the oven. If they have cooled, reheat them briefly in a 350°F oven for 5 to 10 minutes, until warm. 

Preheat the oven to 450°F and position a rack in the center. Once the oven is fully heated, heat the popover pan in the oven for 7 minutes. In the medium bowl, whisk together the milk, eggs, flour and salt until well blended. Add the Parmesan cheese and thyme and blend well. 

Use a spatula to scrape the batter into a measuring cup. Remove the pan from the oven and close the oven door. Drop one piece of butter into each hole of the popover pan. Divide the batter evenly among the prepared cups. 

Return the pan to the oven and bake for 15 minutes. Turn the oven down to 400°F and continue to bake for 10 minutes longer, until the popovers are puffed and deep golden brown. Cool the pan on a rack for a couple of minutes. Remove popovers from the pan with a spoon or small offset spatula and serve hot.