Chef Rachelle BoucherSpecial to the Bonanza

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December 29, 2011
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The great crpe escape: Five-in-one simple batter produces appetizer, entre and dessert crpes

TAHOE/TRUCKEE — Plan a great crpe escape to warm the hearts of friends and family on cold winter nights. Chef Rachelle's simple five-in-one batter recipe creates sweet and savory crpes and can be used as an appetizer, entre or dessert.“There is nothing as versatile or simple with as much ‘wow factor' as a crpe,” said Standards of Excellence Appliances and Decorative Plumbing Chef Rachelle Boucher. “I come from a long line of French-Canadians, so crpes are in my DNA. For haute cuisine or a simple hot meal, they can be rolled, folded, stacked, filled, laced and even souffld.”A convection oven can make this easy recipe even simpler and fail-proof. The fans circulate the heat for even, more flavorful results and an even, golden brown color. When using convection, adjust the baking temperature down 25 degrees for best results.Five-in-One Crpe Batter In a large bowl combine 3 large eggs, 2⁄3 cup milk, 3⁄4 cup water and whisk to combine. Add 1 cup flour, a pinch of salt, 2 tablespoons of melted butter and whisk just until smooth. Do not over mix batter or crepes will be less tender. Strain through a fine mesh strainer to remove lumps. Lightly cover batter and let rest in refrigerator for 30 minutes.To cook, heat a few drops of vegetable oil on medium-high heat in a crepe pan or a pan until hot, but not smoking. Heat control is key, a great pan and cook top will insure success. Using a ladle or squeeze bottle filled with batter, squeeze batter into the pan swirling as you go. Cook until edges are brown and lacy, about 5 minutes, flip and cook about 3 more minutes.Crpes can be prepared in advance, separated with parchment paper and refrigerated or frozen. Lace CrpesUsing a squeeze bottle with a medium sized hope cut into the tip, pipe a thin stream of batter into a hot pan, making a spider web shape and cook as above. To serve, place pale side up and fill with lightly sugared fruit and whipped cream or ice cream.Apple and Brie StackStart with about 8 large crepes. In a baking dish, place a crpe, pale side down and layer 4-5 very thinly sliced apples, 12 ounces of brie cheese thinly sliced (brie slices best when cold) , and 1 cup toasted chopped walnuts or pecans, onto layers of crepes. Top with a final crepe, brush with butter and cook about 10 minutes or until cheese is melted. Serve with apple wedges and an extra sprinkling of chopped nuts.Smoked Salmon RoundsStart with 21⁄2 ounces sliced smoked salmon , 21⁄2-3 ounces softened cream cheese mixed with 1 tablespoon chopped chives and season with salt and pepper and 8 large crepes. Spread a small amount of cream cheese across each crpe, top with smoked salmon, roll into a cylinder shape and cut into rounds. Arrange on a platter and squeeze lemon juice across all the rounds or sprinkle with very finely grated lemon zest. Garnish with lemon slices and capers and a tiny sprig of dill if desiredMocha CrpesAdd 2 tablespoons of unsweetened cocoa powder and 4 tablespoons of cold espresso or strong black coffee into the batter and stir to blend. Make crepes as listed above. When ready to serve, fill the crpes with a generous scoop of coffee ice cream, fold over and drizzle with chocolate sauce. Decorate with chocolate espresso beans.Lemon Souffl CrpeCream 1⁄2 cup butter and 1⁄3 cup sugar in small bowl until light and fluffy and 1 teaspoon of lemon zest. Beat in 1 tablespoon corn starch and 2 tablespoons of flour, sifted, zest of 3 lemons and 1⁄4 cup of lemon juice. Heat 1 cup of milk in small saucepan. Stir in butter mixture over low heat mixture thickens. Remove from heat. Add 4 egg yolks and stir. Transfer mixture to large bowl; cool. Beat 6 egg whites in separate bowl until soft peaks form; fold into cooled mixture.To assemble: Place crpe pale side up, onto a parchment lined baking tray. Place 2 tablespoons of the souffl mixture on one side. Fold crepe in half. Bake in a 375 degrees convection oven for 15-20 minutes. When cooked, dust with powdered sugar. Serve with vanilla ice cream or whipped cream.— For more from Chef Rachelle Boucher, please visit www.chefrachelleboucher.com and “like” on www.facebook.com/chefrachelleboucher. For cooking appliances please visit www.standardsofexcellence.com.


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Tahoe Daily Tribune Updated Dec 29, 2011 05:47PM Published Dec 29, 2011 05:37PM Copyright 2011 Tahoe Daily Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.