Friday, February 18, 2011

Banana And Nutella Crepes

These are so good and very easy to make (from an awesome book too)- a new favorite!

Like so many things in cookie, crepes are a blank canvas- you can fill them with anything. Try a bit of jam, some applesauce, some slow-cooked pears and cream. They also freeze well. I slip each crepe in between layers of parchment, then into a gallon-sized zip bag, which I lay flat in the freezer. While crepe pans work best, a good, heavy flat skillet or omelet pan will work. One note: it’s important to let the crepe batter rest once it’s mixed.
(From The Sharper Your Knife, The Less You Cry, Kathleen Flinn)

Crepe Batter
¾ cup all-purpose flour
1/8 teaspoon salt
2 tablespoons sugar
1 cup milk
½ teaspoon vanilla extract
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly
Extra butter for coasting pan

Filling Per Crepe
1 tablespoon Nutella
½ banana, sliced
¼ teaspoon brown sugar (optional)

Prepare the crepe batter by sifting the dry ingredients together in a bowl. Make a well in the center. In a separate bowl, stir together the milk and vanilla. Add one third of the milk mixture and the eggs to the well and beat with a whisk, slowly incorporating the flour. Then whisk in the remaining milk mixture and the melted butter. Allow batter to rest for at least thirty minutes. The batter should have the consistency of heavy cream.

Heat a crepe skillet or a six-inch nonstick skillet over medium heat. Brush with a bit of butter. The butter should melt and bubble but not brown rapidly. Adjust heat if necessary. Scoop about ¼ cup of the batter and pour into the heated pan. Tilt pan to allow the batter to completely cover the bottom. If the batter is too thick or the pan too hot, the crepe will have holes or burn. Add milk to batter or adjust heat. The crepe is ready to flip when the bottom is golden brown, the edges look dry, and the crepe slides easily when you give the pan a good shake. This may take thirty seconds or three minutes. Be patient.
Flip the crepe and quickly dollop the Nutella onto it and gently spread it around a bit. Precision is not important. Add the sliced bananas, and sprinkle with the brown sugar, if using. Remove from the pan, and fold in half like an omelet. Serve on a place or Parisian street food-style: wrapped in a paper towel or foil.
If preparing crepes to freeze for future use, do not fill but set aside to cool. Stack crepes with alternating layers of parchment or wax paper. Store in a gallon-size plastic bag, or wrap well with plastic wrap, and freeze for up to one month.

Saturday, February 12, 2011

How to Sugar Coat Edible Petals

2 large egg whites, at room temperature
1 teaspoon water
1 dozen pesticide-free edible flowers, such as violets, marigolds, and rose petals
1 cup of Vanilla Powder

In a small bowl, combine the egg whites and water; beat lightly with a fork. Dip a paint brush inthe egg whites and gently paint a flower – covering the petals thoroughly but not excessively. While still wet, gently sprinkle the coated petals with the powdered vanilla. Put the crystallized flowers on a sheet pan lined with waxed paper to dry for 12 to 24 hours. Use to top cakes and desserts.

Tuesday, February 1, 2011