Breakfast

How To Make Simple Foolproof Crepes

May 28, 2019 By Paula 65 Comments

Simple Crepes Recipe

You don’t need a crepe maker nor any special ingredients.

What are crepes? Crepes are one of those essential, versatile recipes that every home cook should know. Whether you go savory or sweet mastering these crowd-pleasing thin French pancakes opens up a whole world of delicious meals. Crepes are American pancakes, European cousin. Thanks to a thinner batter that has no leavening agent, they are larger, thinner, and more delicate than pancakes. However, although they look different, they taste very much like pancakes. If you’ve never made them, Fear NOT! You don’t have to be a world class French chef to make a perfect crepe. Crepes are easier to make than you think. These simple foolproof crepes, need just 6 common ingredients.

It’s time to see what you’ve been missing! Let the crepes begin!

INGREDIENTS

1 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 1/2 cups whole milk, room temperature
4 large eggs, room temperature
3 tablespoons unsalted butter, melted, plus more for brushing

DIRECTIONS

1. In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. Stir for a few seconds before using.

2. Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.

3. Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using or wrapping in plastic wrap and refrigerating or freezing.

Savory Variation
Add 1/4 cup chopped fresh herbs, spinach, or sun-dried tomatoes to the egg mixture.

These savory crepes are typically filled with fillings like meat, cheese, eggs, vegetables, herbs and other types of savory fillings too. Don’t the chicken breast and herb crepes above just look delicious?

Sweet Variation
Add an extra 2 tablespoons sugar and 1/2 teaspoon vanilla extract to the egg mixture.

Sweet crepes are typically served with sugar, syrup, fruits, chocolate, custards, whipped cream, or ice cream. Or, with Nutella and bananas like the yummy filled crepes pictured above.

TIPS: Using a blender ensures a smooth crepe batter that has the consistency of heavy cream. You can also use water, almond milk, cashew milk, soy milk, or any plant based milk to make these crepes. The batter will keep in the refrigerator for up to 48 hours. If not using immediately, stack cooked, cooled crepes and place in resealable plastic bag. You can refrigerate for up to 3 days or freeze for up to 2 months. When using frozen crepes, thaw on a rack before gently peeling apart.

If you mess up the first crepe or two, don’t worry. The two most common problems are cooking temperature and thickness. Adjust your heat or add a bit more liquid, if necessary. If your crepes are rubbery, you are cooking them to slow. If you are having difficulty spreading the batter evenly around the pan, it is to thick. And remember, your technique will get better with each crepe you make.

What are some of your favorite fillings or toppings for crepes?

Leite’s Culinaria Cinnamon Rolls Recipe

January 6, 2018 By Paula 6 Comments

Leite’s Culinaria Cinnamon Rolls Recipe

As you may know, I am a huge fan of Leite’s Culinaria and often go to their site for ideas and recipes. When I discovered this recipe several years ago, I shared it with you. It makes the most delicious cinnamon rolls I’ve ever had! With all the snow we’ve had this week and the weather being so cold it’s the perfect time to heat up the oven and make these yummy cinnamon rolls.

Quick Glance
Prep: 45 M
Total: 3 H, 15 M
Makes 20 small or 9 giant rolls

INGREDIENTS

For the dough
10 ounces warm milk, [about 105°F (40°C)]
2 teaspoons active dry yeast
6 tablespoons granulated sugar
5 to 5 1/2 cups bread flour, plus more as needed
1 1/2 teaspoons salt
6 tablespoons unsalted butter, melted
3 large eggs
For the honey butter
1 cup honey
2 sticks unsalted butter, at room temperature
For the cinnamon sugar
1 cup granulated sugar
1 tablespoon ground cinnamon
For the icing
5 ounces cream cheese, softened
4 1/2 tablespoons unsalted butter, at room temperature
10 ounces confectioners’ sugar
2 ounces heavy cream
1 teaspoon vanilla extract

DIRECTIONS

Make the dough
1. Prepare a sheet pan or baking dish by lining it with parchment paper and rubbing it with butter.
2. In the bowl of a standing mixer, stir together by hand the warm milk, yeast, and sugar. Let stand for 5 minutes. Add the flour, salt, butter, and eggs. Using the dough hook, mix until the dough is completely developed, 8 to 10 minutes. (By “completely developed” we mean that the dough should “clean” the side of the bowl, with no extra flour at the bottom; you might need to add a little more flour. The finished dough will be tacky but not sticky.) Remove the dough hook and cover the bowl with plastic. Set the bowl in a warm place and let stand until it’s double in size.
Make the honey butter
3. In a medium bowl, stir together the honey and the butter until completely combined.
Make the cinnamon sugar
4. In a small bowl, stir together the sugar and cinnamon until completely combined.
Assemble the cinnamon rolls
5. Place the dough on a lightly floured surface. Roll it out into a rectangle roughly 18 inches by 24 inches and about 1/2-inch thick. Liberally brush the dough with half of the room-temperature honey butter. Sprinkle with as much of the cinnamon-sugar mixture as you please.
6. Beginning with the 24-inch side of the dough, roll it tightly from the bottom to the top of the rectangle, gently pulling the dough to make an even, semi-tight spiral. Divide the long roll into individual rolls by cutting it in half crosswise with a serrated knife, then cut each portion in half again. Divide each quarter into 5 pieces. Place each spiral roll on its side. Carefully take the tail end of the piece of dough from one roll and gently pull and wrap it around the rest of the spiral dough, tucking it underneath. Place the roll in the pan and press down slightly on it. Repeat with the rest of the rolls, fitting them sort of snugly in little rows in the pan.
7. Preheat the oven to 350°F (176°C). Cover the pan with a clean kitchen towel or plastic wrap and set it in a warm place. Let them rise again until while the oven preheats.
8. Bake the cinnamon rolls for 15 to 20 minutes, until they are a deep golden brown, rotating the pan once halfway through. Remove from the oven and lightly brush with the remaining honey butter.
Make the icing
9. Place the cream cheese and butter in the bowl of a standing kitchen mixer, and mix on low speed until smooth. Add the confectioners’ sugar, cream, and vanilla, and whip until smooth.
10. When the cinnamon rolls are completely cool, slather them with icing. Serve the cinnamon rolls as-is or warm them in the oven at 325°F (163°C) for 2 to 3 minutes.

Visit Leites Culinaria for more great recipes.

Homemade English Muffins Recipe

January 3, 2018 By Paula 3 Comments

Homemade English Muffins

Homemade English muffins are fun to make, delicious, and cost just pennies each. With this recipe you can make your own tall-rising English muffins filled with nooks and crannies, perfect for butter and homemade jam. No need to add this breakfast item to your grocery list — make your own instead! This homemade English muffin recipe is great for breakfast or a snack anytime.

2 1/4 cups bread flour
1/2 tablespoon sugar + a pinch
3/4 teaspoon salt
1 TBLS shortening or room temperature butter

1 1/4 teaspoons active dry yeast
1/4 cup warm water
3/4 cup milk

Add just a pinch of sugar to the warm water. Then, combine the yeast with the warm water.In a large mixing bowl combine the flour, sugar, and salt. Stir in the shortening, the mixture will be lumpy.
Pour in the yeast water and milk into the flour mixture and stir until a dough ball forms.Place in a lightly oiled bowl, cover and allow to rise until doubled in size (about 60-90 minutes).
Plop the dough out on a floured work surface and divide into six equal parts.
Roll each muffin into a ball. Place on a baking sheet lined with parchment paper.
Cover, and allow to rise for an additional hour.Heat a cast iron skillet (or other oven-safe pan) over medium heat.
Add a teaspoon of oil. Cook for 5-6 minutes on each side. You want each side to get very brown, but not burnt.
Once you’ve cooked each side put the skillet in the oven at 400°F for 10-12 minutes until the English muffins are cooked through.

I found this recipe on A Beautiful Mess.

Check out this cool way to separate eggs!

I love the Egg White Delight at McDonald’s and can not wait to make my own at home!

Start Your Day With This Skinny Java Factory Choconut Coffee Breakfast Smoothie Recipe

November 18, 2016 By Paula Leave a Comment

Java Factory has blended chocolate, coconut, and coffee into one decadent combination. Whether you’re nuts about chocolate or crazy for coconut, these luscious flavors will satisfy your cravings.

Product Description:

Chocolate and Coconut flavored coffee
100% Fresh Roasted Arabica coffee
New filter system delivers more taste per cup
An affordable alternative to Keurig Green Mountain licensed K-Cups without compromising on the coffee’s quality or taste
Compatible with most single serve brewers

Recently a box of arrived that Marcus has been waiting a long time for. We first had the pleasure of trying this Choconut Coffee from Java Factory a few years ago when I got a variety box of their coffee. Since then we have had many different coffees come through our door but he always asked about getting some more of this one. It has remained one of Marcus’ favorite coffees and I must admit that I have drank more than my fair share of this box over the last two weeks. The perfect amount of chocolate and coconut gives this balanced coffee just the right amount of sweet chocolatiness.

While looking for cookie recipes for the upcoming holidays, I came across several that reminded me of this coffee. So I got to thinking and it dawned on me while I was making a smoothie for breakfast the other day, I could make a few changes to my favorite skinny smoothie recipe and enjoy the delicious flavors of this coffee in it. My recipe for the Skinny Choconut Coffee Breakfast Smoothie is below for all of you to try and enjoy!

Skinny Choconut Coffee Breakfast Smoothie

INGREDIENTS:

2 Bananas (peeled)
1/2 Cup Java Factory Choconut Coffee (cold or room temperature)
1/4 Cup Coconut Milk
2 to 3 Tablespoons Coconut Flakes
1 teaspoon Cacao Power
1/2 Cup Ice or Frozen Coffee

DIRECTIONS:

Put all ingredients in a bullet, blender, or food processor and pulse until smooth.
Garnish with some flaked coconut or chocolate.

Nutrition Facts listed are for informational purposes only and were obtained by entering the recipe ingredients at https://www.verywellfit.com/calorie-counts-and-nutrition-facts-overview-4581869