Crepes

In my February blog I included my favorite crepe batter recipe. Crepes originated in the Brittany Region of France and can be enjoyed in all areas of that country. There are some creperies scattered around North America with larger numbers of them located i Quebec Canada and New Orleans. The crepe is very versatile. They come in two versions, Sweet and Savoury. Savoury is normally a entree while sweet are usually desserts. Savoury crepes are sometimes made with buckwheat flour although m my batter recipe can be used with either type. Some examples of savoury crepes fillings are chicken, egg, ham, mushrooms, bacon, ground beef or pork, fish, cheese, taco filling, asparagus and many more. A variety of sauces may accompany these fillings depending on your particular preferences. Sweet crepe fillings are any fruit, berry or combination of fruit and berries. Your favorite sauce can be used in a filling, spread over top or both. Whipped cream is also delicious on top or inside. Various fruit and berry sauces as well as chocolate and caramel are yummy. Experiment and enjoy the countless possibilities. You can find my recipe for Chicken Crepes below.

Chicken Crepes Supreme

Ingredients

7 tsbp butter

2 tbsp onion (finely chopped)

4 1/2 tbsp flour

1 1/2 cups chicken broth

3/4 cup half and half (cream)

3/8 cup parmesan cheese (grated)

1/4 tsp thyme

1/2 tsp salt

1/2 pound mushrooms (sliced)

1 1/2 tbsp lemon juice

2 cups chicken cooked (cubed)

8 crepes

Method

In a medium saucepan melt 4 1/2 tbsp butter. Add onions and saute until tender.

Blend in flour and cook over low heat for 2 minutes. Add chicken stock and half and half. Cook, stirring until mixture comes to a boil and is smooth and thickened. Remove from heat. Stir in cheese, thyme and salt.

Add remaining butter to a saucepan, saute the mushrooms and stir in lemon juice.

Combine 2/3 of the sauce with chicken and mushrooms. The remaining sauce will be used to pour over the crepes. Fill the centre of the crepes with about 1/4 cup of chicken mixture, roll up and pour sauce over it. Enjoy

February Is Here

Here We Are in February

It is February already and we will soon have Winter on the run. According to Wiarton Willie our local Ground Hog we can expect an early Spring. Next week many of us will pay tribute to our loved ones with chocolate or flowers for Valentine’s Day. My soul mate and I have plans to overnight at the Historic Arlington Hotel in romantic Paris Ontario. Our suite overlooks the Grand River. It may not be The Seine but we will enjoy its splendour with the moonlight bouncing off its banks. My Sweetheart is taking me out for Dinner at the Stillwater a fine restaurant overlooking those same beautiful riverbanks. On the following day we will take a leisurely drive home. We intend to stop at Stratford and have lunch at an English Pub. Home before dark and a quiet evening to follow.

We can expect a few cold days and perhaps some snow before Winter waves goodbye to us. The first sign of Spring will be the opening of our Sugar bushes. My sources at the Fort Rose Maple Company tell me that they will be open for breakfast in the last week of this month. A veritable feast of pancakes, sausages, eggs, potatoes, muffins, juice along with plenty of fresh Maple Syrup flowing. We have all of this to look forward to this month. We are truly blessed to have so much to enjoy. I haven’t made pancakes for a long time so will have to look it up. I make crepes often and many Europeans consider them to be pancakes so I will give you that recipe for now.

REGULAR CREPE BATTER

Ingredients

2 large eggs

1/4 Tsp salt

2 cups flour

2 1/4 cups milk

1/4 cup butter (melted)

Method

Combine eggs and salt – gradually add flour alternating with milk beating until smooth. Gently beat in melted butter.

Note! Over – beating will produce tough batter.

Autumn Leaves

hpim1406hpim1407The frost is coming soon and the sugar maple leaves are turning brilliant reds, yellows and orange. Tourists come from near and far to observe this amazing spectacle of nature. Another amazing addition to their visit is to partake of another Canadian phenomena. The delicious Butter Tart. I bake these for my guests and they come back for more of these fantastic pastries. Please find the recipe below.

 Pastry

INGREDIENTS

  1. 5 Cups all purpose flour

1 package (brick) Crisco golden shortening

1 egg

1/4 cup vinegar

water

 METHOD

In a large bowl blend shortening with flour and salt. Use a pastry blender or 2 forks.

In a measuring cup blend egg with vinegar and add water to make 1 cup of liquid.

Gradually add liquid to flour mixture blending with your hands until thoroughly mixed.

Wrap in waxed paper and refrigerate for 1 hour.

Now you are ready to make pies, tarts and much more.  Enjoy.

BUTTER TARTS

INGREDIENTS

1/2 cup black currents or raisins

1/4 cup soft butter

1/4 cup packed brown sugar

1 pinch salt

1/2 cup corn syrup

1 egg lightly beaten

1/2 tsp vanilla

DIRECTIONS

1 Prepare muffin tins by rolling out pie dough and cutting 4 inch circles. Fit dough into muffin tins an set aside in the fridge until ready to fill

2 In a small bowl place currants and cover with hot tap water to soften for 30 minutes

3 In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar and corn syrup. Stir well until butter is creamed.

4 Beat egg and vanilla then add to butter/syrup mixture and mix well

5 Drain currants and divide into tart shells

6 Using table spoon, add mixture to tart shells dividing equally.

Bake in 400f  oven for 15 to twenty minutes or slightly more for firm. Cool on rack.

Note! You may use walnuts or pecans instead of or in addition to currants or raisins