Chef Larry's Basic Crepes
Yield: 16 - 18 crepes
Ingredients:
2 Eggs
3/4 cup Milk
3/4 cup Flour
pinch Salt
1/2 tsp. Sugar
1 1/2 tsp. Butter, melted
as needed Cooking oil
Method:
Prepare crepe batter by whisking eggs and milk together. Sift flour, salt and sugar into a separate mixing bowl. Incorporate egg/milk mixture into dry ingredients and mix well breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2 - 3 hours. To cook crepes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Add a few drops of cooking oil to the preheated pan. Pour in 2-3 tablespoons of batter and swirl to evenly spread batter in pan. Cook for approximately one minute or until batter is set. Turn crepe and cook until lightly golden brown. Slide crepe from pan. Repeat process until all of the batter is used. Reserve cooked crepes, keeping warm if desired or to cool crepes, cover with plastic and store under refrigeration until needed.
Chef Larry's Chocolate Crepes with Fresh Berries
Yield: 4 Servings
Ingredients:
8 Chocolate crepes (see Chef Larry's Chocolate Crepes recipe)
2 oz. Butter
1/4 cup Brown sugar
1 cup Fresh strawberries, stemmed and quartered
1 cup Fresh raspberries
1/4 tsp. Orange zest
pinch Ground cinnamon
3 oz. Grand Marnier (premium orange liqueur)
? cup Orange juice
1 cup Sweetened whipped cream
1/4 cup Toasted sliced almonds
4 Fresh mint sprigs
as needed Confectioner's sugar
Method:
Melt butter in saucepan over medium heat. Stir in brown sugar, orange zest and cinnamon cook for 2 minutes. Remove pan from heat and add Grand Marnier. Carefully return pan to heat, keeping head and hair back as Grand Marnier may flame. Allow flames to dissipate. Add orange juice and bring to a simmer allowing sauce to thicken slightly. Add strawberries and raspberries, cook enough to just heat berries. Warm chocolate crepes in the oven or in a pan. Fold chocolate crepes into quarters and and place on serving plates. Top generously with glazed berries and sauce. Garnish with whipped cream, toasted almonds and mint sprigs. Dust with Confectioner's sugar and serve immediately.
Chef Larry's Chocolate Crepes
Yield: 16 - 18 crepes
Ingredients:
1/3 cup Cocoa powder
2/3 cup Flour
2 Eggs
1 cup Milk
1/2 tsp. Vanilla
1/2 tsp. Sugar
pinch Salt
1 1/2 tsp. Melted butter
as needed Cooking oil
Method:
Prepare chocolate crepe batter by whisking eggs, vanilla and milk together. Sift cocoa powder, flour, sugar and salt into a separate mixing bowl. Incorporate egg/milk mixture into dry ingredients and mix well, breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2 - 3 hours. To cook crepes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Add a few drops of cooking oil. Pour in 2-3 tablespoons of batter and swirl to evenly spread batter in pan. Cook for approximately one minute or until batter is set. Turn crepe and cook until lightly golden brown. Slide crepe from pan. Repeat process until all of the batter is used. Reserve cooked chocolate crepes, keeping warm if desired or to cool crepes, cover with plastic and store under refrigeration until needed.
Chef Larry's Crepes A La Reine
Yield: 4 - 6 Servings
Ingredients:
1 tsp. Butter
1/3 cup Onions, diced
1/2 cups Mushrooms, quartered
2 1/2 cups Chicken meat, cooked and diced
2 oz. Sherry
2 cups Bechamel Sauce (recipe follows)
1 tsp. Fresh parsley, chopped
to taste Salt
to taste Fresh ground black pepper
8 - 12 Basic crepes (see Chef Larry's Basic Crepes
recipe)
to garnish Minced chives
Method:
Prepare Bechamel Sauce and crepes per recipes, reserve. Melt butter in a sauce pan over medium heat. Add onions and mushrooms, saute until tender. Add cooked chicken meat and continue to saute for 2 -3 minutes. Add sherry and bring to a simmer. Allow liquid to reduce by 2/3. Stir in 1 cup Bechamel Sauce and reduce heat. Allow mixture to simmer for 3 - 4 minutes while stirring occasionally. Season with salt and pepper to taste and finish with chopped parsley. Allow chicken / mushroom mixture to cool and portion onto the center of the crepes. Roll crepes and place in a lightly buttered baking dish. For service, heat crepes in a preheated oven at 350 degrees F for 10 minutes. Heat remaining Bechamel Sauce and reserve. Transfer to warm servings plates and top with Bechamel Sauce. Garnish with minced chives.
Chef Larry's Bechamel Sauce
Yield: 3 cups
Ingredients:
1/2 cup Onion, diced
4 tblspn. Butter
6 tblspn. Flour
2 cup Milk
3/4 cup Chicken or veal stock
1/4 cup Cream
pinch Nutmeg
to taste Salt
to taste Fresh ground black pepper
Method:
Melt butter in a saucepan. Add onion and sauce until translucent. Stir in flour until well incorporated. Add milk, stock, cream and nutmeg, whisk. Bring to a simmer. Reduce heat and simmer for 25 minutes. Season with salt and pepper. Strain and reserve.
