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Surprise guests with crepes

I had the pleasure of keeping three of our eight grandchildren for four days last week while their parents attended a Chick fil A Convention in Dallas, Texas. I had almost forgotten what it takes to be a parent! It takes a lot of energy and being older makes a big difference!

We had three children, plus I was working ten or twelve hours a day six days a week, but I was younger and it was not difficult. Thank goodness the three grandchildren I was keeping were very easy to take care of with each having a routine of knowing when to go to bed, when to get up and when to do their homework, so actually the only thing I did was to take them to and from school and take them to all their different after school activities they are involved in. I enjoyed very much spending the time with them and of course they were happy to see their parents return, for no one can take the place of Mom and Dad and my special days came to an end.

God knew what he was doing when he planned for us to have our children while we are young to grow up with them and then later enjoy your grandchildren. I love them dearly, and hate to see them growing older and even taller than I am, but that is just part of life.

The exciting part of the week was when it was time to eat and each one of them wanted something different, so I found myself trying to please them and preparing the items they wanted and requested.

Two weeks ago I gave you the basic crepe recipe and today below I have some crepe recipes that may please your company.

First, you must consider the equipment you needed to cook the crepes.

I think the best pans to use are the ones made of cast iron, because they are a great conductor of heat even if the cast iron pans are a little more expensive. The pans are extra heavy and very long lasting — keeping in mind you must season the cast iron pan before you use it for the first time. You do this by sprinkling coarse salt over the bottom of the pan and heating gently — then tip off the salt and rub the pan with some vegetable oil using a paper towel. (Many say that it is best not to wash the pan, but rather just wipe it clean with a towel.)

You can also just use a steel or non-stick pan if you do not feel comfortable or have a cast iron pan.

Until next week, “keep warm!”

***

Lace Crepes with Green Fruit Salad

2 cups fresh lychees, peeled and pitted

1/4 green melon, deseeded and chopped

1 1/4 cups seedless green grapes

2 kiwi fruit, peeled and chopped

finely grated rind and juice of 1 lime

2 tablespoons ginger syrup

3 large egg whites, lightly beaten

4 tablespoons cornstarch

8 teaspoons skim milk

1 teaspoon vegetable oil

To serve: yogurt

Mix all the fruits together and gently toss in the lime rind, juice and ginger syrup. Cover and chill until required. Put the egg whites and cornstarch in a mixing bowl and stir in the milk, mixing well to form a smooth paste. Brush a nonstick medium frying pan — about 8 inches diameter — with a little of the oil and heat until hot. Using a quarter of the batter, pour a thin ring of batter around the outside of the pan and then finely drizzle the batter all over to give a lacy effect. Cook over moderate heat for a few seconds on one side only, until set. Drain on paper towel, layer with baking parchment and keep warm while you make remaining 3 crepes.

To serve, place a crepe on each serving plate and top with the mixed fruits. Fold the crepes over and serve with yogurt.

***

Toasted Coconut Crepes

1 1/2 cups plain flour

pinch of salt

2 eggs

14-ounce can light coconut milk

3/4 cup granulated sugar

4 limes

melted butter, for brushing

3/4 cup shredded coconut

1 tablespoon vegetable oil

2 large ripe papayas, peeled, pitted and sliced

6 scoops coconut ice cream

lime zest

Sift the flour and salt into a bowl and make a well in the center. Add the eggs, coconut milk and 1 1/4 cups cold water, then whisk until smooth. Cover and stand for 30 minutes. Meanwhile, make the lime syrup.

Put the sugar in a saucepan with 3/4 cup water and heat, stirring, until dissolved. Pare the rind from two of the limes and extract the juice from all the limes. Add to the pan.

Bring to a boil and boil rapidly for 10 minutes. Remove from the heat and set aside. Remove and discard the rind.

Whisk the batter again. Heat a crepe pan — about 6 inches diameter — and brush with a little melted butter. Pour abour 2 ounces batter into the ban, tilting the pan to coat the base, and quickly sprinkle over a little coconut before the crepe sets. Place over moderate heat and cook for 1 minute. Turn over and cook for another minute. Make a further 11 crepes and cover to keep moist.

Fill each crepe with a few pieces of papaya and roll up. Top with ice cream, lime zest and lime syrup.

***

Mocha Crepes with Coffee Ice Cream

1 quantity basic crepe batter, sweetened

2 tablespoons cocoa powder

4 tablespoons cold espresso or strong black coffee

4 generous scoops coffee ice cream

1 recipe chocolate sauce (follows)

8 chocolate coffee beans

1 teaspoon milk chocolate powder

To serve: light cream

Prepare the batter, replacing 1/2 ounce of the flour with cocoa powder and 4 tablespoons milk with the cold espresso coffee.

Cook the crepes and keep warm until required.

When you are ready to serve, fold the crepes into triangles and arrange three per serving plate. Top with a scoop of ice cream and pour over the chocolate sauce. Decorate with chocolate coffee beans and dust lightly with chocolate powder. Serve immediately with light cream.

***

Chocolate Sauce

6 ounces continental plain chocolate, broken into pieces

1 tablespoon unsalted butter

6 tablespoons heavy cream

3 tablespoons corn syrup

few drops vanilla extract

Put all of the ingredients except the vanilla extract in a small heatproof bowl. Stand the bowl over a pan of gently simmering water and heat gently, stirring occassionally until all the ingredients have melted together and the sauce is warm. Adda few drops of vanilla extract before serving. Serve warm, the sauce will harden on cooling.

***

Sweet Spiced Butter

3/4 stick unsalted butter, softened

1 tablespoons extra-fine sugar

1 taspoon ground cinnamon

Combine all three ingredients together in a small bowl until well-mixed. Pile onto a double-thick layer of plastic wrap and roll up the butter into a thick roll about 1 inch thick. Wrap tightly and chill for at least 30 minutes until you are ready to use it.

***

Sweet Citrus Butter

3/4 stick unsalted butter, softened

1 tablespoon light brown sugar

1/4 teaspoon finely grated lemon rind

1/2 teaspoon finely grated orange rind

Combine all three ingredients together in a small bowl until well-mixed. Pile onto a double-thick layer of plastic wrap and roll up the butter into a thick roll about 1 inch thick. Wrap tightly and chill for at least 30 minutes until you are ready to use it.

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