wryter2000
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Tue Mar-31-09 12:24 PM
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Oaktown checking in. :)
Someone mentioned adding sourdough starter to the crepe batter. I've had some alive for a long time. It doesn't give a lot of lift, but it has a very nice flavor, so I decided to add some to the batter.
I used the following recipe:
2 large eggs 1 c whole milk 6 Tbs water 1 c flour 1/2 tsp salt 3 Tbs melted butter approx 1/4 sourdough starter a bit more milk
All whirled in the food processor except for the extra milk. I then added that to make the batter runny enough. I kept that in the fridge over night and used it the next day. Actually, I still had some the second day, so I used that, too.
The crepes were quite tender. At first, I thought I'd have trouble flipping them, but when they got cooked enough of the bottom, they flipped just fine. They were a bit more cakey but recognizable as crepes. They tasted really good. :)
First, I made manicotti with them. The usual, except I made my own ricotta the way Cooks Illustrated suggests (that'll come out in the magazine in a torta recipe in a few months). Egg, parmeggiano reggiano, parseley, and basil. Top the crepes with marinara and bake.
As another experiment, I took leftover red chard that I had sauteed with onions. Browned Italian sausage. Combined all that with a bechamel made with half milk and half cream. Stuff crepes, add bechamel on top. Bake. Add grated parmeggiano reggiano. (I've probably misspelled that last.)
I have more to make tonight. It's really yummy except somehow in there, it got a bit too salty. I wonder if that was me or the addition of the sausage.
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cbayer
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Tue Mar-31-09 12:40 PM
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1. You are so creative and I am so envious! |
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This all sounds great. I wish I could come to your house for dinner!
:hi:
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wryter2000
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Tue Mar-31-09 03:26 PM
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:)
I'll see you more tomorrow when I get back to work.
Adding the sourdough starter was someone else's idea.
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Lucinda
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Tue Mar-31-09 01:07 PM
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2. They both sound delicious. Sourdough is one of my finalists too |
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Maybe the combo of the sausage with the parm boosted the salty?
Chard is a very interesting choice in the combo. I never think to make it. Sounds like it would add a really nice layer of flavor.
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wryter2000
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Tue Mar-31-09 03:27 PM
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6. You could be right about the cheese and the sausage |
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Actually, all the various parts had salt in them. Next time, I'll be more careful.
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Tesha
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Tue Mar-31-09 01:34 PM
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and I agree, you're very creative! I've taken to using unsalted butter to avoid the salt++ I seem to get sometimes. I'd love to try the crepe manicotti - and Julia Child cookbook I have suggests crepes are wonderful as a gateau.
This challenge has been so fun, and it's not over yet!
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wryter2000
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Tue Mar-31-09 03:29 PM
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7. I thought about a gateau |
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Thanks.
I didn't want to make all the various ingredients, and then...there's only me to eat it.
I found directions for making crepe quiches, too. Make the crepes into little baskets by putting them into muffin pans and add quiche ingredients. I didn't get around to trying that.
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sazemisery
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Tue Mar-31-09 02:02 PM
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Anything in Bechamel sauce is OK in my book. Glad you are having as much fun as I have with this challenge.
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wryter2000
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Tue Mar-31-09 03:30 PM
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8. It's been such great fun |
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Edited on Tue Mar-31-09 03:32 PM by wryter2000
I'm doing the recipe part of a blog of erotic authors this year, so the things I develop for the challenge will be very helpful. Problem is, I seldom measure things.
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DU
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Tue Apr 30th 2024, 10:39 AM
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