Spicy Tempeh Crepes With A Savoury Carrot Cream Sauce Food

SAVORY CREPES

Steps:

• Whisk together the flour, eggs, 1/2 cup milk, salt and pepper in a large bowl. Continue whisking until you have a smooth batter. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
• Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
• Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water "dances" across the surface.
• Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan while pouring so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.
• Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.
• If not using immediately, place a square of waxed paper between each 1, place in a resealable plastic bag and store in the refrigerator. Crepes can be refrigerated for up to 2 days or frozen for several months. Reheat uncovered in a low oven (250 degrees) for 15 minutes or until warm. Fill with your favorite filling.

EASY SAVOURY CREPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
• Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
• Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
• Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
• Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

EASY CRêPES

Steps:

• Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
• Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.

SAVORY CREPES WITH MUSHROOM AND BACON FILLING

Steps:

• Make crêpes:
• In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth.
• Heat a 6-to-8 inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)
• Make filling:
• In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat.
• Preheat oven to 200°F..
• In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk gradually, whisking constantly, and cook. stirring, occasionally, 5 minutes or until thickened and smooth. Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick. Cool filling slightly.
• Spread each crêpe with about 1/4 cup filling and fold in quarters, transferring crêpes as filled to an ovenproof platter. Heat crêpes in oven until heated through.

SAVORY CREPES WITH CHIMICHURRI SAUCE RECIPE

Steps:

• Place a 12" or larger skillet--for which you have a lid--over medium high heat. Add one tablespoon of the olive oil and swirl to coat the pan. Once the oil is shimmering, add the quartered mushrooms along with a few generous pinches of salt. Saute, turning occasionally, until they release their liquid and turn golden brown on all sides (5 to 7 minutes). Use a slotted spoon to transfer the mushrooms to a plate. Set aside.
• Pour the remaining two tablespoons of olive oil into the pan. Add the potatoes and season with salt and pepper. Toss well. Turn the heat down to medium, cover, and allow to cook for 5 minutes. Remove the lid and add the squash, pepper, and onion. Turn the heat back up to medium-high and saute until the potatoes are tender and the vegetables are browned (4 to 7 minutes). Fold the mushrooms back into the pan of vegetables.
• Stuff the crepes with the vegetable mixture (either in triangles as I have done, or 'burrito-style') and top with chimichurri sauce. Enjoy hot, or at room temperature.

CARROT POTATO SAVORY CREPES

Steps:

• In a large bowl, mix semolina, flour and seasoning together.
• Add yogurt, water and make a thick smooth batter.
• Now, add the grated carrot, potato and whisk everything together to form a smooth and thick batter.
• Heat the nonstick for a minute with ½ tsp of oil.
• Pour 1½ ladle of batter on the nonstick and swirl the batter (To form a thick circular shape)
• using the ladle.
• Let it cook on medium heat for about a minute.
• Flip the crepe gently to the other side and let it cook for another minute (a minute for lightly cooked soft crepes and two minutes for crispy crepes)
• Transfer the soft cooked crepes to serving dish and follow the steps above to make all the crepes.
• You can stack them (open face) all together or serve in individual plate.

SPICY TEMPEH CREPES WITH A SAVOURY CARROT CREAM SAUCE

Steps:

• Slice tempeh thinly across the cake.
• Combine all marinade ingredients in a big bowl and add tempeh to the marinade.
• Cover and refrigerate for 20 minutes.
• While the tempeh is marinating, prepare the crepes: Whisk the crepe ingredients together in big bowl.
• Heat a 8-inch non-stick skiller over high heat and coat it with nonstick cooking spray.
• Pour 1/2 cup of crepe batter into the pan.
• Tilt the pan to coat the surface evenly with batter.
• Cook for 1 minute, or until bottom is lightly browned and the edges start to slightly pull away from the pan.
• Flip crepe with a large spatula (or two!) and cook 20 seconds on the other side.
• Repeat procedure until crepe batter is consumed; recipe should yield 12 crepes from an 8 inch skillet.
• Crepes can be stacked and covered with a kitchen towel until ready to use.
• Begin the carrot sauce and the tempeh at the same time so the components will be ready to assemble at the same time.
• Prepare the carrot sauce: Heat oil in heavy saucepan over medium high heat.
• Add carrot, onion and garlic and saute for 5 minutes.
• Add heavy cream and bring to a boil.
• Add salt and pepper and simmer 15 minutes or until mixture is slightly reduced and thickened.
• Remove from heat and whiz the mixture using either a stick blender or a stand blender until the sauce is smooth.
• Cook tempeh and vegetables: Heat 1/3 cup vegetable oil in large saute pan.
• Add tempeh with marinade, asparagus, shiitake mushrooms and minced garlic.
• Simmer for 20 minutes.
• Add salt and pepper to taste.
• Assemble crepes: Lay crepes out on your clean work surface, divide tempeh mixture equally among crepes, spooning mixture onto center of crepes and folding edges over the filling.
• Transfer crepes to serving plates.
• Spoon the hot carrot sauce around filled crepes.
• Sprinkle the chopped peanuts over the finished crepes and garnish each plate with a wedge of lime.
• For vegetarian do not use the chicken broth.

SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING

Steps:

• Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
• In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
• In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
• Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
• To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
• Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
• Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
• Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
• Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)

MUSHROOM CREPES WITH CREAM SAUCE

Steps:

• Make the crepes using Nif's Basic Crepe Batter, recipe #354483.
• For the Cheese Sauce: Melt the butter in a saucepan. Remove from heat and stir in the flour, salt and pepper until smooth. Return to a low heat and cook for 5 minutes.
• Slowly pour in the cream, stirring constantly. Cook until thickened. Do NOT boil!
• Add the cheese and stir until the cheese has melted and the sauce is smooth and creamy.
• For the filling:.
• Saute the mushrooms in half the butter for about 5 minutes.
• Pour in half the Cheese Sauce and salt and pepper to taste. Mix well.
• Fill each crepe with the mushroom filling. Fold over and place in a buttered shallow baking dish. Dot with remaining butter and pour on the rest of the sauce.
• Bake in a 350F oven for 1/2 hour or until heated through.