Spicy Sausage and Peach Cornmeal Muffins

January 2, 2020

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

The original (non-packet mix) wheat flour recipe for these muffins came from Better Home and Gardens. It appealed to me in the middle of a New Hampshire winter. Prosciutto (Italian ham) is delicious but also expensive, so I use one of the Al Fresco fully cooked, labeled gluten-free, sweet and smoky bbq sausages, weighing 3 oz instead of 4 oz chopped prosciutto. They have a nice texture, still a slight graininess of cornmeal, excellent warm with butter. 

Some of you probably know that I don’t normally use packet mixes. I do have a culinary arts degree and always cooked from scratch so even in wheat flour days I couldn’t see the point of using a packet mix that tasted commercial and still needed egg and oil as well as containing unpronounceable ingredients. But I am realistic and know that plenty of people will use a packet mix. Friends that I trust about food recommend the ‘Krusteaz gluten-free honey cornbread and muffin mix’, 15 oz box which includes both millet and sorghum flour for better nutrition the same as my blend.  No rice flour or potato starch.

Ingredients:

  • 1 cup Krusteaz mix, which includes baking powder, xanthan gum and honey powder so no additional baking powder, xanthan gum or sugar added.
  • ¼ teaspoon salt
  • ½ cup half-and-half or light cream
  • 1 egg
  • 2 Tbsp butter, melted and cooled
  • 1/2 cup chopped peaches. The recipe recommended using frozen peaches if fresh weren’t available.  I have found lots of frozen peaches are tasteless and not sweet. I used 6 slices/3 oz of Del Monte canned peaches, rinsed off juice or syrup, patted dry and chopped. The muffins will be soggy if you don’t dry off the peaches.
  • 1 x 3 oz Al Fresco sweet and smoky bbq sausage, quartered lengthwise and chopped small. You can leave the skin on. 4 to a packet.

Directions:

  1. Preheat oven to 400°F.  l used paper liners in 2 1/2-inch muffin cups, less clean up and portable; set aside. 
  2. In a medium bowl whisk together half-and-half, eggs, and melted butter. Stir in peaches and sausage. Stir in Krusteaz mix and salt. Stir just until combined. Divide batter among prepared muffin cups. They say filling 2/3 full so I only get 8 muffins, but they don’t rise much and are not the huge monsters you get in-store. 
  3. Bake for 18-20 minutes or until the edges are golden. Remember that ovens vary and so does the size of the muffins you make and can take longer to cook.  I literally pull one apart to check all the way to the bottom. 
  4. Serve warm with butter.  They reheat nicely in the microwave.

 

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TAGS: APPETIZERS/SNACKS, BREADS, SIDE DISHES

Mushroom Soup

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I have written a monthly recipe column for Beyond Celiac for 9, yes nine, years this January 2020.  Proven, tested recipes by me, cooked many times over the years. Happy to be starting the 10th year with my good, tasty, gluten-free (and dairy-free if possible) recipes and advice as someone who lives this life on a daily basis. 


This mushroom soup is another of the soups I make for my Lithuanian cooking demos. This is very mild and creamy due to the higher quantity of milk. Fat-free milk doesn’t have the same amount of flavor. This recipe says to use fresh leeks which are quite expensive year-round in New Hampshire, $3/lb and you lose a lot to the root and the coarse outer green skin, so I use 1 lb of regular onions. I have tried it with sweet onions and they are too mild. The original recipe included a pinch of cayenne pepper, but we didn’t like the taste and thought it overpowered the gentle flavor of the soup. 

Ingredients:

  • 1 pound onions, peeled and finely chopped 
  • 2 tbsp oil or butter
  • 3 c milk
  • 1 c gluten-free chicken stock 
  • 12 oz mushrooms, regular white button mushrooms, cleaned and thinly sliced
  • 1 tbsp gluten-free cornstarch mixed with 2 tbsp cold water
  • ¼ c chopped fresh parsley 
  • handful of parsley stalks made into bouquet garni – put in a silicon herb container or in a 1 x 4 coffee filter tied shut
  • 1-2 tbsp sherry
  • Salt and pepper 

Directions:

  1. I cook the onions and oil together in a 4 c Pyrex jug in the microwave for 5-7 minutes, stopping and stirring, until the onions are extremely soft, almost melting. This sweetens the onions, adds flavor to the soup, and they don’t burn in the microwave.
  2. Transfer the onions to an 8 c pan, add the mushrooms and cook for a few minutes until mushrooms are starting to shrink and release juices.
  3. Add milk, stock, salt and pepper to taste and the parsley bouquet garni.
  4. Bring to a boil, turn down to a simmer and cook covered for about 15 minutes.
  5. Stir in cornstarch and water mix and the sherry.
  6. Cook for a few minutes until soup thickens slightly. Add more cornstarch if you like a thicker soup.
  7. Serve sprinkled with fresh parsley.

You can also serve with shredded cheddar, some cubes of ham or sausage.

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TAGS: LUNCH, SOUPS/STEWS

Coffee Walnut Cake

December 2, 2019

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

This is the same almond flour base I made in wheat flour days. Almond flour cakes are very common in Europe and naturally gluten-free. 

Gluten-Free Cake with Coffee & Walnuts

  • Cake – single 8″ cake layer about 3/4 inch deep, with coffee butter frosting. 
  • 6 tbsp (3 oz, 84g) very soft butter or coconut oil. I use coconut oil as my butter substitute in baking and prefer it to margarine style subs.
  • 1+1/4 cup (4oz, 112g)  almond flour – almonds ground without skin (Trader Joe’s on line state that their almond flour -white – and almond meal – freckly – are gluten free and only $4.99/lb compared to other national brands except for Costco $4/lb for 3 lb bag, labeled gluten-free)
  • 1/3 c (2oz, 56 g) toasted, chopped walnuts. I toast contents of a bag of chopped walnuts in 350 oven for about 10 minutes and then store them, ready to use. Toasting nuts really does make a difference, just don’t let them burn.
  • 3/4 c, (6 oz, 180 g) sugar  
  • 2 Tbsp (30 ml) instant coffee powder dissolved in 1 tbsp (15ml) water – regular Folger’s
  • pinch of salt
  • 1+1/2 tsp (8 ml) gluten-free baking powder 
  • no xanthan gum needed
  • 3 eggs  
  • Frosting/Buttercream:
  • 1/2 cup/1 stick (4 oz, 112g) soft butter or butter substitute you like
  • 1 tsp instant coffee powder dissolved in 2 tsp water. 
  • 2 c (8 oz, 224g) powdered (icing, confectioners) sugar

More toasted walnuts to sprinkle on top of frosting. 

  1. Preheat oven to 350*F/170*C. Lightly grease and bottom line 8”  pan with parchment paper circle, dust with rice flour. 
  2. Place all the cake ingredients in a 4 cup, 1-litre bowl and beat for 1-2 minutes until smooth and creamy. Color will lighten slightly but will still be coffee-colored.
  3. Spoon raw batter into prepared pan and smooth out. 
  4. Bake in preheated oven for about 30 minutes until cake has risen, softly firm is dark golden brown  If you use almond meal/natural almond flour (almonds ground with skin still on) then cake will be even darker.
  5. Remove from oven, cool in pan for about 3 minutes, then turn out onto cake serving plate, remove paper lining and then turn right side up.

Frosting/Buttercream:

  1. I like to sieve the powdered sugar as it is often lumpy and it’s easier to sift first then try and beat little white lumps out of frosting.
  2. Slowly add powdered sugar to very soft butter and coffee. Be careful, the sugar has a tendency to explode up. Once all sugar is added, beat well for 1-2 minutes to make fluffy.
  3. This quantity of frosting is enough to generously top cake and pipe around edges. Then sprinkle with more toasted walnuts.

Variations:

  1. Whipped Cream. Whip 1 cup of cream with 2 tablespoons powdered sugar and 2 tablespoons of Kahlua or rum until stiff.  This can be used to frost cake instead of buttercream frosting. Or just serve on the side.
  2. Regular chocolate ganache with Kahlua or rum added. 

1 c (8 oz, 240 ml) heavy or whipping cream

1 c (6oz, 168g)) Nestle semi-sweet chocolate chips -labeled gluten-free.

2-4 tbsp (30-60ml)  Kahlua or rum. Depending on the alcohol content of the chosen liqueur, this can taste quite strong.

Heat 1 cup of whipping or heavy cream to nearly boiling, add chocolate chips and stir. Let stand for a few minutes, then stir and microwave more if necessary until a totally smooth sauce is formed (looks like thick chocolate syrup). You can also use an immersion blender to make the sauce totally smooth.

Add alcohol and refrigerate for several hours until stiffer than set jello pudding.

I like to lightly whisk half of chilled ganache and gently persuade over top of cake and it will start drizzling down the sides. Then whisk remaining ganache and pipe on top of cake. Ganache is very soft if served immediately, piped chocolate will set up stiffer with refrigeration.  

3. Fruit. Melt 2 tablespoons of butter with 2 tablespoons of light brown sugar, add slices of fresh or canned pineapple and gently fry until starting to brown on edges.  Pour 2 tablespoons of rum into a measuring cup, then pour into skillet, allow to heat for about 20 seconds and use gas grill lighter to ignite the alcohol fumes. Make sure there are no children or animals around.  Do not lean over pan, keep hair out of the way. Allow flames to die down and serve on side of cake. In the summer just grill some pineapple slices.

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TAGS: DESSERT, HOLIDAY, THANKSGIVING

Wine & Rosemary Beef

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Heading into the Holiday season and then other get-togethers, I wanted an entrée easily made, with easily available ingredients. And then I saw packets of roasted, vacuum packed, organic chestnuts in my local chain grocery store. My father always made a chestnut stuffing to go with the roast turkey.  London at Christmas with gleaming bright Christmas lights across the streets and in shop windows on Oxford Street and all the other street names you recognize. Braziers of roast chestnuts giving off light and heat on a winter’s night, trying to peel a hot chestnut with gloves on and then burning your tongue with the lovely flavor are special memories.

I’ve always made my beef stroganoff with sirloin steak. Traditionally it’s made with beef tenderloin/fillet steak and cooks in minutes, but you need to take out a mortgage for the recipe for a party and also count on being able to get well butchered, matured beef for flavor and tenderness. Beef Stroganoff is a very popular recipe with students and clients and one I have to always cook for certain clients. If you decide on this for a party, buy the beef sirloin when it’s on sale, trim it of fat, cut it up yourself rather than have the butcher do it and freeze ready to make a day or two in advance of the party. The flavor does develop and mellow if made in advance and helps you keep your sanity knowing another dish is prepared. 

Gluten-Free Wine & Rosemary Beef
6-8 portions when served as part of a meal with other dishes

Ingredients:

  • 2 lbs boneless beef sirloin, trimmed. Slice into thin slices about 2-3” long x 1” wide x1/4”-1/2” thick. 
  • 2 medium onions, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 Tbsp butter or olive oil 
  • ¾ cup orange juice 
  • ¾ c Marsala wine 
  • ¾ cup gluten-free chicken stock
  • Zest of one orange, and then remove peel/skin of orange, segment and use for garnish
  • 4 x 4-inch stalks of fresh rosemary.
  • 2 3.5oz bags of cooked, peeled chestnuts
  • ½ 10 or 12 oz tub of fresh mushrooms  
  • Cornstarch to thicken, as needed
  • Salt and pepper
  • Chopped fresh parsley

Directions:

  1. Melt butter/olive oil in 8 cup pan and gently cook onions and garlic until translucent. This sweetens the onions and garlic.
  2. Turn up heat, add beef strips, and sauté beef strips until evenly brown or seared. 
  3. Add marsala wine, orange juice, chicken stock, orange zest, rosemary stalks, salt and ground pepper, stir well, turn temp to as low as possible. Cover pan and simmer for at least 20 minutes until beef is tender. This can take up to 45 minutes depending on quality of sirloin, size of pieces and pan used.  Use your slow cooker if you have one for cooking and reheating. (5 lb sirloin plus everything fits in 6 qt slow cooker and is great for a party, when I serve it with bacon and smoked Gouda risotto, not pasta.  Pasta tends to slide around the plate and drop on the carpet or clothes if you are standing to eat.)

Check that the pan is cooking at the lowest possible heat otherwise all the juices will evaporate away, leaving a dry mass. Add ½-1 c water if going dry.

I have also made this with Angus beef bottom round, labeled for a pot roast. Cut off heavy fat, and cut into small cubes. Roughly 2 hours in 350 oven or 30 minutes in pressure cooker once it comes to pressure. 

  1. Once meat is tender, increase heat, add mushrooms and quickly cook with meat mix.
  2. Dependent on amount of juices, thicken with cornstarch and let it cook for 2-3 minutes.
  3. Add chestnuts and let them simmer for a few minutes. If you add chestnuts too early, they break up, so you get the flavor but not the mouth experience of whole chestnuts. Remove stalks of rosemary, leaving just the needles.  For flavor without visible rosemary, put rosemary stalks in small coffee filter or cheesecloth tied shut. You can also add some parsley stalks to increase flavor if you add rosemary this way. 

Garnish with orange segments and sprinkle with fresh parsley.

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TAGS: DAIRY-FREE, DINNER, HOLIDAY

Pumpkin Snickerdoodle Cobbler

November 4, 2019

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A tasty fall dessert, perfect for Thanksgiving!

Ingredients:

Pumpkin base:

  • 2 eggs
  • 1 x 15 ounce can pumpkin 
  • 1 c (8 fl oz, 240 ml) evaporated milk 
  • ½ cup (120 ml) granulated sugar
  • 1/4 c (60ml) packed brown sugar
  • 2 tsp (10 ml) pumpkin pie spice or more to your taste
  • ¼ teaspoon salt

Snickerdoodle Topping:

  • ¼ c (2oz, 56g) butter, softened
  • ⅓ c (2+1/2 oz)  sugar
  • 2 teaspoon gluten-free baking powder
  • ⅛ teaspoon salt
  • 1 egg
  • ½ c (2+1/2 oz, 70g) King Arthur all-purpose gluten-free flour. 
  • 1/8 tsp xanthan gum

To roll snickerdoodles:

  • ¼ c (60 ml), granulated sugar
  • 1 tsp (5 ml) ground cinnamon
  • Whipped cream (optional)

Directions:

  1. Preheat oven to 350°F. Coat an 8×8” pan (2-quart baking dish) with gluten-free cooking spray; set aside.
  2. In a 4 cup bowl, combine eggs, pumpkin, evaporated milk, the 1/2 cup granulated sugar, the brown sugar, pumpkin pie spice, and salt. Whisk until thoroughly combined. Pour into prepared baking dish.
  3. Combine the 1/4 cup granulated sugar and the cinnamon. Shape chilled Snickerdoodle Topping into 16 balls. I used a one tablespoon scoop and can make just 16 balls. Roll balls in the cinnamon-sugar. Press balls to slightly flatten to 1+ 3/4-inch-diameter rounds. Place in 4 x 4 rows over pumpkin filling.
  4. Bake 40 to 45 minutes or until filling is set, edges begin to pull away from dish, snickerdoodles will have spread across custard, and a knife inserted near the center comes out clean. Cool 15 minutes on a wire rack. Serve warm and, if desired, with whipped cream.

Snickerdoodle Topping:

  1. In a medium bowl beat all topping ingredients together for 2-3 minutes until soft and fluffy.  This is a very soft mix, not stiff cookie dough. Cover and chill dough 1 hour or until easier to handle, then scoop immediately into cinnamon sugar, roll into a ball in sugar, slightly flatten, and gently place on custard.  They might look as if they are sinking a little into custard. Snickerdoodle topping bakes up like soft, fluffy cake, snickerdoodles cooked on their own on cookie sheet, are thin and crispy.
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TAGS: DESSERT, HOLIDAY, THANKSGIVING

APPLE AND CRAISIN BREAD PUDDING

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A warm, fall-themed dessert to keep you feeling cozy as the nights start to turn cold!

Ingredients:

  • 2 gluten-free plain bagels cut into small cubes.  Don’t use soft white bread, it cooks up too mushy.  I’ve made this with Udi’s and Canyon Bakehouse plain bagels. 
  • 3 Granny Smith apples, peeled, cored and cut into small pieces, like shredded cheese. Large chunks will make pudding fall apart when cooked.
  • ¾ c brown sugar
  •  ½ stick (2 oz, 60 ml)  butter
  • 2 teaspoons pumpkin pie or apple pie spice or 1 tsp cinnamon plus ½ tsp powdered ginger plus ½ tsp ground nutmeg.
  • ½ c craisins
  • 2 tsp gluten-free vanilla essence
  • 2 tbsp rum – optional, but gives lovely flavor
  • 2 cups half and half or whole milk
  • 5 large eggs
  • brown sugar for top

Directions:

  1. Melt butter in a 6 cup saucepan, add apples, sugar and spices and cook over gentle heat until the apples are nicely soft without becoming apple sauce.  They don’t really cook much more in the bread pudding. I also mix this and cook in microwave in m/w safe bowl, add rest of ingredients and then refrigerate covered. 
  2. Add craisins, vanilla and rum to pan, stir in bread cubes.  Adding bread cubes should be sufficient to cool the mix to add eggs and milk.
  3. Beat eggs and milk together – I tend to use my immersion blender so I don’t have ‘threads’ of egg still showing. Gently mix into bread mix.  
  4. Pour into greased 8 x 8 brownie pan or equivalent sized pan and allow to soak for at least 30 minutes.  The large quantity of liquid should be absorbed leaving a small quantity of excess liquid around the edges.  Insufficient liquid will leave the bread hard and dry in places.
  5. Sprinkle the top with brown sugar for a crusty topping. Place on a baking sheet in case of spills as it is a very full baking dish.
  6. Bake in a preheated 350* oven for about 45 minutes. The bread pudding will have risen up, the top will be set, crusty and light brown and if you dig into the center it should be soft and moist but not wet with loose liquid. If you’re cooking it cold from the fridge, it will probably need 
  7. Remove from oven and cool for about 10 minutes before serving with caramel sauce. Reheats well.

Caramel sauce:

  • ¾ cup sugar
  • 1 tbsp water
  • 3/4 cup heavy cream
  • 4 tbsp butter 
  • 2 tbsp rum – optional
  1. Put sugar in an 8” skillet with water. Cook, covered, over low heat until sugar dissolves.  Covering pan while dissolving sugar stops formation of sugar crystals on side of pan.
  2. Remove lid, increase heat and cook until syrup turns a deep gold color, swirling pan will mix light and dark syrup.  You will notice burnt sugar smell and a smoke above pan if overcooked. Undercooked is tasteless. Be very careful as boiling sugar gives a nasty burn. Don’t stir mix as it will crystallize.
  3. Remove from heat, carefully add cream and butter, it will spit and bubble and harden. Return to low heat and stir until sauce is smooth again. Add rum if wanted.  Thickens slightly on cooling.

 

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TAGS: DESSERT, FOR KIDS, HOLIDAY, RECIPES OF THE WEEK, THANKSGIVING

Cauldron Cakes for Halloween

October 29, 2019

Cauldron Cakes for Halloween


A gluten-free Halloween treat from Diane Eblin of The W.H.O.L.E. Gang

Ingredients:

  • Your favorite gluten-free chocolate cupcake and icing recipe
  • Your favorite gluten-free chocolate chips

Directions:

  1. Make gluten-free cupcakes.
  2. Melt your favorite gluten-free chocolate.
  3. Dip the cupcake bottoms into melted chocolate and place onto parchment paper to set. Place 4 chocolate chips on the sheet so when you set them down it will make it look like cauldron feet under the cupcakes.
  4. Core out the center of the cupcakes with a spoon or one of those cool corers.
  5. Fill the hole with icing and let it spill out the top.
  6. Make the handles by melting chocolate. Put it into a plastic baggie and snip the corner to make a piping bag. Draw the handles onto parchment paper and let them harden. Gently push the handles into the cupcake.



 

 

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TAGS: DESSERT, FOR KIDS, HOLIDAY

Gluten-Free Christmas Dinner Menu

October 1, 2019

Appetizers

Bacon and Brie Holiday Melts

White Cheddar Stuffed Mushrooms

Sweet and Spicy Crab and Pepper Dip


Main Dishes

Boneless Stuffed Turkey Breast

Raspberry Wine Glazed Ham

Spinach Mushroom Lasagne


Sides

Cauliflower Mashed Potatoes

Green Bean Casserole

Whipped Gingerbread Spice Butternut Squash

Massaged Kale Salad with Pomegranate


Sauces

Wine and Mushroom Sauce

Hard Apple Cider Gravy (bottom of page)


Desserts

Pumpkin Pie

Honey Cinnamon Graham Crackers

Cannoli Dip

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TAGS: HOLIDAY

Kang Kao – Pineapple Curry

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A slightly sweet Thai soup to warm you through before trick or treating.

Ingredients:

  • 1 tablespoon of Maesri red curry paste
  • 2 x ~14 oz cans of coconut milk, I buy Chaokoh brand or Arroy-d, not Piña Colada coconut milk. Thick layer of coconut cream on top, thinner coconut milk below.
  • 1 red bell pepper, deseeded and cut into 1/2” squares. 
  • 1 x 8 oz can crushed pineapple in pineapple juice 
  • 1  x 8 oz can sliced pineapple in pineapple juice, each ring cut smaller, drain and retain pineapple juice. 
  • 1 tbsp fish sauce 
  • 1+1/2 tbsp light brown sugar or Palm sugar if you have it for more authentic taste, but don’t buy it just for this.
  • zest and juice of lime (or 2 tbsp Tamarind paste – see note. Yes, substitution would mean using 2 limes, try with one and then add more if you want. Everyone’s taste is different and they have a lower sugar taste than here)
  • salt and pepper
  • 1 gluten-free rotisserie chicken, skinned and boned, flesh removed and cut into very small pieces.  

Directions

  1. 1. In large pan (about 8 cup, 2 ltr)  fry the curry paste in half a can of coconut milk.  Pim said ‘One thing though, I learned this trick from my home Ed teacher (who was a retired Royal chef) in grade school. When making Thai curry, always start with – mixing about 1/2 cup of coconut milk (use only the thick part) with curry paste in a pan on medium heat. Let it cook for a few minutes until you notice the red/orange oil bubbly and good fragrance. This is the key of making tasty Thai curry. Then, add the meat and other ingredients.’ This is also how I do a regular curry base.
  2. 2. Add rest of coconut milk, bell pepper, crushed pineapple, pineapple pieces, fish sauce, brown sugar, lime zest and juice, some salt and pepper.  Bring to a boil, cover and turn down to a simmer.
  3. 3. While sauce is simmering, I then take the rotisserie chicken apart and cut into very small pieces.  This gives time for the sauce to simmer and develop. Then I add the cooked chicken, cover and simmer for about 15 more minutes. I added water from coconut milk cans since depending on lid of pan, a lot of liquid can evaporate which will make sauce thicker and spicier. 
  4. 4. Serve over plain rice. Even better the next day.
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CRÊPES

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A recipe for soft, delicious gluten-free crepes, which can be layered with any sauce or flavoring.

Ingredients:  

  • 3 large eggs
  • ½ c half and half 
  • ½ c fat-free milk  I used ¾ c fat-free milk and ¼ c heavy cream – use coffee creamer instead of cream for sweet crêpes or 1 c whole milk
  • 1 tsp gluten-free vanilla extract 
  • ¾ c  cornstarch, I use Argo labeled gluten-free, Non-GMO and aluminum-free. You can add a little more cornstarch for a stronger crêpe.
  • Salt
  • 1 tbsp sugar for sweetness

Directions

  1. Put milk and eggs in a bowl, then add rest of ingredients and whisk with an electric hand mixer, immersion blender or put in a blender and run until smooth. If you put cornstarch in bowl first, it tends to be more difficult to blend. 
  2. I use a Caphalon crêpe pan that is 8” across the base. Most skillets etc are sold quoting measurement across the top edge not the cooking base, which can make quite a difference to size and quantity of crêpes based on that measurement. Heat pan on medium high heat until you can drip a few drops of water on pan and they ‘dance’ across the surface. Smear with a tiny bit of butter on paper towel. Pour in 2 tbsp batter into the center of the pan and tilt and swirl the batter to cover the base. Try not to get batter up the sides because it makes for less attractive crêpe, plus if you have bolts on the inside of the pan, batter will cook around bolts. Also batter around sides, cooks into a very crisp edge. But once stacked all the crêpes go soft. It does take practice to make visually perfect crêpe, first one is known as cooks perk in England, but they all taste good.
  3. Cook until the top is drying and the edges are turning a golden brown.  About 20 seconds. I use a very thin plastic spatula to lift side of crêpe to see color and if cooked, the spatula loosens all the edges, making it easier to flip crêpe.  I flip it with my fingers, you can also use the spatula. Cook for a further 10 seconds. First side of crêpe should look an even golden brown, second side will look ‘freckly’.  If you overcook, it becomes very dry and crisp and difficult to roll or fold.
  4. Invert crêpe onto a large plate and repeat with rest of batter. Depending on filling you will use, you can fill crêpes as they are made. Sometimes it is easier to fill them all at one time so you divide filling evenly amongst crêpes. Stir batter with each crêpe as cornstarch will sink to bottom.

For the Fall, after you’ve gone apple picking with the kids, cook some cored and chopped Gala, Fuji, Braeburn or similar apples in butter, add some maple syrup or sugar, apple cider and serve as a sauce over the crêpes.

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TAGS: BREAKFAST, DESSERT


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