Category Archives: Condiments & Sauces

Crepes Two Ways, Recipes

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Oh mon dieu.

I decided to make crepe batter a couple of weekends ago and things got a little away from me. A batch of crepe batter apparently makes about 122 crepes so found myself trying a few new recipes as well as just “snacking” on a little crepe with lemon and sugar here and there. Thank goodness there was no nutella in the house or I would have really been in trouble.

For the batter, I used Ms Stewart’s Basic Crepe Recipe. Don’t forget to refrigerate, the batter can last up to two days (I pushed it to three).

For the first meal, breakfast, I made a galette complète, sans recipe. Although I decided not to use a recipe for this, I’d suggest you do as I made a couple mistakes (here’s a good looking one for you).crepe 1

So what I did was make the crepes as the above recipe directs. I then laid them on a cookie sheet, filled the insides with ham, gruyere, and a raw egg, leaving room to fold over the sides about an inch. I then salted and peppered that shit. Using the egg as a glue, I folded over the sides an inch and carefully attempted to pop them into an oven at about 350 degrees. Can you imagine what might have happened? Well, the cookie sheet was a bit warped and had no frigging lip on them so my eggs were making a run for it and I was twisting and turning the sheet as if I was juggling trying to keep the eggs and galettes on it. Ultimately I lost the battle they ran onto the floor in a goopy mess so I had to start over, using a sheet with a lip. In the moment it was a disaster but in retrospect I wish it had been recorded as it was hilarious. Here is the finished product. The eggs ended up being overcooked so I’ll use the stove top method next time but overall – delicious. Pretty too, right?

And now… what to do with leftover crepe batter….? THIS.

crepe 2

I came across this recipe and had no idea how amazeballz it would be. I’ve thrown this into the regular rotation so you betcha you’ll be seeing more of this one. The crepe was salty and creamy and the honey sauce’s sweetness was a perfect compliment to it. I could eat it by the spoonful.

Spinach Artichoke and Brie Crepes with Sweet Honey Sauce
From Half Baked Harvest

Filling:
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/4 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon crushed red pepper (optional)
    • 1 (8-12 ounces) bag fresh spinach
    • 1 (12 ounces) jar marinated artichoke hearts, drained and chopped
    • 1/4 cup parmesan cheese, freshly grated
    • 1 (8 ounce) brie wheel, sliced into slices
Sweet Honey Sauce
  • 1/4 cup olive oil
  • 3 tablespoons honey
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat a large skillet oven medium heat and add in 1 tablespoon of olive oil and garlic. Add the salt, pepper and crushed red pepper if using, cook for 2 minutes. Stir in spinach and artichokes, cooking for 5-6 minutes until spinach is fully wilted. Reduce heat to low and stir in the parmesan cheese, then turn off heat. Remove from the skillet.
  2. Whisk together the olive oil and honey. Place in a small sauce pot and warm through. Keep warm until ready to use. You can also do this in the mircowave.
  3. Wipe the skillet clean and heat over medium-low heat. Working with one crepe at time lay it flat in the skillet. Lay a few slices of brie on one quarter (basically make a triangle) of the crepe. Layer on the spinach and artichoke filling and then top with a few more slices of brie. Fold over the bottom of the crepe and then fold it over again to make a triangle. Cook for about 2-3 minutes and then flip and cook another 2-3 minutes or until the brie is all melty and gooey. Repeat with remaing crepes until the brie and filling are gone. I was able to make six crepes. Remove the honey sauce from the heat and stir in the chopped parsley. Drizzle the crepe with the warm honey sauce and dig in!
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Mustard Horseradish Sauce, Recipe

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One of the things I was most excited about when I made a Roast Tenderloin of Beef was leftovers to make sandwiches with. I loaded up on arugula, cheddar cheese, and topped it all off with mustard horseradish sauce on wheat bread. The mustard horseradish sauce was really easy to make and was so good (especially with homemade mayo to start it off with). That was a week of delicious lunches to look forward to! What else could I have this sauce with? Hmm….

Mustard Horseradish Sauce
From Ina Garten

3/4 cup good mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/2 tablespoon prepared horseradish
2 tablespoons sour cream
Kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.

Homemade Mayonnaise, Recipe

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I know its not the most exciting, exotic, or appealing post I’ve ever done but I have to dedicate one blog post to homemade mayonnaise. I know a lot of you hate mayo so I apologize in advance but I’m the girl that would dip her fries in mayo every night of the week given the opportunity. Its the french in me.

I looked up a few mayonnaise recipes and their reviews before settling on this one from Epicurious. The lemon and dijon were mild but added a nice freshness to the mayo. If you follow the recipe exactly you will get about 3/4 of a cup of delicious homemade mayo. Be warned: your whisking arm will be tired when you are done.

I made this mayo to use on chicken sandwiches with roasted red peppers, avocado, provolone, and leftover roasted chicken. Definitely worth the effort.

Homemade Mayonnaise20120304-103456.jpg

Ingredients
1 large egg yolk*
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 cup canola oil, divided

Preparation
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

* Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.