Crepes from Cuisine at Home

By lorik

Ingredients

• Tiramisu Crepes with Mascarpone:
• 1 cup Wondra flour
• 2/3 cup each club soda andwhole milk
• 2 Tbsp. unsalted butter, melted
• 2 eggs, slightly beaten
• 1 Tbsp. sugar (omit sugar for savory crêpes)
• 1/8 tsp. table salt
• Melted unsalted butter
• FOR THE PASTRY CREAM, WHISK:
• 1/4 cup granulated sugar
• 2 Tbsp. cornstarch
• 2 egg yolks
• 1/8 tsp. table salt
• HEAT:
• 1 cup half-and-half
• OFF HEAT, WHISK IN:
• 1 Tbsp. unsalted butter
• 1 tsp. instant espresso powder
• 1/2 tsp. vanilla bean paste or vanilla extract
• 1/2 cup mascarpone cheese, softened (4 oz.)
• FOR THE WHIPPED CREAM, WHIP:
• 1 cup heavy cream
• 1/4 cup sweet Marsala
• 3 Tbsp. powdered sugar
• 8 Classic Crêpes
• Unsweetened cocoa powder
• Coarsely crushed chocolate covered espresso beans
• Chicken a la King Crepes with Manchego Cheese:
• MELT:
• 6 Tbsp. unsalted butter, divided
• 8 oz. button mushrooms, quartered
• 1/4 cup minced scallion whites and light greens
• 1/8 tsp. cayenne pepper
• SPRINKLE:
• 1/2 cup all-purpose or Wondra flour
• 1 1/2 cups whole milk
• 1 cup low-sodium chicken broth
• 1/2 cup dry sherry
• Dry sherry, fresh lemon juice, salt, and black pepper to taste
• 1 1/2 cups shredded Manchego cheese, divided
• STIR:
• 2 cups diced cooked chicken
• 3/4 cup frozen green peas, thawed
• 1 jar sliced pimentos (4 oz.), drained
• 8 Classic Crêpes
• Thinly sliced scallion greens

Details

Servings 10
Adapted from cuisineathome.com

Preparation

Step 1

Blend flour, club soda, milk, 2 Tbsp. butter, eggs, sugar, and salt in a
blender until bubbly and smooth, 10 seconds; scrape down sides, and blend 10 seconds more. Chill and rest batter 10–15 minutes.

Heat a 10-inch nonstick skillet over medium 2–3 minutes; lightly brush skillet with melted butter. Pour scant 1/4 cup batter to the side of the skillet and immediately twirl to coat the bottom.

Cook crêpe until bottom is lightly browned and edges begin to curl,
1–2 minutes. Loosen crêpe around edge with a heatproof spatula.
Gently flip crêpe; cook until second side is spotted brown, about 30 seconds more. Transfer crêpe to a rack to cool. Continue cooking crêpes, coating pan with melted butter for each one.

Tiramisu Crepes:
For the pastry cream, whisk together granulated sugar, cornstarch, egg yolks, and salt.

Heat half-and-half in a saucepan over medium until steam rises from pan and bubbles form around edges. Slowly ladle half of the half-and-half into the egg mixture, whisking constantly; pour back into remaining half-and-half in pan.

Bring mixture to a boil over medium heat, whisking constantly until pastry cream is thickened, about 2 minutes.

Off heat, whisk in butter, espresso powder, and vanilla. Transfer pastry cream to a bowl; cool slightly, whisking often, 1–2 minutes, then whisk in mascarpone until smooth. Cover surface of pastry cream
with plastic wrap; chill at least 2 hours (or up to overnight).

For the whipped cream, whip heavy cream with a hand mixer on medium speed to soft peaks. Add Marsala and powdered sugar; whip to medium-firm peaks and reserve 1 cup to top crêpes. Gently fold remaining whipped cream, in several increments, into chilled pastry cream for the filling.

To assemble crêpes, spread about 1/3 cup filling onto a crêpe, fold
crêpe in half, then into fourths. Arrange crêpe on a plate; top with a
dollop of reserved whipped cream. Garnish crêpe with cocoa powder
and chocolate-covered espresso beans. Assemble remaining crêpes.

Per serving: 389 cal; 28g total fat (17g sat); 170mg chol; 120mg sodium; 27g carb; 0g fiber; 6g protein

Chicken a la King Crepes:
Preheat broiler to high with rack 6 inches from element. Arrange
four individual broiler-safe baking dishes on a baking sheet; lightly
coat with nonstick spray.

Melt 2 Tbsp. butter in a sauté pan over medium-high heat. Add mushrooms and cook until brown and moisture evaporates, 10–15 minutes; transfer to a bowl. Reduce heat to medium; add remaining 4 Tbsp. butter. Add scallion whites, light greens, and cayenne; cook until scallions soften, 2–3 minutes. Sprinkle flour into pan and cook 1 minute, stirring constantly. Slowly whisk in milk, broth, and 1/2 cup sherry until smooth. Simmer sauce until thick, about 15 minutes; season with additional sherry, lemon juice, salt, and black pepper. Reserve 3/4 cup
sauce for topping; whisk in 1/2 cup Manchego.

Stir chicken, peas, pimentos, and mushroom mixture into remaining
sauce in sauté pan; simmer to heat through, 3–5 minutes.

To assemble crêpes, spread about 1/2 cup chicken filling down center of one crêpe; roll into a cylinder. Repeat filling and rolling with remaining crêpes. Arrange two filled crêpes, seam side down, in each prepared baking dish. Divide and spread reserved Manchego sauce mixture over crêpes, then sprinkle with remaining 1 cup Manchego.

Broil crêpes until lightly browned and bubbly, 2–3 minutes. Garnish
each serving with scallion greens.

Per serving: 416 cal; 24g total fat (15g sat); 128mg chol; 302mg sodium; 22g carb; 1g fiber; 23g protein