By Martha Holmberg
Французские блинчики: 50 рецептов
Martha Holmberg is uniquely outfitted to deliver crêpes into the house kitchen.
Trained on the popular los angeles Varenne cooking college, she has been a foodstuff author, editor,
and prepare dinner within the usa, England, and France for the previous decades.
Her lifelong love of this favourite meals is obvious all through this choice of 50 sweet
and savory recipes, starting from the straightforward and snacky Butter-Sugar-Lemon of her teenage years
to the crepe muffins and cannelloni of an entire cook..
Read Online or Download Crepes 50 Savory and Sweet Recipes PDF
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Extra info for Crepes 50 Savory and Sweet Recipes
Roasted Eggplant, Tomato, and Garlic Crêpes This earthy, spicy, Middle Eastern–inspired crêpe was created by the wonderful Caroline Ford, lead recipe tester on this book. The recipe calls for za’atar, a warm spice mix made from dried thyme, oregano, sesame seeds, and sumac, among other things. There are countless variations, and they’re all delicious. com). Makes 6 filled crêpes; serves 6 as a first course or 3 as a vegetarian main course ½ cup/120 ml extra-virgin olive oil 6 large cloves garlic, peeled 1 lb/455 g eggplant, trimmed and cut into ½-in/12-mm cubes 1 small onion, cut into ½-in/12-mm wedges 2 to 3 tbsp za’atar Kosher salt and freshly ground black pepper 2 cups/340 g ripe cherry tomatoes 6 Versatile,Whole-Wheat, or Buckwheat Crêpes or your choice 1 medium lemon, zested 1 tbsp fresh lemon juice 2 tbsp chopped fresh parsley ½ cup/85 g crumbled feta Line the bottom and sides of a large rimmed baking sheet with foil; you want the edges of the foil to go up the sides of the pan so it will contain the delicious juices from the roasted eggplant and make cleanup easier.
Use the leftover pesto on pasta, fish, or anything else that strikes your fancy. Crêpes with Roasted Maple-Thyme Butternut Squash, Stilton, and Hazelnuts Butternut squash roasted with maple syrup and fresh thyme is paired here with creamy, salty blue cheese and crunchy hazelnuts for a savory crêpe filling with just a hint of sweetness. The recipe was created by the clever Kir Jensen, owner of a Portland food cart called the Sugar Cube. When Kir wants to add a flourish, she tops the crêpes with sweet-and-salty praline hazelnuts.
If you’re going to store them in the freezer, lay pieces of waxed or parchment paper between them so they don’t stick together. To keep in the fridge, just stack them neatly; no need for the paper separators. ) The crêpes will soften as they cool. To store, wrap the stack in plastic wrap, and then slide it into a large ziptop freezer bag. The crêpes will keep in the fridge like this for up to 3 days, or in the freezer for 2 to 3 months. To thaw, let the stack sit at room temperature until the crêpes are pliable, about an hour, and then peel them apart and proceed with your recipe.