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  1. Wednesday, May 30, 2007

    Featured Recipe: Crêpe Night!

    I’m not sharing this as a featured recipe necessarily because I think it’s such a spectacular recipe, but more a great meal idea.

    When Nate and I lived in Boston, we took a few roadtrips to Montréal. The first time we visited we ate at a crêpe restaurant. We had NO money then and this was our one restaurant meal, so that might be why I remember it so well. But it was also my first introduction to savory crêpes, and I was NOT disappointed. Dinner was delicious, then we had crêpes for dessert too.

    This visit inspired me to try crêpes for dinner and dessert at home. If you decide to venture into the world of crêpe-making, it’s worth the trip! I make my savory crêpes, then add a little sugar to the batter then make some for dessert. Pretty easy and very tasty. As for fillings, the sky’s the limit! If I’m feeling especially decadent, I’ll use brie as the cheese in the savory crêpes. Savory tip: I cook my filling ingredients prior to making the crêpes; when I cook the crêpes, when I flip it over, I add the filling, fold the four sides in, then cook on both sides (make sense?). Don’t know if this the official way to do it, but works for me. As for dessert – I LOVE strawberries, chocolate sauce and ice cream, with sugar sprinkled on top. YUM.

    Here’s a recipe for the batter in case you would like one:

    Featured Recipe: Crêpe Night!
    Recipe type: Dessert
    • ½ cup all-purpose flour
    • ½ cup milk
    • ¼ lukewarm water
    • 2 large eggs
    • 2 tablespoons unsalted butter, melted (I use salted, whatever)
    • 1½ tablespoons sugar
    • Pinch of salt
    1. Blend until smooth. Refrigerate 30 mins or up to 2 days. (for savory crêpes, cut the sugar, do ½ t salt)
    2. Cook as directed for crêpes (nonstick or seaesoned crêpe pan, medium heat, butter the pan, about 2 T of batter per crêpe, butter pan between each crêpe). The technique takes some practice – I would read up on it in a cookbook for some pointers if you’ve never done it.

    Bon Appétit!

  2. Thursday, March 29, 2007

    Featured Recipe: Baked French Toast

    Today’s featured recipe is Baked French Toast. While I listed this recipe under main dishes, I gotta admit it may be more appropriate under desserts. But I’m going to continue to think of it is a main dish so I can have it for dinner once in a while.

    A few quick notes on this recipe. This last time I used Brioche bread and it was PERFECT for this recipe. Also, pecans are by far my favorite nut to use in this. Not much else to say except it’s mighty delicious. Oh – and sorry there’s no picture of the final product… I forgot to take one, but the ingredients sure are pretty!

    Featured Recipe: Baked French Toast
    Prep time
    Cook time
    Total time
    Mighty delicious baked french toast!
    Recipe type: Main Dish, Breakfast
    • ½ C brown sugar
    • ⅓ C butter
    • 2 T corn syrup
    • Chopped pecans, almonds, whatever
    • 2 t. orange zest
    • ½ C OJ
    • ½ C milk
    • 3 T sugar
    • 1 t cinnamon
    • 1 t vanilla
    • 3 egg whites
    • 2 eggs (or 4 eggs)
    • A bunch of slices of bread (probably 12, give or take – depending on the size of the bread, enough to fill the cookie sheet)
    1. For the bread, I love to use a loaf of brioche (which is pictured here). Sliced french or italian bread would work, too. But a nice rich, soft bread like the brioche is my favorite.
    2. Mix brown sugar, butter and corn syrup. Spread with nuts on cookie sheet and lay slices of bread on top. Mix rest of the ingredients and pour on top of bread. Sit for 1 hour in fridge. Bake 350 for 35 mins.


  3. Wednesday, January 31, 2007

    Puffed Oven Pancake (aka German Pancakes)

    puffed oven pancake

    Update 4/5/2011: This recipe is fine. I’ve been using it for years. But I feel I must tell you that I’ve discovered a better version – my friend’s family’s traditional Yorkshire Pudding recipe. Same ingredients, different proportions, so much better. So, you can use the recipe below if you like…or you can click here to see the new and improved Yorkshire Pudding recipe. I recommend you do the latter.

    Puffed Oven Pancake (aka German Pancakes)
    From Better Homes & Gardens New Cook Book
    Recipe type: Main Dish, Breakfast
    • 2 tablespoons butter
    • 3 eggs
    • ½ cup milk
    • ½ cup flour
    • ¼ teaspoon salt
    1. Preheat oven to 400 degrees. Put butter in baking dish (I just use an 8-inch casserole, I think the recipe calls for a round oven skillet or something)”¦heat in oven 3-5 minutes, til butter melted.
    2. Beat eggs. Add milk, flour and salt. Beat til smooth. Pour immediately into baking dish. Bake 25 minutes, or until puffy edges and looks done in center. Serve with fruit, syrup, powdered sugar, whatever you like!


  4. Classic Waffles

    This is the recipe my mom always used for waffles when I was growing up. It makes a light and fluffy waffle, thanks to separating the eggs, beating the egg whites and then carefully folding them into the batter right before cooking. Enjoy!

    Recipe for Classic Waffles from Better Homes & Gardens, what my mom always made growing up

    This recipe originally came from the Better Homes & Gardens New Cook Book, although the directions written below are in my own words. When I was growing up I always thought it was funny how trashed the waffle and pancake page was in my mom’s copy of the book. Fast forward 30 years and mine looks exactly the same, which makes me mighty happy.

    Classic Waffles
    From Better Homes & Gardens cookbook
    Recipe type: Main Dish, Breakfast
    • 1¾ cups sifted flour
    • 3 teaspoons baking powder
    • ½ teaspoon salt
    • 2 eggs, separating the yolks and whites
    • 1¾ cups milk
    • ½ cup vegetable or canola oil
    1. Sift together dry ingredients (flour, baking powder, salt) into a medium bowl. Set aside.
    2. Whisk together the egg yolk, milk and oil in another bowl. Add wet ingredients to dry ingredients and stir until just combined and still has small lumps.
    3. Using a hand or stand mixer, beat egg whites until stiff peaks form.
    4. Carefully fold the egg whites into the waffle batter, just until uniformly mixed.
    5. Cook waffles per waffle iron instructions and serve hot!

    I have made this recipe with half white flour and half white whole wheat flour and they came out great!