Crepes
Crepes were first brought to the United States
by English settlers in the seventeenth century. These settlers referred to them as
pancakes, however. They were very popular up until the time of the Civil War. By the late
1800s, the term pancakes became associated with the leavened variety we are more familiar
with today. The popularity of the new griddle-style pancakes soared. It was not until the
1930s when crepes were reintroduced to the United States by France that they became a
great and lasting success. We hope you will enjoy this specialty served by Café La Ruche.
Sweet Crepes – Makes 12
Ingredients:
½ cup all-purpose flour
½ cup milk
¼ cup lukewarm water
2 large eggs
2 tablespoons melted butter
Rind from one orange
Method:
Combine all ingredients in a blender or food
processor until smooth. Let the batter stand for 30 minutes. Batter can be made up to 2
days in advance. Coat a non-stick or crepe pan with unsalted butter and pour about 2
tablespoons of the batter into the pan. Lift the pan off of the heat and tilt it so that
the batter forms an even, thin layer in the pan. Cook until the top is set and the bottom
in golden in color. Turn the crepe over using a spatula and cook until slightly brown in
color. Remove the finished crepe from the pan and place on a sheet of wax paper. Continue
cooking the remaining crepes in the same manner, stacking the finished ones between sheets
of wax paper. Use immediately or freeze for up to one month.
Caramelized Apple Crepe Filling:
Ingredients:
3 Golden Delicious Apples
2 tablespoons butter
2 tablespoons sugar
Method:
Peel, halve, and core apples. Cut each half into 4-6
wedges. Melt butter in a non-stick pan, and cook apples for 5 minutes. Add sugar and cook
until the apples are golden in color and tender. This should take approximately 10-15
minutes.
To Assemble Dessert:
Place a previously prepared crepe in a non-stick
skillet with a little butter for 20-30 seconds. Remove crepe from pan and add caramelized
apples. Roll crepes. Serve with ice cream or whipped topping.
Seafood Kebabs with Tomato Coulee and Rice –
Serves 4 (8 kebabs)
Ingredients:
½ cup olive oil
2 cloves of garlic, crushed
16 jumbo shrimp
16 large bay scallops
16 chunks of salmon filet
Fresh tarragon
Method:
Soak wooden skewers in water for at least 30 minutes
prior to using them to prevent them from charring. Prepare marinade by combining olive oil
and crushed garlic. Assemble skewers so that each one has six items: 2 shrimp, 2 bay
scallops and 2 pieces of salmon. Pour marinade over skewers and let stand for 30 minutes.
Prepare outdoor barbecue for grilling. Grill the first side for 3-6 minutes. Turn the
skewers over, and top with fresh tarragon. Continue to cook for an additional 3-5 minutes.
If you prefer to use a broiler, follow the same timing instructions, placing the rack 4
inches from the heat. Top with tomato relish.
Tomato Relish
Ingredients:
2 medium tomatoes, cored and diced
¼ cup balsamic vinegar
¼ cup olive oil
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
Method:
Combine all ingredients and let chill while the
skewers are cooking. Serve with Basmati rice or salad.
Previously Featured Recipes
Chicken Chasseur
Ingredients:
1 whole chicken - cut into pieces, patted dry with paper towel
3 tablespoons cooking oil
4 tablespoons chopped shallots
2 tablespoons chopped fresh tarragon
2 cups sliced mushrooms
1 cup dry white wine
2 cups brown stock
1 cups chopped tomatoes
1 tablespoon chopped fresh parsley
Recipes 
