 Crepes: 3/4 cup AP flour 1/2 cup buckwheat flour 1 1/4 ts salt 3 Tbs sugar 5 eggs 2 cups whole milk 8 Tbs (1 stick) butter, melted plus 2 Tbs butter Sauce: 2 cups fresh raspberries (about 8 oz) 1/4 cup sugar 1/4 cup water 1 Tbs honey 1 ts lemon juice 1/4 ts salt 1 Tbs cornstarch 1 Tbs water 8-inch pan Yield: 16 to 20 crepes Preparation time: 20 min Cooking time: 25 min Directions: - In a medium bowl, combine the flours, salt, sugar, eggs, and milk, using an electric mixer (for about 2 minutes). - While mixing, slowly pour in the melted butter. - For the best results, cover the batter with plastic wrap and put into the fridge for 1 hour. It helps develop the flavor of crepes. - Stir the batter well before cooking. - Heat a pan and coat it with some butter. - The pan should be hot enough. - Using a small ladle, quickly pour the batter and swirl around to form a crepe. - When the surface of the crepe starts to lose its shine and the edges are browned, flip the crepe, using a fish spatula. - Cook the other side for about 10-15 seconds and transfer the crepe to a plate. - Keep the crepes at room temperature, uncovered. - In a small saucepan, combine the raspberries, sugar, water, honey, lemon juice, and salt. - In a small bowl, mix together 1Tbs cornstarch and 1 Tbs water. - Bring raspberries to a simmer and cook and stir until they have broken down, for about 2 minutes. - Add cornstarch slurry into the simmering mixture and cook for 1 minute. - Pour the sauce through the fine sieve and discard raspberry seeds. - Serve with crepes and fresh berries. Adapted from Naomi Pomeroy ("Taste and Technique")
2 Comments
2/9/2017 0 Comments Scallion Bread Dough: 3/4 cup lukewarm water 2 1/4 ts active dry yeast 1 Tbs sugar 3 cups AP flour 2 ts Kosher salt 1/2 cup vegetable oil Filling: 10g chives or 5 scallions, chopped Aleppo or any red pepper flakes, to taste 2 Tb sesame or/and nigella seeds 1 egg, beaten with 1 Tbs water 7-inch springform pan to fit 9-10 rolls Yield: 1 loaf of pull-apart bread Preparation time: 15 min plus the rising time (about 3-4 hours) Baking time: 25-35 min Directions: - In a medium bowl, combine water, yeast, and sugar. Set aside for 5 minutes. - In the other medium bowl, combine the flour and salt. - Add the flour mixture and oil into the yeast mixture. - Knead the dough for about 10 minutes until it is smooth. - Transfer it into the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, for 1-1.5 hours. - After 1-1.5 hours gently poke the dough, form the ball, place back into the bowl and let rise for 1 more hour. - After 1 hour roll the dough on a lightly floured surface into a long rectangle. - Brush the dough with a little of vegetable oil. - Sprinkle with chopped scallions and red pepper flakes. - Roll the long side of the dough up and cut into 2-inch pieces like cinnamon rolls. - Arrange these pieces cut side up in the springform pan. - Cover them with a towel and let rise for 30 minutes. - Meanwhile, preheat the oven to 375F. - Brush the dough with the egg wash and sprinkle with sesame seeds. - Bake for 25-30 minutes until the top is browned. - Cool and serve. Adapted from Molly Yeh (from Kristin Donnelly's "Modern Potluck")
|
AuthorArchives
March 2017
Categories |
RSS Feed
