Posted on 12/27/2017 9:25:43 AM PST by Jamestown1630
Santa brought me a nice new crepe pan for Christmas. I haven’t seasoned and tried it out yet, but my first endeavor will be this recipe from Allrecipes for crepes with crab filling, which looks like a pretty classic one, and would make a nice late-night supper on New Year’s Eve:
http://allrecipes.com/recipe/233544/crab-crepes/
And here's a link to a video from the French Cooking Academy on crepe-making technique. This is for a sweet crepe with rum, but adapt the technique to your recipe:
https://www.youtube.com/watch?v=DiFXFeOU1nI
Many recipes that I've seen suggest letting the batter rest for a few hours or even overnight, and here from fchem101 (a great food chemistry site!) is the reason why:
http://www.fchem101.com/2014/12/why-rest-crepe-batter/
What did Santa bring you; and what are you doing New Year’s Eve?
-JT
I have a friend from Maryland, and she is quite homesick for those crabcakes. What is special about Maryland crabcakes? She even mail ordered some once, paying something like $30 shipping!
Handkerchief Crepes
Mix 3 eggs, 1/2 c ea milk, water, 3/4 c flour, 1/2 tsp salt, tb ea unsalted butter, olive oil
Let batter sit 30-45 min before cooking like regular crepes.
SERVE fave topping rolled up inside; then powder with sugar.
You should try using them when making Hollandaise Sauce the copper reacts with the egg yolks for a better sauce so I’ve heard. I don’t have any copper items.
Santa brought me a food processor, but it doesn’t have a dough making blade. :-(
Does anyone know of a food processor that makes dough, that doesn’t cost an arm and a leg?
Thank sounds lusciously fantastic!
We don’t go out for New Year’s eve either. Hubby’s family tradition was to stay up watching the old Road pictures with Hope and Crosby. we still do that every year.
Ok, the Big Question:
Remoulade, Tartar or Cocktail sauce?
(I’ll remember the copper for Hollandaise, Mabarker; my favorite use for crab cakes is Crabcake Benedict with Hollandaise.)
My favorite metal is silver, so I save that elbow grease for the silver stuff. (I’ve still got the copper toaster wedding gift, though, and it still works fine.)
So sorry; I hope your heat is up and running again.
Food Baskets are among my favorite things to give and receive; somehow it seems like such a special treat to have something you might not ordinarily buy and eat.
What is ‘wine salt’?
My personal preference is remoulade, with hollandaise a close second.
Heating the house was, thankfully, an easy fix. Water heater, not so much BUT it’s all working now.
Wine salt is salt mixed with a wine reduction; take two cups of wine, simmer it down until it gets syrupy, then mix it with a cup of good salt and the spices of your choice. The reducing part took me 35-40 minutes, and I did a white wine salt with fresh thyme and lemon zest and a red wine salt with garlic, sage, and oregano. Both pretty tasty. I bought some lamb chops today and am going to try them with the red wine salt.
12-Step Cooks! Because if it has more than 12 steps, I might have to look at a cookbook, but as long as I’m not looking at a recipe, then I’m not *really* cooking, right? Right.
My problem is that I went down to the bargain grocery store today, figuring that they might have some post-Christmas tastiness. And I came back with pork loins, shrimp, and other cheaper-than-it-should-be protein, so now I have to cook just to clear out some room in the freezer.
Most people think the Chesapeake Bay area simply has the best crab (not to start an argument!!). Sort of the way people think Maine has the best lobsters in the USA.
I had lunch at Mount Vernon yesterday and the crab cakes came with Hollandaise. Wonderful.
Copper toaster? It sounds gorgeous
That’s a perfect name, and a perfect reason :-)
Darn it, I hate it when I find those great deals. it always means having to clear out either the freezer, fridge, or cabinets! Congratulations – I know the euphoria that goes with finding those deals.
Sandwiches, Fish and Shrimp ;0
Are You looking for recipes or mixing containers ?
I like Tartar sauce with plain crabcakes. Cocktail sauce is for shrimp, in these environs ;-)
:-)
Trying to solve the conundrum of which sauce is ‘correct’ with crabcakes.
I had never heard of that! The white wine with thyme and lemon sounds like it might be good with fish.
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