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As seen on Pies & Plates' Crepe Berry Baskets Basic Crepes Combine eggs, milk, flour, oil and salt in a large mixing bowl on low speed. Scrape sides of bowl and mix on high until ingredients are well mixed, about 10 seconds. Cover batter and chill one hour. Heat a 10 inch skillet over medium heat for 2-3 minutes. Spray bottom and sides with nonstick spray or cover with a bit of vegetable oil. Measure 1/8 cup of batter and pour into one side of the pan. Immediately twirl the pan to make the batter move like a wave in a circular motion around the pan. You don't need to entirely cover the bottom of the pan like you would if you were making regular crepes. You'll want them to be only about 5" in diameter. Cook for 1 minute and then flip over. Cook only 20-30 seconds on second side. Remove from pan and place on paper towel to cool. Repeat to make the rest of the crepes. (Yield 8-10 five inch crepes.) Turn a muffin pan upside down and place a crepe over each cup tucking them around the cups to make baskets. Preheat over at 400 degrees and bake the baskets for 10 minutes. Turn oven off and then leave in oven for about 15 more minutes with door slightly open. If they begin to brown too much remove from oven. Allow baskets to cool completely before filling. They should hold their shape and be dry. Fill bottoms of cups with whipping cream and top with berries. Or, fill cups with fruit and drizzle with a bit of creme fraiche. Pies & Plates' Apple Strudel 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed1 egg 1 tbsp. water 2 tbsp. granulated sugar 1 tbsp. all-purpose flour 1/4 tsp. ground cinnamon 2 large Granny Smith apples, peeled, cored and thinly sliced 2 tbsp. raisins Confectioners' sugar (optional) Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry. Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired. Tip: Make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
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