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Crepes Buffet Recipe - Cooking Index

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Crepes Buffet

Serves: 6 people

Recipe Ingredients

  Basic Crepes
1 cup 62g / 2.2ozAll-purpose flour
1 teaspoon 5mlSalt
6   Eggs - beaten
1 1/2 cups 355mlMilk
1/4 cup 59mlBrandy - (optional)
  = (use additional milk if you omit it)
4 tablespoons 60mlMelted butter
  White Sauce
2 tablespoons 30mlButter
2 tablespoons 30mlAll-purpose flour
1 1/2 cups 355mlWhole milk
  Salt - to taste
  Freshly-ground black pepper - to taste
  Freshly-grated nutmeg - to your taste
1/4 teaspoon 1.3mlCayenne pepper
1/4 cup 59mlHeavy cream - (to 1/3)
2 cups 474mlShredded sharp cheddar - (8-oz brick)
1/2 cup 99g / 3.5ozGrated Parmigiano-Reggiano
3 cups 438g / 15ozBroccoli florets
2   Boxes chopped frozen spinach - defrosted, drained
1 lb 454g / 16ozThick-sliced baked ham from deli counter - chopped
12 oz 340gCooked lump crabmeat
  = (available fresh in plastic tubs at
  Fish counter)
1 tablespoon 15mlExtra-virgin olive oil
1/2 lb 227g / 8ozBacon - chopped
1   Shallot - chopped
1 lb 454g / 16ozMushrooms - cleaned, sliced
  Salt - to taste
  Freshly-ground black pepper - to taste
  Dessert Filling
2   Pitted black cherries - (16 oz ea)
1   Orange - zested
1   Cinnamon stick
1   Rounded tablespoon cornstarch
3 tablespoons 45mlWarm water
2   Kirsch or Amaretto liquer
1/3 cup 65g / 2.3ozConfectioners' sugar - plus
  Additional for dusting
3 tablespoons 45mlButter - melted

Recipe Instructions

For the crepe batter, combine flour and salt in a bowl and make a well in the center. Add eggs milk and brandy to the well and whisk to combine. Stir in melted butter. Cover batter and set aside for 25 minutes.

For the white sauce, cook butter and flour 2 minutes over moderate heat in a preheated medium saucepan. Whisk in milk and season sauce with salt, pepper, nutmeg and cayenne. Simmer over low heat 15 minutes, stirring occasionally. Stir in cream and heat sauce through, another 5 minutes over low heat. Turn burner to warm and stir sauce occasionally to avoid a skin forming. Whisk in a little milk if sauce thickens too much to ladle.

To assemble fillings, place cheeses in small bowls with serving spoons. Cook broccoli florets in simmering water or in 1 cup of water in the microwave for 3 minutes on high. Drain and place steamed broccoli in a bowl. Defrost spinach in the microwave oven and drain well. Transfer drained spinach to a kitchen towel and wring to remove any residual liquid. Fluff spinach with finger tips and set into a small serving dish. Place chopped ham into a bowl with serving fork. Drain and separate lump crab meat and place in a serving dish with a seafood fork.

For the bacon and mushroom filling, heat a small skillet over medium high heat. Add oil and bacon and saute 3 minutes. Add chopped shallots and sliced mushrooms. Season the filling with salt and pepper and cook 5 minutes until mushrooms are just tender. Transfer filling to a serving bowl.

To make the dessert filling, drain cherries over a saucepan to catch the juice. Heat the juice, orange zest and cinnamon to a bubble over moderate heat. Combine cornstarch with water and stir to the hot juice. Remove the cinnamon stick. Allow sauce to thicken then stir in cherries and Kirsch or Amaretto and keep sauce warm over very low heat. When your are ready to serve dessert, place filling in crepes, wrap and brush with melted butter. Top crepes with powdered sugar and serve.

When guests arrive, allow them to help make their own crepes to order. Crepes should be made in a nonstick skillet over medium heat. Cover the bottom of the pan with just enough batter to coat. Turn the crepes with a toothpick or a very thin spatula.

Possible combinations for fillings: cheese or cheeses melted into white sauce with broccoli and/or spinach, warm white sauce with crab, ham with cheese or ham with cheesy white sauce, cheese with bacon mushroom filling, etc. The fillings are only limited by one's taste buds.

This recipe yields 6 servings, 24 crepes.

30 MINUTE MEALS with Rachael Ray - (Show # TM-1C29) - from the TV FOOD NETWORK


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