|2 servings||calories per servings 720||protein serving 8 g||carbs per serving 57 g||total fat per serving 52 g|
In addition to referring to a light fabric with a characteristic wrinkled texture, a “crepe” is a thin, French-style pancake. Crepes are usually enjoyed for breakfast and brunch, and can be served savory or sweet. This recipe follows the latter route, using a refreshing blueberry-lemon marmalade made by Fairywood Thicket Farm just outside of Atlanta, and a simple hand-whipped cream sweetened by a touch of powdered sugar. Extra powdered sugar is reserved to dust over the top of the dish, making for an elegant start (or end!) to any day.
|Nutrition Facts||/ Per Serving|
|Total Fat||52 g|
|Saturated Fat||32 g|
|Trans Fat||0 g|
|Total Carbohydrates||57 g|
|Dietary Fiber||1 g|
MISE EN PLACE
Squeeze 2 tablespoons lemon juice (save any remaining lemon for another use).
Place a small (8-inch) sauté pan over low heat. Melt 2 pats butter. Remove pan from heat.
• In a bowl, whisk egg to combine white and yolk.
• Whisk in 1/4 cup cream, 1/4 cup water and 1/4 teaspoon kosher salt.
• While whisking, gradually add flour to create a smooth, thin batter. The consistency should be similar to heavy cream or tomato soup. If too thick, whisk in a little more water.
• Whisk in melted butter. Reserve pan.
• Return sauté pan to medium heat. When hot, add a little less than 1/4 cup batter. Swirl gently to coat the bottom of the pan.
• Cook 1 minute. Use a small spatula to carefully lift the edge all the way around. Flip carefully, and cook on second side 30 seconds more.
• Transfer to a plate or baking sheet. Repeat with remaining batter (you should have enough to make 6 crepes).
• Reduce heat to low. Add marmalade, measured lemon juice and 2 tablespoons water. Cook, stirring, until a smooth glaze forms.
• Remove pan from heat.
• To cream bottle, add half of powdered sugar. Shake vigorously. You should hear and feel cream sloshing back and forth in the jar when you shake.
• In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the bottle to check the whip. It should be a softly whipped cream, about the texture of yogurt.
• For a firmer whip, recover, and shake an additional 1-2 minutes.
Note: Don’t shake cream too much, or you’ll end up with butter.
• Working one at a time, add crepes to glaze. Turn to coat.
• Fold in quarters, and move to the side of the pan.
• Repeat with each crepe.
• Divide crepes between 2 plates.
• Drizzle with any remaining glaze.
• Top with whipped cream and remaining powdered sugar. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...