Crêpes

326.  Do you love crêpes?  Do you dream about them slathered with chocolate, nutella or peanut butter?  With whipped cream, bananas and berries crowning the top?  Are you hungry yet?

This crêpe recipe is the easiest and most satisfying and you have to try it!

Crêpes

2 cups flour
3 eggs, mixed
1/4 cup melted butter
3 Tablespoons sugar
3 cups milk adding 1/2 cup at a time
pinch of salt

Blend flour, egg, butter, sugar, salt and milk.  Add more milk as necessary.
Heat a non stick pan and add 1/2 cup batter to hot pan and swirl to cover bottom.  Watch the cooking process and when light browning occurs turn the crepe over and brown lightly on the second side.
Remove to a plate and fill with your choice of filling on half of the crêpe.  Fold in half and in quarter. Transfer to serving plate.

sour cream or creme fraiche
whipped cream for sweet version
Optional Fillings
Sweet:  Lingonberry Jam, any type of jam, fresh fruit, peanut butter, nutella, chocolate spread, banana
Savory:  Swiss Cheese, ham, cottage cheese, chopped sautéed mushrooms

 I used a whisk to blend the batter to eliminate lumps well.  So satisfying and I think this will create a new craving in your life.  You must try them!

"...sprinkled with sugar and eaten hot, they form an exquisite dish. They have a golden hue and are tempting to eat. Thin and transparent like muslin, their edges are trimmed to resemble fine lace. They are so light that after a good dinner, a man from Agen is still willing to sample three or four dozen of them! Crêpes form an integral part of every family celebration. Served with white wine, they take pride of place on all joyful occasions."

-Anatole France, Jacques Anatole Francois Thibault

Cuban Sandwich

325.  It's January and the New Years Celebrations have concluded as well as the extravagant meals and treats.  I roasted pork loin and had quite a large amount left over so I popped the remaining meat in the freezer.

Today, was a great day to pull out the pork and to transform it into another form, Cuban Sandwiches.

Here is my recipe:

Cuban Sandwich

2 to 3 pounds Roasted Pork, cooled and pulled/shredded apart

zest from one lime

Juice from 1 lime

1/2 cup apple or orange juice

1/2 cup dill pickle, chopped

1/4 cup tomato paste

2 cups chicken broth

2 sweet onions chopped thin

3 garlic cloves, minced

1/4 cup chopped cilantro

olive oil

salt and pepper

Place in a slow cooker or large covered pan.  For Slow Cooker:  Place all ingredients except the pork into the slow cooker.  Stir all together well till incorporated.  Place the pork on top of the sauce.  Set the slow cooker on High and cook for 6 hours.  

For large covered pan:  Place oil in pan and heat.  Add onion and garlic and sauté.  Add remaining ingredients and adjust seasoning.  Sauté for 1 hour stirring occasionally and testing pork for tenderness.

Construct the sandwich

long, unseeded Italian bread or soft Cuban bread

soft butter

sliced ham

sliced swiss cheese

sliced dill pickles

mustard yellow or sweet

Slice bread lengthwise and cut length for each individual sandwich.  Butter the outside of the bread.  On bottom side of bread begin to layer mustard, ham, pork and Swiss cheese and pickles.  Place top of bread over cheese and place whole sandwich on a panini press on high or in a cast iron pan with another heavy pan on top for weight.  Toast the sandwich well till cheese is melty and bread is crispy brown.

Remove from heat and cut the sandwich on a diagonal.  Transfer to serving plate and serve with chips and pickles.

 This sandwich is ideal as a make ahead meal or to prepare in a slow cooker  on a busy day.

"Too few people understand a really good sandwich."

-James Beard

Shrimp Stuffed Tilapia Fish

324.  My honey picked up tilapia fish filets the other day and it inspired me to be creative.  I had shrimp in the freezer and decided to make a stuffing.

Shrimp Stuffed Tilapia 

6  Tilapia fish filets
10 cooked medium shrimp, peeled and chopped
1 cup day old crusty bread, crumbled
1/4 cup red bell pepper, chopped fine
2 Tablespoons chopped fresh parsley
1/2 cup chopped fresh spinach
1 Tablespoon lemon juice
1 egg
salt & pepper
1/2 tsp dill
Old Bay Spice
Garlic Salt

Wash tilapia filets and blot with paper towels.  Set aside
Mix in a small bowl shrimp, bread, pepper, parsley, spinach,  lemon juice, egg, salt, pepper, dill, pinch of Old Bay Spice and garlic salt.   Blend together so the filling begins to collect.  Take the filling and form into 6 oval shaped balls in your hand.  Place the oval filling on the short end of a filet and then roll the filet up around the filling.  Push a toothpick through the fish to hold together.  Repeat with the remaining filets and filling.

Heat up a pan with 2 Tablespoons of olive oil.  Place each filet, large side down in pan and do not move.  Allow the fish to sizzle and slightly brown.  Turn each filet over using two spoon spatulas being careful not to tear the fish.  Filling may fall out but you can gently push it back into the filling.
Once the fish is no longer transparent, remove from the heat to a serving plate or directly on to individual plates.

Serve with rice.  Season the rice with butter, 2 Tablespoons of lemon juice and dill.

Cream Sauce

4 Tablespoons butter
1 Tablespoon flour
1 cup milk or more as needed
2 Tablespoons lemon juice
salt and pepper
dill
garlic salt

In a small saucepan melt butter.  Add the flour and continue to cook over medium heat till flour has a nutty smell and a light brown color.  Using a whisk begin to incorporate the milk in the butter /flour mixture stirring constantly to avoid lumps.  Add lemon juice & seasons and continue to stir and cook till the sauce has thickened.  Pour over the stuffed tilapia and place remaining sauce in a gravy boat.


This meal is beautiful, so light and tasty and would impress your company.  It is very flavorful and each bite is delightful!

"In the hands of an able cook, fish can become an inexhaustible source of perpetual delight." 

- Jean-Anthelme Brilliant-Savarin