Recipes from Chef Henry Escobedo, Monarch Landing ...



Recipes from Chef Henry Escobedo, Monarch Landing, Naperville, Illinois

Recipes yield about 10 to 12 servings; Chef Henry generally cooks in greater volume (50-100 servings).

The variations can make cooking much more fun.

Dessert Crepe

2 tbsp butter

¼ cup brandy

½ cup chopped pecans

½ cup caramel

12 crepes

1. Heat butter, bring to foaming stage

2. Add brandy and cook off alcohol

3. Add pecans and caramel, heat thoroughly

4. Fold into crepe

Variations:

• Add sliced bananas, strawberries, diced mango or sliced peaches.

• Use walnuts instead of pecans.

• Use Mexican dulce de leche instead of caramel.

Crepe Batter Recipe

1 cup flour

.25 tsp salt

1.5 cup milk

6 eggs

2 tbsp drawn butter

1. Mix dry ingredients

2. Mix wet ingredients (except butter)

3. Blend wet and dry ingredients

4. Beat in drawn butter

5. Heat and lightly oil 6”sauté pan

6. Add 1.5 oz batter, swirl around pan to get as thin as possible

7. Brown one side and flip to seal

8. Place on parchment paper to cool

Variations:

• Add fresh herbs to batter such as dill, chives, sage or basil

Smoked Salmon Crepe

8 oz low-fat cream cheese

½ cup fat-free sour cream

2 tsp fresh dill

½ tsp lemon zest

1 tsp lemon pepper

8 oz smoked salmon, chopped

12 crepes or as needed

1. Blend the first 5 ingredients

2. Add smoked salmon, fold in gently

3. Roll into crepes

Variations:

• Add capers, minced roasted red peppers or minced fresh chives

Notes:

• The crepes can be cut and served as an appetizer or with eggs, fruit or pastry as part of breakfast

Chicken and Mushroom Crepe

1 tbsp drawn butter

1 cup diced Spanish onion

½ tsp minced garlic

3 cups sliced crimini mushroom

¼ tsp black pepper

2 tsp fresh thyme

½ dry sherry

¾ cup defatted chicken stock

¼ cup fat-free sour cream

2 cups diced or shredded chicken breast

2 tsp minced fresh parsley

12 crepes

1. Heat butter, add onion and lightly brown

2. Add garlic, cook 2 minutes

3. Add mushrooms, pepper and thyme, cook until almost dry

4. Deglaze with sherry

5. Add chicken, stock and sour cream, reduce until thickened

6. Finish with parsley

7. Roll into crepes

Variations:

• Use sage, basil, rosemary instead of thyme.

• Use brandy or white wine instead of sherry.

• Use turkey instead of chicken.

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