Lemon Curd & Blueberry Crepe

This is a crepe that was on the menu at one of the best crepe places I've been to; Flip Happy in Austin, TX.  I happened to have some lemon curd left over from my triple lemon cupcakes so I decided to give this a try.   The slightly tangy lemon curd paired with the sweet blueberries are a perfect combination.  Enjoy and keep entering the contest below for a few more days!

Lemon Curd & Blueberry Crepe
Ingredients
Crepes made from Basic Crepe Batter
1 tablespoon of lemon curd (per crepe)
2 tablespoons of blueberries (per crepe)
1 teaspoons of powdered sugar (per crepe)
Step by Step
1. When crepe is almost completely cooked, but still in pan on the heat, spread 1 tablespoon of lemon curd on to crepe.
2.  Slide crepe off of heat and fold into a pie shape.
3.  Top with blueberries and powdered sugar and serve.
4.  If making more than one, keep crepe with lemon curd filling in the oven on 200 degrees.  Remove  crepes from the oven when all are finished and top with blueberries and powdered sugar.

Crepe Pan Giveaway! + My Favorite Crepe

So I have some very exciting news... The Little Kitchen is officially having a giveaway! The very kind people at Berndes cookware have given me a crepe pan to give away to one of my readers.  If you are new to the Little Kitchen, I have a minor obsession with my Berndes crepe pan.  It has brought me so much joy and now I have one to give away to one of you!  Everyone who enters, will be put into a drawing and I will randomly draw a winner.  Read below to see how to enter!

With all of the posts I have done about crepes, I have somehow skipped my favorite and probably easiest one to make... Nutella and bananas.  The creamy chocolate and slices of bananas wrapped in a warm, slightly crispy crepe is just magical.  There is really no recipe to post here because all you need is nutella and bananas.  The amount of each is totally up to your taste.  I like mine with quite a bit of chocolate so I cover the entire crepe, but you can add just a couple of dollops for a lighter chocolate taste.

To enter the giveaway:
1.  Leave a comment on this post and include two things...

• Your idea of the perfect crepe (any combination you can think of or it can be as simple asbananas and chocolate)  The winner will not be picked based on the fanciest crepe so simply pick any crepe you would like and you will be entered.
• Make sure you leave a way for me to contact you if you don't plan on checking back... I would hate for you to miss out.
• If you would like to be entered twice, mention this giveaway on your own blog (sorry if you do not have one, I still want you to enter!)  and your name will go in the pot twice... just make sure and let me know you did this!

2.  Check back in on Wednesday, October 7 and I will announce the winner.  If you are the winner, email me your address and your pan will be sent immediately.  The winner will be chosen from a random drawing (and don't worry, I will be posting the proof of how one random number was chosen).

*The giveaway will be opened until Saturday October 3rd.  Until then, I will be posting a few of my new favorite crepes!
*Open to U.S. residents only

If you have trouble leaving a comment click here for a step by step on how to comment.

Southwestern Crepes

I have to admit something... I really really didn't want to post this recipe.  Why you ask?  Because I kind of wanted to keep it a secret till I can open my little dream crepe stand and serve this as my signature dish.  Yes, signature dish... It is absolutely that good and probably better.  Well, at least maybe this could rally financial support for my crepe stand (anyone? anyone?)  and until then, I will continue to share my recipes. I have to tell you this is heavily adapted from another recipe that came with my Berndes crepe pan, but my addition of cheddar cheese took it to a whole new level in my opinion.

Sidenote:  A few of you have asked me specifics on the pan I bought.  I actually bought the Berndes crepe set, which comes with a pan, ladle, flat spatula and crepe batter.  I would definitely recommend getting the set because I find all the tools invaluable.  Another sidenote: No, I am not endorsed by Berndes, but I probably should be for all this free advertising!

Again I digress... So back to the best crepe possibly ever.  The crepe batter has cornmeal as well as chili powder in it to give it an extra kick.  The marinated chicken is a dream to cook as well because I cooked  it right in the crepe pan right before I made the crepe.  Another perk when cooking in a little kitchen (or big kitchen I suppose... I would prefer the least dishes possible even if I was cooking in a kitchen with more than two counters).  
There is a little preparation to this, but you can do it all ahead of time and just throw the crepes together when you are ready to serve.  When my friend Kate and I dove into these, we couldn't believe how good they were.  Hope you agree! Come on, try one... I promise it's worth buying a pan!

Southwestern Crepes
Serves 4
Recipe Note: You must marinate the chicken and onion tomato mixture for at least 30 minutes so make sure you allow time for that.  You are also suppose to let the crepe batter sit for an hour after you make it.  This is customary with all crepe batters in order to let all of the bubbles out for even cooking.  I will say I have been in a hurry a few times and your crepes will turn out just fine if you don't let it sit this long.  The batter will just have air bubbles when you cook it.  Adapted from Berndes Cookware.
Ingredients
Corn Crepe Batter
3/4 cup all-purpose flour
1/3 cup yellow corn meal
1/2 teaspoon salt
2 teaspoon chili powder
3 large eggs
3/4 cup beer (I used a Mexican beer called Modelo)
Crepe Filling
3 boneless, skinless chicken breasts
1 tablespoon chili powder
4 tablespoons fresh cilantro, chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup beer (Modelo)
1/4 cup olive oil
3 medium sized vine ripened tomatoes, seeded and cut into chunks
   (to seed a tomato, simply slice in half and dig the seeds out with a spoon)
1/2 medium sized white onion, thinly sliced
2 cups shredded mild cheddar cheese
Serve With
Sliced avocado
Sour Cream
Step by Step
For Crepe Filling
1. Combine chili powder, cilantro, salt, pepper, beer and olive oil in a bowl.
2.  Pour half of this mixture into a second bowl and add chicken breasts to marinate.
3.  Add the tomatoes and onions to the other half of the marinade and allow both mixtures to marinate in the refrigerator for 30 minutes to an hour.
4.  Remove chicken from the refrigerator and allow to come to room temperature.  Heat crepe pan over medium heat and cook chicken breast until cooked through.
5.  Slice chicken into 1/2 inch strips and and set aside.
For the Crepes
1.  Combine flour, corn meal, salt and chili powder in a blender.
2.  Add the eggs one at a time and then the beer slowly until a thin batter is formed.
3.  Refrigerate batter for one hour.
4.  Heat crepe pan over medium heat.  Lightly coat with cooking spray or olive oil.
5.  Measure out a 1/2 cup of batter.  (For thinner crepes, only use a 1/4 cup)
6.  Holding the handle of the pan with one hand, pour batter into center of pan and turn in a circle until entire pan is covered in a thin layer of batter.
7.  Cook until lightly brown on one side.
8.  Flip the crepe with a spatula and allow the other side to brown as well.  Continue to cook on each side until slightly crispy.
9.  When crepe is almost finished, sprinkle with a 1/2 cup of shredded cheddar cheese. Place chicken strips down the center of the crepe.   Top with tomato and onion mixture.
10.  Remove from pan and fold into the shape of a pizza slice.
11.  Serve with sliced avocado and a dab of sour cream.

Happy Anniversary Crepes...Crepes Marnier and The Crepe Bar

My obsession with crepes continues... This time, as the centerpiece for my parent's 35th anniversary celebration. Family came over for a "make your own crepe bar" and my debut of "Crepes Marnier," a recipe I had been dying to try ever since it arrived in the box with my Berndes crepe pan that I bought. I have to say they were all scrumptious and one of the honorees, my mother, decided the Crepes Marnier was her favorite. As I have mentioned before, you could definitely make any kind of crepe in a non skillet pan, but I have to say I find a professional crepe pan to be magical. Perfectly even heat, for perfectly even crepes... The orange crepe batter was wonderful with a light hint of orange from the zest. I prefer to leave them on the heat just long enough to be lightly crispy. Enjoy!

Crepes Marnier
Adapted from the Berndes Pan Company
Makes 12 thin crepes or 6 thick crepes
Recipe Notes
If you are making this for a group, I suggest making the batter and sauce ahead of time.  You will notice that you have to make the batter at least an hour ahead and preparation is super easy if these two components are ready to go.  
Ingredients- Batter
1 cup all purpose flour
4 tablespoons granulated sugar
1/2 teaspoon salt
1/4 cup milk
1/4 cup freshly squeezed orange juice
3 large eggs
zest of one orange
Ingredients- Filling
4 tablespoons unsalted butter
1/4 cup orange marmalade
Juice of one orange
1/4 cup granulated sugar
8 tablespoons Gran Marnier liqueur
Step by Step- Batter
1.  Combine flour, salt, orange zest and sugar in a blender and blend until creamy.
2.  Add the eggs one at a time to the blender.
3.  Add the mild and orange juice slowly until the mixture is incorporated well.
4.  Mix for an additional 30 seconds.
5.  Refrigerate for one hour before making.
Step by Step- Filling

1.  Melt the butter in a medium saute pan and add the marmalade, orange juice and sugar.
2.  Cook over low heat until sugar is completely dissolved.
Step by Step for Crepes
1.  Prepare crepe batter with the same instructions as Basic Crepe Batter.
2.  When crepe is lightly browned on both sides, add 2 Tablespoons of the orange filling and spread evenly over the crepe while still in the pan.
3.  Slide crepe onto plate and fold into the shape of a slice of pie.  Pour 1-2 tablespoons of Gran Marnier over the crepe and serve.

Peanut Butter, Syrup & Banana Crepe

Here's my thousandth reason for loving crepes... seeing the combinations others come up with.  I personally would have never been drawn to a crepe with syrup, but I am aware it is a favorite ingredient of lots of people.  My friend Jennifer came up with this combination and I will say it was quite delicious.  If syrup is something that tickles your fancy, this might be the crepe for you!  We used crunchy peanut butter, which gave it a nice texture.  Enjoy!

Chocolate and Strawberry Crepes

Another classic crepe that couldn't be easier... Strawberry & Nutella.  If you have any interest in chocolate covered strawberries, I am going to go ahead and bet you will be a huge fan of this crepe.  Imagine a warm chocolate covered strawberry wrapped in a slightly sweet and crispy thin pancake.... yum.  Go ahead, give it a try!

Crepes & Lox

My friend Kate (better known as Tejeda) came over to do some more crepe experimentation.  Crepes with smoked salmon and cream cheese is one we both enjoy so we decided to see what we could do.  The results were delicious.

There is really no recipe to these as you should use each ingredient to your liking.

Smoked Salmon Crepe with Cream Cheese & Capers
Ingredients
basic crepe batter
smoked salmon
cream cheese
capers
thinly sliced red onion (optional)

Loved your crepe wools! Come back for more fun in the Little Kitchen!

Ham & Chedda... Never been Betta

If I could bring a ham and cheese crepe to every sinlge one of you right now... I would.   Writing about this delicious concoction just doesn't do it justice.  The melted cheddar with thinly slice ham wrapped in a slightly crispy crepe is perfection.  Come on, I dare you to try one!  All you need is basic crepe batter , shredded cheddar cheese and thinly sliced ham.  Once the crepe is cooked on both sides, add ham and cheddar to the crepe while still on the heat.  When the cheddar is slightly melted, fold crepe and serve immediately.

Success...Basic Crepe Batter

Success is measured in many different ways. For some, its getting a promotion or doing well on an exam. For me today, it's realizing I have mastered making the perfect crepe. Thin, even and just a tad crispy... Perfection. I especially find this to be such a great thing because it opens up so many possibilities for thousands of recipes both sweet and savory. I tried once about 4 years ago to make crepes in a nonstick skillet because I heard that would work just fine. Not for me. There wasn't a good consistency and I couldn't get them to flip well. So I have to say, I have just started my crepe adventures, but I think the pan is key. I bought my Berndes crepe pan at Bering's in Houston, but the same pan can be found here on their website.  I messed up only two before I started making decent looking crepes. At some point in the future, I will try again on the nonstick skillet and see if I can get the same results. I have posted the basic crepe batter recipe I used and will be back with alot more recipes and tips on this matter. Some recipes say that you can whisk the ingredients together, but I have found that the blender yields the best results with the batter.

Basic Crepe Batter*

Ingredients

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

*batter must be made at least an hour before crepes are made to help the batter lose its bubbles and cook more consistently

Step by Step

1. Combine all ingredients in a blender & pulse for 10 seconds.

2. Place crepe batter in the refrigerator for 1 hour.

3. Heat a crepe pan over medium heat and spray nonstick cooking spray on entire pan.

(on my electric oven, the perfect heat comes when the dial is on 4)

4. Pour 1/4 cup of the batter on the middle of the pan and quickly swirl to spread evenly on entire pan.

5. Cook for approximately 45 seconds to a minute and check with spatula... If it lifts easily without tearing, you are ready to flip.  

6. Flip on other side and cook till batter is golden brown and is lightly crispy... about 30 seconds

7. Best if filled and served immediately, but can be warmed in oven while the rest is made.