Crêpes. They’re the kind of dessert that you can pretend are a meal. At least, that’s how I do it.
My valentine breakfast included some of these buttery, pliable treats filled with homemade crème pâtissière and raspberry rhubarb sauce. They were sweet, sour, creamy and delicious.
They were so good that I forgot to take a picture.
I swore to take a picture of round 2, later on.
3 Dessert Crêpes
Round 2 crêpes were filled with three different fillings: my usual favourite, nutella and banana; nutella and cream cheese (tastes like a cheese cake!) and the rest of the custard and rhubarb sauce from breakfast. Sooooo good!!
This time, I used a crêpe recipe from the Martha Stewart site. Next time, I’m going to try one from Vegetarian Times as a comparison. The main difference between the two is the number of eggs (three) and inclusion of butter in the Martha batter. The VT version only contains one egg, which should affect both the texture and flavour.
I’m also going to have to try savoury crepes, or galettes, using buckwheat flour. These could be filled with just about anything, cheeses, pesto, spinach, mushrooms, peppers. Yup, still lots of fun to be had!!
Recipes (from the Martha Stewart website):
The thing about challenges is that they are, well, challenging.
Part of the reason I started this blog is to challenge myself to try new things, learn some new dishes and have fun. I was told about a site called the Daring Kitchen, where challenges are issued each month and members are required to follow the same recipe (with few alterations permitted). This was just the kick start I needed, so I signed up for an account. I won’t actually hear back about starting the challenges for a couple of weeks, however.
I decided to try one of their prior challenges to get warmed up, jumping right into an area that I have never tried before – pastry. I started with the recipe for Salmon en Croute.
Salmon en Croute – fresh out of the oven!
I’m not really much of a baker, so I enlisted the help of my husband, who helped by making the short crust and rolling it out. Neither of us have worked with pastry crusts before, so we found it to be pretty tricky to work with. It did not turn out exactly as described in the recipe, or the helpful video tutorials. After much work, and a little creativity, we managed to wrap the salmon in the pastry dough and get it into the oven.
Imperfect, yes, but still a success! It was a fun learning experience, and it tasted great!
Complete! Salmon en croute for dinner.