[Day Two of Farmers' Market Week]
Loved all the recipes from today. Everything’s going in the regular meal rotation…
Breakfast: Crêpes with strawberries and Justin’s hazelnut chocolate spread
Made the batter the night before and strained it in the morning.
Ingredients from the market: 1 pint strawberries, 2 eggs
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Late Lunch: BBQ Chinese Chicken Lettuce Wraps
Adapted this recipe, omitting the red pepper and mushrooms and doubling the garlic and sauce. Although I had mushrooms. Should’ve used them here…
Ingredients from the market: 1/2 head of lettuce, 1 spring onion
Ingredients not from the market: chicken, garlic, ginger, orange
. . . . . . . .
To sip: Cucumber Limeade
Increased sugar to about 1/3 cup and limes to 4
Ingredients from the market: 1 + 1/2 (for garnish) cucumber
Ingredients not from the market: limes
. . . . . . . .
Sweet Crêpes
from Breakfast & Brunches (Culinary Institute of America)
makes 16
2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 cups milk
2 large eggs
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
Melted butter or vegetable oil to coat pan, as needed
Sift the flour, sugar, and salt together into a mixing bowl. Make a well in the center of the flour mixture.
In a separate bowl, blend the milk, eggs, butter, and vanilla. Add the milk mixture and stir by hand just until the batter is smooth. Let the batter rest in the refrigerator at least 1 and up to 12 hours before preparing the crêpes. Strain the batter is necessary to remove lumps before preparing the crêpes.
Heat a crêpe pan or a small skillet over medium-high heat. Brush with melted butter. Pour about 1/4 cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom with batter. Cook until the first side is set and has a little color, about 2 minutes. Adjust the temperature under the pan if necessary. Use a thin metal or heatproof rubber spatula to list the crêpe and turn it over. Cook on the other side until the crêpe is cooked through, 1 minute more.
Stack, then serve with filling of choice.
