Recipes

Autumn Crepes

Wednesday, October 07, 2015


Courtesy of:  Chef Ross Dilley


Crepe Ingredients
2 cups whole milk
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons butter, salted or unsalted, melted
1/2 cup buckwheat flour
3/4 cup unbleached all-purpose white flour
3 large eggs

Filling Ingredients
Mackenzie Creamery Roasted Pumpkin Chevre or spiced cream cheese

Topping Ingredients
6 large Bosc pears
1/4 c butter
3 T brown sugar
Nutmeg, pinch
Cointreau, optional
Almond Slivers
Cocoa powder Read More...



Go Back


Tags

collins celeriac jam anchovy pie Jerusalem artichoke Kale Drinks fraiche gratin baguette vinaigrette blue cheese chilies Chevre peppers heavy whipping cream mushrooms rouille paste cilantro barley peach rhubarb bbq gorgonzola peas anise Salad cream carrot fronds bulgar mushroom Beans Greens bread pudding flank artichoke parmesan Farmers' Market shitake green pepper Dressing wasabi wheat flour Side walnuts spelt leeks kalamata tart chili peppers sandwiches panzanella tomato juice almond milk conserve Cider plum tomatoes sandwich steak tenderloin maple syrup watercress pickled jack chocolate strawberry casserole bacon lettuce parmigiano goat Cheese shallots chimichurri Tomatillos Squash Shitake Mushrooms tortillas basil chorizo latkes bosc onions autumn curry verde feta chimmichurri coriander cockaigne frittata habanero kirsch meatballs mustard greens chicken dinner salad pumpkin butter radish tostadas muffins dill carrot tops stuffing vanilla wafers tomatoe kluski cucumber brown sugar cornmeal pineapple potatoes blueberry gazpacho ramps chiles pancake coeur a la creme sesame slaw Spinach beer oats almonds pecan maple Soup sour cranberry turnips sunchokes imam Salsa gin baby bok choy gouda egg noodles turnip syrup remoulade egg crisp Tomatoes daisy celery hearts roasted lemon grass pesto pine nuts kohlrabi vegetarian couscous fondue crepes pepper arugula chipotle bean white beans polenta sour cream carrot top fennel seeds swiss plum yellow onion hickory bulgar wheat strawberries knots bayeldi honey celebration currants pork Recipes buckwheat wrap tuscan pasta spring coconut milk pudding Corn creme cauliflower fennel sausage okra Bread compote sauce caesar snow peas plums carrots Cranberry Beans asparagus prosciutto reggiano jack cheese cake Apple zucchini pecans pork chop sweet chicken walnut oil Potato Vegan green beans fennel bulb tomato corn pie cointreau Swiss Chard bruschetta mint strata melon beet greens thai eggs absinthe scallions biscuits sherry flank steak Butternut bell pepper cantaloupe garlic shelling radishes Poblano Chili cheese berry onion chili yogurt Red Onion pears apples olives Eggplant buttermilk chives Leek coeur shiitake celery root nectarine Spread tomato bok choy Rice wine vinegar vegetable dijon dilly sweet potato bloody mary fritter shrunken heads beets capers beet fritters gruyere poblano hazelnuts cream cheese scapes spiced winter squash beef