Crepe Anxiety

I've never made a crepe actually although I've eaten plenty. Cheese filled for breakfast at upscale restaurants, chicken filled at ladies lunch places and chocolate filled for dessert. I've never met a crepe I didn't like.

But I've never made them at Linderhof. Although I bought a crepe pan at Williams Sonoma years ago!

I thought they were too complicated!

But they are after all little thin pancakes. Why should I have a fear of them?
Enter Executive Chef Dwight of the Nelson Art Gallery in Kansas City. He demystified crepes for me as I attended a hand's on cooking class at the Nelson.
My first two crepes I've ever made. Filled with a cheese filling before pouring on a cranberry sauce on the top.

They were great crepes. And would make a terrific special breakfast Thanksgiving weekend. Instead of making a cranberry sauce especially for the crepes, you could use leftover Thanksgiving sauce.

My fear of crepes is over. Crepes will now definitely be on the menu at Linderhof.

Cranberry Cheese Crepes

Crepe Batter:

1 1/2 c. milk
1 c. flour
Pinch of salt
1 egg
1 egg yolk
1 tbsp. melted butter

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk slowly, stirring constantly and, when half is added, stir in the melted butter. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 30 minutes before using. The batter should be the consistency of light cream.

When cooking, tilt pan so that the batter spreads evenly over bottom. Cook until the bottom is golden brown, turn and repeat. Makes 18 crepes.

Cheese Filling:

2 cups ricotta cheese

1 egg yolk

1/2 t. salt

1 t. melted butter

2 t. sugar

1 t. lemon juice

1/2 t. vanilla

Mix all filling ingredients together.

Sun Dried Cranberry Sauce:
8 oz. craisins, cherry flavored
2 cups apple juice
1 medium onion, small dice
2 t. salt
1 t. black pepper
1 T. granulated onion powder
2 cups sugar
1/2 cup white vinegar

Mix all ingredients in a saucepan and bring to a boil. Stir to dissolve sugar and reduce heat to a simmer. Reduce mixture until apple juice is a syrup consistency and craisins are plumped. Taste for salt and adjust. Add more sugar if too tart.