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.
1 c. flour
Pinch of salt
1 egg yolk
1 tbsp. melted butter
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.
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. vanillaMix 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.