We’re doin’ it again y’all!! My bloggie besties and I have teamed up for #crepeweek. We’ve all decided to come up with our own creative and crafty crepe creation, PLUS you have a chance to enter one of FOUR, that’s right folks, FOUR America’s Test Kitchen cookbooks!!
ATK is my favorite show y’all! Since our house was built like a million years ago, we can’t even get antenna reception. So…. I’ve discovered I can watch all my ATK shows on their website. #happygirl right here. Check it out.
This week enter to win a copy of the Cook’s Illustrated Cookbook from Country Cleaver, and also – Enter to win copies of Cook’s Illustrated Baking Cookbook from Comfortably Domestic, ATK’s Family Cookbook from me, and Weeknight Simple Meals, too!
To enter to win the ATK Family Cookbook: (mandatory)
Tell me – What crepe filling are you dying to try first?
For additional entries: (optional)
Follow ATK on Facebook
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Tweet the following! -> Happy #CrepeWeek! I just entered to win the ATK’s Family Cookbook from @TestKitchenFeed & @hillcountrycook http://thehillcountrycook.com/?p=1016
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Keep up with us on all the social medias to make sure you don’t miss any of the Crepe Week Action!!
WE HAVE A WINNER!!
Jen L, you are the winner! Send me your address! Congrats!
Don’t forget to check out any of the other fabulous crepes this week from:
Kirsten - Tuscan Crepes
Megan from Country Cleaver – Mixed Berry Grand Marnier Crepes
Kat from Tenaciously Yours – Southwest Crepes with Cilantro Pesto
Jeanne from Inside Nana Bread’s Heat – Lemon Cream Crepe Cake for Two
Lauren from Climbing Grier Mountain – Herbed Goat Cheese Crepes
Madeline from Munching in the Mitten – Blueberry Lemon Crepes
Carrie from Bakeaholic Mama – Vermonter Crepes with Ham and Cheese
Katie from Hill Country Cook – MEEEEEE
Monica from The Grommom – Prosciutto and Asparagus Crepes
Mads from Le Petite Pancake – Strawberry Crepes Au Lait
Allison from Decadent Philistines – Red Pepper and Goat Cheese Crepes
Anne from My Sweet Heart – Red Velvet Crepes with Mascarpone.
Okie dokie, now that all that fun stuff is out of the way, time to cook.
First things first. I promise, this is not scary.
Suuuure, it’s full of lots of steps and pictures, but after you make them once, you’ll have the hang of it, and can whip ‘em up anytime.
It’s pretty simple:
First, we make a batter. Easy.
Second, we make a cream cheese filling. Good.
Third, we make a fruit filling. K.
Fourth, we cook em. Might take practicing on a couple, but ATK has given us a fool-proof recipe.
Lastly, click here for the recipe straight from ATK if you want to check them out first.
First we’ve got our dry ingredients. Flour, sugar, salt. Done.
In another bowl, whisk eggs and milk.
Pour HALF of the liquid into the dry ingredients and whisk.
It will be sorta thick. Get those lumps out. Arm workout!
Pour in your melted butter! I’m using the cutest pinch bowl that was sent to me as a gift from NanaBread!
Whisk again. Ahhhh, smooth. All is right with the world.
Ok. Ready to make a crepe or two? I’m using a 7 and 7/8″ crepe pan. Crepe pans are good because they are solid steel, heat evenly, and are naturally nonstick, like a cast iron pan. Also like cast iron, it should be “seasoned” with oil.
My crepes came out a little thicker as America’s Test Kitchen recommends a 12″… but small is so cute to me!
Heat a little vegetable oil in your pan.
Then pour 1/4 cup batter in the pan.
Then gently swirl the pan to reach the batter to the edge of the bottom of the pan.
Yeah, I tried to take a pic of that step and burned my fingers.
See how much I love you people?
See how the edges crisp up and pull away from the pan?
Less than 30 seconds!
Now we’re ready to flip. We’re looking for edges that have pulled away, and small bubbles.
Once you slide the spatula around and flip, the other side should cook in less than 15 seconds.
Then transfer to a wire rack, or plate.
Kinda like pancakes, crepes always take practice the first one or two. Notice my hole in the middle where I tore.
This is the “second” side up. You just want spots of golden brown. Ohhh so good.
Here is the same first crepe, “first” side up. Ignore the hole.
IGNORE THE HOLE I TELL YOU!
Number two looking much better. Second side up.
Again, they would be much thinner in a 12″ pan.
Perfection, first side up!
ATK recommends to store them “second” side up as they’re cooling; this helps them to not stick to each other.
Oh look. Here I totally did this *on purpose* so you can see what else NOT to do.
Our color here is looking gorgeous, but I swirled the pan tooooo much, and the batter went too high up on the sides, so it’s thin and crispy.
So don’t get swirl happy, ok?
Keep making those crepes, and onto the filling.
Here is my star. My knight in shining armor.
King Arthur’s mascot. Musta been a Freudian slip.
They’ve got all these great flavors. This one is akin to a orange vanilla, so subtle, so mysterious, so good.
I’ve also bought princess flavoring. TRY IT.
Get your berries, toss them in sugar, and add a pinch of orange zest.
On to the CREAM CHEESE FILLING. MMMMM.
Try not to lick the bowl repeatedly on this one.
One brick cream cheese, blend with sugar. Then add OJ, a little zest, and flavoring. Just a dash of vanilla if that’s all you’ve got.
Now the fun part. I wanted to add in Italian mascarpone (MAS-car-pohn) cheese; it’s used in desserts like cannolis, but all I could find was ricotta. Add in 1/3 cup, or go without. Up to you.
Fold that all together.
(ahem, again, notice my overuse of exclamation marks)
Just like makin’ a little burrito.
Tablespoon full of cream cheese stuff….
A little fruit….
Roll her up!!
Oh yeah, roll it up with that pretty spotted “second” side facing out. Looks niiiice.
Times two. Good, man, good.
Man oh man. My other fave is just strawberries sliced up with a little sugar.
I’ve also done Nutella. Dangerous. Don’t go there.
And if you check out the other lovely ladies, they have some savory versions going on too!
Good Luck and,
~Peace, Love, and Crepe Making Y’all!
Blackberry Orange Crepes
Yield: 10 crepes
From America's Test Kitchen
1/2 teaspoon vegetable oil
1 cup flour
1 teaspoon sugar
1 1/2 cups whole milk
3 large eggs
2 tablespoons butter, melted and cooled
1 pint blackberries (or other fruit)
3 tablespoons sugar
a pinch of orange zest
8 oz cream cheese, room temperature
4 tablespoons sugar (to taste)
1/2 cup whole milk
Juice from 1 orange
1/2 teaspoon of King Arthur's Fiori di Sicilia flavoring (or vanilla)
1/3 cup mascarpone or ricotta cheese (optional)
a pinch of orange zest
I used a small 7 7/8" crepe skillet.
ATK calls for a 12" crepe skillet.
1. Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes.
2. While skillet is heating, whisk together flour, 1 teaspoon sugar, and salt in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
3. Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
4. Pour 1/4 cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at edges, loosening crêpe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crêpes are done, stack on wire rack.
For Fruit Filling:
1. Mix berries, sugar, and orange zest.
2. Toss to coat; let rest.
For Cream Filling:
1. Using a handmixer, blend cream cheese and sugar until thoroughly mixed.
2. Add in enough milk to make a sour cream consistency.
3. Add flavoring, orange juice, orange zest, mix well.
4. Add 1/3 cup mascarpone or ricotta cheese (optional), and mix well.
1. If crepes have cooled, you may want to microwave the stack of crepes 30 seconds, or until warm.
2. In the center of the crepe, spread 1 tablespoon of cream filling.
3. Top with a spoonful of berry mixture.
4. Roll crepe, like a burrito. Top with more cream and berries if desired.