Thursday, August 16, 2012

Blackberry Orange Crepes and an America’s Test Kitchen Cookbook!

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

Follow ATK on Twitter

Tweet the following! -> Happy #CrepeWeek! I just entered to win the ATK’s Family Cookbook from @TestKitchenFeed & @hillcountrycook http://thehillcountrycook.com/?p=1016

Follow The Hill Country Cook on Facebook

Follow The Hill Country Cook on Twitter

Follow The Hill Country Cook on Pinterest

Subscribe to The Hill Country Cook via email!

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:

Monday: 

Kirsten – Tuscan Crepes

Megan from Country Cleaver – Mixed Berry Grand Marnier Crepes

Tuesday:

Kat from Tenaciously Yours – Southwest Crepes with Cilantro Pesto

Jeanne from Inside Nana Bread’s Heat – Lemon Cream Crepe Cake for Two

Wednesday: 

Lauren from Climbing Grier Mountain – Herbed Goat Cheese Crepes

Madeline from Munching in the Mitten – Blueberry Lemon Crepes

Thursday:

Carrie from Bakeaholic Mama – Vermonter Crepes with Ham and Cheese

Katie from Hill Country Cook – MEEEEEE

Friday:

Monica from The Grommom – Prosciutto and Asparagus Crepes

Mads from Le Petite Pancake – Strawberry Crepes Au Lait

Saturday:

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.

Boo.

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.

Whoa. Literally.

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.

Assembly time!!!!!!

(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!

Print Print Save Save

Blackberry Orange Crepes

Yield: 10 crepes

From America's Test Kitchen

Ingredients:

Crepes:
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

Fruit Filling:
1 pint blackberries (or other fruit)
3 tablespoons sugar
a pinch of orange zest

Cream Filling:
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

Crepe Skillet:
I used a small 7 7/8" crepe skillet.
ATK calls for a 12" crepe skillet.

Directions:

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.

To assemble:
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.

  Pin It

42 Responses to “Blackberry Orange Crepes and an America’s Test Kitchen Cookbook!”

  1. 1

    Barbara P. — August 16, 2012 @ 1:37 pm

    Berries, sugar, orange zest and cream cheese: you got it right, it’s your!

  2. 2

    Barbara P. — August 16, 2012 @ 1:40 pm

    Also, I follow ATK on Facebook…

  3. 3

    Barbara P. — August 16, 2012 @ 1:41 pm

    … and follow The Hill Country Cook on Facebook!

    Thanks great giveaway!

  4. 4

    NanaBread (Jeanne) — August 16, 2012 @ 2:10 pm

    Niiiiiice! I love the blackberry & creamy cheese filling. I could probably eat that with just a spoon, but it looks so much prettier wrapped up in a crepe. It’s also great to hear everyone else saying that their first crepe didn’t turn out as pretty as the others. Mine, either. They’re just like pancakes – the first one is the ‘chef’s sampler’ and the rest look great for the table. Great job, Katie!

  5. 5

    Megan {Country Cleaver} — August 16, 2012 @ 2:30 pm

    Happy Crepe Week! Seriously that filling alone is making me tear up with crepey-joy!!

  6. 6

    Anne@FromMySweetHeart — August 16, 2012 @ 3:42 pm

    Beautiful crepes Katie! You know, last year was the first year that I fell in love with blackberries! Now I can’t find enough ways to use them! I love how you paired it with orange…so perfect! That filling is no less than luscious!!! (And thanks for the tip…I didn’t know King Arthur’s made flavorings!) Lovely photos, too! : )

  7. 7

    Lauren @ Climbing Grier Mountain — August 16, 2012 @ 4:32 pm

    Gorgeous pics, Katie! These look absolutely delicious!

  8. 8

    Mal @ The Chic Geek — August 16, 2012 @ 4:34 pm

    These looks amazing, I love the flavor combo and blackberry and orange- sounds wonderful!

  9. 9

    Lia Simpson — August 17, 2012 @ 12:29 am

    Blackberry orange crepes sound good to me!

  10. 10

    Lia Simpson — August 17, 2012 @ 12:32 am

    I like ATK on Facebook.

  11. 11

    Lia Simpson — August 17, 2012 @ 12:32 am

    I follow ATK on twitter.

  12. 12

    Lia Simpson — August 17, 2012 @ 12:33 am

    I like The Hill Country Cook on Facebook.

  13. 13

    Lia Simpson — August 17, 2012 @ 12:33 am

    I follow Hill Country Cook on twitter.

  14. 14

    Lia Simpson — August 17, 2012 @ 12:34 am

    I tweeted about your giveaway @liasim

  15. 15

    Miriam — August 17, 2012 @ 2:32 am

    Make sure your sister-in-law doesn’t use up the brick of cream cheese every morning on her bagel!! Cream cheese in the tub is apparently NOT the same for baking. Those look soo good, Katie! But the Italofile in me must correct you — cannoli are already plural (as are ravioli 😉 No cannolis and please no raviolis! Lova ya, SIL!

  16. 16

    Saying Good Night | Tenaciously Yours, — August 17, 2012 @ 2:56 am

    […] most definitely not!  Check out Carrie’s Vermonter Crepes (plus a giveaway), Katie’s Blackberry Orange Crepes (with a giveaway), Lauren’s Pork Belly and Wild Mushroom Crepes (along with a giveaway) and Madeline’s Blueberry […]

  17. 17

    moonsword — August 17, 2012 @ 9:25 am

    I love blackberries and cream cheese together so I would love to try your recipe first, followed closely by Madeline’s blueberry lemon recipe and Megan’s Grand Marnier berry recipe. It’s summer, it’s berry season, what can I say? 🙂
    Many thanks!

  18. 18

    Strawberry Crepe Au Lait | La Petite Pancake — August 17, 2012 @ 1:37 pm

    […] The Hill Country Cook-Blackberry Orange Crepes* […]

  19. 19

    Friday Food Round-Up! | Tenaciously Yours, — August 17, 2012 @ 8:01 pm

    […] Asparagus Crepes with Mango Cream, Carrie’s Vermonter Crepes (plus a giveaway), Katie’s Blackberry Orange Crepes (with a giveaway), Lauren’s Pork Belly and Wild Mushroom Crepes (along with a giveaway) and Madeline’s Blueberry […]

  20. 20

    TiffH — August 17, 2012 @ 8:17 pm

    I’m thinking this one is the first one I want to try. I’m normally a strawberries and vanilla cream filling kind of gal, but these sound so good I’m going to try them soon!

  21. 21

    Kat — August 17, 2012 @ 8:53 pm

    I absolutely had a crepe with a hole in it. I think that the hole-y crepe may officially be our collective rite of passage.

    I totally defiled a creperie in France by requesting a crepe with strawberry jam AND nutella. The crepe maker looked offended but the dirty look was worth the reward. But you’re exactly right – it just gets dangerous.

  22. 22

    Heaven Right Now | Tenaciously Yours, — August 18, 2012 @ 4:34 pm

    […] Asparagus Crepes with Mango Cream, Carrie’s Vermonter Crepes (plus a giveaway), Katie’s Blackberry Orange Crepes (with a giveaway), Lauren’s Pork Belly and Wild Mushroom Crepes (along with a giveaway) and Madeline’s Blueberry […]

  23. 23

    Jen L — August 18, 2012 @ 11:38 pm

    Have to be true to my Swedish heritage – Ligonberry Crepes

  24. 24

    Jen L — August 18, 2012 @ 11:46 pm

    I follow ATK on Facebook

  25. 25

    Jen L — August 18, 2012 @ 11:46 pm

    I follow ATK on Twitter

  26. 26

    Jen L — August 18, 2012 @ 11:48 pm

    I Tweeted: https://twitter.com/jenron1/status/236972592160972800

  27. 27

    Jen L — August 18, 2012 @ 11:48 pm

    I follow The Hill Country Cook on Facebook

  28. 28

    Jen L — August 18, 2012 @ 11:49 pm

    I follow The Hill Country Cook on Twitter

  29. 29

    Jen L — August 18, 2012 @ 11:50 pm

    I follow The Hill Country Cook on Pinterest

  30. 30

    Jen L — August 18, 2012 @ 11:51 pm

    I subscribe to The Hill Country Cook via email

  31. 31

    Karen Goode — August 19, 2012 @ 4:56 am

    I follow The Hill Country Cook on FB

  32. 32

    Karen Goode — August 19, 2012 @ 4:56 am

    I follow The Hill Country Cook on Pinterest

  33. 33

    Karen Goode — August 19, 2012 @ 4:57 am

    I follow ATKINS on FB

  34. 34

    Jenelle — August 19, 2012 @ 4:59 am

    Hey Katie! I love making crepes for the boys. We usually fill them with jam or bananas and nutella together. I’d love to try your blackberry cream cheese crepes though. They look sooooo yummy! Now you’re making me crave crepes… 🙂

  35. 35

    Jenelle — August 19, 2012 @ 5:00 am

    Oh yeah, and I follow you on FB.

  36. 36

    Karen Goode — August 19, 2012 @ 5:04 am

    Definitely want to try the Red Velvet! I still remember the Praline crepes from The Magic Pan.

  37. 37

    Mads — August 19, 2012 @ 6:50 am

    I’m dying to try a savory crepe one of these days, but I could deal with pretty much any crepe filling. These look incredible!

  38. 38

    mjskit — August 19, 2012 @ 10:47 pm

    This crepe week is killing me! Love all the crepes I’m seeing. Your blueberry cream crepes are fabulous!

  39. 39

    Crepe Week: The Recipe Roundup | The Feed — August 20, 2012 @ 8:21 pm

    […] Katie from The Hill Country Cook: Blackberry Orange Crepes […]

  40. 40

    Kirsten/Comfortably Domestic — August 22, 2012 @ 8:43 pm

    Your crepe photos are so pretty! Love the combination of blackberry & orange–I’ll be trying that one, for sure. Also, every time I make crepes, the first two come out holey or underdone. Every. Stinking. Time. You are not alone.

  41. 41

    Lemon Cream Crepe Cakes for Two | Inside NanaBread's Head — February 9, 2013 @ 2:53 pm

    […] Thursday: Carrie @ Bakeaholic Mama (*) – savory Vermonter Ham & Cheese Crepes Katie @ The Hill Country Cook (*) – sweet Blackberry Orange Crepes […]

  42. 42

    The Hill Country Cook » Who’s ready for BEEEEEEER WEEEEEEK? — December 9, 2015 @ 7:43 pm

    […] I am! I am! This is a different post of sorts…. all of us crazy blogger ladies decided that we would have beer week. You know… because we had to out do ourselves from #cocktailweek, and we were just getting bored after finishing #crepeweek. […]

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