Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [27]
While the figs cook, make the crepes as directed.
Stir the ricotta cheese, confectioners’ sugar, cinnamon, and egg together in a medium bowl until the mixture smoothes out.
Preheat the oven to 400°F. Forming the crepes for this recipe is kind of like making burritos. Spoon ¼ cup of the ricotta filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling, then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the filled crepes for 2 minutes per side, until crisp and golden. Transfer the pan to the oven and bake for 10 minutes so the egg in the ricotta filling cooks slightly and the cheese sets. Using a spatula, transfer the crepes to a serving plate.
Spoon the figs and oranges with their syrup over the crepes and around the plate. Garnish with fresh mint and wait for the oohs and aahs from your guests.
Apple, Brie, and Prosciutto Crepes
Apple, Brie, and Prosciutto Crepes
1½ hours, including resting time
This is basically a classy open-faced pizza.
Makes 10 (8-inch) crepes
1 recipe Basic Crepe Batter
1½ cups apple butter
½ pound thinly sliced prosciutto
2 Granny Smith apples, peeled, cored, and thinly sliced
Extra-virgin olive oil
10 ounces Brie cheese, sliced, at room temperature
1 bunch watercress, thick stems discarded
½ bunch fresh chives, cut in 1-inch pieces
Freshly ground black pepper
Make the crepes as indicated in the basic recipe. Preheat the oven to 400°F.
Lay the crepes on a flat surface. Smear the crepes with the apple butter, about 2 tablespoons each. Lay 3 slices of prosciutto in a single layer across the crepes and then add some apple slices. Drizzle a cookie sheet with a little oil and lay 2 crepes side by side on the pan. Bake for 10 to 12 minutes, until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the Brie on top so it melts slightly. Add a handful of watercress, some chopped chives, and several turns of freshly ground black pepper. Drizzle with some olive oil before serving.
Goat Cheese Crepe with B.L.T. Salad
1¾ hours, including resting time
The Green Goddess dressing is also terrific on salad or as a dip for crudités. It will keep for up to a week in the refrigerator stored in a jar or airtight container.
Serves 4–6
Green Goddess Dressing
½ cup sour cream
½ cup mayonnaise
Juice of 1 lemon
2 garlic cloves, coarsely chopped
3 anchovy fillets
1 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
Sea salt and freshly ground black pepper
1 recipe Basic Crepe Batter
10 ounces goat cheese, at room temperature
Extra-virgin olive oil
B.L.T. Salad
10 bacon slices
10 plum tomatoes, sliced in ¼-inch circles
½ pound mixed greens
Sea salt and freshly ground black pepper
Puree the dressing ingredients in a blender until creamy and light green. Cover and refrigerate.
Make the crepes as indicated in the basic recipe. Preheat the oven to 400°F. Mash half the goat cheese in a bowl to soften. Drizzle a cookie sheet with a little oil and lay 2 crepes side by side on the pan. Smear the crepes with a thin even layer of the goat cheese. Bake for 10 to 12 minutes, until crisp like a thin pizza.
While the crepes bake, fry the bacon over medium-low heat until crisp on both sides. Put the bacon on a plate lined with paper towels to drain. Tear the bacon into big pieces and put them in a bowl; add the tomatoes and greens. Season with salt and pepper and give everything a toss. Drizzle the salad with ¼ cup of the Green Goddess dressing. Put a handful of salad in the center of each crepe. Garnish with chunks of the remaining goat cheese and several turns of freshly ground black pepper.
Blueberry Blintz
1 ½ hours, including resting time
Serves 4–6
1 recipe Basic