Crepes

Crepes

My Mom LOVED crepes!  Years ago at NorthPark Mall in Dallas there was a restaurant called The Magic Pan which was a San Francisco based eatery.  They served over 27 varieties of crepes filled with savory things like specialty eggs crepes, spinach crepes, mushrooms crepes, cheese crepes, chicken filled crepes, lobster crepes and many more. Then they had the sweet filled ones with ice cream in the middle with chocolate on top and a pecan crème.  There was a apple filled crepe, crepe beignet strips served in a basket with a Brandie’s apricot sauce. But the famous one was called Crepes Suzette it was served at your table with a flambé brandy which the brandy cooked out of with the flame as my Mom would say.  It was fun to watch them make it at your table with the flame and all.

It opened in Dallas in 1974 and closed in 1991. I believe there is one still at the Denver Airport and Washington National Airport.

The Magic Pan was one of my Mom’s all time favorite restaurants!

I bought this awesome crepe maker on Amazon 2 1/2 years ago and love it!  It’s so fun when you have people over to go around the table and let everyone make their own crepe.  I will say the trick is to put the crepe maker into the batter and quickly take it out.  If it’s in there a few seconds too long it starts to cook and messes up like it basically leaves the crepe in the batter so you have to scoop that layer out.

 

Once your crepe maker is hot, dip in the white plastic dish it comes with kinda pressing down quickly so that it covers the hot service then pull out.  Wait till it basically falls off holding it at an angle to fall onto your plate.

I can’t tell you how many times I’ve pulled it out to use with friends and family.  It’s truly a lot of fun!

I set out some cut up strawberries, raspberries, blueberries and blackberries then some Nutella that I first put in a small bowl then I place that bowl in the microwave for like 10-15 seconds so it’s easier to spoon out and spread.  I whip up some whipping cream and put a little powder sugar in a bowl. 

My sister Julie gave me a lazy Susan once which works well for this!  Oh and I get out a long extension cord so the crepe maker can go around the table.

I didn’t use strawberries this time because they we were outrageous in price.  Like almost $9 for 2lbs! 

Recipe - Makes 7-8 Crepes

Basic Batter

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 Tablespoons butter, melted

Place ingredients in blender container in the order given. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth. Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients. Makes about 16 crepes.

NOTE: Measure flour and liquid carefully, since consistency of batter is Important. (It should be about the consistency of thick, heavy cream.] Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.

These fold or roll well, and keep for weeks in the freezer, days in the refrigerator.

Batter can be used immediately. However, an hour or two standing time will produce slightly more tender crepes. Or, refrigerate batter up to three days for use as needed.

Bang Bang Chicken

I found this recipe earlier this year and have made it at least 12 times.  It was a good find for sure!  I also double the bang bang sauce (which I think  is also called yum yum sauce at some restaurants) almost always and sometimes I even triple it like today.  I have some medal skewers that I use but I have used wooden ones before, if you are are using wooden skewers make sure you soak them in water for at least 30 minute’s because they will catch on fire possibly not all of them but let’s just say I’ve had it happen. 😅

Trader Joe’s is a great place to get the Sriracha and Sweet Chili sauce!  They have a Thai one but I generally just get the  Sweet Chili sauce. They are good and much cheaper than the grocery however you can get both at a grocery store.

Bang Bang Chicken 

2 lbs Chicken breasts, boneless skinless - cut into medium size cubes

2 tbsp Honey

1 1/4 cups Mayonnaise

2 tsp Sriracha

2/3 cup Thai sweet chili sauce

1/2 tsp Black pepper

1 tsp Kosher salt

1 tsp Paprika

1 tsp Garlic powder

1 tbsp Olive oil, extra virgin

Soak wooden skewers in water for 30 minutes

Marinate chicken cubes for at least 2-4 hours or over night.   Use part of the sauce for marinating then reserve part for dipping. 

Add marinaded chicken cubes to the skewers about 5-6 to each skewer then grill till they are done.  

Right before you take off grill brush some more marinade - yum yum sauce on the chicken while hot. I let it set there a few minutes before I take it off the grill. 

You can also keep the chicken in the marinade for a couple of days before you grill it or like today I grilled half of the chicken and I’ll grill the other half in a day or 2. 

Yum Yum sauce

I placed my chicken in a ziplock bag to marinate and placed the bag in a bowl 

Place chicken pieces onto skewers

                Grill then when the chicken is done add the sauce to the chicken with a brush or spoon. 

Carrot Cake

                     

                             As you can see I am not a cake decorator I tend to always be in a hurry! 

I made a Carrot Cake for a friend over the weekend it reminded me of my Mom.  She made this recipe below many many times, along with Italian cream Cake.  I learned too cook from my Mom,  she would say if you can read you can cook.  My Mom passed away in February, 2022, it’s hard to believe she has been gone so long.  This blog has many of her recipes, some passed down to her and some she created or found.  I named this blog years ago because it truly is All About A Good Recipe!

You can also add 1 cup of crushed pineapple . My friends husband gave me her recipe so I added the pineapple.  Honestly they both taste about the same.

I went ahead and made some cupcakes too after finding out how many would be there. This recipe makes 19-20 cupcakes!

I also added some chopped pecans on top!

                                Carrot Cake

 

2 Cups Flour

2 cups Sugar

2 tsp baking soda

4 eggs

3 cups grated carrots

1 ½ cups Wesson Oil

1 tsp vanilla

1 tsp cinnamon

1 tsp allspice - to be honest I don’t always put the allspice

Cream Cheese Icing

1 8oz cream cheese softened

2 sticks of butter softened

Powder sugar about 2/3’ of a bag

1 tsp vanilla

Chopped pecans

Cream together softened cream cheese and butter then add powder sugar a little at a time then add vanilla.

*Add a couple of tablespoons of water or milk too thin it.

I make this as a 3 9” round pans.

 

Prepare Cake: Preheat oven to 350°F. Grease and flour three 9-inch round cake pans with Crisco and flour and set aside.

2. Combine flour, soda, cinnamon and allspice in medium bowl. Place eggs, granulated sugar, oil,  and vanilla in large bowl; mix with an electric mixer on low until blended.

3. With mixer running, add flour mixture and then carrots. Mix until blended. Pour batter evenly into pans.

4. Bake 30 minutes or until cakes test done. Cool cakes 5 minutes. Remove from pans; cool completely on wire racks.

5. Prepare Frosting: Place cream cheese and butter in medium bowl; beat with an electric mixer on medium speed 1 to 2 minutes or until creamy. Gradually add confectioners' sugar and vanilla; blend until smooth.

6. Assemble cake by placing one layer onto plate. Spread with some of the frosting; top with third layer. Frost top and sides with remaining frosting. Garnish with walnuts, if desired.