Posted on 12/27/2017 9:25:43 AM PST by Jamestown1630
Santa brought me a nice new crepe pan for Christmas. I haven’t seasoned and tried it out yet, but my first endeavor will be this recipe from Allrecipes for crepes with crab filling, which looks like a pretty classic one, and would make a nice late-night supper on New Year’s Eve:
http://allrecipes.com/recipe/233544/crab-crepes/
And here's a link to a video from the French Cooking Academy on crepe-making technique. This is for a sweet crepe with rum, but adapt the technique to your recipe:
https://www.youtube.com/watch?v=DiFXFeOU1nI
Many recipes that I've seen suggest letting the batter rest for a few hours or even overnight, and here from fchem101 (a great food chemistry site!) is the reason why:
http://www.fchem101.com/2014/12/why-rest-crepe-batter/
What did Santa bring you; and what are you doing New Year’s Eve?
-JT
This week: Happy New Year!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
We have several close friends who join us every New Year’s Eve. They always request the same thing.....my beef Oscar crepes. Chunks of medium rare filet mignon, King crab legs, tender crisp small asparagus spears, rolled up, and topped with hollandaise sauce. Yummy.
That sounds elegant!
Crepes with crab filling sound amazing!
I think using lobster is classically French; but I like crab better ;-)
Thanks so much for providing this thread each week. I seldom post, but look forward to reading and learning from it.
It’s my pleasure! Happy New Year!
Santa brought me an Instant Pot. Today making beef barley soup with leftover prime rib. Start to finish about 40 minutes.... I made mashed potatoes in it for Christmas dinner and they were the best mashed potatoes I’ve ever made!
Never used a pressure cooker before but now I am hooked!!
Just do not use surimi for the crab - use genuine US caught crab. Surimi or Fake Krab is made from the soft flesh of hake (an otherwise useless fish) using a patented process, then colored and textured to make it look like crab or lobster.
Christmas Eve we had the crew over for Beef Wellington with roasted Brussels Sprouts and Acorn Squash.
Pretty ordinary internet recipe-blog fare but well received.
Usually don’t do New Year’s Eve. But just might this year as we have a second great year to look forward to.
You will love it. So far, the thing we’ve made most in the Instant Pot is pulled-pork, and it’s so fast and turns out very well.
(I know there will be groans from REAL pulled-pork devotees; but for apartment dwellers, it’s a great alternative to running the electric stove for eight hours.)
Either reinforcement, or a different POV.
I hope you have a very happy New Year.
How did you cook your squash?
Yes; my husband calls it ‘crab with a K’.
We use the little tubs of Phillips crab meat. Not sure how widely available that is, but here in Maryland they’re big. Will have to try ‘from scratch’ with real crab; but I’m afraid it would all be eaten during the pickin’ :-)
I remember a French friend of mine who served crepes covered in soft butter, sprinkled with granulated sugar, and folded in quarters. Amazing and simple.
I did a variant using the crepe cooking technique with plain beaten eggs that were immediately sprinkled with shredded swiss cheese and then rolled.
Same to you.
I cut them into 1/6th wedges, roasted them with olive oil/butter brown sugar and pumpkin spice, then loaded the cavities with some leftover cranberry/orange/walnut sauce from Thanksgiving (yeah, I know it’s cheating).
Got nothing but sincere compliments as guests were leaving. Nothing warms a cook’s heart more.
It sounds very good. I like to do acorn squash with a filling that’s like turkey stuffing, and Parmesan cheese on top.
Cant wait to try pulled pork in my IP. My next up is bourbon chicken. Then perhaps pulled porked for New Years Eve. Have you any special tips for pulled pork??
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