Crepes

2 c AP flour
2 tsp granulated sugar
1/2 tsp salt
3 c whole milk
4 large eggs
3 TBS melted unsalted butter
+ 2 more TBS melted butter for cooking the crepes

Whisk flour, sugar and salt together in a medium bowl.

Whisk milk and eggs in a separate bowl. Add half the milk mixture to the flour bowl and whisk until smooth.  Whisk in the 3 TBS melted butter until incorporated. Whisk in remaining milk mixture until smooth. (Batter can be refrigerated up to 2 days before cooking the crepes - will need to whisk again.)

Brush bottom of a 12-inch nonstick skillet lightly with remaining melted butter (and brush between each crepe as well). Heat skillet over medium heat until hot- about 2 minutes.  Add 1/3 c batter to center of skillet and simultaneously lift and rotate skillet in circular motion to swirl the batter all over the bottom of pan. Cook crepes until the edges look dry and start to curl and bottom of crepe is light golden (60-90 seconds).  Using the rubber spatula, lift edge and flip crepe to lightly cook the other side.  Then lift over to slide onto plate.  Continue cooking and stacking your crepes. (Adjust burner heat to keep the crepes just right.)  You can keep the crepes in the refrigerator for 2 days if needed.

With your crepes you can make lots of sweet or savory dishes, for example:

1. Cheese blintzes

Make filling - Stir together
  11 ounces (1 1/4 c + 2 TBS) whole milk Ricotta cheese
  1/2 c 10x sugar
  1 ounce softened cream cheese
  1/4 tsp salt
Keep in the refrigerator ( up to 2 days) until ready to make blintzes.

Working with 1 crepe at a time, spoon 2 TBS filling onto crepe about 2" from the bottom edge and spread into a 4-inch line.  Fold the bottom edge over the filling, then fold sides over filling and gently roll crepe into a tidy package (like an enchilada or burrito). Repeat with remaining crepes. (Assembled blintzes can be stored in the refrigerator up to 24 hours or frozen up to a month.)

When ready to serve, saute the fresh or frozen blintzes in butter, seam-side down until golden (about 2-3 minutes per side if fresh, 6-9 minutes if frozen).  Serve on plate with raspberry sauce or cherry heated cherry pie filling.

2. Crepe Suzette

Bring fresh OJ, and sugar (and optional Grand Marnier) in large skillet over medium heat.  Add butter 1 TBS at a time whisking until incorporated; stir in salt. Continue to gently simmer until sauce is slightly thickened.

2/3 c fresh orange juice
2/3 c sugar
2 TBS Grand Marnier - optional
6 TBS chiller butter cut into pieces
1/4 tsp kosher salt

Slide crepe into sauce and fold into fourths (looks like a pie slice). Carefully plate the crepes. Pour remaining sauce over the crepes. Figure 2 crepes per serving.  Yum!

Beef Empanada

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Prep time

3 hours

Cook time

1 hour

Total time

4 hours

Yield: 1 Dozen

Ingredients

For the Crust

·         8 ounces (2 sticks) butter

·         2-1/2 cups flour

·         3 tablespoons sugar

·         1 teaspoon salt

·         ⅓ cup ice water

For the Meat Filling

·         1 tablespoon oil

·         ½ small onion, peeled and chopped

·         1 clove garlic, peeled and minced

·         ½ pound ground beef

·         ½ cup tomato sauce (or 1 TBS soy sauce)

·         ½ cup water

·         1 small potato, peeled and diced

·         1 carrot, peeled and diced

·         ½ cup frozen sweet peas, thawed

·         ¼ cup raisins

·         2 slices American cheese, cut into small pieces

·         salt and pepper to taste

For the Egg Wash

·         1 egg

·         1 tablespoon milk

·         ⅛ teaspoon salt

Instructions

1.   Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 5-inch diameter and ¼-inch thickness. Using a round biscuit cutter or an inverted bowl, cut into dough by gently twisting to form circles with smooth edges. Trim excess dough. (NB, a smaller diameter (3") would make an appetizer size.)

2.   On a flat work surface, lay dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of dough over filling and with fingers, press edges firmly. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling. On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash. Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned. Allow to slightly cool for about 1 to 2 minutes and remove from baking sheet.

For the Crust

1.   Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk together flour, sugar and salt and chill in refrigerator for about 30 minutes.

2.   Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.

3.   Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. Gently gather dough and press into a ball. If dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH. Wrap dough with plastic wrap and chill in the refrigerator for about 2 hours.

For the Filling

1.   In pot, heat oil over medium heat. Add onions and garlic and cook until translucent and fragrant. Add ground beef and cook, stirring occasionally and breaking to pieces with back of spoon, for about 6 to 8 minutes, or until pink is gone from meat.

2.   Add tomato sauce and water and bring to a boil. Lower heat, cover and simmer until meat is fully cooked.

3.   Add potatoes, carrots, green peas and raisins. Continue to cook until vegetables are tender and liquid is reduced. Let cool and add the cheese bits. Season with salt and pepper to taste. (In a colander, drain excess liquid, if needed).

For the Egg Wash

1.   In a bowl, whisk together eggs, milk and salt.

Serve alone or with Sweet Chili Sauce.