National Bavarian Crepe Day - March 22nd
did you know???
March 22nd is National Bavarian Crepe Day
here's a recipe to help you celebrate... ENJOY!!
Blueberry Bavarian Crepe
12 Chilled Crepe Shells (1 batch)
21 oz Vanilla Bavarian Cream (1 batch)
20 oz Blueberry Pie Filling (1 can)
Lay the crepe shells out on a work table. Using a pastry bag fitted with a large star tip, draw a line of 1-1/2 ounce of bavarian cream down the center of each of the 12 crepes.
Roll the crepes one by one, placing them on a serving tray. When finished cover the tray with plastic film and chill until ready to serve.
Pour the blueberry topping down the center of the displayed crepes. Garnish the top with rosettes of reserved bavarian cream.
This can be prepared and chilled until serving. Any other combination of fresh, canned or frozen fruits could be used.
Crepe Shells
8 oz Flour - All purpose
1 tablesppon Granulated Sugar
1/2 teaspoon Salt
2 oz Unsalted Margarine
4 oz Milk (fresh)
2 Eggs (fresh)
8 oz Water
Measure flour, sugar and salt together in a mixing bowl. Add milk, eggs and water.
Using a wire whip stir until smooth. Add melted margarine, stir until smooth.
Pour through a sieve into a clean container and store two hours in the refrigerator.
Preheat a Crepe pan or a non-stick skillet over medium heat.
Using a 1/4 cup measure, pour 2 ounces of batter into the heated pan, quickly swirl the pan about to cause the liquid batter to run out to the edges of the pan . Forming a round 7" crepe .
Cook about 2 minutes on the first side, until batter is dry looking, flip over and cook another 30 seconds or so, on the second side.
Store stacked on a plate. Cover with plastic wrap to keep them moist.
Use immediate for dinner crepes, or store in the refrigerator until ready for use. Separate with small squares of waxed paper for longer storage.
Bavarian Cream
10 oz Whipped Whipping Cream
10 oz Vanilla Pastry Cream
1 pkt - 1/4 oz Un-flavored Gelatin
1 oz Boiling Water
Beat chilled Pastry Cream until smooth. Whip the whipping cream.
In a separate container add Gelatin to Boiling Water and mix until completely dissolved.
Add Gelatin mixture to Pastry Cream, mix smooth.
Using a rubber spatula fold Whipped Cream into Pastry Cream mixture. Fold until creamy and smooth.
Use promptly.
Add any additional flavor (Vanilla, Ganache, Kirschwasser or Triple Sec) in stage #1 with Pastry Cream.
... for photo and printer-friendly recipe go to: http://www.homebakedmemories.com/pf_pages/pfBavarianCrepe.htm
Find more great tips, ideas, and homemade, homebaked memories at http://www.homebakedmemories.com
Feel free to join us and share your own ideas...
March 22nd is National Bavarian Crepe Day
here's a recipe to help you celebrate... ENJOY!!
Blueberry Bavarian Crepe
12 Chilled Crepe Shells (1 batch)
21 oz Vanilla Bavarian Cream (1 batch)
20 oz Blueberry Pie Filling (1 can)
Lay the crepe shells out on a work table. Using a pastry bag fitted with a large star tip, draw a line of 1-1/2 ounce of bavarian cream down the center of each of the 12 crepes.
Roll the crepes one by one, placing them on a serving tray. When finished cover the tray with plastic film and chill until ready to serve.
Pour the blueberry topping down the center of the displayed crepes. Garnish the top with rosettes of reserved bavarian cream.
This can be prepared and chilled until serving. Any other combination of fresh, canned or frozen fruits could be used.
Crepe Shells
8 oz Flour - All purpose
1 tablesppon Granulated Sugar
1/2 teaspoon Salt
2 oz Unsalted Margarine
4 oz Milk (fresh)
2 Eggs (fresh)
8 oz Water
Measure flour, sugar and salt together in a mixing bowl. Add milk, eggs and water.
Using a wire whip stir until smooth. Add melted margarine, stir until smooth.
Pour through a sieve into a clean container and store two hours in the refrigerator.
Preheat a Crepe pan or a non-stick skillet over medium heat.
Using a 1/4 cup measure, pour 2 ounces of batter into the heated pan, quickly swirl the pan about to cause the liquid batter to run out to the edges of the pan . Forming a round 7" crepe .
Cook about 2 minutes on the first side, until batter is dry looking, flip over and cook another 30 seconds or so, on the second side.
Store stacked on a plate. Cover with plastic wrap to keep them moist.
Use immediate for dinner crepes, or store in the refrigerator until ready for use. Separate with small squares of waxed paper for longer storage.
Bavarian Cream
10 oz Whipped Whipping Cream
10 oz Vanilla Pastry Cream
1 pkt - 1/4 oz Un-flavored Gelatin
1 oz Boiling Water
Beat chilled Pastry Cream until smooth. Whip the whipping cream.
In a separate container add Gelatin to Boiling Water and mix until completely dissolved.
Add Gelatin mixture to Pastry Cream, mix smooth.
Using a rubber spatula fold Whipped Cream into Pastry Cream mixture. Fold until creamy and smooth.
Use promptly.
Add any additional flavor (Vanilla, Ganache, Kirschwasser or Triple Sec) in stage #1 with Pastry Cream.
... for photo and printer-friendly recipe go to: http://www.homebakedmemories.com/pf_pages/pfBavarianCrepe.htm
Find more great tips, ideas, and homemade, homebaked memories at http://www.homebakedmemories.com
Feel free to join us and share your own ideas...
