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Thread: Crepes?

  1. #1
    Peppermint Patootie Guest

    Default Crepes?

    I had some friends over for dinner Sunday night, and I was trying to
    think of a super duper dessert for us to have after our turkey pilaf and
    salad. After "make your own trifle" bit the dust (I couldn't get up the
    energy to bake a yellow cake *and* make a fruit sauce *and* make custard
    sauce), I was inspired by someone's reference online to crepes for
    Shrove Tuesday.

    I hadn't made crepes for probably 30 years, but I pulled a very simple
    recipe off the web, used my grandmother's cast iron griddle, and
    produced some fabulous crepes. My guests each had two, while I
    satisfied myself with one. I cleaned out the freezer of some very old
    frozen fruit, making three bowls of sweetened thickened cooked fruit:
    blueberry, raspberry, and peach. I also sweetened up some ricotta and
    thinned it a bit with cream. I used a lot of ricotta and a bit of
    blueberry in my crepe, while my guests threw caution to the winds and
    made some lovely goopy concoctions.

    I've been craving crepes ever since and have been trying to come with
    ways to make them less carby so I might enjoy them from time to time as
    part of my normal eating. Certainly sweetening ricotta with sugar
    substitute and not sweetening the berries would help the filling side of
    it. But for the crepes themselves?

    Here are the ingredients in the crepe batter that made six good-sized
    crepes:

    2 eggs
    1/2 cup milk
    1/2 cup water
    1/4 teaspoon salt
    2 Tablespoons butter
    1 cup flour

    The problem, of course, is the flour, although I can also make it 1/4
    cup heavy cream and 3/4 cup water instead of the 1/2 and 1/2.

    My thought is that almond meal would be too heavy to use in the place of
    the flour, and my intuition says that trying to grind it farther would
    result in almond paste. I could add another egg and make it a cross
    between an omelet and a crepe, but I'd rather keep something closer to
    crepe texture.

    Does anyone have any suggestions?

    Thanks!

    Priscilla
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

  2. #2
    W. Baker Guest

    Default Re: Crepes?

    Peppermint Patootie <[email protected]> wrote:
    : I had some friends over for dinner Sunday night, and I was trying to
    : think of a super duper dessert for us to have after our turkey pilaf and
    : salad. After "make your own trifle" bit the dust (I couldn't get up the
    : energy to bake a yellow cake *and* make a fruit sauce *and* make custard
    : sauce), I was inspired by someone's reference online to crepes for
    : Shrove Tuesday.

    : I hadn't made crepes for probably 30 years, but I pulled a very simple
    : recipe off the web, used my grandmother's cast iron griddle, and
    : produced some fabulous crepes. My guests each had two, while I
    : satisfied myself with one. I cleaned out the freezer of some very old
    : frozen fruit, making three bowls of sweetened thickened cooked fruit:
    : blueberry, raspberry, and peach. I also sweetened up some ricotta and
    : thinned it a bit with cream. I used a lot of ricotta and a bit of
    : blueberry in my crepe, while my guests threw caution to the winds and
    : made some lovely goopy concoctions.

    : I've been craving crepes ever since and have been trying to come with
    : ways to make them less carby so I might enjoy them from time to time as
    : part of my normal eating. Certainly sweetening ricotta with sugar
    : substitute and not sweetening the berries would help the filling side of
    : it. But for the crepes themselves?

    : Here are the ingredients in the crepe batter that made six good-sized
    : crepes:

    : 2 eggs
    : 1/2 cup milk
    : 1/2 cup water
    : 1/4 teaspoon salt
    : 2 Tablespoons butter
    : 1 cup flour

    : The problem, of course, is the flour, although I can also make it 1/4
    : cup heavy cream and 3/4 cup water instead of the 1/2 and 1/2.

    : My thought is that almond meal would be too heavy to use in the place of
    : the flour, and my intuition says that trying to grind it farther would
    : result in almond paste. I could add another egg and make it a cross
    : between an omelet and a crepe, but I'd rather keep something closer to
    : crepe texture.

    : Does anyone have any suggestions?

    : Thanks!

    : Priscilla
    : --
    : "What you fail to understand is that criticising established authority by means
    : of argument and evidence is a crucial aspect of how science works."
    : - Chris Malcolm
    Sounds lovely. My oly question is now that Shrove tuesday or Pancke day
    has passed, do you have to wait until Easter to try them again:-)

    Wendy

  3. #3
    Susan Guest

    Default Re: Crepes?

    x-no-archive: yes

    On 2/22/2012 3:53 PM, Peppermint Patootie wrote:

    > Does anyone have any suggestions?
    >


    Two things:

    I've had some crepes that are much eggier, less flour, but just as thin.

    Or you could try subbing a lesser amount of carbalose flour?

    Susan

  4. #4
    Susan Guest

    Default Re: Crepes?

    x-no-archive: yes


    I just had another thought... I made a delicious ricotta pancake without
    adding any flour the other day, and it didn't completely hold
    together... wondering if you could use egg, carbalose flour and ricotta
    to make them?

    Susan


  5. #5
    W. Baker Guest

    Default Re: Crepes?

    Susan <[email protected]> wrote:
    : x-no-archive: yes

    : On 2/22/2012 3:53 PM, Peppermint Patootie wrote:

    : > Does anyone have any suggestions?
    : >

    : Two things:

    : I've had some crepes that are much eggier, less flour, but just as thin.

    : Or you could try subbing a lesser amount of carbalose flour?

    : Susan

    Have you ever had Passover egg noodles? Quite awful, but kind of lie
    omelettes with a little potato starch in the egg, rooled and cut.

    One of those things i do without at the holiday(as well as the rest of the
    year:-)

    Wendy

  6. #6
    Susan Guest

    Default Re: Crepes?

    x-no-archive: yes

    On 2/22/2012 7:43 PM, W. Baker wrote:

    > Have you ever had Passover egg noodles? Quite awful, but kind of lie
    > omelettes with a little potato starch in the egg, rooled and cut.
    >
    > One of those things i do without at the holiday(as well as the rest of the
    > year:-)
    >


    LOL... no, fortunately, I have not.

    But I did have some very eggy, but delicate crepes somewhere once, and
    they were good...

    Susan

  7. #7
    =?UTF-8?B?QmrDuHJu?= Steensrud Guest

    Default Re: Crepes?

    Peppermint Patootie wrote:

    >
    > My thought is that almond meal would be too heavy to use in the place of
    > the flour, and my intuition says that trying to grind it farther would
    > result in almond paste. I could add another egg and make it a cross
    > between an omelet and a crepe, but I'd rather keep something closer to
    > crepe texture.
    >
    > Does anyone have any suggestions?


    The French make "galettes" of various kinds - some are just crepes made with
    buckwheat flour instead of white flour. Would whole grain flour help?

    We had "galettes Norvégiennes" - the filling was a slice of smoked salmon.
    Yum! ("Omelette Norvégienne" is Baked Alaska to you USians)



  8. #8
    Peppermint Patootie Guest

    Default Re: Crepes?

    In article <[email protected]>,
    Bjørn Steensrud <[email protected]> wrote:

    > Peppermint Patootie wrote:
    >
    > >
    > > My thought is that almond meal would be too heavy to use in the place of
    > > the flour, and my intuition says that trying to grind it farther would
    > > result in almond paste. I could add another egg and make it a cross
    > > between an omelet and a crepe, but I'd rather keep something closer to
    > > crepe texture.
    > >
    > > Does anyone have any suggestions?

    >
    > The French make "galettes" of various kinds - some are just crepes made with
    > buckwheat flour instead of white flour. Would whole grain flour help?
    >
    > We had "galettes Norvégiennes" - the filling was a slice of smoked salmon.
    > Yum! ("Omelette Norvégienne" is Baked Alaska to you USians)


    Sounds yummy, but whole grain or white, it's still flour and spikey.

    Thanks, though!

    Priscilla
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

  9. #9
    Peppermint Patootie Guest

    Default Re: Crepes?

    In article <[email protected]>,
    Susan <[email protected]> wrote:

    > x-no-archive: yes
    >
    > On 2/22/2012 3:53 PM, Peppermint Patootie wrote:
    >
    > > Does anyone have any suggestions?
    > >

    >
    > Two things:
    >
    > I've had some crepes that are much eggier, less flour, but just as thin.
    >
    > Or you could try subbing a lesser amount of carbalose flour?
    >
    > Susan


    Carbalose does unhappy things to my digestive system, I'm afraid. I
    also don't like the taste. :-(

    Cutting back on the flour is a helpful suggestion, though.

    Thanks.

    Priscilla
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

  10. #10
    Peppermint Patootie Guest

    Default Re: Crepes?

    In article <ji4233$j9$[email protected]>,
    "W. Baker" <[email protected]> wrote:

    > Have you ever had Passover egg noodles? Quite awful, but kind of lie
    > omelettes with a little potato starch in the egg, rooled and cut.
    >
    > One of those things i do without at the holiday(as well as the rest of the
    > year:-)
    >
    > Wendy


    Hmmm.. Wouldn't potato starch be as carby as flour? But, come to think
    of it, I can handle potatoes better than many other major carb sources.

    Good idea! Worth a try at least.

    Priscilla
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

  11. #11
    Peppermint Patootie Guest

    Default Re: Crepes?

    In article <ji3lo7$8k6$[email protected]>,
    "W. Baker" <[email protected]> wrote:

    > Sounds lovely. My oly question is now that Shrove tuesday or Pancke day
    > has passed, do you have to wait until Easter to try them again:-)


    Heh! No, because I don't follow those rules or traditions any more. I
    was inspired by someone else talking about crepes for Shrove Tuesday. I
    wasn't making Sunday into Shrove Tuesday. :-)

    That reminds me, though. Oh, dear! Hot cross buns have become a
    personal tradition in terms of permitted unhealthy eating. I'm trying
    to get back on the stick in anticipation of breaking in a new endo in
    early March, but... but... Entenmann's hot cross buns are the absolute
    BEST! And they may have them in the local store now. Aaarrgghh!!!
    Those angels on each shoulder seem to be wearing spike heels. No fair.
    *sigh*

    Priscilla, conflicted
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

  12. #12
    Peppermint Patootie Guest

    Default Re: Crepes?

    In article <[email protected]>,
    Susan <[email protected]> wrote:

    > x-no-archive: yes
    >
    >
    > I just had another thought... I made a delicious ricotta pancake without
    > adding any flour the other day, and it didn't completely hold
    > together... wondering if you could use egg, carbalose flour and ricotta
    > to make them?
    >
    > Susan


    I know you wrote this before I wrote that carbalose and I don't get
    along. I also want to put ricotta in the filling, so I don't want it in
    the crepe.

    But it's a good idea other than the fact that I've now shot it full of
    holes! I appreciate your offering it. :-)

    Does ground flax seed have a flavor? That was a thought for providing
    bulk that flour would have provided. Maybe cut the flour down and add a
    small amount of well-ground flax seed to keep the batter from being too
    liquid? I also have lots of oat bran, and vital wheat gluten. Perhaps
    experimentation is called for!

    Priscilla
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

  13. #13
    Susan Guest

    Default Re: Crepes?

    x-no-archive: yes

    On 2/23/2012 5:43 PM, Peppermint Patootie wrote:

    > That reminds me, though. Oh, dear! Hot cross buns have become a
    > personal tradition in terms of permitted unhealthy eating. I'm trying
    > to get back on the stick in anticipation of breaking in a new endo in
    > early March, but... but... Entenmann's hot cross buns are the absolute
    > BEST! And they may have them in the local store now. Aaarrgghh!!!
    > Those angels on each shoulder seem to be wearing spike heels. No fair.
    > *sigh*


    My rule is "what doesn't come home (or to the restaurant table) can't
    hurt me.

    This sometimes finds me at the bakery trying to buy a single rainbow
    cookie or checking out the samples at the bakery or Costco dessert
    samples, but some things I just can't bring home.

    Can kick up the loud voices from each shoulder til you leave the store,
    though. If you still hear them after that, you have bigger probs than
    what to eat. ;-)

    Susan

  14. #14
    W. Baker Guest

    Default Re: Crepes?

    Peppermint Patootie <[email protected]> wrote:
    : In article <ji3lo7$8k6$[email protected]>,
    : "W. Baker" <[email protected]> wrote:

    : > Sounds lovely. My oly question is now that Shrove tuesday or Pancke day
    : > has passed, do you have to wait until Easter to try them again:-)

    : Heh! No, because I don't follow those rules or traditions any more. I
    : was inspired by someone else talking about crepes for Shrove Tuesday. I
    : wasn't making Sunday into Shrove Tuesday. :-)

    : That reminds me, though. Oh, dear! Hot cross buns have become a
    : personal tradition in terms of permitted unhealthy eating. I'm trying
    : to get back on the stick in anticipation of breaking in a new endo in
    : early March, but... but... Entenmann's hot cross buns are the absolute
    : BEST! And they may have them in the local store now. Aaarrgghh!!!
    : Those angels on each shoulder seem to be wearing spike heels. No fair.
    : *sigh*

    : Priscilla, conflicted
    : --
    : "What you fail to understand is that criticising established authority by means
    : of argument and evidence is a crucial aspect of how science works."
    :

    Ah Priscila, Are those Entenmenn's hot cross buns kosher dairry or parev
    to mix a metaphore:-)

    Wendy
    -

  15. #15
    Susan Guest

    Default Re: Crepes?

    x-no-archive: yes

    On 2/23/2012 5:46 PM, Peppermint Patootie wrote:

    > I know you wrote this before I wrote that carbalose and I don't get
    > along. I also want to put ricotta in the filling, so I don't want it in
    > the crepe.
    >
    > But it's a good idea other than the fact that I've now shot it full of
    > holes! I appreciate your offering it. :-)


    No reason it has to be carbalose... I didn't add any flour, and I think
    I'd add a very small amount of flour to start. Some LC bakers use
    xanthan gum with flour... but I'd worry about texture as an
    inexperienced user of it, except for thickening my rhubarb cobblers.

    >
    > Does ground flax seed have a flavor? That was a thought for providing
    > bulk that flour would have provided. Maybe cut the flour down and add a
    > small amount of well-ground flax seed to keep the batter from being too
    > liquid? I also have lots of oat bran, and vital wheat gluten. Perhaps
    > experimentation is called for!


    Ground flax is very mildly nutty, really quite bland in flavor, but
    depending upon how much of it is in a recipe, it can have a sort of
    soapy, foamy weird texture when you bite into it. I've only ever
    experienced this with my flax muffins, which use it for most of the
    bulk, though. Might be fine with ricotta.

    Susan

  16. #16
    Susan Guest

    Default Re: Crepes?

    x-no-archive: yes

    On 2/23/2012 6:00 PM, Susan wrote:
    > x-no-archive: yes
    >
    > On 2/23/2012 5:46 PM, Peppermint Patootie wrote:
    >
    >> I know you wrote this before I wrote that carbalose and I don't get
    >> along. I also want to put ricotta in the filling, so I don't want it in
    >> the crepe.
    >>
    >> But it's a good idea other than the fact that I've now shot it full of
    >> holes! I appreciate your offering it. :-)

    >
    > No reason it has to be carbalose... I didn't add any flour, and I think
    > I'd add a very small amount of flour to start. Some LC bakers use
    > xanthan gum with flour... but I'd worry about texture as an
    > inexperienced user of it, except for thickening my rhubarb cobblers.
    >
    >>
    >> Does ground flax seed have a flavor? That was a thought for providing
    >> bulk that flour would have provided. Maybe cut the flour down and add a
    >> small amount of well-ground flax seed to keep the batter from being too
    >> liquid? I also have lots of oat bran, and vital wheat gluten. Perhaps
    >> experimentation is called for!

    >
    > Ground flax is very mildly nutty, really quite bland in flavor, but
    > depending upon how much of it is in a recipe, it can have a sort of
    > soapy, foamy weird texture when you bite into it. I've only ever
    > experienced this with my flax muffins, which use it for most of the
    > bulk, though. Might be fine with ricotta.
    >


    A.D.D. is me... nevermind, on second pass, I see you don't want to use
    ricotta either.

    As you suspect, the almond flour won't hold together with the tensile
    strength of a crepe.

    I wonder if you take a look at Josephs or some other brand of low carb
    tortilla, then adapt to your needs, if that would work?

    Susan

  17. #17
    Peppermint Patootie Guest

    Default Re: Crepes?

    In article <[email protected]>,
    Susan <[email protected]> wrote:

    > I wonder if you take a look at Josephs or some other brand of low carb
    > tortilla, then adapt to your needs, if that would work?


    Do you mean check out their ingredients or use them as crepes?

    To the former I say, "good idea." To the latter, "I don't think so."

    Thanks for whichever. ;-)

    Priscilla
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

  18. #18
    Peppermint Patootie Guest

    Default Re: Crepes?

    In article <ji6gd4$jr1$[email protected]>,
    "W. Baker" <[email protected]> wrote:

    > Ah Priscila, Are those Entenmenn's hot cross buns kosher dairry or parev
    > to mix a metaphore:-)
    >
    > Wendy
    > -


    I'm not sure. If I give in, I'll read the box carefully.

    Oh, wait....

    I can't seem to find that info here:
    http://www.entenmanns.com/op-prod.cfm/prodId/7203000198

    or here:
    http://www.shopwell.com/entenmanns-h...astries/p/7203
    000198

    However, a .pdf document at
    http://www.ou.org/pdf/symbol/Behind-Summer02.pdf says that Entenmann's
    products are certified kosher by the Orthodox Union.

    I didn't realize!

    And they have whey in them, so kosher dairy is the answer. :-)

    Priscilla
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

  19. #19
    W. Baker Guest

    Default Re: Crepes?

    Peppermint Patootie <[email protected]> wrote:
    : In article <ji6gd4$jr1$[email protected]>,
    : "W. Baker" <[email protected]> wrote:

    : > Ah Priscila, Are those Entenmenn's hot cross buns kosher dairry or parev
    : > to mix a metaphore:-)
    : >
    : > Wendy
    : > -

    : I'm not sure. If I give in, I'll read the box carefully.

    : Oh, wait....

    : I can't seem to find that info here:
    : http://www.entenmanns.com/op-prod.cfm/prodId/7203000198

    : or here:
    : http://www.shopwell.com/entenmanns-h...astries/p/7203
    : 000198

    : However, a .pdf document at
    : http://www.ou.org/pdf/symbol/Behind-Summer02.pdf says that Entenmann's
    : products are certified kosher by the Orthodox Union.

    : I didn't realize!

    : And they have whey in them, so kosher dairy is the answer. :-)

    : Priscilla
    : --
    : "What you fail to understand is that criticising established authority by means
    : of argument and evidence is a crucial aspect of how science works."
    : - Chris Malcolm

    Thanks you! Very important, especially for hot cross buns. Now I have to
    contend with Hamantaschen for Purim. Why do so many holidays have all
    these sweets !!! even Lent for you guys and Rosh hashana for my guys.

    Wendy

  20. #20
    Susan Guest

    Default Re: Crepes?

    x-no-archive: yes

    On 2/23/2012 6:07 PM, Peppermint Patootie wrote:

    > Do you mean check out their ingredients or use them as crepes?
    >
    > To the former I say, "good idea." To the latter, "I don't think so."
    >
    > Thanks for whichever. ;-)


    The former! They're definitely not as light and delicate as crepes, but
    I was thinking you could make a lightened version that had enough, but
    not as much, tensile strength.

    Susan

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