Simply De-Lite-Ful: Savory & Sweet Crepe Bar
Recipes for Alice Bolen's "Simply De-Lite-Ful" Crepe Bar
French Buckwheat Crepes
Place water in blender. Add buckwheat flour, white flour, egg substitute, and salt. Process until smooth. Spray a 10-inch nonstick skillet. Heat skillet over medium heat. If batter seems too thick add water a few drops at a time to achieve good consistency.
Pour ¼ cup batter in center of skillet, tilting pan back and forth as needed so batter covers bottom of pan and curves slightly up sides of skillet to form a thin, large circle.
Cook until set and flip over to briefly cook other side another 15 seconds. Remove and fill immediately or place between layers of plastic wrap to store until ready to assemble.
Repeat with remaining batter. Refrigerate any unused crepes. These can be made ahead, wrapped airtight and refrigerated till ready to serve.
Apple with Leeks and Greek Yogurt
Roasted Red Pepper, Mushrooms, and Grilled Chicken
Fresh Basil, Tomato, Spinach, Avocado, and Almonds
In medium bowl, combine ricotta (or cottage cheese), spinach, basil, parsley, garlic, lemon juice, hot pepper sauce, salt, and pepper in food processor.
Other items for a savory crepe bar:
Creamy Sour Cream Sauce:
Mix all ingredients untill smooth. Warm over low heat to serve. Either spread on inside of crepe or spoon over top after filling the crepe with your choice of fillings.
Mix all together in blender until smooth. Set aside in cool place for an hour or more before cooking. Pour 2 to 3 tablespoons batter onto lightly sprayed 6- to 8-inch non-stick pan warmed over medium heat. Can turn once or cook until top surface is set. Turn out of pan onto waxed paper or plastic wrap.
Repeat with remaining batter, stacking crepes in between layers of plastic wrap/waxed paper. Can be frozen in stacks of 6 to 12 crepes, tightly wrapped in foil for future serving.
To thaw, set in a warm place on wire rack for 2 to 3 hours or place foil-wrapped crepes in a 175-degree oven for 15 to 20 minutes.
Spray a large nonstick skillet with nonfat cooking spray and warm over medium heat.
Place about ¼ cup batter into pan and swirl by tilting pan to form a circle. Allow to cook until you can flip it without tearing, may need to use spatula to loosen center from pan. Finish cooking on other side, about a minute, and then fold in half, and half again.
Remove to warming plate and continue with remaining batter, spraying skillet with each Rolie Polie.
To prepare, open a rolie-polie,sprinkle with your choice of granulated sugar, cinnamon sugar, powdered sugar and lemon juice, syrup, or jam and nonfat sour cream) and roll up or fold. Serve warm
Choice of fillings:
SAUCES AND FILLINGS FOR DESSERT CREPES
In saucepan, combine sugar and cornstarch and whisk gently until combined with no lumps.
Put apricots and liquid in blender and puree until smooth. Pour into sugar and cornstarch mixture and whisk until smooth. Turn on heat to medium and cook, stirring frequently, until sauce reaches a gentle boil. Allow to boil for 1 minute and remove from heat. Add salt and almond extract, stir. Turn out into a bowl and cover with a layer of plastic wrap that rests directly on surface of sauce to avoid formation of a skin. Refrigerate or allow to cool to room temperature before serving. Store any leftovers in refrigerator.
Dark Sweet Cherry Sauce
In a small saucepan, mix sugar and cornstarch. Add water to reserved cherry liquid to make 1 ¼ cups. Gradually add cherry liquid to sugar mixture and whisk until smooth. Over medium heat, stir until mixture comes to a full boil. Boil 1 minute. Remove from heat and add vanilla, almond extract, and cherries. Pour into a bowl and cover with plastic wrap to cool. A dollop of nonfat whipped topping is a nice touch.
Tart Cherry Sauce
Combine sugar, cornstarch and salt in saucepan. Stir in orange and lemon juices, reserved cherry juice, cinnamon stick, and cloves. Over medium heat bring to boil, stirring constantly, and boil 1 minute. Remove cinnamon stick and cloves. Color to desired shade with red food coloring, if using. Stir in cherries. Cover with plastic wrap until ready to serve.
In saucepan whisk together cornstarch and sugar. Slowly add water and stir over medium heat until it comes to a boil. Boil 1 minute and remove from heat. Stir in berries and lemon juice. Store in refrigerator in air-tight container until ready to serve. Run through blender if you prefer a smooth consistency. Can also strain out seeds if desired.
Whisk egg substitute, sugar and corn starch in top of double boiler to blend. Add lemon juice, water, butter substitute, lemon zest and salt. Set pan over simmering water (do not allow bottom of pan to touch water). Whisk until mixture thickens to pudding consistency. Remove from over water and allow to cool. Press plastic wrap directly onto surface of curd and refrigerate until cold.
This is one of those miracles that happen in a kitchen with simple ingredients and fabulous results! It’s the little black dress of the dessert world; it can go with almost anything and can be converted to complement many flavors.
Mix thoroughly, cover and refrigerate until ready to serve. Can make a day ahead if desired.
Nonfat (Almost!) Chocolate Sauce
Mix a small amount of sweetened condensed milk with cocoa powder until smooth and add, along with vanilla, to remainder of milk. Stir until smooth and well-blended. For hot fudge, just warm in microwave or on stove in double boiler.
Nonfat Caramel Sauce
Mix sugar, Karo, milk, sweetened condensed milk and salt in sauce pan. Cook over medium heat, stirring constantly till sugar is dissolved.