Recipes

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NATIONAL BAVARIAN CREPES DAY

Serving up a light and airy dish, March 22nd annually recognizes National Bavarian Crepes Day.

 

Bavarian crepes are a delicious, very thin pancake-like dessert. They are typically made from wheat flour or buckwheat flour, then filled, rolled, and then often topped with a glaze, fruit, chocolate or whipped cream.

In Bavaria, crepes are called palatschinke. While similar to a French crepe, the Bavarian crepe batter doesn't need to rest before using.

Both types of crepes lend themselves to delicious desserts and fresh breakfast settings. They even make for a light brunch with a savory touch. However, crepes shine when it comes to delivering delicate and beautiful desserts.

Whether they are filled with cream, mousse, or jams, the results are almost always spectacular. 

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Bavarian Crepes: Bavarian Crepe Day

Today is Bavarian Crepe Day, and it's a perfect day for these pancake-like desserts. 

A Bavarian crepe is made from buckwheat flour or wheat flour. It is usually filled with Bavarian cream and then topped with fruits, chocolate, and whipped cream.

Bavarian Crepes are popular in Central and Eastern Europe and are similar to French crepes (thin pancakes).

The popularity of Bavarian crepes is that they were usually filled with rich Bavarian cream.

The following recipe doesn't include Bavarian Cream, but you can easily add it before you flip the crepes. These crepes are very versatile.

CHOCOLATE BAVARIAN CREPES

Ingredients

4 eggs, beaten 

2 cups milk 

1 1⁄2 cups flour 

2 tablespoons vegetable oil 

1⁄2 teaspoon salt 

2 tablespoons sugar 

Chocolate Chips

Dark Chocolate Sauce 

Strawberries

Whipped Cream

Directions

Mix all ingredients; don't over beat. Mix may have some lumps.

Heat skillet and melt butter. Pour about 1/2 cup mix in circle into skillet and fry until bubbly.

Turn over and fry until light brown.

Sprinkle with Chocolate Chips. Roll up and drizzle chocolate sauce.

Top with fresh strawberries and whipped cream.

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Easy Strawberry Crepes

There's no better way to take a regular crepe over the top then this amazing Strawberry Crepes recipe with a creamy whipped filling and fresh strawberries.

They're easy to make and perfect for a fancy breakfast or dessert!

Prep Time: 10 minutes 

Cook Time: 15 minutes 

Total Time: 25 minutes 

Servings: 15

Ingredients:

For the Crepes:

• 4 large eggs
• 1/3 cup butter , softened
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1 1/4 cups milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Filling:

• 2 cups fresh strawberries , sliced
• 4 ounces cream cheese , room temperature
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 pint heavy whipping cream
• 3 Tablespoons powdered sugar

Instructions:

For the Crepes:

• Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. Refrigerate batter for 30 minutes. (Recommended, but not required).
• Heat a large non-stick skillet to medium heat. When skillet is hot, lightly grease it with a little butter or cooking spray.
• Hold the handle of the skillet and as you pour a few tablespoons of batter in, tilt the skillet around in a circular motion to allow the batter to evenly coat the bottom of the pan, in a thin layer. 
• Cook for 30 seconds-1 minutes or until the edges of the crepe curl slightly and the bottom of the crepe is lightly golden. Flip to the other side and cook for another 30 seconds. 
• (Adjust your heat between medium-medium high until your crepes are cooking in about 30 seconds on each side. Re-grease your pan every few crepes, as needed.)
• Remove crepe to a plate. Add more crepes to the plate as you cook them, and cover the plate to keep them warm. 

For the Filling: 


• In a small bowl mix blend the cream cheese, powdered sugar, and vanilla until for 2 minutes. 
• In another mixing bowl, beat the heavy cream and 3 tablespoons powdered sugar on high speed until stiff peaks. 
• Spoon most of the whipped cream into the cream cheese mixture and fold in until smooth. Reserve a little bit of whipped cream for topping on the crepes, if desired.
• Spoon a thin layer of the filling onto a crepe. Add some fresh strawberries on top and then roll it up. 
• Serve dusted with powdered sugar, extra strawberries and whipped cream, if desired.

Notes:

Make Ahead Instructions: 

The crepe batter can be made 1 day in advance, stored covered in the fridge. You can also make the cream filling 1 day in advance and slice the strawberries and store them separately in the fridge. Cooked crepes will keep in the fridge, covered well, for 2-3 days.Recipe Variations:

Fruit - Add any of your favorite fruit you have on hand, we especially love to add raspberries, blackberries, and bananas.

Nutella Strawberry Crepes - Spread on a layer of Nutella before adding the whipped cream filling and strawberries, or skip the whipped cream filling and just use Nutella if you prefer.

Savory Crepes: Leave out the vanilla and some of the sugar and fill them with a creamy chicken mixture or even eggs and ham for a breakfast crepe.

 

Nutrition:

Calories: 213kcal | Carbohydrates: 21g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 141mg | Potassium: 141mg | Fiber: 1g | Sugar: 14g | Vitamin A: 447IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 1mg

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NATIONAL LOBSTER NEWBURG DAY

National Lobster Newburg day on March 25th ushers in a celebration worthy of a sea captain. An American seafood dish, Lobster Newburg includes lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper. 

 

Delmonico's of New York debut Lobster Newburg in 1876. A sea captain by the name of Ben Wenburg developed the elegant and rich dish. After he demonstrated the recipe to restaurant manager Charles Delmonico, Chef Charles Ranhofer made refinements and they added the creation to the restaurant’s menu as Lobster a la Wenburg. It wasn't long before the dish grew in popularity.

However, an argument between Wenburg and manager Charles Delmonico caused the dish to be removed from the menu. After many requests from patrons, Delmonico's returned the dish with a new name. The entree came to be known as Lobster Newburg.

When Delmonico's first opened in 1830, Brothers Giovanni and Peter transformed a small café. They created New York's first customary restaurant with cloth-covered tables and printed menus.

Similar to the café's transformation, Lobster Newburg came about right around the time lobster was transforming from a poor man's food to a delicacy.

You see, before the mid-1800s, people considered lobster to be fish bait or food for prisoners. Lobster hadn't been elevated to the luxury item it is today.

But right around the time Captian Wenburg invented the dish, tourism by train and ship was taking off. Pair that with improved canning options (including lobster), and people were experiencing the seafood for the first time. 

As dishes like Lobster Newburg, lobster tails, lobster bisque, and others found their way onto restaurant menus, the nation's love of the crustacean grew. 

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Lobster FAQ

Q. How many ways can you cook fresh lobster?

A. You can cook lobster in as many ways as you cook other proteins. Lobster can be boiled, steamed, baked, broiled, and grilled. You can also use leftover lobster (is that a thing) to make soups, macaroni and cheese, and dips.

Q. How big does lobster grow?

A. According to the Guinness World Records, the largest lobster ever caught was in Nova Scotia, Canada, weighing 44.4 lbs. However, lobsters served in restaurants are regulated. Maine lobsters are served between 1 1/4 pounds to 4 pounds.

Q. Is a langoustine a type of lobster?

A. No, but they are in the same family as the lobster - Nephrodidae.

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*** This picture is from a different recipe ***

Maine Lobster Newburg

Servings: 4

INGREDIENTS:

Maine Lobster Meat

3/4 POUND COOKED, BROKEN INTO CHUNKS

Salt

1/2 TEASPOON

Cayenne Pepper

1 PINCH

Ground Nutmeg

1 PINCH

Egg Yolks

2, BEATEN

Heavy Cream

1/2 CUP

Butter Or Margarine

1/4 CUP

Dry Sherry Or Madeira

2 TABLESPOONS

DIRECTIONS:

Step 1:

In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.

 

Step 2:

Remove from heat, and season with salt, cayenne, and nutmeg. Add Maine lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast points, English muffins or puff pastry shells.

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