Recipes

[ChiliPepper]

Raspberry Popovers

These raspberry popovers are the perfect dish for brunch or any easy breakfast.

PREP TIME: 10 minutes 

COOK TIME: 40 minutes 

TOTAL TIME: 50 minutes 

SERVINGS: 6 large popovers

INGREDIENTS:

  

• 2 large eggs
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• Zest of 1 lemon
• Handful of fresh raspberries
•  

INSTRUCTIONS:

 

• Preheat oven to 375 degrees.
• Using a microwave or stovetop, melt the butter. Coat the popover pan generously with melted butter. Place pan in the oven to heat it up while the oven finishes preheating.
• In a large bowl, whisk together eggs and milk.
• Using a separate bowl combine the dry ingredients: flour, sugar, salt, and lemon zest. Add these the egg mixture and stir until just combined. It's okay if it's a little lumpy.
• Pour the batter into the prepared pan, filling each cup to about 2/3 full. Scatter a few raspberries over the tops of each cup or mash the raspberries and fold a spoonful into the mixture of each cup.
• Bake until puffed and golden, about 35-45 minutes. Sprinkle with powdered sugar and serve immediately, popovers will deflate slightly as they cool.

NOTES:

If you don't have a popover pan, a muffin pan will work just fine.

[ChiliPepper]

[ChiliPepper]

NATIONAL RASPBERRY POPOVER DAY

National Raspberry Popover Day on May 3rd each year recognizes a dish similar to Yorkshire pudding. The day is also referred to as National Raspberry Tart Day.

 

Popovers earn their name by their characteristic popping over the edge of the pan as they bake. They can be enjoyed in both sweet and savory combinations.

The primary ingredients in popovers are flour, eggs, milk, butter, salt and butter. Raspberries make popovers sweeter.

Whether sweet or savory, most people enjoy popovers at breakfast time. 

[ChiliPepper]

@mustang66lady 

[ChiliPepper]

[ChiliPepper]

 

NATIONAL CREPE SUZETTE DAY

May 6th honors a unique and delicious dessert on National Crepe Suzette Day! 

 

While there are slightly different versions of crepes Suzette, the dish is quite distinct from most other crepe dishes.

The recipe first appeared in the 19th century in Paris courtesy of Chef Henri Charpentier. According to the chef's memoir, he accidentally ruined a sauce for the crepes he was serving Prince Edward of Wales (the would-be King Edward VII) and his guests.

With no time to recover, he tasted the burned sauce and discovered the flavors blended deliciously. When he served the dish, Charpentier named it Crepes Princesse. However, when the prince gently protested, Charpentier changed the name to Suzette in honor of the one female guest at the table.

Charpentier would later come to the United States and serve as John D. Rockefeller's chef. However, before that, Charpentier was world renown and learned under Auguste Escoffier (a chef known for other celebrated dishes).

The French dessert consists of a crepe with a beurre Suzette sauce. To make the sauce, caramelized sugar and butter, orange juice and zest, and orange liqueur.

Once set afire, the alcohol evaporates quickly, resulting in a thick caramelized sauce.

Restaurants often prepare Crepes Suzettes at the table of the guests.

[ChiliPepper]

Crepe Suzette

Warm, tender crepes coated in a delicious orangey buttery syrup, all made from scratch. Craving a decadent French dessert for a hot date night at home or the next day for a fabulous boozy brunch? This is the one!Makes 10-12 crepes

Prep Time: 5 minutes 

Cook Time: 25 minutes 

Chill Time: 1 hour 

Total Time: 1 hour 30 minutes 

Servings: 5

Ingredients:

• 2 large eggs
• 1 cup (240ml) milk (whole or low-fat)
• ¼ teaspoon (1g) salt
• 1 teaspoon (5ml) vanilla
• 1 tablespoon (12.5g) sugar
• ⅓ cup (79ml) water
• 1 cup (125g) all-purpose flour
• 3 tablespoons (42g) unsalted butter, melted

Crepes Suzette Sauce

• 4 tablespoons (56g) unsalted butter, chilled and cut into pieces
• ¾ cup (187ml) fresh orange juice (fresh squeezed is best)
• ¼ cup (50g) sugar
• 1 tablespoon (6g) finely grated orange zest
• 1 teaspoon (2g) finely grated lemon zest
• 1-2 tablespoons (15-30ml) Grand Marnier (or other orange liqueur)
• ¼ teaspoon (1g) kosher salt
• Vanilla ice cream for serving

 

Instructions:

The Crepes

• In a medium bowl, using a whisk, beat: eggs, milk, salt, vanilla, sugar, water, flour, and melted butter until well incorporated and smooth. Or combine all the ingredients, pour in a blender or food processor, and blend until the mixture is smooth.
• Let the batter rest for an hour or more in the refrigerator or overnight so the crepes can get crispy.
• Heat a skillet over medium-high heat, then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter.
• Pour about ⅓ cup of batter, depending on your fry pan or skillet, and start swirling the pan immediately so the batter spreads evenly across the bottom of the pan. Return the excess batter to the bowl. Cook the crepe for 1-2 minutes, until the bottom is light brown. Lift with a spatula, flip over the other side, and cook for about 30 seconds. Remove and place on a plate. Do the same for the remaining batter.

Crepe Suzette Sauce

• In a large skillet, heat butter over high heat until it completely melts and bubbles. Pour orange juice and bring to a boil. Add the sugar and zests, reduce the heat to a simmer, and stir using a wooden spatula until the sugar has melted and the mixture is slightly reduced, for about 5 minutes.
• Remove from heat and add the orange liqueur and salt. Set aside.
• Fold crepes into quarters using tongs or spatula to form triangles, and arrange them in a circular pattern, slightly overlapping, in a nonreactive skillet. Pour ¾ of the warm orange liqueur mixture on top of the crepe and place over low heat until crepes are warm, for about 5 minutes (optional).
• Serve immediately, spooning crepes and sauce onto each plate and top with vanilla ice cream.

Notes:

• Stir the chilled batter before cooking. Crepe batter consistency should be close to that of heavy cream. A splash of milk will thin it if need be. 
• Too many bubbles in your batter mean it was beaten too long. Just let the batter set until the bubbles subside before cooking. 
• There are two reasons the edges of your crepes crack. Your pan may be too hot (decrease the heat), or your batter may be too thin (add a tablespoon of flour to thicken).
• Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition:

Serving: 2crepes | Calories: 458kcal | Carbohydrates: 59g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 243mg | Potassium: 240mg | Fiber: 2g | Sugar: 21g | Vitamin A: 802IU | Vitamin C: 23mg | Calcium: 94mg | Iron: 3mg

[ChiliPepper]

[RespectLife]

@ChiliPepper 

Those popovers look yummy!

I don't have a popover pan....glad they said a muffing pan will work.

I sure don't need one more pan!!!

I am copying that recipe...thanks!

[RespectLife]

---

@ChiliPepper wrote:

@mustang66lady 

---

God Bless our Nurses!!!!