Crepes and Souffles
Reading edition
Basic Crepes:
Twelve 7½-inch crepes or Sixteen 6½-inch crepes
3 eggs ½ C. milk ½ C. water 3 T. butter, melted ¾ C. all-purpose flour ½ tsp. salt
In mixing bowl combine eggs, milk, water and 3 tablespoons melted butter. Beat with mixer, rotary beater or whisk until well blended. Add flour and salt. Beat until smooth.
Heat 8 to 10-inch omelet or crepe pan over medium-high heat until just hot enough to sizzle a drop of water. Brush pan lightly with melted butter. For each crepe, pour in just enough batter (about 2 tablespoons for 8-inch pan or scant ¼ cup for 10-inch pan) to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. Cook until lightly browned on bottom and dry on top. Remove from pan or, if desired, turn and brown other side. Brush pan lightly with melted butter as needed to prevent sticking. Stack crepes between layers of waxed paper until ready to fill.
TEXAS FILLINGS FOR CREPES:
Pre-cooked pork sausages, served with orange marmalade Thinly sliced Texas peaches, lightly sauteed, topped with whipped cream and chopped pecans Creamed broccoli, carrots, or other vegetables Minced leftover roast, chicken or turkey with gravy and diced jalapeno
CHEESE SOUFFLE
6 servings
Grated Parmesan cheese ⅓ C. butter ⅓ C. all-purpose flour 1 T. instant minced onion ½ tsp. dry mustard 1½ C. milk 1 C. (4 oz.) shredded Cheddar cheese 6 eggs, separated ¼ tsp. cream of tartar
Butter bottom and sides of 2½-quart souffle dish or casserole. Dust with Parmesan cheese.
In large saucepan melt ⅓ cup butter. Blend in flour, onion and mustard. Cook, stirring constantly, over medium-high heat until mixture is smooth and bubbly. Stir in milk all at once. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in Cheddar cheese until melted.
In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Blend small amount of hot cheese mixture into yolks. Stir yolk mixture into cheese mixture.
Wash and dry beaters. In large mixing bowl beat egg whites and cream of tartar at high speed, until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently but thoroughly fold yolk mixture into whites. Carefully pour into prepared dish. For a “top hat,” hold a spoon upright and circle mixture to make ring about 1 inch from side of dish and 1 inch deep.
Bake in preheated 350° F. oven until puffy, delicately browned and souffle shakes slightly when oven rack is gently moved back and forth, 35 to 40 minutes. Serve immediately.
15
SWEET POTATO SOUFFLE
6 to 8 servings
¾ C. sugar 1½ T. cornstarch 1 C. orange juice 1 lb. cooked and drained sweet potatoes, mashed 6 eggs, separated 1 T. grated lemon peel ½ tsp. mace ½ tsp. cream of tartar 1 T. chopped pecans, optional
Butter bottom and sides of 2½-quart souffle dish. Sprinkle with sugar. Make 4-inch band of triple thickness aluminum foil long enough to go around dish and overlap 2 inches. Lightly butter one side of band and sprinkle with sugar. Wrap around outside of dish with sugared side in and fasten with paper clips or string. Collar should extend 2 inches above rim of dish.
In medium saucepan blend sugar and cornstarch. Stir in orange juice and sweet potatoes. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Blend small amount of hot sweet potato mixture into yolks. Blend yolk mixture into potato mixture. Stir in lemon peel and mace.
Wash and dry beaters. In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently fold yolk mixture into whites. Pour into prepared dish. Sprinkle with pecans, if desired. For a “top hat,” hold a spoon upright and circle mixture to make a ring about 1 inch from side of dish and 1 inch deep.
Bake in preheated 350° F. oven until puffy, browned and souffle shakes slightly when oven rack is gently moved back and forth, 50 to 60 minutes. Carefully remove foil band. Serve immediately.
SPINACH SOUFFLE
6 servings
Grated Parmesan cheese 1 (10¾ oz.) can condensed cream of chicken soup 1 (10 oz.) pkg. frozen chopped spinach cooked and well-drained ½ C. shredded Cheddar cheese 1 T. instant minced onion ½ tsp. marjoram 6 eggs, separated ¼ tsp. cream of tartar
Butter bottom and sides of 2½-quart souffle dish or casserole. Dust with Parmesan cheese.
In large saucepan combine soup, well-drained spinach, Cheddar cheese, onion and marjoram. Cook, stirring constantly, over medium heat until cheese melts.
In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Blend a small amount of hot soup mixture into yolks. Stir yolk mixture into soup mixture.
In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently but thoroughly fold yolk mixture into whites. Carefully pour into prepared dish. For a “top hat” hold spoon upright and circle mixture to make ring about 1 inch from side of dish and 1 inch deep.
Bake in preheated 350° F. oven until puffy, delicately browned and souffle shakes slightly when oven rack is gently moved back and forth, 55 to 60 minutes. Serve immediately.
16