Recipes Collection

A healthy but delicious recipe that your taste buds will enjoy. This dish goes well with that sweet and sour dip thats versatile to many foods.

To make this yummy dish you will need the following:

Filling:

1 lb. of ground chicken
1/2 ground pork
1/2 lb. bean sprouts
1/2 cup of minced shrimp
1/2 cup of chopped green onions
2-3 clovers of minced garlic
1 teaspoon of salt
2 teaspoons of ground black pepper
2 teaspoons of MSG ( 2 table spoons of chicken granulated)
1 sliced onion
2 table spoons of olive oil

In a pan add the olive oil, chicken, garlic, onions, stir occasionally, then add salt, black peppers and MSG (or alternative). Once the chicken is cooked turn off the heat, mix in the green onions and set a side. Also, the bean sprouts will be added in the crepes on top of the stir fry.

For the crepes:

1 cup of soaked regular jasmine rice
2-3 teaspoons of turmeric powder
2 table spoons of chopped green onions
1 can of coconut milk
a pinch of salt
Any kinds of vegetables you like such as lettuce, cucumbers, mint leaves, or cilantros.
1/2 cup of water
3 table spoons of vegetable oil
1 large bowl
1 medium pan with lid
1 ladle
crushed roasted peanuts

Direction: In a blender pour in about 1/2 a cup of water and add the soaked rice. Blend until its smooth. Add coconut milk, pinch of salt, turmeric powder and blend well. Pour in a large bowl and stir in the chopped green onions.

On medium heat,  spread oil around the pan to prevent sticking. Add the liquid to the pan, make sure its not to thick or too thin, about a little over a half in a regular size ladle. Pour in a circular pattern and cover for about 15 second to let the crepe cook, add about 2 table spoons of the filling, top it off about half a handful of bean sprouts, and cover for 1-2 min until the bottom of the crepe turns golden brown. Fold the crepe and serve it with a side of your favorite veggies along side the sweet and sour dipping sauce. The sauce can be used as a vinaigrette, just place it in a bowl and add everything together. Top it off with roasted peanuts and enjoy.

A very decadently delicious dessert that once mastered Im sure youll be often making using many variations of  fillings, toppings, and sauces to your hearts desire...

Servings: (8 total = 2 ea.)
Prep: 30 mins. |
Stand: 30 mins. |
Cook: 30 mins.

Posted: by Sandra

INGREDIENTS

***Custard
2 tablespoons granulated sugar
2 teaspoons cornstarch
Pinch of kosher salt
3/4 cup milk
1 egg yolk
1 teaspoon vanilla extract

***Filling
1 lb. container ricotta cheese
1 tablespoon honey
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon zest
Pinch of freshly ground nutmeg

***Blueberry-Cinnamon Sauce 
--[click here for optional: Apple Walnut Filling]
2 tablespoons granulated sugar
1 teaspoon cornstarch
1 cup fresh blueberries
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

***Sweet Crepes
1 cup all-purpose flour
Pinch kosher salt
2 teaspoons granulated sugar
½ teaspoon freshly grated lemon zest
2 egg, beaten
1/2 cup milk
1/2 cup club soda
3 tablespoons melted unsalted butter, plus 3 tablespoons for cooking the crepes

METHOD

In a small mixing bowl, add the flour and salt and make a well in the center. Add the remaining ingredients, including 3 tablespoons of melted butter, and whisk together to combine. The mixture should be a loose batter. If the mixture is too thick, whisk in a bit of milk. Set batter aside for 30 minutes at room temperature.

Meanwhile, make the custard in a small saucepan, by whisking the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg, and then add the tempered egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while making the filling, sauce, and assembling the crepes.

For the blueberry sauce, whisk together sugar and cornstarch in a small saucepan over medium heat. Add the remaining ingredients and stir with spoon constantly until mixture boils, and then reduce heat to simmer for 5 minutes, while stirring occasionally. Set aside to let cool.

For the cheese filling, mix all ingredients together in a small bowl, and set aside.

Melt the 3 remaining tablespoons of butter in a small glass bowl in the microwave. Place a small non-stick skillet over medium heat, and with a paper towel dip into butter and swipe lightly to butter skillet. Keep the buttered paper towel close by, as you will need it for making further crepes.

Begin making crepes. Fill a ladle, almost about 3 tablespoons full, with batter and pour it into the preheated pan, while tipping and rolling the pan to evenly coat the bottom. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, about 1 minute, use a spatula to loosen the crepe, and turn over to cook for about 1 minute more on the other side. Remove the crepe from the pan between parchment-lined squares stacked on platter to let cool. Repeat this process, until all the batter is used, wiping the pan with your buttered paper towel, as needed.

To make individual crepe desserts (allowing 2 per serving), spoon 2 tablespoons of the custard sauce on each dessert plate, spread 2 tablespoons of the cheese filling in a line down the center of each crepe with the same amount of blueberry filling and roll up, and place 2 crepes on top of custard. Drizzle remaining blueberry sauce over the crepes. Repeat until all 8 plates are finished, and serve. – Enjoy!