Feb22

Strawberry White Chocolate Mousse Crepes

I am  a sucker for just about anything strawberry. We have reached that time of year where I start to crave all things Spring.  Knowing it it just around the corner makes me anxious for its arrival.  The weather here in Dallas is already starting to get warmer, and when things like strawberries start to become more affordable at the market, even though they are not truly in season, I find I can’t resist.  I need a little spring...

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Nov08

Cinnamon Crepes with Spiced Pumpkin Mousse and Graham Crumble

When Casey from Tastestopping approached me about participating in the November Kitchen Play event, how could I say no? She asked me to deconstruct the classic pumpkin pie using Libby’s 100% Pure Pumpkin from Nestlé Kitchens*.  Canned pumpkin is a very versatile ingredient and is a pantry staple for me year round.  It can stand in for fat in chocolate cakes, makes a great filling for pasta, and can be transformed into all sorts...

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Jan11

Banana and Chocolate Mascarpone Crepes

The combination of chocolate and banana is highly underrated.   Aside from some frozen bananas dipped in chocolate, and chocolate chip banana bread, the combination is largely overlooked.  Well, break out your bananas because we are going to make something that will make chocolate lovers rejoice.    The crepes are chocolate but they do not have any sugar in them.  Before you say I am mad consider that the crepes are going to be filled...

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Feb13

Crepes with Fresh Fruit, Whipped Cream and Ganache

Sounds fancy, right?  Well, it is fancy but it is not as complicated as you might think.  If you have never made crepes before then you need to know a few things. First, the thinner the crepe the better.  Crepes are quite eggy and if you make them too thick they will overpower the dessert.  I use an 8 ” omelet pan to cook my crepes and I use 3/4 of a standard size ladle, which is about 1/4 cup of batter.  It will seem like you...

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