Post by Okwes on Apr 10, 2006 19:40:42 GMT -5
Teresa's Cattail Pollen Crepes
Categories: Wild, Pancakes
Yield: 4 Servings
3/4 c All-purpose flour
1/4 c Sifted cattail pollen
1/8 ts Salt
1 c Milk
2 Eggs
2 tb Butter, melted and cooled
Nonstick spray or additional
Butter for frying crepes
Fill these with a ricotta cheese mixture and top with a wild mushroom
sauce for savory main-dish crepes. For dessert crepes, add a
tablespoon of sugar to the batter, then fill the crepes with wild
berries or sweetened ricotta cheese.
In blender, combine flour, pollen, salt, milk, eggs and cooled melted
butter. Blend at low speed until smooth; don'[t over-process, or the
crepes will be tough. Follow instructions below for cooking crepes, or
cook by your preferred method.
Teresa's Two-Pan Crepes:
You'll need a small (6-inch) well-seasoned cast-iron skillet or
nonstick skillet, and a larger (10- to 12-inch) skillet. Also have on
hand a plate to stack the crepes on, and wax paper; place a piece of
wax paper on the plate. Heat the small skillet over medium heat until
it is hot but not smoking; place the large skillet on another burner
over medium-low heat. Spray the small skillet with nonstick spray, or
brush with melted butter. Using potholders, pick up the small skillet.
Pour about 3 tablespoons of the crepe batter into the small skillet,
then immediately swirl the pan so the batter flows over the entire
bottom. Return the pan to the heat, and cook until the crepe is dry on
top and golden brown underneath (check gently with a spatula).
Spray the large skillet with nonstick spray, or brush with melted
butter. Flip the small skillet upside-down over the large skillet so
the crepe falls out into the large skillet. Cook the second side for
about a minute. Flip the large skillet upside-down over the plate so
the crepe falls out onto the wax paper. Continue making crepes until
all batter is used, putting a piece of wax paper between each crepe.
Crepes can be covered and refrigerated (or frozen) for later use, or
used immediately.
(At the class, I filled the crepes with sweetened ricotta cheese, then
topped them with wild raspberries and thimbleberries.)
Demonstrated at the Midwest Wild Harvest Festival in Fall Creek, WI.
Teresa Marrone (author of Abundantly Wild: Collecting and Cooking Wild
Edibles in the Upper Midwest)
From: Teresa Marrone To: Forageahead
Categories: Wild, Pancakes
Yield: 4 Servings
3/4 c All-purpose flour
1/4 c Sifted cattail pollen
1/8 ts Salt
1 c Milk
2 Eggs
2 tb Butter, melted and cooled
Nonstick spray or additional
Butter for frying crepes
Fill these with a ricotta cheese mixture and top with a wild mushroom
sauce for savory main-dish crepes. For dessert crepes, add a
tablespoon of sugar to the batter, then fill the crepes with wild
berries or sweetened ricotta cheese.
In blender, combine flour, pollen, salt, milk, eggs and cooled melted
butter. Blend at low speed until smooth; don'[t over-process, or the
crepes will be tough. Follow instructions below for cooking crepes, or
cook by your preferred method.
Teresa's Two-Pan Crepes:
You'll need a small (6-inch) well-seasoned cast-iron skillet or
nonstick skillet, and a larger (10- to 12-inch) skillet. Also have on
hand a plate to stack the crepes on, and wax paper; place a piece of
wax paper on the plate. Heat the small skillet over medium heat until
it is hot but not smoking; place the large skillet on another burner
over medium-low heat. Spray the small skillet with nonstick spray, or
brush with melted butter. Using potholders, pick up the small skillet.
Pour about 3 tablespoons of the crepe batter into the small skillet,
then immediately swirl the pan so the batter flows over the entire
bottom. Return the pan to the heat, and cook until the crepe is dry on
top and golden brown underneath (check gently with a spatula).
Spray the large skillet with nonstick spray, or brush with melted
butter. Flip the small skillet upside-down over the large skillet so
the crepe falls out into the large skillet. Cook the second side for
about a minute. Flip the large skillet upside-down over the plate so
the crepe falls out onto the wax paper. Continue making crepes until
all batter is used, putting a piece of wax paper between each crepe.
Crepes can be covered and refrigerated (or frozen) for later use, or
used immediately.
(At the class, I filled the crepes with sweetened ricotta cheese, then
topped them with wild raspberries and thimbleberries.)
Demonstrated at the Midwest Wild Harvest Festival in Fall Creek, WI.
Teresa Marrone (author of Abundantly Wild: Collecting and Cooking Wild
Edibles in the Upper Midwest)
From: Teresa Marrone To: Forageahead