Welcome to another round of our themed weeks.
Remember Salad Week? or Cocktail Week?
Well this time around we are doing crepes! Best part is, we teamed up with AMERICA'S TEST KITCHEN! Don't know who they are? Well you have obviously been living under a rock. America's test Kitchen is probably the best website/show you can go to for tried and true recipes. Every single one will work 100% of the time.
All of us bloggers participating in Crepe Week started with their master recipe. To check it out click HERE.
Have you ever made crepes?
I for one have not, for some odd reason I had it in my head that they were fussy. Therefor I never made them. With the help of America's Test Kitchen I got the guidance I needed and quickly realized that, you know what? They are super easy!
The key is a good non stick pan or crepe pan.
The best thing about crepes is how versatile they are. You can pretty much fill them with whatever your little heart desires.
This week we have such an amazing selection of crepe fillings and recipes in our group of bloggers that you are sure to find something to knock you socks off. Here is the schedule of crepe posts this week....
Monday: Wanna Be A Country Cleaver: Mixed Berry and Grand Marnier Crepes
Comfortably Domestic : Tuscan Crepes
Tuesday: Tenaciously Yours: Southwestern Crepes
Inside NanaBread's Head: Lemon Creme Crepe Cakes for Two
Wednesday: Climbing Grier Mountain: Pork Belly and Wild Mushroom Crepes
Munching in the Mitten: Blueberry Ginger Crepes a la mode
Thursday: ME: The Vermonter Crepe
The Hill Country Cook: A Sweet Surprise Crepe
Friday: The Grommom – Prosciutto & Asparagus Crepes
La Petite Pancake – Strawberry Crepes, Au Lait
Saturday: Decadent Philistines – Red Pepper & Goat Cheese Crepes
From My Sweet Heart – Red Velvet Crepes with Mascarpone
Also in addition to making all these fab crepes to share with you all, we have giveaways!
Be sure to check out Wanna Be A Country Cleaver, Comfortably Domestic, Climbing Grier Mountain, and The Hill Country Cook for some great cookbook giveaways sponsored by America's Test Kitchen.
Today I have a King Arthur Flour Giveaway! BUT before we get to that, I want to share The Vermonter Crepe with you!
The idea behind my "Vermonter" crepe was using items that scream VT to me. 1 Apples, 2 Maple, 3 Cheese, 4 Fall (sage!) then I threw in some locally smoked ham. When I was assembling my crepes and getting ready to write this post I thought to myself.
Oh no poor Jeanne from Inside NanaBread's Head is not going to love these flavor combos so much. She has this thing with sweet/meat combos. Which is funny because so doesn't my husband. I've slowly turned him over to my side... I mean COME ON who can resist maple and pork products together?!?!
I'm pretty obsessed with the whole cheddar, green apple and sage combo. With fall approaching I have been craving anything with that trio. When you toss in some smoky, sweet, salty ham into the mix you have a flavor explosion in your mouth. Everything pairs so nicely together. I won't lie I hate 3... or maybe 4 of these babies on my own.
The Vermonter Crepe
(Crepe recipe adapted from America's Test Kitchen)
Yields 10 crepes
1/2 tsp vegetable oil
1 cup unbleached all-purpose King Arthur Flour
1/4 tsp salt
1 1/2 cups whole milk
3 large eggs
2 tbs unsalted butter, melted and cooled
FOR YOUR FILLING:
2-4 green apples sliced thin
1 cup of shredded sharp cheddar cheese, I use Cabot
10-12 fresh sage leaves
1 tbs of oil
4-6 slices of smoked deli ham
2 tbs of maple syrup
Place oil in a hot pan and heat on low for at least 10 minutes.
Sift dry ingredients together in a bowl. Whisk together milk and eggs. Whisk dry ingredients together with half of you your milk and eggs. Slowly whisk in butter. Then whisk in the remaining milk/egg mixture.
With a paper towel wipe oil out of hot pan. Allow the pan to heat for an additional minute.
Pour 1/4 cups of batter into the center of your hot pan. Gently turn pan spreading the batter on the entire surface. Cook the crepes until they edges start to brown and the top is dry. With a spatula gently flip crepe and cook for another 25-30 seconds.
Place cooked crapes on a cooling wrack while you finish making the rest of the crepes.
For your filling:
In a fry pan add 1 tbs of oil with a thin layer of your sage leaves. Fry leaves on medium heat for about 3 minutes or until they are crispy. Remove from pan and allow to "drain" on a paper towel.
While those are set aside, brush your ham slices with maple syrup and add it into the fry pan frying it on medium heat until crisp.
To assemble your crepes, in the center of each one, lay a layer of apple slices, shredded cheddar, crumble your ham over cheese, and then crumble your sage leaves over the top .
Fold edges or roll the crepe.
NOW what you are all waiting for.
You all know how much I love King Arthur Flour right? Not only are they a New England based company, they have a product I swear by. You will not find any type flour in my cupboards but KAF. If you have not tried their flours I strongly suggest you buy a bag. Once you try it I guarantee you will notice a difference in the quality and taste of you baked goods.
If you have never tried it... well your in luck!
My friends at King Arthur Flour have gracious offered to give one of my readers a voucher for 1 bag of flour AND this great non stick crepe pan! I have this pan and I assure you, your crepes won't stick!
With the pan and the flour I just know you will be banging out crepes left and right making Julia Child proud!
Here is what you need to do to enter:
Leave a comment telling me what your favorite crepe filling is.
For additional entries you may leave a separate comment telling me if you have done each of the following:
1) Like Bakeaholic Mama on Facebook by clicking HERE.
2) Like King Arthur Flour on Facebook by clicking HERE.
3) Follow Bakeaholic Mama on Twitter by clicking HERE.
4) Follow King Arthur Flour on Twitter by clicking HERE.
5) Follow Bakeaholic Mama on Pinterest by clicking HERE.
6) Subscribe to Bakeaholic Mama's RSS feed.
7) Subscribe to King Arthur Flours email news letter by clicking HERE.
Giveaway is open Thursday August 16th - August 21st 9pm. Open to US residents only. Up to 8 entries per person.
(Disclaimer: America's Test Kitchen provide crepe making guidance and their recipe to our bloggers this week. King Arthur Flour has graciously agreed to provide one bag of flour and the crepe pan to one winner. I have received to monetary compensation. All opinions are my own.)