Chestnut Flour Crepes

10 December 2014

Chestnuts make things seem more European to me for some reason.

Ingredients:
4 eggs, at room temperature
2 C chestnut flour
2 C half and half cream, at room temperature
1/4 tsp salt
~4 TB unsalted butter, melted

butter/oil for frying.

1. combine ingredients in a bowl and mix mix mix until it has the consistency of thick cream.
2. refrigerate overnight (or for an hour or two at least).
3. heat a bit of butter in a frying pan (crepe pan for those who can afford to have several types). Pour the batter in a thin layer to coat the bottom of the pan. Typically, you have to move the pan around to coat it, but there are other ways (I’ve seen people use some kind of a crepe spatula).
4. when the crepe is no longer shiny, flip. Shouldn’t take more than a couple of minutes.
5. put the crepe until a clean cloth and stack them up. They can be refrigerated or frozen as needed.

Often, instructions suggest throwing out the first crepe, as it invariably is inferior to all those that follow. I suggest eating it instead, because wasting food is a crime.

I’ve made the batter, and haven’t yet cooked these. If I die from it, I won’t be able to update this recipe, so use at your own risk.

Stuffings can be sweet or savoury. I suggest using something like ricotta for stuffing purposes.


Salsa Hiuancaina

17 October 2014

Peruvian spicy cheese sauce.
Very few people I’ve met are averse to some version of cheese and potatoes. As for potatoes, no one knows them as well as Andean people, so I turn to this Peruvian cheese sauce.

Ingredients:

2 mirasol peppers (dried aji amarillo)
1/4 C walnuts
3 garlic cloves
8 ounces creamy feta
1/3 C achiote oil

1. stem and seed the peppers. Place them in 2 C warm water until they’re soft, about 20-30 min.
2. peel the garlic, roughly chop up the feta.
3. put the peppers, garlic, feta and 1/4 of chile soaking water into a blender, food processor or the like. Puree that stuff. Add a bit more chile-water if you need to thin it.
4. Slowly add the oil in a slow stream while blending the sauce.
5. Serve with potatoes!