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December 21, 2011 THE GREAT CRÊPE ESCAPE FOR COLD WINTER NIGHTS Five-in-One Simple Batter Produces Ap- petizer, Entrée and Dessert Crêpes for Entertaining or Every Day SCOTTSDALE, AZ, – Plan a great crêpe es- cape to warm the hearts of friends and fam- ily on cold winter nights. Chef Rachelle's simple five-in-one batter recipe creates sweet and savory crêpes and can be used as an appetizer, entrée or dessert. "There is nothing as versatile or simple with as much 'wow factor' as a crêpe," said Westar Kitchen & Bath Chef Rachelle Boucher. "I come from a long line of French-Canadians, so crêpes are in my DNA. For haute cuisine or a simple hot meal, they can be rolled, folded, stacked, filled, laced and even souffléd." A convection oven can make this easy recipe even simpler and fail-proof. The fans circu- late the heat for even, more flavorful results and an even, golden brown color. When us- ing convection, adjust the baking tempera- ture down 25 degrees for best results. Five-in-One Crêpe Batter In a large bowl combine 3 large eggs, 2/3 cup milk, 3/4 cup water and whisk to com- bine. Add 1 cup flour, a pinch of salt, 2 ta- blespoons of melted butter and whisk just until smooth. Do not over mix batter or crepes will be less tender. Strain through a fine mesh strainer to remove lumps. Lightly cover batter and let rest in refrig- erator for 30 minutes. To cook, heat a few drops of vegetable oil on medium-high heat in a crepe pan or a pan until hot, but not smoking. Heat con- trol is key, a great pan and cook top will insure success. Using a ladle or squeeze bottle filled with batter, squeeze batter into the pan swirling as you go. Cook until edges are brown and lacy, about 5 minutes, flip and cook about 3 more minutes. Crêpes can be prepared in advance, sepa- rated with parchment paper and refriger- ated or frozen. Lace Crêpes Using a squeeze bottle with a medium sized hope cut into the tip, pipe a thin stream of batter into a hot pan, making a spider web shape and cook as above. To serve, place pale side up and fill with lightly sugared fruit and whipped cream or ice cream. Apple & Brie Stack Start with about 8 large crepes. In a baking dish, place a crêpe, pale side down and lay- er 4-5 very thinly sliced apples, 12 ounces of brie cheese thinly sliced (brie slices best when cold) , and 1 cup toasted chopped walnuts or pecans, onto layers of crepes. Top with a final crepe, brush with butter and cook about 10 minutes or until cheese is melted. Serve with apple wedges and an extra sprinkling of chopped nuts. Smoked Salmon Rounds Start with 2 ½ ounces sliced smoked salm- on , 2 ½ -3 ounces softened cream cheese mixed with 1 tbsp. chopped chives and season with salt and pepper and 8 large crepes. Spread a small amount of cream cheese across each crêpe, top with smoked salmon, roll into a cylinder shape and cut www.DesertMessenger.com into rounds. Arrange on a platter and squeeze lemon juice across all the rounds or sprinkle with very finely grated lemon zest. Garnish with lemon slices and capers and a tiny sprig of dill if desired Mocha Crêpes Add 2 tbspspoonsof unsweetened cocoa powder and 4 tbspspoons of cold espresso or strong black coffee into the batter and stir to blend. Make crepes as listed above. When ready to serve, fill the crêpes with a generous scoop of coffee ice cream, fold over and drizzle with chocolate sauce. Decorate with chocolate espresso beans. Lemon Soufflé Crêpe Cream ½ cup butter and 1/3 cup sugar in small bowl until light and fluffy and 1 tea- spoon of lemon zest. Beat in 1 tablespoon corn starch and 2 tablespoons of flour, sifted, zest of 3 lemons and ¼ cup of lemon juice. Heat 1 cup of milk in small saucepan. Stir in butter mixture over low heat mixture thickens. Remove from heat. Add 4 egg yolks and stir. Transfer mixture to large bowl; cool. Beat 6 egg whites in separate bowl until soft peaks form; fold into cooled mixture. To assemble: Place crêpe pale side up, onto a parchment lined baking tray. Place 2 ta- blespoons of the soufflé mixture on one side. Fold crepe in half. Bake in a 375 degrees convection oven for 15-20 minutes. When cooked, dust with powdered sugar. Serve with vanilla ice cream or whipped cream. For more recipes and tips from Chef Rachelle Boucher, please visit www.che- frachelleboucher.com and "like" on www. facebook.com/chefrachelleboucher. D & B Leather BERTHA IS BACK! 5,000 sq. ft. upholstery 3-4 oz brown! 5 Loads Garment Leather! Belts, Buckles, Scrap Hides $ 3/lb. Two Big Locations QUARTZSITE, AZ Main St. and Tyson Wash (behind Dorothy & Toto's) Open Nov. - mid-March 928-927-4077 BROAD ACRES SWAP MEET - LAS VEGAS, NV 2930 N. Las Vegas Blvd. (corner of Pecos) Every Sat. & Sun. HIDES 50¢ FT Buffalo, Deer, Goat Furs New Zealand Sheep Skins, Tooling Ladigo E-mail: sassiecheryl@hotmail.com For Mail Order Call: 775-751-5351 cell, 702-465-5137 Dorothy & Toto's Ice Cream Shoppe & Kettle Corn NOW OPEN! 205 W. Main St. Page 43 TYSON WELLS MARKET SQUARE Oct 1, 2011 - March 30, 2012 QUARTZSITE SHOWGROUNDS Oct. 1, 2011 - April 31, 2012 Annual RICE RANCH "Yawl Come" SHOW Nov 1, 2011 - Feb 28, 2012 MAIN STREET TRADERS OPEN YEAR ROUND Nov 1, 2011 - Feb 28, 2012 HI ALI SWAPMEET Nov 1, 2011 - Mar 28, 2012 MARKET PLACE SHOWGROUNDS Nov 1, 2011 - Feb 28, 2012 PROSPECTOR'S PANORAMA Nov 1, 2011 - Feb 28, 2012 GREASEWOOD SWAP Nov. 1, 2011 - April 1 2012 8th ANNUAL CHRISTMAS LIGHT PARADE Dec. 3, 2011 DESERT GARDENS 10th. ANNUAL INTERNATIONAL GEM, MINERAL & JEWELRY SHOW Jan. 1, 2012 - Feb. 28, 2012 THE MAIN EVENT Jan. 7, 2012 - Jan. 22, 2012 21ST ANNUAL HI JOLLY DAZE PARADE Jan. 7, 2012 TYSON WELLS ROCK & GEM SHOW Jan. 6 - Jan. 15, 2012 TYSON WELLS SELL-A-RAMA Jan. 20 - Jan. 29, 2012 BIG TENT SPORTS, VACATION & R.V. SHOW Jan. 21 - Jan. 29, 2012 45TH ANNUAL Q I. A. POW WOW Jan. 18 - Jan. 22, 2012 BIG TENT HOBBY CRAFT & GEM SHOW Feb. 2 - Feb. 6, 2012 TYSON WELLS ARTS & CRAFTS FAIR Feb. 3 - Feb. 12, 2012 QUARTZSITE QUILTERS QUILT SHOW Feb. 3 & 4, 2012 Senior Center BIG TENT CLASSIC CAR SHOW Feb. 4 - Feb. 5, 2012 ANNUAL ATV PARADE & AZ CENTENNIAL FINALE Feb. 11, 2012, Town Park QUARTZSITE MASTERS TUFF GOLF Feb. 18, 2012 GOSPEL BLUEGRASS IN THE DESERT Feb. 24-25, 2012 CHILI COOK OFF March 3, 2012 ROCKIN' IN QUARTZSITE! Rock Auction March 3, 2012 Provided by the Desert MESSENGER Quartzsite's FREE Community Paper www.DesertMessenger.com • www.QuartzsiteBlog.com Email: desertmessenger7@yahoo.com 541-218-2560 QUARTZSITE 2011 - 2012 Show Schedule