Chicken and Green Chile Crepes

Chicken and Green Chile Crepes

Ingredients

2 cups shredded cooked chicken
2 cloves garlic, finely minced
1 4-oz. can diced green chiles (or about 1/2 cup peeled and chopped, roasted Hatch chiles)
1 cup plus 1/4 cup shredded cheese (jack & cheddar blend)
1/4 teaspoon ground cumin
Salt and pepper, to taste
8 Frieda’s French Style Crêpes
Optional: salsa and guacamole, for serving

Steps

Preheat oven to 350 degrees. In a large bowl, combine chicken, green chiles, 1 cup cheese, and salt and pepper. On each crepe, add chicken filling, and roll or fold, then place on a greased baking dish. Bake 10-15 minutes until cheese is melted. Serve with a side of salsa or guacamole, if preferred.

Source: Frieda’s Inc.

Chocolate Hazelnut Crepe Cake

Chocolate Hazelnut Crepe Cake

Ingredients

2 cups heavy whipping cream, chilled
1 1/2 cup plus 1/2 cup chocolate hazelnut spread (such as Nutella), room temperature
2 packages of Frieda’s French Style Crêpes
Optional garnish: Toasted, whole hazelnuts

Steps

With an electric mixer, whip heavy whipping cream until soft peaks are formed. In a heatproof bowl, melt 1-1/2 cups chocolate hazelnut spread in 20-second intervals, stirring until very easy to spread. On a cake plate, begin laying 1 crepe, then spread a thin layer of chocolate hazelnut spread, and whipped cream. Repeat to desired height (at least 15 crepes). Melt the additional 1/2 cup chocolate hazelnut spread, and spread it on top layer. Garnish with toasted, whole hazelnuts. Refrigerate until firm or at least 1 hour.

Variations

Add a layer of thinly sliced fresh strawberries and/or banana after chocolate hazelnut spread, then top with whipped cream.

Ham & Brie Crepes

Ham & Brie Crepes

Ingredients

4 Frieda’s French Style Crêpes
4 tablespoons grated Gruyere cheese
4 slices prosciutto or thinly sliced ham
4 oz. Brie cheese with rind, cut into 1/4-inch-thick slices
1 tablespoon chopped thyme leaves
Ground nutmeg
Freshly ground pepper
Optional: Honey, for serving

Steps

Preheat oven to 400 degrees. On each crepe, layer 1 tablespoon Gruyere cheese, 1 slice prosciutto, Brie, thyme, and a pinch each of nutmeg and black pepper. Roll each filled crepe and transfer to a greased baking dish. Bake 10-15 minutes, or until cheese is melted and crepes are golden. Drizzle with honey to serve.

Meyer Lemon Crepe Cake

Meyer Lemon Crepe Cake

Ingredients

Meyer Lemon Curd Mousse
1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)
1 tablespoon cold water
4 large eggs plus 6 large yolks
1 cup sugar
1 tablespoon plus 2 teaspoons finely grated Meyer Lemon zest (from 2 lemons), plus 3/4 cup fresh Meyer lemon juice (from 5 to 6 lemons)
6 tablespoons cold unsalted butter, cut into small pieces
1 cup heavy cream, whipped

Cake Assembly
2 packages of Frieda’s French Style Crepes
1/4 cup heavy cream, whipped
Candied Meyer Lemons, optional

Steps

Meyer Lemon Curd Mousse: Sprinkle gelatin over water; let stand until softened, about 5 minutes.  In a small, heavy saucepan, whisk together eggs and yolks. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes.  Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool.  Add butter, a few pieces at a time, stirring after each addition, until smooth.  Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight.  Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using.

Cake assembly: Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.)  Refrigerate until firm, about 1 hour.  Top crepe cake with whipped cream and 3 or 4 candied lemon slices.

Optional: Candied Meyer Lemon Slices
1 cup sugar
1 cup water
2 Meyer lemons (do not peel), preferably organic, washed well and sliced 1/4 inch thick

Bring 1 cup sugar and 1 cup water to a boil in a large saucepan, and heat until sugar dissolves. Add 2 Meyer Lemons, sliced 1/4 inch thick, and cover surface with parchment.  Reduce heat to medium-low, and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.  Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off.

Adapted from a MarthaStewart.com recipe.