Posts Tagged: Shavuot Results 35
Preparation Time: 15 minutes
Cooking Time: 1 hour
How can something be so creamy and yet so light at the same time?
In my new column, exclusively for the Forward, my goal is to share with you exactly how I cook. My most popular cookbook, “Quick & Kosher: Recipes From The Bride Who Knew Nothing” (now in its 7th printing), features glimpses into the story that is my life and my penchant for feeding my family, fast. Almost a decade later, my style hasn’t changed. My life has only gotten busier, my cooking faster and my ingredients fewer.
These 5-ingredient crêpes are a must-add to your repertoire. Once you can make a crêpe, you can make ANYTHING! Seriously, breakfast, lunch, dinner, dessert and snacks can all start with this humble, paper-thin pancake. I’ll show you how easy crêpe making is and how creative you can get with the fillings. From Classic Cheese Blintzes (MY FAVE! I’m a sucker for the oldies but goodies) to Caesar Salad Blintzes to Ice Cream Blintzes… need I go on? Wait, maybe I will… Can’t leave without telling you my manicurist stuffs her crêpes with chopped meat and then fries them! What? YES! YUM!
A few years ago, I decided to try and wow my in-laws by baking a step-intensive, outrageously decadent cheesecake. It was a white and milk-chocolate “bullseye” design that required a laborious process of measuring and pouring the mixtures just so to create perfectly symmetrical concentric circles, alternating brown and white batters. However, the end result was just short of a disaster: The circles weren’t symmetrical, instead they were more like bulbous squiggles resembling paint splatters. The white-chocolate layer ran out before I could finish the final center circle. The batter kept splattering, white chocolate mixing with the milk chocolate, the edges of each color bleeding and sloshing into one another. After baking, the cheesecake looked like a sad, hot mess, its center caving in and the edges sticking to the sides.