Berry Patch
May 8, 2012 | 
Author How to prepare recipe for Jam Filled Crepes? They are surprisingly easy to make once the pan reaches the right temperature. “Palacsinta” is the Hungarian name for jam filled crepes. Berry jams are especially tasty, but I also like to use apricot preserves. Dusted with powdered sugar, these little gems are sure to please the kids. This recipe makes about 6 servings. Here are ingredients and simple directions. Follow them very carefully:
RECIPE FOR JAM FILLED CREPES
INGREDIENTS :
2/3 cup sifted Sorghum Blend (Ingredients: 1½ cups sorghum flour 35%, 1½ cups potato starch/cornstarch 35%, 1 cup tapioca flour 30%. Directions: Whisk the ingredients together until well blended. Store, tightly covered, in a dark, dry place. You may refrigerate or freeze the blend, but bring to room temperature before using. Makes 4 cups. You may double or triple the recipe.)
¼ teaspoon xanthan gum
1⁄8 teaspoon salt
1 cup 1% milk (cow’s, rice, soy, potato, or nut)
2 large eggs, at room temperature
6 teaspoons unsalted butter, buttery spread or canola oil
1 teaspoon almond extract
¾ cup raspberry or strawberry or blackberry jam
¼ cup powdered sugar for dusting
DIRECTIONS :
Combine the sorghum blend, xanthan gum, salt, milk, eggs, 2 teaspoons of the butter, and almond extract in a blender and process until very smooth. Transfer to a large glass jar or container and refrigerate at least 30 minutes.
Heat an 8-inch nonstick skillet or seasoned crepe pan over medium-high heat until a drop of water dances on the surface. Add enough of the remaining 4 teaspoons butter (about ½ teaspoon per crepe) to lightly coat the skillet, adding more as necessary to fry all 12 crepes.
Pour a scant 2 tablespoons batter into the crepe pan and immediately tilt pan to coat the bottom evenly. Cook until the underside of the crepe is brown; cook other side for about 20 to 30 seconds until it is also lightly browned. Fry another 7 crepes using the remaining batter and butter. Stack the crepes with layers of parchment paper or aluminum foil between them.
Spread a tablespoon of jam over each crepe and roll up, jelly-roll style. Or, fill the crepe with jam and then fold in half, then in half again. Serve immediately, dusted with powdered sugar.
Follow the simple directions very carefully. Lots of fun preparing this recipe and Bon Apetit.
Emely’s SIMPLE CREPE RECIPE with step by step directions.
Quick and EASY CREPE RECIPE prepared in minutes.
Learn all about Crepes: INGREDIENTS FOR CREPES and directions with pictures.
Learn all about desserts (articles): Types of pastry dough, how to make shortcrust pastry, rolling out pie crust, basic cheesecake recipe, cake technique, easy cake fillings, topping for cakes, how to make sponge cake, baking ingredients, fruit fool recipe, strawberry shortcake recipe and many more…
{}
Find More Jam Recipes Articles
Article by Sean Paul
It is a well known fact that vibrantly colored berries offer a range of health benefits to their consumer. Strawberries and blueberries top the list of fitness fruits.
Strawberries are rich in nutrients that help strengthen the immune system, such as Vitamins B5, B6, C, K and flavonoids. Their other nutrients include manganese, riboflavin, potassium, magnesium, omega-3 fatty acids, folic acid and copper. These wonder fruits are known to boost protection against rheumatoid arthritis and macular degeneration.
Blueberries are rich in vitamins, anthocyanin, copper, selenium, zinc and iron. They protect the consumer from bacterial and viral illnesses. They neutralize free radicals, slowing down the aging process as well as age-related visual loss. They are also known to combat ocular problems like cataract and hypermetropia. Blueberries dissolve harmful cholesterol with their high fiber, and as a result are desirable in the diets of obese and cardiac patients. They aid weight loss by reducing abdominal fat and preventing enlargement of the liver as well.
They are also known to maintain healthy urinary tracts to help prevent and treat neurotic disorders. Studies indicate that these fruits sharpen the memory and boost learning capacity. Research is being carried out on their effectiveness as natural anti-depressants.
Purchase
strawberries are highly perishable fruits, so they must be purchased only a couple of days prior to consumption. Medium-size, firm and plump berries with shiny red skin and green caps are usually the sweetest. Avoid those with dull, patchy skin or mold. As for blueberries, avoid soft or moist ones as they are probably damaged. Those clumped together due to a thaw-and-refreeze process indicate a lack of freshness.
Storage
Berries should be stored in a refrigerator for a maximum of two days before they become spoiled. To freeze them, gently wash and pat dry and then pack them in a plastic bag. Add a few drops of lemon juice to retain their color. Packing too many in a single container may cause them to get crushed or go soft, which can reduce flavor.
Berry Recipes
Berries may be added to enhance the nutrition value and flavor of any meal. They may be eaten whole as a snack or tossed in a salad. Slice them up for your toast or cereal during breakfast or blend them into juices, yoghurts or milkshakes. Berry recipes include a range of low-calorie, high-taste desserts to boost the health of those with a sweet tooth. If fresh berries are not easily available, use frozen ones to power up your meals.
Berries at Driscoll’s – We grow some of the finest strawberries, raspberries, blueberries & blackberries. Also, we have a huge variety of berry recipes for you because there is just so much one can do with berries. Our recipe index gives you options for appetizers, beverages, main courses, etc. Check out our entire recipe index here. If you would like to speak to a Driscoll’s representative, please call our 24 hour toll free number at 1-800-871-3333.
Posted in Berry Patch, Diana's Moment | 
Tags: Berry, cereal, healthy, Living, Recipes, salad, yougurt | 
No Comments »
Article by Fiona Dutton
The winter months are still here, and the weather is getting colder. This is the time of year where everyone is looking for something different to try for dinner, which will still keep them warm. The 80′s favourite of cheese fondue has had a revamp for the 21st century with recipes like Chocolate fondue and Caramel fondue.
Savoury and sweet versions of this classic have appeared, using ingredients from around the world. Fondu recipes are quick and easy to make. They usually involve creating and heating a sauce and providing items to dip, such as meat, marshmallows and fruit pieces. Most fruit used in fondues in the past was for dipping, however versions have also started appearing like the Blackberry recipe below, where the fruit is used to create the sauce.
1 lb Blackberries.4 teaspoons of Cornflour.1 cup of Single cream.1/3 cups of Icing sugar.3 tablespoons of Framboise(or other Raspberry Beer).2 x Egg whites.2/3 cups of Icing sugar.
Sieve the Blackberries through a medium sieve and discard seeds. Put the puree to one side while you prepare the rest of the fondue.
To produce quick meringues:1. Preheat the oven to 320 F. 2. Cover a baking sheet with non-stick paper. 3. Place the egg whites and icing sugar in a bowl. Place the bowl over a pan of hot water. With an electric whisk, whisk until mixture in stiff and forms into peaks. 4. Put the egg mixture in a piping bag fitted with a 1 cm star nozzle. Pipe small blobs onto the lined baking sheet. 5. Bake in the oven for 10-15 minutes until crisp on the outside.
For the fondue:1. In a saucepan, mix the cornflour smoothly with a small amount of the cream.2. Slowly stir in the rest of the cream then add sugar and Blackberry puree. 3. Cook over a low heat until smooth and thickened. 4. Stir in the Framboise then pour into a fondue pot.
Serve with the meringues for dipping.
Whether to eat on your own or for a dinner party, 2007 is definitely the year to bring out your fondue set and try something new.
Fiona Dutton is part of the team at Starsol Ltd who create recipe sites such as Strawberry Recipes and Apple Recipes.
Posted in Berry Patch | Tags: blackberry, delicious, dessert, Fondue, homemade, recipe, tasty | No Comments »
