Lentil Crepes with Berry Marmalade

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Күн бұрын

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@judyshatkin1809 3 жыл бұрын

Another wonderful class! Thank you, Chef! Here's what I gathered from the lesson: LENTIL CREPES AND SUGAR-FREE BERRY MARMALADE: breakfast or dessert! note: see crepes below-need to presoak lentils for an hour Berry Marmalade: Can also use stone fruit-peaches, plums, nectarines (only in season because they need to be ripe); or pineapple or mango; or apples or pears. Not bananas because they aren’t juicy. Amounts are not offered-more technique is the focus Strawberries, blueberries and blackberries (make sure they’re ripe so they’re juicy and sweet; or you can use thawed frozen fruit) into saucepan on med or med-high. He estimated that he used 3 cups. If using raspberries wait until later to add. Put in vanilla extract (if don’t have it use water or juice) so there’s liquid in the pot to conduct the heat until the berries begin to release their liquids. Can add cinnamon or allspice but not much-should be subtle. (He likes allspice with berries) (or cardamom or fennel or orange zest) Wait a minute to stir-but only a bit because want them whole for a lovely presentation. Just a little stir every couple minutes. I see simmering-an active boil in the pan. Now after about 8-10 min of cooking the juice is released. Remove the berries with a slotted spoon, trying to leave the juice-which is now essentially berry-flavored sugary water- in the pan. Now there’s about 1/2 cup juice/liquid in the pan. So now best to boil it down to increase the flavor. As it reduces, continue to reduce the heat so it doesn’t burn. You can drain the fruit into the pan because water will come out as it sits, and want to remove as much water as possible. When pan has a syrup that’s stuck on the pan, add the berries back in and give a little stir. It looks like the heat is off but maybe it’s on low… CREPES: Presoak for 1h or more: red, ivory and yellow split lentils. Have to be split so that the water can soak in. Can also use just one kind of lentil. [I wonder if green ones would work-I have those in my kitchen now] Drain the lentils. Add to blender-looks like a VitaMix type blender. Doesn’t matter how much lentils-the recipe will still work. Add water to 1/2” above lentils. Add vanilla (looks like about a teaspoon). Grate in some nutmeg if you like that flavor. Add cinnamon if you like it. Don’t worry so much about the amounts. And don’t worry about substituting. Note: don’t use teflon because hard do know if it’s burning-he recommends stainless steel. Add a couple dates, make sure to remove the pits and the stem in advance! Now blend with VitaMix. Should be a runny crepe batter. Add water if too thick. The Exception: Non-stick skillet put on heat (probably med-high) to make the crepes. Ozeri pan is the one he uses-never needs to use spray First crepe is the throwaway-it’s to figure out if pan too hot/cold, and batter too think/thin, and if right amount of cinnamon or other. Feel above pan to see if it’s hot enough. Pour about 2oz, then shake and spread the batter into a circle. Add a touch of cinnamon or nutmeg or other as it cooks. Different from pancake cooking-look for a brown edge around the crepe. Turn pan 90 degrees for even cooking. Lift and flip with a rubber spatula. If it rips or got stuck you didn’t cook it long enough before turning. Should be golden brown first side and spotted on the other side. Stir again or blend for a second before each crepe. If it’s flowing to fast it’s too thin, if too slow then too thin so add lentils. If there’s a delay to serve, put parchment paper between each crepe. Put in baking pan and reheat. To fill the crepes-either roll the filling in the middle, or put in a corner and fold twice so it’s like a triangle. NOW is when you can sprinkle on some allspice or nutmeg. Can sprinkle some toasted nuts or orange zest on the top. You can freeze the crepes, although they’ll dry out a little. The batter will last 5-6 days-make sure to reblend before using. [SAVORY CREPE-don’t add the vanilla/cinnamon etc-add some garlic or shallot and maybe spinach or basil so it’s green Filling could be anything: Curry cauliflower chickpea stew Stewed mushrooms Mushrooms and corn many more ideas ] These lentils are from Zursun farm-if you can’t find local zursunbeans.com/about/

@time4sanity 3 жыл бұрын

Wow! So many great tips in this one....from evaporating off the excess liquid to the transforming from sweet to savory crepes

@bravoplantbased2163 3 жыл бұрын

Glad it was helpful Judi. 🙂

@lizmariewest1514 3 жыл бұрын

Beautiful job teaching us all about lentil crepes, Chef! Perfect for this spring season!

@bravoplantbased2163 3 жыл бұрын

Thanks for watching Liz.

@anyasleezer6966 3 жыл бұрын

Looking forward to trying these. Wish the basic cooking steps were in the description so I didn’t have to try to scroll through and find them out of a long video.