1. Boulders' Grand Marnier Sauce Recipe Ingredients: orange juice, raw butter, without salt orange juice, raw sugars, granulated goji berries, dried Directions: In a medium saucepan, over medium heat, heat the butter and orange juice concentrate. Add in the fresh orange juice; bring to a boil. Whisk in sugar and Grand Marnier; adjust thickness with cornstarch. Heat the Grand Marnier sauce over medium heat in a Teflon frying pan. Add in berries and fruit of your choice; let cook for 2 min. Add in the crepes flat in the pan, then mix in quarters. Make sure the sauce is covering the crepes. Remove crepes and let sauce cook 1 minute. You may add in Grand Marnier at this point. Arrange crepes and pour berries over the top. Serving Ideas : Complementary Recipe - Crepes at the Boulders Source Archive
2. Raspberry Blackberry Crepe Filling Ingredients: raspberries, raw blackberries, raw sugars, granulated wheat flour, white, all-purpose, unenriched Directions: Blend together the berries in a handy chopper or blender just until you see individual circles of red and black. Over medium heat in a small saucepan, heat the chopped berries a couple of minutes, stirring occasionally. Add the sugar, more or less to taste, stirring constantly. Add the flour, stirring constantly. Let boil about 3 minutes, until thickened, stirring occasionally. Remove from heat and spread onto crepes, toast, or anything else you want. *NOTE: If you cool the filling before you use it, stir it back up before using. Source Archive
3. Low Fat Chocolate Crepes With Raspberry Filling Ingredients: egg substitute, powder milk, fluid, 1% fat, without added vitamin a and vitamin d wheat flour, white, all-purpose, unenriched sugars, granulated cocoa, dry powder, unsweetened water, bottled, generic sugars, granulated cornstarch raspberries, raw Directions: Fruit Filling:. Combine 1/4 cup water, splenda, and cornstarch in a saucepan. Make sure the splenda and cornstarch dissolves. Add the frozen fruit and heat over medium to medium-high heat, stirring occasionally. Takes approximately 7 minutes, until the berries are defrosted and the sauce thickens. Crepes:. Mix the dry ingredients (flour, splenda, and cocoa powder, if used) with a whisk, making the powder as fine and mixed as possible. Add the skim milk and egg substitute. Mix the ingredients with the whisk, removing as many lumps as possible. Spray a frying pan with non-stick spray. Heat the frying pan over medium heat. When the frying pan is hot, pour about 1/3rd cup of batter into one side of the frying pan, and tilt the pan to spread it across the pan. If the batter cooks before you can spread it, then the pan is too hot. Only use enough batter to thinly cover the pan. When the top of the crepe bubbles and looks dry, the crepe is done. Remove it from the pan. Add the fruit filling and roll the crepe around it. Source Archive
4. Buttered Maple-Bourbon Syrup Ingredients: syrup, maple, canadian butter, without salt alcoholic beverage, distilled, whiskey, 86 proof Directions: Bring maple syrup and softened butter to a boil in medium saucepan. Stir in 1 tablespoon bourbon whiskey or extract. Serve warm over crepes or pancakes. Source Archive
5. Ethiopian Flat Bread (Injera) Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow leavening agents, yeast, baker's, active dry water, bottled, generic Directions: Mix everything together to form a batter. Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3-6 hours. When ready, stir batter if liquid has settled on bottom. Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water. Batter will be quite thin. Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat. Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan. Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible. Batter should be no thicker than 1/8-inch. Do not turn over. Injera does not easily stick or burn. It is cooked through when bubbles appear all over the top. Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm. Finished injera will be thicker than a crepe, but thinner than a pancake. Source Archive
6. INJERA (Flat bread) Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda Directions: Combine flours and baking powder in a bowl. Add club soda plus about 4 cups water. Mix into a smooth, fairly thin batter. Heat a large, non-stick skillet. When a drop of water bounces on the pan's surface, dip enough batter from the bowl to cover the bottom of the skillet, and pour it in quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat. When the moisture has evaporated and small holes appear on the surface, remove the injera. It should be cooked only on one side, and not too browned. If your first one is a little pasty and undercooked, you may need to cook a little longer or to make the next one thinner. But, as with French crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew. Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out. Source Archive
7. Mike's Easy Blueberry Drizzle Ingredients: blueberries, raw vanilla extract sugars, granulated lemon juice, raw water, bottled, generic salt, table cornstarch Directions: Mix sugar, salt and corn starch in a pan. Add hot water, heat and mix until slightly thickened. Mix in everything else except blueberries. Add blueberries and simmer for 2 minutes. Let sit for 5. Pour over ice cream, waffles, pancakes or crepes! Enjoy! Source Archive
8. Maple Crepe Topping Ingredients: syrup, maple, canadian cream, whipped, cream topping, pressurized butter, without salt Directions: In a saucepan, combein syrup, cream and butter. Bring to a boil, stirring constantly. Reduce heat and continue to boil for 4-5 minutes, stirring constantly so that it doesn't boil over. Source Archive
9. Rich Chocolate Ganache Ingredients: spartan, real semi-sweet chocolate baking chips, cream, fluid, heavy whipping Directions: Chop up the chocolate with a knife and put into a bowl. Put the heavy cream into a pot and turn the heat to medium. Turn off the heat just before it boils. Pour into the bowl from Step 1 while mixing quickly to melt the chocolate. You can make chocolate cake by whipping it up and spreading it over sponge cake. If you let it harden, mix it with heavy cream and roll into balls to make truffles. If making just chocolate sauce, use 100 g of chocolate, 65 ml of milk, and 65 ml of heavy cream. If making a cake, try to get heavy cream with as high of a milk fat content as you can. If making just the sauce, you can use a low-fat content. If you let it rest for some time, it will harden, so you can melt it in a double boiler or in the microwave before using. Ganache Chocolate Cake. This is an 18 cm diameter cake that uses 250 g of heavy cream and 250 g of chocolate. It's great for crepes, ice cream, and parfaits. You can also use glaccage or chocolate sauce.. Source Archive
10. Farinata (Ligurian Bread/Snack) Ingredients: chickpea flour (besan) water, bottled, generic salt, table oil, olive, salad or cooking Directions: Whisk chickpea flour, salt, and water until no lumps remain. Whisk in 2 tblsps olive oil. Cover and set aside at room temperature overnight. Preheat oven to 450F. Put a well-seasoned cast iron (or non-stick) skillet in the oven to warm up for 5 minutes. Add a little olive oil to the skillet (enough to generously coat the bottom) and return to the oven for 2 more minutes. Whisk the batter well before using. Pour in enough batter to cover the bottom of the skillet and form 3mm thick layer (about 3 times the thickness of a crepe). The batter will sizzle. Place the pan in the oven, and cook until the pancake is dry on top and solid in the center when you nick it with a knife, about 12 minutes. Carefully remove farinata to a plate, add more oil to the pan and repeat with the rest of the batter. Serve as soon as farinata is out of the pan, or put on a cookie sheet in one layer and warm up in the oven after you finish the batter. Cut into wedges and serve as a snack. Or fill with all kinds of savory goodies like a crepe. Source Archive
11. Strawberry Crepe Filling Ingredients: strawberries, raw sugars, granulated cheese, cottage, creamed, large or small curd cream, sour, cultured sugars, powdered Directions: Mix strawberries and sugar. Set aside. Cream cottage cheese and sour cream in the blender or food processor until smooth. Add the powdered sugar. Blend well. Fill crepes with some of the creamy filling and top with strawberries. I like to put the filling in a Ziploc bag, cut off the corner and pipe the filling right onto the crepes. It looks prettier, too! Roll up, dust with powdered sugar if desired or if it lasts that long! Source Archive
12. Glacage Glaze for Sachertorte Ingredients: water, bottled, generic sugars, granulated cocoa, dry powder, unsweetened spartan, real semi-sweet chocolate baking chips, cream, fluid, heavy whipping oil, olive, salad or cooking Directions: Chop the chocolate finely and put in a bowl. Put the water and sugar in a sauce pan. Once the sugar has dissolved, sift in the cocoa powder with a tea strainer while stirring it all with a whisk. Add the heavy cream. Just before the mixture made in step 2 comes to a boil, take it off the heat, then pour it into the bowl used in Step 1 and mix it all together. Once Step 3 is smooth, add the oil and mix it in well. Once the mixture made in step 4 has cooled to 30C, place a sponge cake on a cake cooler and place a plate under it. Coat the cake with the icing made in step 4. On this cake, it is covered with cream under the icing. However, in case of Sachertorte, the space between the layers of cake and the sides are covered with apricot jam, and then covered with icing. It takes about 30 minutes for the chocolate to harden, so it can be left at room temperature or put in the fridge uncovered. Once it has set, move it to something like a cake box. Because the outside will not harden completely, be careful when you cut the cake. If you warm the knife before cutting the cake, it will cut neatly. This makes a little bit too much icing, so if you have any left over, please use it on things like pancakes, bread and crepes. It will hold for 10 days. If you let the cake sit for a day or more after making it, the chocolate will infuse with the cake and will make it more delicious. Ganache cream for a Christmas cake Source Archive