Saturday, March 25, 2017

Recipes from My Pink & Black Parisienne Luncheon

Today I want to share the dessert I made for my Parisienne Luncheon in Pink and Black.

Dessert Crepes

These really are easy to put together but the separate components need to be done in advance. I prefer recipes for my luncheons to be done as much as possible before the event.

Dessert Crepes with Vanilla Filling, Strawberries, Whipped Cream & Chocolate Drizzle
Note: I put these together right before serving them after we finished the main course.
                       It was very fast and easy, but then I was only serving 6. If it is a large group then
put  them together way before the party cover and chill.

The Crepes (make these ahead)
2 eggs
1/2 cup milk
1/2 cup water
2 tablespoons butter, melted
1 cup all-purpose flour
2-3 tablespoons white sugar
1 tsp. vanilla extract
1/4 teaspoon salt
In a blender, put eggs, milk, melted butter, flour, sugar, vanilla and salt and blend about 30 seconds until smooth. Pour into a shallow wide dish if using an electric crepe pan. Let the batter sit for about 15 minutes. Follow manufacturers instructions for making the crepes.
Heat a small sized 6-7 inch  skillet or crepe pan over medium heat. Spray pan with cooking spray or butter pan with a small amount of butter or oil applied with a brush or paper towel. Spoon about ¼ cup crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Carefully remove from pan and place between layers of waxed paper. Serve immediately or cool until ready to use.  At this point wrap crepes and refrigerate until ready to use. (See to assemble crepes below.)

Note: Whether you use a small frying pan or an electric crepe pan usually the first one or two are ‘trial’ ones. It becomes easier with each use.

Here you can see a video how to make basic crepes. It is excellent and worth the time to watch.

Vanilla Filling (make ahead and chill)
1 small package vanilla instant pudding
1 cup milk
2 cups whipped cream or whipped topping
1 heaping tablespoon sour cream
1 tsp. vanilla extract.
In a medium bowl put pudding and milk and mix well. It will be thick. When ‘set’ after just a few minutes, carefully fold in the whipped cream or whipped topping. Carefully add the sour cream and blend until well mixed. Cover and refrigerate until ready to use.
Fresh Strawberry Sauce  (make ahead and chill)
2 pints Strawberries, washed and hulled (Reserve several whole strawberries with stem for the garnish)
1/3 cup water
¼ to ½ cup white sugar
In a blender put one pint of the washed and hulled strawberries, the water and sugar. Blend well. Pour into a bowl. Slice remaining strawberries (accept those reserved for the garnish) thinly and add to the blended strawberry mixture. Stir. Cover and chill until ready to use.
* Sweetened Whipped Cream or Pressurized Can Whipped Cream
*Chocolate Sauce or Hot Fudge Sauce
*Reserved whole strawberries
To Assemble Crepes:
On a plate lay one opened crepe. Down the center, with a spoon put a nice amount of chilled vanilla filling. Fold over each side. Put filled crepe seam side down on individual dessert plate. Spoon some of the strawberry sauce over the top making sure some of the sliced strawberries are on each crepe. Put a nice amount of whipped cream either by spray can or with a spoon on top in the center of the strawberry sauce on crepe. Add a reserved whole strawberry. Carefully drizzle the chocolate sauce or hot fudge sauce back and forth over crepe, the strawberry and strawberry sauce. Repeat with remaining crepes. Serve.

I shared the recipes for

Le Salad & Main Course
in a previous post that you can find

The Menu Card

The Tablesetting with the Menu

And the Table and Side Board

Thank you for joining me. It's so nice to have you come by. I appreciate your comments and read every one of them.

Happy 4th Birthday Pink Saturday!!


Join me each Sunday for my weekly party

I will be joining some of these fun linky parties:


My name is Nancy but my grandchildren call me Nann. And I am also known as 'Lady Nann, The Grandmother Fairy.' That is where the name for my blog came from. This blog is dedicated to my family, friends and to anyone who loves delicious food, beautiful and charming tablesettings, fun parties, the warmth and comfort of home and the love that abides there.

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