Your Life A to Z Recipe: Friday, March 14th, 2014: Basic Crepes and Gourmet Popcorn

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by Chef Mark Tarbell of Tarbell's

azfamily.com

Posted on March 14, 2014 at 6:05 AM

Updated Wednesday, Mar 12 at 4:09 PM

Basic Crepes and Gourmet Popcorn

Basic Crêpes

Makes 8 crepes

Ingredients:
1/2 cup milk
1/4 tsp salt
1 T sugar
1/2 cup flour
1 T butter
1 egg
Additional butter, for pan

Procedure:
1. Melt butter.
2. Beat the eggs vigorously, then beat in remaining ingredients in the order listed.
3. Cover bowl and let batter rest for 30 minutes or more.
4. Heat a 5” skillet or crêpe pan over medium heat.  Use a pastry brush to lightly film the pan with butter.
5. Pour 2 to 3 T of batter into the pan and immediately tilt pan to spread the batter evenly over the surface, as thinly as possible.  (If batter is too thick, pour out, and adjust measurement for next crêpe.)
6. Cook until bottom is lightly browned and edges lift easily, 2-3 minutes.  When the crêpe slides loosely around the pan, turn it with a spatula and cook for a few minutes longer. 
7. Remove crêpe, brush another film of butter in pan, and add more batter. 
8. Top finished crepes with fresh fruit of your choice, and roll up.

Gourmet Popcorn

Each Recipe Will Generously Dress 6 to 8 Cups of Popcorn

Hot & Spicy

1. Melt 1/2 stick of butter in a saucepan.
2. Add 1/4 cup of your favorite hot sauce (Mark likes Gunslinger).
3. Add a generous pinch of ancho chile powder.
4. Stir until ingredients are warmed through.
5. Remove from heat and stir in 1/4 cup of chopped cilantro.
6. Spoon over popped corn in circles (pouring dumps too much liquid in one place).
7. Vigorously toss popcorn to distribute coating.

Butter & Soy

1. Melt 1/2 stick of butter in a saucepan.
2. Add 4 T low-sodium soy sauce.
3. Stir until ingredients are warmed through.
4. Spoon over popped corn in circles (pouring dumps too much liquid in one place).
5. Vigorously toss popcorn to distribute coating.

Fresh Herb

1. Melt 1/2 stick of butter in a saucepan.
2. Add 4 T each chopped rosemary, chopped Italian parsley, and picked thyme leaves.
3. Stir until ingredients are warmed through.
4. Spoon over popped corn in circles (pouring dumps too much liquid in one place).
5. Add a generous pinch of salt to the popcorn bowl.
6. Vigorously toss popcorn to distribute coatin

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