Tag: gordon ramsay crepes recipe

Strawberry Sauce

by Pam on April 18, 2013

My kids absolutely love their pancakes, waffles, french toast, or crepes topped with strawberry sauce (they get this love from their Papa Loren, who LOVES strawberry sauce too). I made a batch this weekend and needless to say, they LOVED it! This sauce takes minutes to make and will make your breakfast treats taste so amazing. It’s really wonderful on top of ice cream too.

Heat the water, sugar, corn starch, lemon zest, and juice in a saucepan over medium heat, whisk until well combined. Add the sliced strawberries and stir often, mashing some of the berries, for 5-7 minutes. Remove from the heat and let it cool for a few minutes before serving. Enjoy.

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Strawberry Sauce

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

1/4 cup of water
1/4 cup of sugar (less if the berries are really sweet)
1 tbsp cornstarch
Zest and juice from 1/2 a lemon
16 oz of fresh strawberries, cleaned, hulled, & quartered

Directions:

Heat the water, sugar, corn starch, lemon zest, and juice in a saucepan over medium heat, whisk until well combined. Add the sliced strawberries and stir often, mashing some of the berries, for 5-7 minutes. Remove from the heat and let it cool for a few minutes before serving. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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Leftover Turkey Manicotti – “Little Muffs” for the Day After the Day After

Manicotti, which means, “little muffs” in Italian, has to be
one of the best ways ever for using up leftover Thanksgiving turkey.

The moist
filling will bring the driest bird back from the dead, and you can literally
add anything that can be chopped up.

Leftover green bean casserole? Throw it in. Peas and
Onions? You bet’cha. Cranberry Sauce? No, don’t be ridiculous. Anyway, thanks
to the absence of cheese, tomato, and pasta on the usual Thanksgiving menu,
this concoction will erase any connection with the aforementioned feast.

One portioning note: The recipe below made six crepes, and
if you make yours slightly smaller, the filling recipe will make six nicely
sized manicotti.

I went low-carb and used all the filling to make four
portions, but you should probably just fill all 6 crepes, or even double the
recipe to get 12. I think you’ll want leftovers of the leftovers. So whether you make manicotti with the last of the holiday
turkey, or just use the technique to recycle other meaty meals, I hope you give
this a try soon. Enjoy!

Ingredients for 6 crepes:

2 eggs

3/4 cup all-purpose flour

3/4 cup water

1/2 tsp salt

1/2 tsp olive oil

olive oil for cooking crepes as needed

For the filling:

1 cup chopped turkey or anything

1 cup ricotta cheese

1/2 cup Parmigiano-Reggiano cheese

1/2 cup grated mozzarella

1/4 tsp dried marjoram

1/8 tsp red chili flakes

1 egg

1/4 cup chopped Italian parsley

For the rest:

1 1/2 cups marinara sauce

2 tsp olive oil

1/3 cup grated Parmigiano-Reggiano for top

1 tbsp chopped Italian parsley, garnish