Tuesday, February 05, 2008


"The word shrove is a past tense of the English verb "shrive," which means to obtain absolution for one's sins by confessing and doing penance. Shrove Tuesday gets its name from the shriving (confession) that Anglo-Saxon Christians were expected to receive immediately before Lent."

~ Cherry blossoms
~ Delightful February dessert first made when crepes were the rage ... adapted from CREPE COOKERY (1976)
(adapted from The Flavor of Famie & Mastering the Art of French Cooking)
1 1/2 cups cold water
1 1/2 cups milk
6 eggs
3 cups sifted flour
6 Tbsp. melted butter
1/2 tsp. salt
  • Put all liquids into food processor. Turn on machine. Add flour and butter. Leave on a few minutes and scrape down sides with spatula. Strain through fine strainer and put in stainless steel bowl or glass container. Refrigerate for at least 2 hours.
  • When making crepes, if mixture seems thick, use a little water to thin it down. Keep in mind it should be thick enough to coat the back of a spoon.
  • To make crepes, put either clarified butter or margarine in the crepe pan; only a small amount is needed. Allow pan to heat on medium high heat. By tipping pan, empty out any excess oil. Using a 2-oz. ladle, ladle mixture into center of pan. By turning the pan in a circular motion, you will be able to move the batter all around the pan. This will allow for a thinner and more evenly cooked crepe. The first crepe you will make will always be a tester. As you continue to make more, the quality will get better. (Yield: 18 6-inch crepes)
  • Note: You do not need to add butter to the pan every time for each crepe, only when needed.
16-18 cooked crepes
Whipped cream
1/2 cup sugar
1 Tbsp. cornstarch
1 (16-oz.) can pitted red tart cherries
1/4 cup juice from cherries
1 tsp. lemon juice
2 Tbsp. port wine
drops of red food coloring
In small saucepan combine sugar and cornstarch. Drain cherries, saving 1/4 cup juice. Stir drained cherries and 1/4 cup juice into sugar mixture. Cook, stirring constantly over low heat until thickened and translucent. Stir in lemon juice and wine. Cool to lukewarm. Set aside.
1/2 cup sugar
2 Tbsp. flour
1 Tbsp. cornstarch
1/4 tsp. salt
2 cups milk
3 beaten egg yolks
1/4 tsp. almond extract
In saucepan, combine sugar, flour, cornstarch, and salt. Stir in milk. Cook, stirring constantly, until mixture thickens. Stir a little of the hot mixture into beaten egg yolks; then return egg mixture to pan. Cook over low heat, stirring several minutes longer. Add almond extract.
Spread cooled cream filling between crepes to make 2 stacks of 8-9 crepes each. Spoon cherry mixture over top of stacks. Garnish with whipped cream. Cut each stack into 6-8 pie-shaped wedges. (12-16 servings)


Anonymous said...

beautiful photo along with a very nice recipe...lovely!

joey said...

Thank you for the kind words, Kalyan. You have a lovely spot to visit also.

Ki said...

Gee, our flowering cherries are nowhere near flowering. I wonder why they made Feb. the cherry month? March or April would have been more appropriate.

Not shriven in NJ.

joey said...

I agree, Ki ... This photo was taken of my Yoshino in late April. In Washington, D.C., spring doesn't officially begin until the start of National Cherry Blossom Festival in late March or early April. Perhaps chosen because of George Washington and the fact/fiction cherry tree legend ... you think?

Pat @ Mille Fiori Favoriti said...

Hi Joey!
Thanks for visiting my blog. Your site is so lovely!
I've always wanted to go down to Wash DC for Cherry Blossom time and miss it every year -- maybe '08 will be my lucky year.
The groundhog cookie recipe below sounds delicious, and your sunflower photo mosaic was delightful!
I'll be back to visit again sometime soon. Have a great day!

Gina said...

Love the sound of cherry month and the National Cherry Blossom Festival!

We have an apple festival here locally, I live in a valley full of apple orchards and pleased to say cherry orchards are increasing every year!

Can't wait to try your cherry cream crepes, they sound heavenly!

joey said...

Hi Gina ... do try the crepes. Years ago, I taught a cooking class for children and this was one of the recipes. Like Julia Child, when the crepes didn't quite make the grade, I tossed them, often on the floor. The kids loved the humor and found that half the fun of cooking is simply trying a recipe ... if it works, fine ... if not, so what! The journey was fun.