Sara Moulton is a HUGE fan of Chantal Copper Fusion pans. While visiting our office to talk about the pans, types of oils to use, cooking with alcohol, and other general tips and tricks, she also whipped up a couple of delicious dishes.
We snagged the recipes so you, too, can enjoy these quick, easy meals. Check out the video below each recipe to see Sara in action …
General equipment for all of the following recipes includes:
10-in. chef’s knife
Bowl of soapy water
Ramekin of kosher salt
The first couple recipes involve a fun favorite: light, fluffy crepes.
Let’s start with the basics:
Yields eight to ten 8-in. crêpes
Hands-on time: 20 min
Total prep time: 50 min
5 tbsp. unsalted butter
1 c. whole milk
3/4 c. unbleached all-purpose flour
2 large eggs
1/4 tsp. table salt
Melt butter; set aside 2 tbsp. & combine 3 tbsp. with milk, flour, eggs, & salt in blender; blend until smooth. Transfer to bowl, cover & set aside at room temp for 30 min.
Brush 10-in. crêpe pan with some of the reserved melted butter & heat at medium-high until hot but not smoking. Reduce heat to medium.
Stir batter & ladle 1/4 c. batter into pan, tilting & rotating pan until the batter coats the bottom. Cook 30 to 45 seconds until the surface of the crêpe looks set & the bottom is barely golden. Turn the crêpe & cook for 30 seconds more on the other side.
Transfer crêpes to cooling rack. Once cool, stack them until you are ready to use them. Wrap & freeze any extra crêpes for later use.
You can stuff these tasty, thin pancake-like pieces with sweet or savory ingredients. Preserves, Nutella, powdered sugar, and custard or whipped cream are popular sweet treats while cheese, ham, eggs, and various veggies will produce a more savory sense for the palate.
If you’re feeling a bit more on the adventurous side and would like something other than Nutella or fruit filling your crepes, try this tempting alternative:
Scrambled Egg & Smoked Salmon Crepes
Yields 4 servings, 8 wraps
Hands-on time: 25 minutes
Total prep time: 35 minutes
2 tbsp. unsalted butter
8 large eggs
2 tbsp. whole milk
1 tsp. freshly grated lemon zest
Kosher salt & freshly ground black pepper
8 Basic Crêpes (recipe above, add preparation time) or store-bought crêpes
4 oz. Gruyere cheese
8 oz. thinly sliced smoked salmon
Prepare the crepes if making homemade.
Preheat the oven to 350ºF. Lightly oil a rimmed baking sheet.
Melt the butter in a large skillet over medium heat. Lightly beat the eggs with the milk, lemon zest, 1/4 tsp. salt, and 1/4 tsp. pepper. Add the egg mixture to the pan and cook, stirring frequently, until the eggs are creamy and just set – about 12 minutes.
Meanwhile, coarsely grate the cheese (about 1 c.). Divide the salmon into 8 equal pieces. Spread out the crêpes on a work surface. Sprinkle the cheese onto the crêpes; top with the salmon.
Divide the eggs among the crêpes making a log near one edge of each. Roll up the crêpes halfway, tuck the ends in and finish rolling. Place the crêpes, seam side down, on the baking sheet and bake 10 minutes. Transfer 2 crêpes to each of 4 plates and serve right away.
Switching gears from light, fluffy crepes to something a little more substantial, Sara also prepared a wonderful dish made with chicken, prosciutto, and fresh herbs. Mmmm ….
Gallon-size ziplock bag
Small ramekin of water
Plate for prepped chicken breasts
Pie plate lined with parchment paper (paper should be larger than the plate and hanging over)
Plate for cooked chicken breasts
Plate for plating one portion
Spoon for spooning sauce
Makes 4 servings
Hands-on time: 35 minutes
Total prep time: 45 minutes
4 boneless skinless chicken breast halves (about 1 1/4 lbs.; see note)
12 large fresh sage or basil leaves
2 to 3 oz. sliced prosciutto di Parma
1/3 c. unbleached all-purpose flour
Kosher salt & freshly ground black pepper
3 tbsp. extra virgin olive oil
1/3 c. dry Marsala or sherry
One 14-oz. can artichoke hearts
1 c. chicken broth
1 tbsp. unsalted butter
Sprinkle a small amount of water into a large resealable plastic bag. Place a chicken breast half in the bag and close, leaving a 1/2-inch open. Pound the bag with the rolling pin or meat pounder until the breast is about 1/4-inch thick; remove and set aside. Repeat with the remaining chicken breasts.
Put 3 sage leaves on the less smooth side of each pounded chicken breast. Cover them with the prosciutto and press until they adhere. Cover the breasts and chill them for 10 minutes. Cut each breast crosswise in half.
Spread out the flour in a pie plate lined with wax paper or parchment. Season half the chicken pieces with salt and pepper to taste. Working with one piece at a time, coat the chicken with the flour, lifting the wax paper on both sides to move the piece around; shake off the excess flour.
Heat 1 1/2 tbsp. olive oil in a large skillet over high heat until hot; reduce the heat to medium. Sauté the chicken for 2 minutes per side, or until the pieces are golden and just cooked through; remove them to a plate and cover them loosely with aluminum foil. Repeat with the remaining oil and chicken.
Add the Marsala to the skillet; bring it to a boil, scraping the brown bits at the bottom of the pan, and simmer for about 1 minute, or until the pan is almost dry.
Drain and coarsely chop the artichoke hearts (about 1 1/3 c.). Add them to the skillet along with the chicken stock and simmer until reduced by half. Return the chicken to the skillet and simmer just until reheated. Add the butter to the pan and swirl until it has melted. Divide the chicken among 4 dinner plates; spoon the sauce over the chicken and serve.
Note: Or use 1 1/4 lbs. thin chicken cutlets (about 7), which will not need to be pounded or cut in half. Just make sure to distribute the sage leaves and prosciutto evenly among all the cutlets.
As you can see, Sara is not only a super chef, she is also a delightful person. To get your Sara Moulton fix and find a few more fresh, fast meal solutions, visit http://saramoulton.com/.
Thanks for stopping by, and happy cooking!