big brown horse
Hoof In Mouth
On crepes: Didn't Martha Stewart always say the first crepe is for the cook to eat while she or he make all the others. (The first one usually isn't presentable.)
Besides cheese, what else can I do with excess milk?
- Thread starter miss_thenorth
- Start date
me&thegals
A Major Squash & Pumpkin Lover
I haven't tried the second recipe, but here they are: 
Asparagus and Corn Crepes
2 cups fresh or frozen corn, thawed
1 cup flour
1 cup half and half
4 eggs
cup butter, melted
1 t salt
t pepper
Cream Sauce:
1 cup milk
8 oz cream cheese
t salt
1/8 t pepper
1/8 t ground nutmeg
60 thin asparagus spears
1 cup chopped pistachios
In food processor, process corn until pureed. Ad flour, cream, eggs, butter, salt and pepper; pulse until blended. Cover and refrigerate 1 hour. Heat pan. Pour cup and tip pan until smoothly covered. Cook until top appears dry, flip and cook 10-15 seconds longer. Store on plate between pieces of paper towel or waxed paper.
Steam the asparagus.
For sauce, heat milk and cream cheese until melted. Stir in salt, pepper and nutmeg until smooth.
Heat crepes in microwave until warmed. Place 4 spears of asparagus on each crepe and wrap. Spoon sauce on crepe and top with chopped pistachios.
Summer Vegetable Crpeseatingwell.com
1/3 cup reduced-fat sour cream cup chopped fresh chives, divided, plus more for garnish3 tablespoons low-fat milk2 teaspoons lemon juice teaspoon salt, divided1 tablespoon extra-virgin olive oil2 cups chopped zucchini 1 cups chopped green beans 1 cup fresh corn kernels (from 1 large ear; see Tip)1 cup part-skim ricotta cheese cup shredded Monterey Jack cheese teaspoon freshly ground pepper4 9-inch ready-to-use crpes (see Tip)1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.3. To roll crpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crpe. Use the paper (or plastic) to help you gently roll the crpe around the filling. Place the crpe seam-side down on a dinner plate. Repeat with the remaining crpes and filling. Serve each crpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.TIP: Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife. Ready-to-use crpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.
Asparagus and Corn Crepes
2 cups fresh or frozen corn, thawed
1 cup flour
1 cup half and half
4 eggs
cup butter, melted
1 t salt
t pepper
Cream Sauce:
1 cup milk
8 oz cream cheese
t salt
1/8 t pepper
1/8 t ground nutmeg
60 thin asparagus spears
1 cup chopped pistachios
In food processor, process corn until pureed. Ad flour, cream, eggs, butter, salt and pepper; pulse until blended. Cover and refrigerate 1 hour. Heat pan. Pour cup and tip pan until smoothly covered. Cook until top appears dry, flip and cook 10-15 seconds longer. Store on plate between pieces of paper towel or waxed paper.
Steam the asparagus.
For sauce, heat milk and cream cheese until melted. Stir in salt, pepper and nutmeg until smooth.
Heat crepes in microwave until warmed. Place 4 spears of asparagus on each crepe and wrap. Spoon sauce on crepe and top with chopped pistachios.
Summer Vegetable Crpeseatingwell.com
1/3 cup reduced-fat sour cream cup chopped fresh chives, divided, plus more for garnish3 tablespoons low-fat milk2 teaspoons lemon juice teaspoon salt, divided1 tablespoon extra-virgin olive oil2 cups chopped zucchini 1 cups chopped green beans 1 cup fresh corn kernels (from 1 large ear; see Tip)1 cup part-skim ricotta cheese cup shredded Monterey Jack cheese teaspoon freshly ground pepper4 9-inch ready-to-use crpes (see Tip)1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.3. To roll crpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crpe. Use the paper (or plastic) to help you gently roll the crpe around the filling. Place the crpe seam-side down on a dinner plate. Repeat with the remaining crpes and filling. Serve each crpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.TIP: Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife. Ready-to-use crpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.
I have a solution for you with the raw milk and freezing it. As you are aware the cream separates also and never recombines properly. If you ad 1/2 tsp. of baking soda to a gallon of milk and mix well before freezing the cream does recombine normally when thawed and you do not get the off flavor in the milk.Iceblink said:
Iceblink
Maa Maa Mama
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Hmm, good to know. Now, if I could just find room in my freezer I'll have to try that. Thanks.
freemotion
Food Guru
kstaven, do you freeze milk in canning jars to keep the flavor fresh, or in plastic containers, or in ziplocs? I am thinking of freezing some for when my goatie is dry. Then I will try to keep two goats going, staggering the breedings, next year. How will I survive without my fresh, raw milk????kstaven said:
SimplyForties
Power Conserver
lol, I always heard it that the first crepe is for the dog!big brown horse said:
