Information on preparing crepes and the changes in kitchens since the 1920s will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.
Cookbook author and chef, John Vollertsen (more commonly known as Chef Johnny Vee) will demonstrate how to make a simple crepe batter using a blender. He’ll prepare both a sweet and a savory filling for the crepes. He owns and operates Las Cosas Cooking School in Santa Fe.
Kitchen and bath designer Jenny Rausch will discuss how kitchens have changed since 1920 when they were first designed for efficiency. Now we realize the need for beauty, too. Her company is Karr Bick Kitchen & Bath in Brentwood, Mo.
Information on refinishing a vanity cabinet, how to manage gout and using organic sugar products will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Furniture refinishing expert Bruce Johnson will show how to refinish a new vanity cabinet to provide an update to an existing bathroom for much less money. Johnson represents Minwax in Upper Saddle River, N.J.
Registered dietitian and author Pat Baird will talk about how to manage gout, which is a very painful condition. Baird represents the Gout Education Society and will explain some easy lifestyle modifications and diet changes to help those who suffer from gout. She lives in Greenwich, Conn.
Marie Oser represents Wholesome Sweeteners, Inc. in Sugarland, Texas, and she will discuss the Fair Trade Sugars Agreement that Wholesome Sweeteners abides by. She’ll also demonstrate some recipes that incorporate organic sugar products.
• 1 cup all-purpose flour
• pinch of salt
• 1/4 cup sugar, plus 1 tablespoon
• 1 1/4 cups milk z 3 egg yolks
• 2 Tbsp. unsalted butter melted and cooled plus 1/2 more for sautéing crepes
• 1 tsp. grated lemon zest
• 1 Tbsp. grated orange zest
• 1/2 cup fresh orange juice
• 2 Tbsp. orange liqueur
• powdered sugar
• whipped cream, optional
Combine flour, salt, 1 tablespoon sugar, and milk in a medium bowl and whisk until smooth. Beat in the yolks, melted butter, and lemon zest. Cover and refrigerate for one hour.
Heat a 6-inch crêpe pan over medium heat. Add 1/2 teaspoon butter to pan and swirl it around to cover surface.
Ladle 1/4 cup of batter over pan and swirl to cover bottom of pan. Cook for about 1 minute or until surface of batter looks dry.
Gently flip crêpe and cook 15 to 20 seconds longer. Do not allow crêpe to get browned or crispy. Slide crêpe out of pan and repeat process until you have used all the batter.
Fold the finished crêpes into quarters.
Combine remaining 4 tablespoons of butter in a medium skillet and stir in 1/4 sugar. Add the orange juice and zest and sauté until sauce starts to thicken.
Quickly turn the folded crêpes into the sauce and slide them around to cover with sauce. Finish the sauce by adding the liqueur, letting it warm and igniting it.
Pour the sauce over the crêpes on warm plates. Dust with powdered sugar and serve with whipped cream, if desired.
Serves 4 to 6.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.