Crepes
You can turn this crepe recipe into something sweet, savory, or anything in between.
During the 10 years Brenda lived in NYC she quickly gained the reputation as “The Baker.” Any get together, party, church function, or work potluck she’d show up with an incredible dessert. She also has the sweetest sweet-tooth known to man. She once ate over half of an 8“ round chocolate-chocolate cake in one sitting (it was a competition, yes she won). And, she’s eaten an entire pan of brownies in one day multiple times.
Since leaving NYC, marrying John (who doesn’t have a sweet-tooth), and starting a family in Victor, ID she’s begun cooking more savory dishes. She’s also keen to create dishes like Crepes. That way, her and her family can make them any way they’d like. Sweet. Savory. And everything in between.
Crepes
Set non-stick skillet to medium heat.
While heating, add to the pitcher of a blender:
2 eggs
1/2 cup cold water
2/3 cup milk
1/4 tsp salt
1 tsp vanilla
1 cup flour
2 Tbsp sugar
2 Tbsp butter, melted
Blend until smooth. Grease skillet with butter. Pour about 1/4 cup batter in, swirling the pan to thin out the crepe, cook 30-60 seconds, flip over and cook an additional 30 seconds. Repeat. Serve hot.
Delicious additions....
Cheddar cheese, ham & poached egg
Sautéed zucchini with pepperoni & cheese
Chopped chocolate & salted caramel sauce
Berries & whipped cream
Bananas, whipped cream & caramel drizzle
Butter & syrup
Brenda's Tips:
Serving Size: 6-8, 9” crepes
Refrigerate crepe batter for up to 48 hours.
The Very Best Icebox Cake
Known as the BEST icebox cake, and a true Brenda Fan-Favorite, this crowd-pleasing cake will leave everyone wanting more.
Brenda first created this Icebox Cake when a good friend asked her to recreate Magnolia Bakery’s Icebox Cake for a coworker’s birthday. Yes, Magnolia’s cupcakes are good, but their Icebox Cake and Banana Pudding are incredible.
The cake was a huge hit. I remember Brenda making this cake at least once per month after the first creation. If there was anything to celebrate, chances are Brenda made an Icebox Cake.
The Very Best Icebox Cake
.... you'll ever eat!
Sheet cookie
Make one recipe of
Chocolate Cookie dough
do not add chocolate chips.
Line a three-quarter sheet pan with parchment paper, lightly spritzing with non-stick cooking spray.
Spread Chocolate Cookie dough evenly over parchment paper using an off-set spatula.
Bake at 350F for 13-18 minutes. Set aside to cool.
Once cooled, using a round biscuit cutter, cut entire sheet into circles (i.e. cookies). Keep the scraps.
Whipped cream
To the bowl of a stand mixer, add:
3 cups heavy cream
1/2 tsp vanilla
6 Tbsp sugar
Whip until stiff.
Assemble
On a cake plate, layer:
Chocolate Cookies, laid in a circle
Whipped Cream, spread 1/4" thick
Repeat until you run out of cookies & cream.
Refrigerate until serving.
Brenda's tips:
Cookie scraps can be used to fill in centers/gaps in the layers (add to each layer before the whipped cream) or used to construct a mini ice-box treat. Or just eat them.
Brenda generally prefers a 2 1/2" biscuit cutter to cut the cookies. Smaller diameter will create a taller, skinnier cake and larger will have less layers and fill a larger platter. To fully utilize the sheet of Chocolate Cookie, Brenda will cut partial circles out of the scraps and edges, fitting them together in the middle layers.
Immediately prior to cutting the cooled sheet of Chocolate Cookies, Brenda slides a plastic cutting board between the sheet pan and parchment to prevent damaging the sheet pan.
Brenda uses a three-quarter sheet pan (22" x 16") to bake the Chocolate Cookie. You can use 2 half sheet pans (jelly roll size, 18" x 13") or 4 quarter sheet pans (13" x 9").
When making the cookies, and if you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.
Cream Cheese Frosting
For the smoothest, fluffiest frosting, allow the cream cheese and butter to naturally reach room temperature.
BOOKMARK THIS. You’ll thank me later. This fluffy, creamy goodness is what Brenda uses on a few of her Fan Favorite recipes:
Cream Cheese Frosting
Add to bowl or stand mixer:
1 pkg (8 oz) cream cheese, softened
1 cube (4 oz) butter, softened
Mix until combined, then add:
1 tsp vanilla
1 lb powdered sugar
Stir until fully incorporated. Scrape bowl sides. Whip until fluffy, 3-4 minutes. Use immediately.
Brenda’s Tips:
Serving Size: one batch will frost:
one 3 tier cake
24-36 cupcakes
12-24 cinnamon rolls
3-4 dozen cookies
If possible, Brenda allows cream cheese and butter to naturally reach room temperature for the very smoothest, fluffiest frosting.