This is Part 1 of the Dining at Bar Americain series.
Part 2: Shrimp and Grits
Part 3: Tilapia with Chile Butter and Ricotta Grits Cakes
Part 4: Molasses Mustard Pork Chops
Part 5: Roast Chicken with Honey Mustard Black Pepper Sauce and Hatch Chile Spoonbread
About a month ago, my sister and brother-in-law came up to visit us for a wonderful and too short weekend. It was such a fun visit, which included a Rangers/Yankees game (yes, I put Rangers first!), a beach trip to Fire Island, and dining at Bobby Flay’s famous eatery, Bar Americain. We all tremendously enjoyed that dinner from appetizer to dessert. I own Bobby Flay’s Bar Americain cookbook, and it includes all the dishes we ordered for the table that night. I thought it would be a terrific excuse idea to spend a week, and subsequently a blog series, making and blogging all the dishes we had. Since life is short, we’ll have dessert first.
We split two desserts among the table: lemon curd crepes with blueberry sauce, and a deconstructed deep-dish chocolate pie with graham cracker crust and rum whipped cream. Since we are watching our calorie count around here, I knew I would only make one of them, but choosing between the two became impossible, so I decided to combine them in a sense and make chocolate crepes with rum whipped cream. It was a good decision.
I know of no one who dislikes crepes, and making them at home is easier than you think. The batter is done up in the blender, what is easier than that? And while flipping them like the pros do is a little difficult, with practice it becomes doable. You can also cheat and flip them with a thin spatula. It works, I do it often, and I feel no guilt over it. You shouldn’t either.
Stay tuned for the rest of this series!
1 cup milk
1/4 cup very cold water
1 cup flour
2 tbs cocoa powder, plus extra for garnish if desired
3 tbs sugar
Pinch of salt
3 tbs melted butter, plus more for sauteing the crepes
Combine the milk, water, eggs, flour, cocoa powder, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until batter is smooth and lump-free. Scrape down the sides and pour in the 3 tbs melted butter. Blend again just for a second to incorporate. Refrigerate the batter for 1 hour to let it rest.
Put an 8 to 10 inch crepe pan or nonstick skillet over medium heat and brush it with a little melted butter. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly. Cook 30 to 45 seconds, until the batter sets. Lightly bang the edges of the pan with a wooden spoon or something similar to loosen the crepe, then flip it and cook another 30 seconds. The crepes should be pliable and not crisp. Slide each one onto a plate or platter and repeat until all the batter is used up. Cover the stack of made crepes with a towel to prevent drying out.
To serve, fold each crepe in quarters, then dollop each with a little whipped cream. Sprinkle a pinch of cocoa powder over each dollop if desired.
RUM WHIPPED CREAM:
2 cups heavy cream, very cold
2 tbs powdered sugar
1 tbs rum
1 tsp vanilla extract
Combine the cream, sugar, rum, and vanilla extract in a large bowl and beat with an electric hand mixer or whisk until soft peaks form.