And loving every minute of it.
I spent almost all day in the kitchen today. Started out early this morning feeding my sourdough starter and making a biga. While that developed I kneaded up dough for a batch of bagels. The last batch of bagels came out of the oven at 11:00 am. Next , the biga went into a double batch of French bread dough. While the bread was rising I started dinner.
Thanks to Jain for the idea to make something with crepes. I decided to go with a mushroom and chicken filling. Because the crepe batter needs to rest for a couple of hours I made that up first and got it into the fridge. After the bread came out of the oven I started making the filling for the crepes. Sauted sliced mushrooms in olive oil and butter. Poached two chicken breasts in chicken broth. Used the chicken broth in the sauce that went over the finished crepes. The mushrooms and chicken were mixed in to a Bechamel sauce seasoned with garlic and fresh thyme.
I ended up with a stack of about 24 or so crepes.
I used some of the crepes to make a dessert that I hadn’t had in a long time. A wonderful little Mexican restaurant in Toronto use to serve this amazing dessert. Crepes with a Dulce De Leche and Goat cheese filling. I just happened to have some homemade Dulce De Leche in the fridge and some goat cheese.