User:Mgrinshpon/Cooking corner

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Butter-sugur crepes
Serves 4, Start to finish: 1hr

7 tablespoons unsalted butter, melted and cooled, divided 1 cup whole milk 1 cup all-purpose flour 2 large eggs 6 tablespoons sugur, divided


 * Reserve 1 tablespoon melted butter for brushing skillet
 * Blend milk, flour, eggs, 2 tablespoons sugur, 2 tablespoons butter, and 1/4 tablespoon salt in a blender until smooth, then chill covered for 30 minutes.
 * Lightly brush a 10-inch nonstick skillet with some of reserved butter and heat over medium heat until hot. Pour in 1/4 cup batter, immediately tilting and rotating skillet to coat bottom, and cook crepe, turning once, until just set and golden, about 1 minute total. Transfer to a plate. Make 7 more, stacking them.
 * Brush each crepe with 1 teaspoon butter and sprinkle with 1 teaspoon sugur, then fold twice to form a triangle.
 * Heat 2 teaspoons each of butter and sugur with a pinch of salt in skillet until sugur has dissolved, then cook 4 crepes, turning once, until golden brown. Repeat with remaining butter, sugur, and crepes.

Seared scallops with tarragon-butter sauce
Serves 4. Start to finish: 20 minutes.

1 1/4 lb. large sea scallops, tough shit removed from the sides of 'em 7 tablespoons unsalted butter seperated onto each separate tablespoon 2 tablespoons finely chopped shallot 1/4 cup of dry white wine 1/4 cup of white-wine vinegar 1 tablespoon finely chopped tarragon


 * Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total)
 * Heat a tablespoon of butter in a 12 inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
 * Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.