Chefs Jessica Grace, Sonia Kap prepare hot brown, mint julep crepes


Posted on March 29, 2013 at 11:20 AM

Updated Friday, Mar 29 at 11:58 AM

Basic Crepe

2 1/4 cup whole milk

2 cups AP Flour

4 Egs


Mix the eggs and the flour and a small amount of milk - hand mix until smooth then add the remainder of the milk to the mixture until smooth. 

  Refrigerate for an hour before using.  In a nonstick skillet warm the pan on medium heat and use a small amount of pan spray to keep from stick. Put batter in the pan cook through and flip.


Mint Lime Curd

1 cup sugar

10 sprigs of mint - leaves picked

4 limes juiced

1/4 unsalted butter

4 eggs

Pinch of salt


In a food processor mix together the mint and sugar until blended.  In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.


Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.


Bourbon Chantilly Cream

2 cups heavy cream

6 TB Bourbon

1/4 cup sugar

Mix with a hand mixer until cream forms and then add in the sugar and bourbon.


Learn more at or by calling 751-8555.