Ingredients

Crepes

• 1 cup low-fat milk
• 1 cup flour
• 3 extra large eggs
• 1 tsp salt
• ½ tsp vanilla
• 1½ tsp sugar
• 1 tbsp butter

Whipped Cream

• ½ cup heavy cream
• ¼ tsp vanilla
• 2 tsp sugar

How-To

1. Whisk eggs and milk together with a fork until blended.  Then gradually add flour, beating with a hand mixer
2. Add the vanilla, salt and sugar.  Beat again with the hand mixer for 2 minutes
3. Heat crepe pan on medium heat, coating it with butter
4. Pour the crepe batter into the middle of the pan.  Quickly rotate the pan to cover the entire surface. (The goal is thin, crisp pancakes, not thick ones.)
5. After about 2 minutes, flip the crepe and add strawberries, Nutella, or both
6. Fold in half, then in quarters and plate with freshly cut strawberries and/or homemade whipped cream

Photo and video courtesy of www.how2heroes.com

Ingredients

Crust

• 2 cups all-purpose flour
• 1 tbsp sugar + extra for sprinkling on top
• pinch of salt
• 1½ sticks of chilled butter, cubed
• 6-8 tbsp of ice water
• 1 egg, lightly beaten and mixed with 2 tbsp of water

Filling

• 1 (14.5 oz) can sour cherries
• 1½ tsp sugar
• 5-6 cups fresh Bing cherries, pitted & halved
• 4  tbsp cornstarch
• 2 tbsp fresh orange juice
• 3½ tbsp fresh lemon juice
• pinch of salt
• ½ tsp vanilla extract
• ½ cup sugar

How t0 Make Dough

1. Place flour, salt and sugar into the bowl of a food processor and pulse a few times to combine
2. Add the chilled cubed butter, pulsing until the butter is the size of small peas. With the processor on, stream in ice water, 1 tbsp at a time, into the butter and flour mixture, until the dough pulls away from the side of the bowl and forms a rough ball.
3. Turn off the mixer and dump the dough out onto a lightly-floured work surface. Roll the dough into a ball, and wrap with plastic wrap.  Place in refrigerator for 30 minutes.

Make Filling

1. Preheat oven to 425º
2. Pour sour cherries and their liquid in a small saucepan and cook over medium-high heat for 15 minutes, or until a light syrup has formed. Remove from heat and pour mixture through a sieve. Discard the cherries
3. Place cherries, sugar, cornstarch, salt, juices and vanilla in a large mixing bowl, and stir to combine. Add in 3 tbsp of the strained liquid from the sour cherries. Stir to combine

Weave Lattice Top

1. Roll out one half of the pie dough (placing the other half back into the refrigerator to chill) until between ¼”  and ¹⁄₈ “ thick. Place dough into pie plate
2. Roll out the other half of the pie dough to same thickness. Using a fluted-edged pastry wheel, slice the circle of dough into 1″ thick strips
3. Place cherry pie filling into the pie crust-lined pie plate, mounding it slightly in the center
4. Lay 4 strips of pastry dough across the filling equidistantly, leaving space in between the strips to let the filling show (if your strips are thinner, you may need 5 strips). Fold back strips 1, and 3 a little bit more than halfway. Lay a strip across the filling at the place where the three strips fold back. Unfold strips 1 and 3 so they are laying straight across the pie, over the new strip. Then, fold back strips 2 and 4 about halfway, and place another strip of dough where those strips fold back, leaving room in between the new strip and the first. Unfold strips 2 and 4 then rotate the plate 180 degrees and follow the same steps on the other side of the pie. (NOTE: This part of the process is actually very easy but much easier to follow if you watch the video)
5. When finished with the lattice, cut all overhang of the dough strips back so only ¾” hangs past the edge of the pie plate.  Fold the overhang of dough under itself and crimp the edge of the pie

Bake

1. Brush with egg mixture and sprinkle with sugar. Reduce oven temperature to 375º and bake pie for 25-30 minutes, or until the crust is nicely browned, and the filling is bubbly

Photo and video courtesy of www.how2heroes.com

Ingredients
1 cup King Arthur flour
4 eggs
pinch of salt
1 cup lowfat milk
1 stick melted butter

Preheat oven to 350.

In a small pot, scald the milk. Then add the butter and salt. When it is hot, add the flour all at once. Mix together and cook for a minute. Add the eggs, one at a time, and beat with an electric mixer until combined. Spoon into a pastry bag with a big tip (or a Ziploc bag and cut one corner.) Line cookie sheet with parchment paper.
Then pipe out in 1 inch tall and one 1 inch wide mounds. Take warm bowl of water and with thumb, dip into water and then swirl with your finger.. Put profiteroles into oven and cook for 15 minutes or until golden brown. Tap the side with your finger to see if it is hollow inside. Turn off the oven, and let the profiteroles sit for ten minutes. Take them out and cut a little slit in the side of each to let the steam come out. Cool completely.

Scoop vanilla ice cream into each one. Replace top. Then drizzle with homemade chocolate sauce and eat immediately. Yum!

Chocolate Soufflé

Ingredients:

• 2 ounces of unsweetened chocolate (preferably Ghirardelli chocolate)
• 2 tablespoons flour
• 5 tablespoons sugar
• pinch of salt
• 2 tablespoons butter
• 3/4 cup milk
• 3 eggs, separated
• 1 teaspoon vanilla
• pinch of cream of tarter

Preheat oven to 325.  Butter your soufflé dishes and sprinkle them with sugar.  Put the chocolate, 2 tablespoons of the sugar, and 2 tablespoons of hot water in a small pot, and melt together on low heat.  (Using a small whisk works really well.)  Set aside.

Melt the butter in a pan and stir in the flour and cool for 1 minute.  Gradually add the milk.  When the mixture is scalded, add the chocolate mixture to it.  Beat the egg yolks well, and add a bit of the chocolate mixture to them.  Then add all of the yolk mixture to the rest of the chocolate.  Set aside.

Beat the egg whites with the pinch of cream of tarter until foamy.  Then add the rest of the sugar and beat until stiff peaks form.  Mix 1/4 of the egg whites into the chocolate mixture.  Fold the rest in carefully.  Now mix in the vanilla.  Pour the batter into soufflé dishes and cook for 15 minutes or until the soufflés rise.

Serve warm with fresh raspberries.