Baileys Irish Cream Biscotti

HAPPY ST. PATRICK’S DAY!

Chocolate and Baileys Irish Cream are a natural combo for St. Patrick’s Day food goodness. Wrap it all up into a biscotti and you have a little bit of Irish perfection.

St. Patrick is the patron saint of Ireland and has been a cause for celebration each spring since the 17th century. Irish people have migrated worldwide, and wherever there’s an Irish community, you can count on a legendary St. Patrick’s Day celebration.

St. Patrick’s Day parades, dyed green rivers, overcrowded ‘taverns’, festive green drinks mark the March holiday. Many wear green and Irish imagery abounds. St. Patrick’s Day is also a great excuse to feast. While boiled bacon and cabbage may not be everyone’s favorite, desserts are always welcome.

Baileys is not just for St. Patrick’s Day. Speaking of, it’s also not just for mixing drinks either! You might be most familiar with the magical combo that is Baileys + chocolate. It took two years of trial and error but by 1974, the founders had added the finest spirits, rich chocolate and vanilla flavors along with a little magic, to create the famous Baileys recipe. The Irish have been distilling whiskey since somewhere around 1000 A.D., when Irish monks brought the technique home from their visits to Mediterranean countries. The word whiskey translates from the Irish language to ‘water of life’. Mixing the ‘water of life’ with other fine spirits and luscious cream, then adding rich chocolate & vanilla flavors with other flavors and ingredients made such an incredibly delicious treat.

Whether you dunk, drizzle, shake or bake. Adding some Baileys liqueur can be a total game-changer. These Irish Cream Biscotti served with some Irish coffee will be a perfect treat for the day.

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Baileys Irish Cream Cookies
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Instructions
  1. Preheat oven to 325 F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, combine flour, sugar, baking soda and salt; mix well. Add eggs and 1/4 cup liqueur; mix well.
  3. Cut dough into 4 equal pieces. Place 2 pieces of dough on each baking sheet, leaving space between them. Form a slightly rounded 2-1/2- x 8-inch loaf that is about 1/2 inch thick.
  4. Bake for 25 minutes. Remove from oven and allow loaves to cool 5 minutes. Cut each loaf into 1/2-inch-thick slices. Lay slices cut side down on baking sheets and bake an additional 15 minutes. Turn biscotti over and bake an additional 15 minutes. Let cool.
  5. In a small bowl, combine powdered sugar, Irish cream liqueur, mix well. Take a small amount of the prepared icing, place in a cup & add food coloring, mix well.
  6. When biscotti is cool, place white icing in a piping bag fitted with a round tip. Pipe a line about 1/8 in from edge of biscotti. Flood inside with white icing. With green icing make 3 shamrock designs on each biscotti on top of white icing.
  7. Melt chocolate & place in a small piping bag with a round tip. Outline the edge of each biscotti with a line of chocolate. Set aside to dry before storing in an airtight container.
  8. Serve with Irish Coffee!

Pomegranate Apple Cobbler

Cobblers are simply delicious desserts. Often made with in-season fruit—from strawberries in the summertime to apples in the fall. Pairing pomegranate with apples seems like a good choice except when it’s already March. Fresh pomegranates are available usually from September through January. But then if you’re using pomegranate juice that makes it feasible.

The pomegranate is a unique fruit with distinct edible seeds. The brilliant color and odd shape are eye-catching. Because of their high amounts of these antioxidants, pomegranates have gained a reputation as a superfood.

Yet, despite its health benefits, the consumption of pomegranates is relatively low in our country in comparison to other fruits for several reasons. First is its limited availability. In addition, they are expensive, and it also takes a bit of work to get through to the sweet fruit.

But nevertheless, the popularity of pomegranates seems to be growing. They have crept into salads, main courses, smoothies and even alcoholic mixed drinks. Now there is even pomegranate-flavored candy and gum.

These nice little individual cobblers are some of that comfort food we all like to enjoy but with a healthy twist.

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Pomegranate Apple Cobbler
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Instructions
Apples
  1. In a large pot over medium heat, simmer pomegranate juice for 5-8 minutes.
  2. In a small dish, combine 1/2 cup sugar, cornstarch, spice & salt. Add prepared apples & sugar/cornstarch mixture to pomegranate juice.
  3. Simmer apple mixture for 10 -20 minutes or until apples are soft. Remove from heat & divide evenly between 8 ramekin dishes. Set ramekins on a large baking tray.
Biscuit Dough
  1. Preheat oven to 425 F.
  2. In a large bowl, whisk together flour, baking powder, salt & sugar. Add cold butter, then using a pastry blender or your finger tips, work butter into flour mixture until it resembles small peas. Add cold milk & combine with a fork ONLY until mixed.
  3. Top each ramekin with dough, dividing it evenly between them. If you wish, you can sprinkle them with coarse sugar.
  4. Bake for about 20-25 minutes or until biscuit dough test done with a wooden pick.
  5. When baked you can serve them right in the ramekins or flip them upside down on serving plates. If you wish you can serve them with whipped cream or ice cream & top the with pomegranate seeds.

Banana Cream Pie Cookie Cups

It’s hard to pin down the origin of banana cream pie, but it seems adding bananas to the pie happened around the end of the 19th century, when bananas went from exotic to commonplace. Until then, most North Americans have never seen, never mind eaten, a banana.

The turning point in the banana business came with technological advances in transportation and refrigeration. Steamships and railroad cars brought the fruit to market faster, and refrigeration slowed the ripening process. The combination was a bonanza for the industry.

One of the earliest known published recipes for banana cream pie called for sliced bananas and powdered sugar placed in a pre-baked pie shell. The ‘Woman’s Exchange Cook Book’ from 1901 advises cooks to then put the filled pie in the oven for a few minutes and then remove it once the bananas have been softened. After the pie is removed from the oven, the cookbook instructs the cook to cover the filling with whipped cream and to flavor it with lemon juice.

A recipe published just five years later in ‘The Blue-Ribbon Cookbook’ provided a banana and custard filling, but the two were not blended together into today’s familiar, creamy banana filling. Instead, sliced bananas lined the bottom of the crust, and the custard was poured over it. By 1950 we get a version covered with whipped cream and toasted coconut.

An old fashioned dessert , but one of the most comforting treats, banana cream pie offers a rich, sweet and velvety filling. If you like bananas like I do, it’s one of those desserts where you put a spoonful in your mouth and can’t help but lean back and close your eyes as you savor the buttery crust and creamy filling.

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Banana Cream Pie Cookie Cups
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Banana Cream Mousse Filling
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Banana Cream Mousse Filling
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Instructions
Base
  1. Preheat oven to 350° F. Line 12 muffin tins with paper cups.
  2. Use a food processor to grind gingersnap cookies into a fine crumb. Melt butter in a microwave-safe bowl until melted. Combine melted butter with cookie crumbs and stir until there are no dry crumbs left. Divide ginger snap crumbs between the 12 muffin cups. Press down with a spoon or tart shaper.
Banana Cream Mousse Filling
  1. While the cookie cups are cooling, prepare the banana cream mousse filling. Whisk together the box of dry pudding mix and the milk. Add in the whipped topping and stir GENTLY until combined. Transfer to a pastry bag or a zip lock bag and store in the fridge until the cookies are fully cool.
  2. Take cookie cups out of muffin tin. Pipe banana cream mousse into each cup and top with a slice of banana. Sprinkle with a small amount of gingersnap cookie crumbles.
  3. Store in the refrigerator.

Bacon & Corn Griddle Cakes

A griddle cake is another word for a pancake, but it seems to be used more often to indicate something more rustic and less breakfast-y than the word ‘pancake’. This makes it the perfect description for these bacon and corn cakes.

People began using the word ‘pancake’ during the 15th century, and the word became standard in 19th century North America. Previously, people referred to them as Indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, griddle cakes, and flapjacks. Early North American pancakes were made with buckwheat or cornmeal.

Pancakes have really stood the test of time with their extensive history. Each culture seems to have a unique take on them. People eat them for breakfast, lunch, and dinner all over the globe. Some examples of this transcultural food include crepes, potato latkes, Irish boxty, Russian blini, Welsh crampog, Indian poori, Hungarian palacsinta, and Dutch pannenkoeken.

Today I’m making some savory ‘griddle cakes’ stuffed with corn, crumbled bacon, onions, chives and Monterey Jack cheese. What’s not to love about that!!

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Bacon & Corn Griddle Cakes
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Course Brunch
Cuisine American
Servings
GRIDDLE CAKES
Course Brunch
Cuisine American
Servings
GRIDDLE CAKES
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Instructions
  1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.
  2. While the bacon is cooking, combine the flour, chives, baking powder, salt and paprika in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick, if you wish, add a little more milk to thin out the batter.
  3. Heat and grease a griddle or large skillet. Pour a heaping ¼-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
  4. Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and warm maple syrup.

Adzuki Sweet Red Bean Scones

I have made all sorts of scones in my life. On the blog I have posted at least twenty different kinds using various fruits, flours and spices. Just recently, I became interested in the sweetened adzuki red bean paste.

Red bean paste, also known as ‘Anko’ in Japanese, is a popular ingredient used in many traditional Asian dishes. It is made from adzuki red beans that have been boiled, mashed, and sweetened with sugar and smoothed by oil, butter or shortening. The texture of red bean paste can range from thick and smooth to slightly chunky. Commercial ready-to-use red bean paste is available in most Asian stores and is super convenient. If you have the time and prefer to make your own, look for canned, ready-to-eat adzuki beans which allow you to skip the lengthy process of cooking the beans and go straight to the last step of mashing the paste. A wonderful time saver.

There are two most common types of red bean paste:

  • Tsubuan – the paste has a chunky texture with bean shapes still intact.
  • Koshian – the paste has a fine, smooth texture.

With my scones today, I divided the scone batter in half, topped it with red bean paste then added the rest of the batter creating a ‘sandwich’ look. It’s the perfect blend of a classic North American pastry and the most popular Korean red bean filling.

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Adzuki Sweet Red Bean Scones
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Course dessert
Cuisine Asia
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Course dessert
Cuisine Asia
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Instructions
  1. Preheat oven to 375 F. Line an 8-inch round pan with parchment paper.
  2. In a large bowl, combine sugar, flour, ginger, baking powder & salt.
  3. Cut in cold butter with a pastry cutter until the dough resembles coarse crumbs. Set aside.
  4. Whisk together eggs, sour cream & vanilla. Mix the wet ingredients with the dry ingredients, mixing until just combined.
  5. Spoon half of the dough into prepared baking pan. With a fork slightly pat evenly over pan. Top with spoonful's of red bean paste then distribute it evenly over dough. Place the remaining dough on top of beans & distribute evenly. Sprinkle with black sesame seeds.
  6. Bake for 25 -30 minutes or until golden & tests done with a wooden pick. Remove from oven & cool on a wire rack. Slice in wedges & serve.

Creamy Orzo w/ Bay Scallops, Broccoli & Parmesan

Oblong and common in Mediterranean cooking, orzo has a look of rice and the texture of pasta. While orzo’s origins lie in Italy, it is now a staple in cooking across Europe, especially Greece, and the Middle East. Its use in North America can be traced to the mid-20th century or even earlier. It seems there are recipes that date back to the early 1950s like orzo pasta salad, orzo stuffed tomatoes and Betty Crocker’s Chicken Orzo Soup.

The pasta itself is made from durum semolina wheat… a particularly hard variety of wheat. It holds up perfectly during the cooking process and has a very pleasant clear flavor and chewy ‘mouthfeel’. The name is somewhat misleading though as orzo actually means barley in Italian, but there is no barley in it. Instead, the pasta derives its name from its shape, which closely resembles the grain.

Orzo has been around a long time… and stands on its own as a versatile and tasty pasta in a supporting role as a side dish, or as the star in a main dish. Because of its size, and ability to absorb flavors very well, orzo can be combined with other ingredients and become a perfect filler for things like stuffed peppers and squash.

Orzo pasta also comes colored, and flavored with vegetables. Spinach is common, but it can also be mixed with beets, carrots and other vegetables. Rainbow orzo pasta combines several different vegetables to create a highly colorful take on this wonderful, and versatile pasta.

Today, I’m pairing it with bay scallops and broccoli in a nice cheesy parmesan sauce. Yum!

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Creamy Orzo w/ Bay Scallops, Broccoli & Parmesan
Instructions
  1. Rinse scallops & pat dry. Set aside.
  2. Melt 1 Tbsp of the butter in a large skillet over medium heat. Add the onion & sauté until soft, about 4 - 5 minutes. Remove the onions to a plate. Set aside.
  3. Add 2 Tbsp of the butter to the skillet & melt over medium heat. Add the prepared scallops & sauté for 4 - 5 minutes. Place scallops on a heated platter & cover with foil.
  4. Fill a large sauce pan of water with 4-6 quarts of water & bring to a boil. Add the orzo & stir.
  5. After the orzo has been boiling for 5 minutes, add the broccoli florets to the same pot and continue to cook for 5 additional minutes. Once the orzo & broccoli are cooked and tender, drain well and pour into a large mixing bowl.
  6. Quickly add the parmesan cheese & the final 2 Tbsp of butter to the orzo & broccoli mixture. Stir thoroughly, allowing both the cheese & butter to melt. Slowly add the cream, while stirring. Next, add the sautéed onions, scallops. Mix well. Season with salt and pepper. Garnish with parsley if you wish. Serve immediately

Fudgy Valentine Brownie Cake

HAPPY VALENTINES DAY!

It seems one of the most common symbols associated with Valentine’s Day are heart shapes, used to decorate cards, gift boxes, wrapping paper, cakes, cookies, candies, etc. etc.

Chocolate not only adds a touch of decadence but is one of the quintessential Valentine treats. This little chocolate fudge cake is kind of reminiscent of the ‘hot fudge pudding cakes’ from the 1960’s.  Easy to make, you don’t need any special equipment, just a bowl, a whisk and a few simple ingredients. The big thing is it tastes like pure unadulterated fudge.

Brion & I have never felt the need to give gifts on ‘occasions’ but rather just a card with a loving and sincere verse. As we grow older, it becomes clearer every day, the special privilege is to simply have each other to share life with. This year my valentine card for Brion is this edible chocolate heart. The bonus is I’ll get to share it with him!

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Fudgy Valentine Brownie Cake
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Instructions
  1. Preheat oven to 350 F.
  2. In a pot, melt butter over medium heat. Remove from heat & whisk in sugar. Add eggs & vanilla; whisk well.
  3. Add flour, cocoa powder & salt; whisk just until combined. Fold in chocolate chips & nuts (or seeds).
  4. Bake about 18 minutes. For a real fudgy texture, slightly UNDER BAKE it. This makes it sooo.. good!
  5. Write your valentine greeting on when cooled & give to your special someone.

Sour Cream Rice Pancakes

ENJOYING SHROVE TUESDAY!

Whether you call it Shrove Tuesday, Mardi Gras, or Pancake Day, Tuesday is the day of feasting and celebration before 40 days of fasting known as Lent. Celebrated by Anglo-Saxon Christians, participants would attend confession in order to be ‘shriven’ (forgiven for their sins). A bell rang to call everyone to church. This bell came to be known as the Pancake Bell and is still rung today.

Shrove Tuesday was the last day to use up eggs, sugar and fats before the fast, and making pancakes was the perfect way to do it! The ingredients of pancakes also symbolize four pillars of the Christian Faith. Flour for sustenance, eggs for creation, salt for wholesomeness, and milk for purity.

While other countries celebrate Shrove Tuesday, or Mardi Gras, with extravagant and exotic parades, in England, people race around towns and villages wielding frying pans that hold pancakes. The tradition was created in 1445 when a woman of Olney, Buckinghamshire was making pancakes when she heard the bell summoning her to church. In a rush to get to church, she ran, still in her apron and holding her frying pan. The Olney Pancake Race is now the most popular pancake race in the world. Participants must be local housewives and they must wear an apron. The goal of the race is to run while carrying a frying pan with a cooked pancake inside flipping it as you run. In order to win, the woman must successfully toss the pancake three times throughout the race, reach the church and serve the pancake to the bell ringer. Hundreds of people gather every year to participate in this fun tradition!

Mardi Gras, which translates to Fat Tuesday in French, is largely celebrated in the city of New Orleans, Louisiana. Parades, parties, and feasts dazzled in colors of green, gold, and purple fill the city for two weeks leading up to Fat Tuesday.

Personally, I have always liked pancakes, so in keeping with the Shrove Tuesday tradition Brion & I will be enjoying some today. Although I can’t quite picture myself running in a pancake race, I’m making some sour cream rice pancakes … if you like rice pudding as well as pancakes, these are for you!

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Sour Cream Rice Pancakes
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Course Main Dish
Cuisine American
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Pancakes
Blueberry Sauce
Course Main Dish
Cuisine American
Servings
Ingredients
Pancakes
Blueberry Sauce
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Instructions
Pancakes
  1. In a large bowl, whisk together eggs, sugar, milk, sour cream, butter & vanilla.
  2. In a separate bowl, combine flour, cooked rice, baking powder, baking soda & salt.
  3. Add the flour mixture to the liquid mixture & whisk together. Let batter sit for 15 minutes.
  4. Heat a nonstick griddle to medium-low heat. Spray with oil. Using a 1/4 cup measure, portion out batter on griddle. Cook for about 2 minutes per side.
  5. Serve immediately garnished with blueberry sauce or your choice of topping.
Blueberry Sauce
  1. In a small saucepan, combine cornstarch, sugar & salt. Add water & blueberries & cook until 'clear' & bubbling. Remove from heat & stir in butter & lemon juice. Serve warm over pancakes.

Beef Stroganoff w/ Barley Risotto

Beef Stroganoff is a perfect dinner party dish – inexpensive and easy to prepare yet rich and luxurious. History reveals a simple but elegant dish of steak meat sautéed with onion and cooked in a sauce of sour cream, seasonings and usually, mushrooms.

This dish was invented sometime in the early 1800s and had its North American heyday in the 1950s and 1960s.

The best cuts of beef for stroganoff are tender, juicy cuts such as:

  • boneless rib eye
  • boneless sirloin.
  • sirloin steak tips.
  • beef tenderloin.

In researching beef stroganoff, I’ve seen recommendations for all sorts of things to serve it with, including kasha, egg noodles, French fried potatoes, rice, mashed potatoes with chives, wild rice, and the leftovers on buttered toast points.

Since Brion & I always enjoy risotto, it seems like a good choice to pair with our stroganoff. I’ve made risotto from rice, couscous, orzo and they were all good so today I’m using barley.

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Beef Stroganoff w/ Barley Risotto
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- 6 SERVINGS
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Servings
- 6 SERVINGS
Ingredients
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Instructions
Beef - Marinade
  1. In a large zip-lock bag or glass dish, whisk together oil, soy sauce & Montreal Steak Spice. Add cubed steak & marinate in refrigerator for 2 hours.
Mustard Sauce
  1. In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in chicken stock and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Reduce heat; simmer, uncovered, 5 minutes.
  2. Meanwhile, cut tomato into thick strips. In a large skillet over medium-low heat, cook tomato until softened, 3-5 minutes. Stir into mustard sauce; add salt, liquid smoke & sour cream.
  3. In same skillet, melt 1 tablespoon butter over medium-high heat. Drain beef using a strainer, discarding marinade. Add sliced onion & mushrooms to pan; cook and stir until onion is softened. Add beef & cook until meat is no longer pink, 6-8 minutes. Add mustard sauce; reduce heat to low and simmer, uncovered, until slightly thickened. Keep warm until serving.
Barley Risotto
  1. Bring water to a boil in a large saucepan. Reduce heat to maintain simmer. In another large saucepan, melt butter over medium heat. Add chopped onion & salt. Cook and stir until liquid evaporates. Add barley; toast in pan.
  2. Stir hot water into barley 1 cup at a time, waiting until liquid has almost absorbed before adding more. Cook until barley is softened but still slightly chewy, 15-20 minutes; stir in parsley. Serve immediately with beef.

Scallop Crepes w/ Cauliflower Sauce

Can you believe the New Year is almost here and as the clock approaches midnight, it is a time to reflect and assess the year that has gone by…to hopefully, realize how precious time is. The word ‘new’ brings about thoughts of hope, and an opportunity to focus on a list of fresh goals, challenges, and opportunities.

Many cultures around the world believe the key to a happy, healthy, financially secure, and even productive year begins with eating certain lucky foods. The theory is ‘do good, eat good’, to begin the New Year right.

New Year’s Eve calls for a celebration. Whether you’re spending the night in, or you’re hosting an intimate party with friends, a scallop dinner is the perfect treat to finish off the year because scallops symbolize new opportunities or the opening of new horizons.

Brion & I enjoy seafood a lot so its not hard to fit some elegant scallop crepes into the menu.

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Scallop Crepes w/ Cauliflower Sauce
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Course Main Dish
Cuisine American
Servings
Course Main Dish
Cuisine American
Servings
Votes: 1
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Instructions
Crepes
  1. Place all crepe ingredients in a small blender & whirl for 1 minute at high speed. Scrape down sides, whirl for another 15 seconds. Pour into a small bowl & cover. Refrigerate 1 hour or more.
  2. Brush an 8-inch non-stick skillet lightly with melted butter; heat. Stir crepe batter; pour 2 Tbsp into center of skillet. Lift & tilt pan to coat bottom evenly. Cook until top appears dry; turn & cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, brushing skillet with melted butter as needed.
Sauce
  1. Pour chicken broth into a medium saucepan, add cauliflower florets & bring to a boil. Cook for about 10 minutes, stirring occasionally until the cauliflower is tender. Drain in a colander, reserving the liquid, then place the cauliflower in a food processor & allow it to cool for 5 minutes before blending. Process, slowly adding 1 cup of reserved chicken broth. Add seasonings & process until 'creamy'. Set aside.
Filling
  1. In a large skillet, bring scallops, wine & pepper to a boil. Reduce heat; simmer until scallops are firm & opaque, 3-4 minutes. Drain & set aside.
  2. In the same skillet, fry chopped bacon until slightly browned. Add 2 Tbsp butter, mushrooms & green onions & sauté until moisture has evaporated from mushrooms. Return scallops back to skillet & add cheese & enough of the cauliflower sauce to bring mixture together into a filling consistency.
Assembly & Cooking
  1. Preheat oven to 350 F.
  2. Divide filling among the 12 crepes, spreading filling down the center of each one. Place remaining cauliflower sauce in the bottom of a 13 x 9-inch baking dish. Roll up crepes & place in a single layer on top of sauce. Cover & bake until heated through about 30 minutes.
  3. Garnish with sliced green onions if you prefer.
Recipe Notes
  • These crepes look & taste indulgent, but I've made the sauce with pureed cauliflower rather than lots of cream. It sounds a bit odd, but it works beautifully & compliments the flavor of the sweet scallops & salty bacon.