Central PA Live

Chef Terry Wallace from U.S. Hotel Tavern shares a recipe for Crepes.



4 eggs

1 1/3 Cup Milk

2 T Butter

½ t salt


In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.

Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, sppon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side or until golden brown. Serve immediately.

2 t Ginger Root-Crystalized

¾ C honey

2 tbsp and ½ tsp unflavored gelatin

1 t vanilla extract

3 T white sugar

3 eggs

1 ½ C milk

1/2 t ground cinnamon

½ t ground cloves

½ t ground mace

½ t teaspoon ground nutmeg

1 ½ C pumpkin puree

Pour ½ cup of water or milk into a small bowl and sprinkle the gelatin over it to soften

Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups

Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.

Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.

Beat the egg whites until frothy, then start adding sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mouse into a 6-cup metal mold that has been rinsed with cold water. Chill about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystalized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.

Visit U.S. Hotel Tavern at 401 S. Juniata St. in Hollidaysburg, give them a call at (814) 695-2624, or visit their website for more information.

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