Tag Archives: Crepes

Chef Kryssie’s Vegetarian Pancit Carbonara Recipe


Our March Chef of the Month has shared another delicious treat – her Vegetarian Pancit Carbonara recipe. This popular Filipino noodle dish is healthy and full of flavor. You can also enjoy it for lunch or dinner, find the recipe below!



Fried Enoki Mushroom Directions

  1. Set your fryer to 350F
  2. Cut off ends of mushrooms and separate.
  3. Fry Enoki mushrooms until crispy.
  4. Drain and season with salt and pepper.

Putting it all together

  1. Bring water to a boil. Season with salt
  2. Cook noodles until al dente
  3. Transfer noodles on your serving dish and dispense your siphon over the noodles. Garnish with fried Enoki mushrooms.

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

Chef Kryssie’s Ube Crepe Salad Recipe


It’s been a difficult time in the Chef community, but we’re excited to share our March 2020 Chef of the Month‘s recipe for you to try at home! Chef Kryssie’s Ube Crepe Salad is the perfect twist to keep your chef mind busy and your stomachs satisfied. Get cookin’ below!

A note from the chef: “You can use any market vegetables available or to your liking. In my case, I used watermelon radish, shredded red and green cabbage, carrots and baby pea shoots”.


Savory Ube Crepe Ingredients

  • 1 Cup all-purpose flour
  • 3 Eggs
  • 1 TSP Ube extract (you can find at any Asian grocery store. Preferred brand is Butterfly)
  • 1 1/2 Cups whole milk, divided use
  • 1/4 Teaspoon sea salt
  • 1/8 Teaspoon ground black pepper
  • 3 Tablespoons unsalted butter, melted, plus whole butter for cooking crepes

Sambal Peanut Crumbs Ingredients

  • 1 Cup chopped dry-roasted, salted peanuts
  • 1/2 Cup all-purpose flour
  • 1/4 Cup butter, melted
  • 3 Tablespoons sambal
  • 2 Tablespoons granulated sugar
  • 1/8 Teaspoon salt

Soy-Peanut Dressing Ingredients

  • 1/3 Cup Creamy Peanut Butter
  • 1/4 Cup hot water
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons rice wine vinegar
  • 1 Lime, juiced
  • 1 Teaspoon minced ginger
  • 1 Teaspoon Garlic
  • 1 Teaspoon Ground Black Pepper


Savory Ube Crepe Directions

  1. Whisk together the flour, eggs, 1/2 cup milk, ube extract, salt and pepper in a large bowl. Continue whisking until you have a smooth batter.
  2. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
  3. Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
  4. Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water “dances” across the surface.
  5. Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other.
  6. Swirl the pan while pouring, so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.
  7. Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds.
  8. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side.
  9. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.

Sambal Peanut Crumbs Directions

  1. Preheat oven to 350F
  2. Stir together all ingredients in a medium bowl.
  3. Lay flat on a baking sheet lined with parchment paper.
  4. Bake in oven for 10-15 minutes or until brown.
  5. Crumble into small pieces.

Soy-Peanut Dressing Directions

  1. Place all ingredients into a blender and whirl until smooth

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

The Toughest Dish to Make??

Chefs, what is the toughest dish to make? found on blog.chefuniforms.comEvery professional chef and home cook probably has their own opinion as to what they think is the toughest dish to make. And, the reasons probably vary: technical difficulty, hard to find ingredients, a previous disaster with the dish, or the memory of a tough culinary school teacher or executive chef you just couldn’t please.

Some time-honored dishes are some of the most time consuming and difficult to make. But the payoff can be a masterpiece of flavor and presentation. If you’re a fan of reality cooking shows, you know there is one dish that repeatedly is either done well or thrown in the trash with a tirade of criticism from the head chef.

Beef Wellington - one of the toughest dishes to make found on blog.chefuniforms.com

We’re talking about classic BEEF WELLINGTON with all components made from scratch. Beef Wellington is a preparation of beef tenderloin, coated with pate (often Pate de Foie Gras) and duxelles which is then wrapped in crepes followed by puff pastry. It is then baked in the oven with the end result being, beef that is cooked to your preferred temperature with a beautiful golden crust.

Here is a breakdown of what the components are and the approximate time to make each from scratch:

Pate de Foie Gras: This is a smooth rich paste made from fattened goose or duck liver. It is a very meticulous preparation which includes soaking the liver in milk, cleaning the liver which includes removing the veins and then marinating it from 12-24 hours before cooking.

Duxelles: This is a finely chopped (minced) mixture of mushrooms, onions, shallots and herbs sautéed in butter and reduced to a paste. Including all the chopping and cooking it will take approximately an hour.

Crepes: These are a type of very thin pancake. The batter is poured into a hot frying pan and spread evenly over the pan by tilting the pan or spreading with an offset spatula. Preparation should take about 30 minutes. The crepes are used to cover the duxelles and the Pate de Foie Gras so they don’t make the puff pastry soggy.

Puff Pastry: This is a light flaky pastry that is time consuming to make. It begins with a basic dough of flour, butter, salt and ice water. It is rolled out and wrapped around a slab of butter. The dough is then repeatedly rolled, folded and turned. The goal being to distribute the butter evenly in sheets throughout the dough so when it bakes the moisture in the butter creates steam which causes the dough to puff and separate into many layers. The dough must rest between each series of rolling, folding and turning. It can take 3-5 hours to make.

Once all the components are done the Wellington is assembled and baked. It then rests before being sliced and served. Hats off to all the culinary professionals who make this dish! And kudos to any home cook who attempts it!!

Have you ever made Beef Wellington totally from scratch? Tell us what is your toughest dish to make. We would love to hear!

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