Mother’s Day Recipes Hand Crafted by Escoffier Chef Instructors

Whether your Mom is a brunch buff or dessert diva, this Mother’s Day Auguste Escoffier School of Culinary Arts has you covered. These impressive recipes for Seafood Crepes and Mini Strawberry Cheesecake Cups will surely make you Mom’s favorite. Shared by some of our esteemed Chef Instructors, they may just become one of your new Mother’s Day traditions.

Shrimp and Crab Crepes with Sour Cream Topping

Recipe by Escoffier Chef Instructor Maria Davenport

Makes 5-6 large crepes or 8-10 small ones.

 

 

Ingredients

• 1 cup milk
• 3 Large eggs
• 1 tablespoon olive oil
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 2 cans crabmeat
• 8-10 Large shrimp (peeled and deveined)
• 2 tablespoons finely chopped shallots
• 1 teaspoon dill
• 1/2 package cream cheese (cut into small cubes)
• 1/3 cup shredded mild cheddar cheese
• 1/4 cup butter (softened)
• 1/2 cup sour cream

Directions

1. In a large bowl or the bowl of your stand mixer, add the milk, eggs and olive oil. Mix well on low speed.
2. In another bowl, mix the flour and salt, then add the dry ingredients to the wet ingredients and mix well.
3. Cover and refrigerate for an hour.
4. In a large saucepan, add a teaspoon of olive oil and heat on medium heat. Add shrimp and shallots and cook until shrimp is pink. Add the canned crab and dill seasoning and mix together. Remove from heat.
5. Preheat the oven to 375 degrees. Remove batter from the refrigerator. Heat another skillet to medium heat and spray lightly with cooking spray. Add 2-4 tablespoons of the batter to the skillet. Lift and tilt the skillet so the batter spreads evenly across the bottom. Cook until the top appears dry, like a cracked dessert surface. Flip and cook 15-30 seconds longer. Remove to a wire rack or a sheet of parchment.
6. Repeat with the remaining batter, lightly spraying the skillet as needed.
7. Add an equal amount of the crab mix to each and top with an equal amount of the cheeses. Roll each crepe and place in a 13×9 baking dish lightly sprayed with cooking spray.
8. Bake at 375 for 15 minutes. Combine butter, sour cream and additional dill (optional). Spoon over the crepes. Bake an additional 5 minutes or until heated through.

 

Mini Strawberry Cheesecake Cups

Recipe by Escoffier Chef Instructor Rachel Wilson

These mini cheesecake cups are a make-ahead dessert! The unfilled phyllo cups can be stored in the freezer for up to three months in advance. Make sure they are in something with hard edges so that they are protected – they are fragile!

Filled and baked mini cheesecake cups can be stored in the refrigerator for up to five days. Cool completely, then place in an airtight container.

The strawberries shouldn’t be cut and sugared too far in advance, because the sugar will continue to break the fruit down, making it mushy. Keep that job for the day of, then assemble as needed, and serve!

Makes approximately 24 mini cups

Ingredients

FOR MINI PHYLLO CUPS

• 8 sheets phyllo dough thawed & room temperature
• 113 g butter melted
• Sugar for sprinkling between layers

FOR CHEESECAKE FILLING

• 150 g cream cheese room temperature
• 65 g sugar
• 44 g eggs room temperature
• 1/8 tsp salt
• 2 g vanilla

FOR STRAWBERRY TOPPING

• 224 g strawberries whole, cored
• 10 g sugar

Instructions

FOR MINI PHYLLO CUPS

1. Preheat oven to 350 degrees.
2. Brush melted butter in all wells of baking pan; set aside.
3. Lay out phyllo dough on a clean surface, cover with a sheet of wax paper, then cover with a damp paper towel.
4. Carefully peel off one layer of phyllo dough, and place on a large cutting board. Re-cover wax paper and paper towel.
5. Liberally brush melted butter on dough with silicone pastry brush, ensuring edges are well buttered.
6. Sprinkle lightly with sugar.
7. Repeat until you have 4 layers of dough, with butter and sugar in between each later, and on top layer.
8. Using a sharp knife or pizza cutter, cut according to the size of your pan. For a square Brownie Bite pan I used, 3 inch square pieces.
9. Place in wells of baking pan, ensuring phyllo stands up on the sides.
10. Bake for 7-8 minutes, or until sides begin to curl apart slightly.

FOR CHEESECAKE FILLING

1. Meanwhile, beat cream cheese with hand mixer or stand mixer paddle until light and fluffy, about one minute.
2. Add sugar and salt, beat until smooth.
3. Add eggs, one at a time, beating just until combined. Add vanilla.
4. Using a small scoop, drop filling into pre-baked phyllo cups. Gently tap or shake to settle the filling.
5. Bake 15 minutes or until filling is set, and cups are golden brown.
6. Remove from oven, and cool to room temperature.
7. If storing, carefully remove from pan, and place in an airtight container in the refrigerator.

FOR STRAWBERRY TOPPING

1. Wash and remove stems from strawberries.
2. Dice into 1/4″ pieces
3. Place in a small bowl, and sprinkle with sugar. Let sit 15 minutes, stirring occasionally.
4. Spoon a small amount of strawberries into cheesecake filling. Serve immediately.

Notes

• When making the phyllo cups, don’t worry if the phyllo tears. Use the melted butter to “glue” it back together. Don’t be shy with the butter!
• Unfilled baked shells can be frozen. Use a container with hard sides because they will be fragile.
• When mixing the cheesecake filling, mix on low to medium speed, and only as long as necessary.
• Overbeating or overzealous beating will affect the texture of the baked filling.
• If filled shells are refrigerated prior to topping and serving, they will crisp up as they come to room temperature.