My partner needed a dessert for a work thing that could feed about 12 people. I just saw some great looking blueberries at the market. So I thought a trifle would be an easy dessert that would feed a lot of people and highlight great early summer fruits. I used frozen peaches, because they’re still a little spendy and haven’t hit their peak and because removing the pits is a bit of chore if you have to do any great number.
The custard is instant vanilla pudding. I just follow the directions on the package. I then fold in a large carton of plain greek style yogurt. This adds nice sour note to help cut the sweetness of the fruit and custard. Chill custard in the fridge for about 2 hours so it can thicken up.
For the fruit, I cooked the peaches and blueberries separately and add ½ of peach juice and ½ cup of orange marmalade into each. I let the fruit simmer on the stove top until the marmalade is melted. I mix 1 tsp of corn starch into ½ cup of water or peach juice if you have any left over. I add have the mixture to the blueberries and then to the peaches. Turn the heat up to medium low and let boil for about 1 minute. Turn the heat off and remove fruit from the stove. Set aside and let cool.
To assemble, alternate layers of custard, cookies or pound cake and fruit. In this case I used both lady fingers and ginger snaps. Chill in the fridge over night.
I’ve mentioned this in the past, my partner has a gluten sensitivity. She travels a fair amount for business. Finding places that have gluten-free options other than salads and such can be a bit of a struggle on the road. She mentioned that in the Burlington Vermont Airport, there’s a place called Skinny Pancake and they make gluten-free crépes. So, I said, “Hey, I can make gluten-free crépes.” I served them up with store bought greek yoghurt and orange marmalade. I heated the marmalade and added 1 tsp of lemon juice to dilute it. I filled the crépes with 1 TBS of yoghurt and 1 tsp of marmalade. Then I added a dollop of yoghurt to the top and drizzled on more marmalade.
The batter doesn’t have any sugar in it so you can use it for both sweet and savory fillings.
4 TBS Coconut Flour
4 TBS Rice Flour
8 TBS Corn Starch/Corn Flour
½ stick melted butter plus a few teaspoons to coat the pan.
¾ cup milk
Mix all the ingredients together in a large mixing bowl, you can also toss everything into a blender and whiz. The batter should be the consistency of half and half. If its too thick add more milk, too thin add a teaspoon of corn starch at a time until it thickens up.
Heat an 8” non stick skillet to medium high, coat the pan with some of the melted butter then wipe out the excess with a paper towel. Ladle the batter into the non-stick pan, and rotate the pan so that a thin layer of batter coats the bottom of the pan. Cook until the batter starts to dry around the edges and pulls away from the ban. Flip the crepe, to cook the inside, this usually takes about a minute.
Turn the cooked crepe out onto lightly buttered plate.
If I’m trying to make crepes for a large number of people, than I’ll make up the crepes and put them into a 250ºF oven to keep them warm. Once I’ve made all the crepes, then I’ll fill them up and serve.