Recipes are just guidelines in the art of cooking
Recipes can be sacred in families – closely guarded secrets, passed down through the generations, treasures only a select few may have the privilege of receiving from a grandma or a family friend. And at the same time, others like to share recipes and modifications we make in our own kitchens with others.
Honing a recipe can take time and requires playing with the recipe until it suits your taste, and more importantly, the tastes of your guests!
Such is the case for some recipes in the Never Enough Thyme kitchen that have evolved over time – some are still evolving! Taste is personal and the art of cooking can sometimes get lost if you follow the recipe exactly. Where is the love and your own personal touch?
Perhaps some wouldn’t agree, and I certainly come from the perspective of cooking for a living; but the danger of following a recipe to the point of no return loses the instinct of the act itself. There is a fine line between consistency and creativity and every person following the same recipe will have a different outcome.
Cooking from the heart takes instinct and courage and the masters of this are many moms who love cooking for their family. My own son, Aiden, tells me he loves my cooking, especially my chocolate chip cookies – a recipe I collected and have enjoyed for many years. But I bet a different mom with the same recipe would have different results, and her kids would love them too.
Collecting and sharing recipes is a gift. Here is just one recipe from our vast collection that we’d like to share with you.
Herbed Crepes with Smoked Salmon
- 1 cup milk
- 3 eggs
- 2 tbsp. butter, melted
- 1 cup all-purpose flour
- 1/4 tsp. salt
- pinch of pepper
- vegetable oil
- smoked salmon
- 3 tbsp. sour cream
- 1/2 block of cream cheese
- 1 tbsp. parsley, chopped
- 1/2 lemon, squeezed
- 1 tsp. horseradish
- Salt and pepper to taste
- Whisk eggs, milk, and melted butter together. Add the flour, salt, and pepper. Whisk until smooth.
- Place in refrigerator for about 30 minutes.
- Meanwhile, cream together the filling ingredients and set aside.
- Preheat a pan and pour in vegetable oil.
- Ladle crepe batter into pan. This will make a very thin pancake.
- Once golden on one side, flip to cook other side. Allow to cool when finished.
- Layer smoked salmon and horseradish cream inside crepe and roll it up.
- Refrigerate and cut into 1 inch slices when ready to serve.