Do you love a crepe for breakfast? Perhaps you want to wow your guests with savory ones at a party? Look no further. Today we’ll tell you how to make the perfect crepe. We even have some topping suggestions!
History of the crepe
A crepe is a very thin pancake. Unlike American pancakes, they are very fragile in texture and can even appear lacy.
Crepes actually originate from the Greek Tiganitai, from tiganos meaning frying pan, which literally translates into English as pancakes. The French crêpe derives from the Latin crispa, meaning tiganitai with creases.
In France, crepes are traditionally served on Candlemas (February 2). If you toss a crepe in a frying pan in your right hand, whilst holding a gold coin in your left hand, it is said that you will become rich for the year ahead. The shape of the crepe is often also seen as symbolic of the sun.
Crepes are also popular across other parts of Europe and are referred to by many names. In Spain, they are traditionally served at carnivals, where they are sometimes made with pork blood instead of milk.
You will need:
1 cup all-purpose flour
1 tablespoon sugar
0.25 teaspoon salt
1.5 cups of milk
3 tablespoons of unsalted butter, melted
How to make the crepes:
- Mix all ingredients in a blender. This will create a puree and will ensure that all of the ingredients are mixed well. If you don’t have a blender you can do this by hand, but ensure that you mix thoroughly.
- Bubbles will form on the top when the batter is ready. Allow it to sit at room temperature for 15 minutes. If you are preparing ahead for a dinner party, it can be kept in the fridge for 1 day.
- Heat a non-stick 12inch skillet over a medium heat. Add a little butter and allow this to melt and coat the pan.
- Add 1/3 of a cup of batter, swirl it to evenly cover the pan, and cook until golden brown. This should take 2 to 3 minutes.
- Carefully flip the crepe using a silicone spatula. Cook for another minute and remove from the pan.
- Continue with the remaining batter, adding butter before each crepe.
Now you can get creative! We like to fill our crepe and roll it up, but you can serve them open if you like.
The best thing is that you can experiment and find your favorite flavor combinations.
Enjoy your crepes!
We love to answer your burning cuisine questions here at Shisler’s Cheese House! If you’ve been browsing our site or store for something new then you might have come across paprikash sauce and wondered what it’s for.
Paprikash is a Hungarian dish made with chicken. The name paprikash simply comes from the use of paprika. The meat is cooked slowly for a long time to let the flavors infuse.
It’s become famous around the world and Jonathan Harker even eats it in the novel Dracula by Bram Stoker.
We stock Jozef’s Premium Chicken Paprikash Sauce. This sauce allows you to cook traditional Hungarian Chicken Paprikash in half the time. It is made with Hungarian yellow peppers, onions, garlic, sea salt, olive oil, and paprika. To make paprikash, you combine the sauce with raw chicken, preferably bone-in thighs, and cook it to create your dish. You could even try it with other meats including pork, veal, or beef, for a twist on the traditional.
Jozsef was born in Budapest, Hungary into a restaurateur’s family. His mother and father, Erzsebet and Janos, owned and operated Csarda, a two dining room restaurant on Balycsi Zilinski Ut, in Budapest. In 1950 the restaurant was confiscated by the Communist Regime, which came to power after the Russian occupation of Hungary. In 1956, after the collapse of the Hungarian Revolution, the Russians were searching for his father to arrest and execute him. Jozsef’s family fled to Austria and eventually emigrated to the United States in 1957. His father brought with him the cookbooks and recipes from his restaurant, which Jozsef guards and cherishes to this day.
The family settled in Cleveland, Ohio where Jozsef was raised and educated. Jozsef became a prominent divorce attorney in Cleveland, but he never forgot his heritage and his love for Hungarian cuisine. Throughout the years he cooked his favorite dish, Chirke Paprikas (Chicken Paprikash), for family, friends and charitable and civic events.
In 2008, on a whim, he entered the Cleveland Paprikash Cook-Off with 30 other contestants. Jozsef’s recipe won the popular vote by a landslide. He was bombarded with questions from event attendees as to where they may be able to eat or buy his chicken paprikash. One gentleman suggested that he produce a sauce so that they could make and eat it at home. At the time, Jozsef thought it was impossible since cooking chicken paprikash was a 3-5 hour process.
However, Jozsef toyed with the idea for the next two years and much to his surprise he was able to develop a formula and a manufacturing process which recreated his award-winning paprikash. We’re proud to stock a sauce with such a great story and heritage.
So, will you be trying this Hungarian treat this week? Let us know in the comments!
As thoughts turn to the Memorial Day Weekend, we just wanted to share with you some ideas for making the most of it. Whatever you are doing to remember our veterans, the long weekend is a time to come together with friends and family.
Read our post on how to plan a dinner party and wow your guests with a beautiful table setting. If you’re trying to impress but you aren’t super experienced in the kitchen, try our post on how to start cooking from scratch. We also have tips to cater for picky eaters if you’re serving a difficult group.
We hope that you enjoy your Memorial Day Weekend and that it’s a time for sharing food and fun with your loved ones. Let’s not forget what the day is really about, though. We remember those who have given our lives in service so that we might live. It is a true sacrifice, and for that, we are immensely grateful.
Read our post on the real origins of Memorial Day here.
You know how it is. Sometimes you just need some quick baking to get you through the week. Whether it’s for packed lunches or unexpected guests, we have the perfect solution for you: our baking mixes.
We offer a wide range of quick baking mixes. You can take them home and get them in the oven before anyone can even say “I’m hungry!”
Bread Baking Mixes
Bread becomes quick and easy to make at home. Everything you need comes in a beautiful bag. You’ll have bread on the table in no time. We stock beer bread, cheezy beer bread, golden cornbread and red hot cornbread baking mixes. There’s something for everyone’s taste!
If you have guests coming at the last minute or you’re just pressed for time, you can turn this bread into a whole meal. Blend up a quick soup or even put out lots of cheese, pickles, and crackers. Let people help themselves and they’re sure to be happy. Everyone will be impressed that you have made your own bread. You don’t have to tell them it’s from a mix if you want to keep it as our secret!
Cheezy Biscuits Baking Mix
Another savory choice is our cheezy biscuits baking mix, which is sure to wow a crowd or even keep the kids happy after school. Of course, we would serve cheezy biscuits with some cheese, but if that’s too much for you then they are great with some delicious rolled Amish butter. Ours is produced locally. Butterfat is one of the byproducts of cheese making. Because there are abundant amounts available from the local cheese artisans, Northern Ohio is a production hub for fresh Amish butter as well. It is made using milk from hormone-free cows and no preservatives are added. The taste is incredible. We stock it in both salted and unsalted varieties.
For the sweet tooth, we have a great range of muffin mixes. These include strawberry, apple cinnamon, chocolate chip, pumpkin raspberry and “bran”ana.
Every sweet craving will be satisfied by these. You can take them to bake sales or serve them for an afternoon snack.
We hope that you enjoy our recommendations for baking mixes. Most of all, we hope that you have fun baking this week! Which are you going to try? Let us know in the comments!
We know that you love spicy cheeses and that’s why we’re super excited to tell you about our Carolina Reaper Cheese. This is a rich and creamy cheddar blended with Carolina Reaper Chili Peppers. Tasting Carolina Reaper Cheese is an experience that you won’t forget! This cheese may actually cause a rush of endorphins, and may even put hair on your chest!
For reference, the Scoville Heat Scale measures how spicy foods are in Scoville units. A bell pepper has a Scoville rating of 0, with paprika reaching 1,000 and a jalapeno heading up towards 10,000. A Cayenne Pepper is between 30,000 – 50,000 Scoville units. Carolina Reaper pepper is between 1.4 million and 2.2 million Scoville units!
This is a cheese to try with friends. Watch their reactions as they try to withstand the spice. You could use this in recipes but be careful to only add a little at a time if you want to make something that is enjoyable to eat as well as surprisingly spicy! Our favorite way to enjoy it is to simply pair it with crackers and challenge our friends to eat it.
If you know the spice might be too much, have a glass of milk or a square of chocolate on hand. Casein, the protein found in milk, breaks down the bonds that capsaicin (the active component that makes chili peppers spicy) forms on our nerve receptors. Milk chocolate is best because of its higher volume of casein, but capsaicin is also more soluble in fat than in water, so it will be carried away by the fat content of the chocolate. We don’t need another excuse to eat some chocolate, but we think this fiery cheese might just need it!
If you want to try a whole range of spicy cheeses then we have you covered:
Scorpion Cheddar is our second hottest cheese. It has 1.2 million Scoville units of heat. This is another one to take to a party and challenge your friends to take a bite.
Ghost Pepper Cheese is made from the Indian Bhut Jolokia pepper. It has a Scoville score of 855,000. This is a slow burner so be sure not to eat too much at once!
Hot Pepper Cheese is perfect for adding just a hint of spice, whilst still enjoying a creamy cheese.
We even offer a Hot Stuff Collection, which includes Hot Pepper Cheese, Habanero Cheese, Troyer’s Trail Bologna with Hot Pepper Cheese, Shisler’s Private Label Hot Pepper Relish, Shisler’s private label Hot Jalapeno Mustard, Hot Pepper Jelly, and Carr’s Crackers.
Do you love spicy cheeses? Let us know if you would try Carolina Reaper Cheese in the comments!
CAUTION: This cheese is extremely hot and can cause eye and skin irritation.
On warmer days, it always seems like time to whip up a quick salad. You might not want to be working at a hot stove, so this is a great way to get dinner on the table in the heat. Today we’re going to take a look at how to construct a delicious salad that you might find in a restaurant. We know that sometimes making a salad at home can leave you disappointed, so read on to find out how to make yours a meal to remember.
The greens are the base of any good salad. Try to include a variety of different greens so that you get different flavors and textures into your meal. Romaine and iceberg lettuce bring crunch, compared to soft spinach or Butter lettuce. You can add pepper flavor with arugula or watercress. Lightly season your greens with salt and pepper to bring out their flavor.
2. Fresh herbs
Adding fresh herbs to a salad with instantly add extra flavor. You can work with whatever you have in the fridge or try classic flavor combinations like tomato and basil. Cilantro, parsley, and dill all work really well.
3. Color and variety
Use your other ingredients to make your salad really vibrant and enticing. Use a variety of colors to make it stand out. You’ll also be getting lots of vitamins from the different vegetables. You can bring in texture by using crunchy vegetables like raw carrots and add healthy fats from avocado. Cucumber and tomato bring freshness and juice to the salad.
If you like sweetness in your salad, you can add dried fruit or sweet nuts. For extra saltiness, add a cheese like halloumi or feta.
One great way to add variety and texture to your plate is to include grains. Couscous, quinoa, farro, barley, and even rice are all great. They have the added benefit of taking on flavor well so your dressing will make more of an impact. They’re super versatile and really good for you.
If you need a filling meal to keep you energized from lunch until dinner, be sure to add some protein. Beans, nuts, and seeds all work well and will add to the varied texture of your dish. You can even add some chicken or fish if you want to make it a full meal. To keep it lighter, but still filling, add a poached or boiled egg.
We stock a whole range of salad dressings here at Shisler’s Cheese House, so you’re sure to find one that suits your salad. Our private label dressings all contain delicious Vidalia onion as well as flavors including creamy cucumber and summer tomato. We also offer a range of calorie-free dressings including ranch and raspberry vinaigrette. Dress your whole salad before plating it. This will give a much more even distribution of flavor so that every mouthful sings.
We hope that you’ve enjoyed our salad tips. What’s your favorite? Let us know in the comments!
We are very proud of our cheese selection. We know that for some of you we might be stocking cheeses that you haven’t tried before, so we like to give you tips and tricks for how to use them. Today we are focusing on Asiago Cheese.
At Shisler’s we carry the aged version of Asiago (ah-SYAH-goh) Cheese, an Italian cheese more specifically known as Asiago d´Allevo. It is aged anywhere from three months to up to a year. The texture also varies from semi-firm to firm depending on how long it is aged and it contains small to medium holes throughout its body. It has a sweet and nutty flavor, reminiscent of Parmesan.
It is popular as a table cheese and is good when enjoyed with crackers, fruits, and red wine. Asiago is treated as interchangeable with parmesan and romano cheeses in some cuisines.
History of Asiago Cheese
Asiago cheese is an Italian cheese named after a region in Italy where it was first produced. This region is known as the Asiago High Plateau, which lies within the Italian Alps. As far back as the year 1000 AD, Asiago cheese was produced by farmers in this region for use locally. Now, it is manufactured commercially in northeast Italy, specifically in the provinces of Vincenza e Trento, Padua, and in Treviso.
How to Use Asiago Cheese
The aged cheese is often grated into salads, soups, pastas, and sauces while the fresh Asiago cheese is sliced to prepare panini or sandwiches. It can also be melted on a variety of dishes.
It is a brilliant cheese to bake into bread for a cheesy treat or grate over soft pretzels before baking. We also think it works particularly well with chicken dishes. Try pasta with asiago, chicken and a cream sauce or stuff a chicken breast with slices of Asiago and wrap it in pancetta or prosciutto before cooking. You could also try it instead of Parmesan when making a Caesar salad.
For a vegetarian dish, try roasted cauliflower with a cheese sauce made from asiago. Add toasted flaked almonds for a crunchy topping or even some raisins if you like sweet and savory dishes.
Wine Pairing with Asiago Cheese
Asiago Cheese, like many Italian cheeses, is fairly universal when it comes to wine pairing. It is more commonly paired with reds such as Beaujolais, Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, and of course Chianti. For those who prefer white wines, Asiago cheese also pairs well with Chardonnay, Riesling, or Sauvignon Blanc. If you like to try cheeses with beer, we recommend an IPA or a Saison style beer, as the fruitiness will work well with the cheese.
Have you tried asiago cheese? What’s your favorite way to eat it? Let us know in the comments!
Mother’s day is fast approaching, but as always we have the perfect gifts for you here at Shisler’s Cheese House.
Don’t give your Mom the same tired bouquet or cheap box of chocolates this year. Show her how much you appreciate all she has done for you with our delicious Mother’s Day Gift Basket!
Our Mother’s Day Gift Basket Includes:
- Havarti Cheese
- Assorted Heggy’s Milk Chocolates
- Strawberry Cheesecake Swirl Fudge
- Strawberry Caramel Creams
- Yogurt Covered Cranberries
We think you’ll agree that this is a rather incredible selection but in case you need convincing, we have put together some information about everything included. We’re also going to give you some other gift ideas, in case there’s something in there that your Mom doesn’t like! Read on to find out more.
Havarti Cheese is a semi-soft Danish cow’s milk cheese that can be sliced, grilled, or melted. It has a buttery, semi-sweet taste with some acidity. It’s perfect for making grilled cheese, but it would also be great with a fruit platter after a meal.
Assorted Heggy’s Milk Chocolates
Heggy’s Candy Company has built a rich tradition of premium handcrafted chocolates and candies throughout the United States for over 9 decades. Founded by Ben Heggy in 1923, Heggy’s Chocolates remains one of the premiere candy companies in America. Over the years, Heggy’s Chocolates has remained a family owned and operated business and today they maintain a high level of commitment to their customers and the community.
We know that these are great gifts, so we had to include them here!
Strawberry Cheesecake Swirl Fudge
If you’ve never tried this, you have got to hope that your Mom feels like sharing! This is a fudge unlike any you will have had before.
Strawberry Caramel Creams
The perfect taste of summer strawberries wrapped up in smooth caramel.
Yogurt Covered Cranberries
A delicious treat and something a little refreshing after all the sweets and cheese.
Even more gifts
If you’re looking for more ideas, we are still the perfect place.
We have a whole selection of different gift baskets to cater for every taste. Whether your Mom is a cheese lover, a bologna fan, or wants to try a little bit of everything, we’ve carefully curated our favorite products to make them smile. We even have a basket for those who love hot and spicy foods!
If you want to let Mom pick her own selection of treats, we can provide an e-gift certificate. We send you a code immediately so this is a great option if you’re not able to see your Mom in person (or if you’re a little forgetful and have left things til the last minute!).
We want to wish all of you Moms a very happy Mother’s Day this Sunday. Enjoy your day; you deserve it!
Do you love coffee? We do!
We stock Reach Coffee, speciality beans from the region of Chanchamayo, Peru roasted in Cleveland, Ohio.
Today we’re going to show you how to make a variety of different coffees so that you can get the coffee shop experience at home.
If you are using a machine or espresso maker, you will need a fine grind. If you use a press or another coffee brewing method, you can use a coarser grind, but be aware that you will need to give the coffee time to brew to your desired strength.
A shot of espresso topped up with hot water. This is probably the easiest of the coffees to make. You could add milk, but this is best drunk without.
A cappuccino is a shot of espresso with an equal amount of steamed and frothed milk added. To make one you will need a fine grind of your beans so that you get a strong espresso. Make an espresso shot using your coffee maker of choice, then steam your milk. Froth it using an electric whisk or a milk frother, if you have one. You are looking for a lot of foam to get the true cappuccino experience. Pour the milk on top of the coffee. Top with a sprinkling of cinnamon, cocoa or nutmeg.
A latte is half steamed milk and half espresso. It is has a lot less froth than a cappuccino. Make the coffee shot first. Froth the milk slightly and then slowly pour it down the side of the cup so that it infuses with the coffee. If you’re feeling fancy, you can even try to pour it into some latte art!
A flat white is simply a latte without the froth! Steam your milk and pour it over a shot of espresso
A mocha is a mix of hot chocolate and coffee. Use the best quality hot chocolate that you can find. Make it with steamed milk and then add a shot of espresso. For an extra treat, top with whipped cream and a sprinkling of grated chocolate.
You can also make a mocha by making a latte and adding some chocolate syrup to it.
Espresso con Panna
A delicious morning treat. Simply make a shot of espresso. Top with a layer of whipped cream. Enjoy!
A small amount of frothed milk on top of a shot of espresso. This is really simple to make, but remember that this is the classic macchiato so it might not be like the ones in your favorite coffee shops!
We hope you’ve enjoyed our quick tutorial on some of the different drinks that you can make. It really is easy to make them at home when you understand the different types. Which coffee is your favorite? Let us know in the comments!
You know that here at Shisler’s Cheese House, we only like to stock the very best. That’s why we carry the best syrups that we can find, produced in small batches on a family farm in Holmes County, Ohio. Read on to find out about all our flavors and how you can use them in your kitchen.
The sap is hand gathered and boiled on a small backyard evaporator, then filtered and combined with locally gathered wild black walnuts and a small amount of cane juice crystals. There is nothing like this unique twist on an old favorite. Pour it over a stack of ‘jacks or a bowl of ice cream.
This syrup was inspired by one of our favorite recipes: grilled pork loin glazed with blackberry sauce and pecans. It’s made by simply combining local blackberries with water, sugar, and pecans.
Combine this syrup with butter and scallions, then brush onto a grilled pork loin in the last fifteen minutes of cooking for a real treat. You could also drizzle it right from the bottle over homemade ice cream.
Made from the best locally grown blueberries. If you love blueberries then, of course, you will love our blueberry syrup! It’s an excellent accompaniment to your favorite breakfast food or ice cream, but for something more unusual try it on grilled swordfish with a touch of butter.
Inspired by our producer’s grandmother, who made the best cinnamon rolls the world has ever known. It tastes like freshly baked rolls loaded with cinnamon and drizzled with vanilla icing. This syrup is our attempt to bottle that wonderful winter treat in an easy to enjoy form.
Try this syrup on your morning oatmeal, in your coffee and tea or on top of a fresh baked roll. It will immediately transport you to a seat in the local pastry shop with a big smile on your face!
In the heart of Ohio’s Amish Country there is a beautiful organic lavender patch loaded with flowers and fragrance. Our supplier infuses these fresh flowers and adds pure granulated sugar and a dash of blueberry juice for color. Did you know that lavender was historically used to spice the foods of royalty? It’s perfect for flavoring sorbets, shortbreads, champagne cocktails, hot teas or sparkling water.
Twice a year, in Northeastern Ohio, the red raspberry canes explode with the fireworks of succulent fruit. We combine these local bursts with organic cane juice crystals to make a syrup that is worth fighting for! This is brilliant added to meat loaf, meatballs, marinara sauce or your favorite salsa for a delicious twist.
Our Shagbark Hickory Syrup is crafted in small batches by our supplier in Ohio’s Amish Country. The exfoliating bark of the Shagbark Hickory tree is sustainably harvested from trees that grace our woodland, washed carefully and steeped in pure well water. The extract is then filtered and sweetened with organic cane juice crystals and aged to perfection. The process of making hickory syrup dates back many years. Its smoky, nutty flavor is less sweet and more complex than maple syrups. Our Hickory Syrup can be used anywhere you would use maple syrup. It also makes a great glaze for meat and seafood, added to stir-fried shrimp or chicken and as an ingredient in homemade BBQ sauce.
We hope you enjoyed the tour of our syrups! Which one are you going to try first? Let us know in the comments!