Strawberry Mascarpone Crepes as seen on George Hirsch Lifestyle

George Hirsch July 28, 2025

In a professional kitchen, crepes are prepared using several pans at a time, usually making hundreds in only a few minutes. Making crepes is all about rhythm. Once the batter is made and rested for at least 30 minutes, you are ready to go. Don’t fret the first couple of crepes not coming out perfect; just give them up as your practice warm-up, just like a batter taking his first pitch or the orchestra warming up in the pit. Once you are on a roll, you’ll find yourself making crepes for both sweet and savory.

Strawberry Mascarpone Crepes

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

Crepe Batter:

1 cup all-purpose flour

Pinch of salt

1 cup milk

2 egg yolks, lightly beaten

1/2 cup heavy cream

2 Tablespoons butter, melted

1/2 teaspoon pure vanilla extract

1 teaspoon fine grated orange zest

2 Tablespoons sliced almonds, crushed

2 egg whites

1 Tablespoon granulated pure cane sugar

Place the flour and salt in a medium bowl. Slowly add the milk and egg yolks, using a whisk to avoid lumps. Do not overmix. Stir in the milk, cream, melted butter, orange zest, almonds, and vanilla.

Cover and refrigerate for 30-60 minutes.

Before making the crepes, beat the egg whites until they form soft peaks. Gradually add the granulated sugar and continue beating until stiff peaks form. Gently fold the beaten egg whites into the flour mixture.

Preheat a crepe pan or a 7-inch nonstick skillet & lightly grease with melted butter or vegetable spray. When the pan is very hot, pour in 2 Tablespoons of the batter and swirl it around. Cook for 1 minute, turn, and cook for another minute on the other side. Remove and set aside. Crepes may be stacked one on top, up to ten high.

Continue making crepes with the remaining batter.

For Filling & Topping:

2 cups mixed berries (blueberries, raspberries, strawberries)

2 tablespoons fresh orange juice

1 Tablespoon granulated pure cane sugar

1/4 cup strawberry preserves or jam

1 Tablespoon brandy or Grand Manier

1 Tablespoon granulated pure cane sugar

Confectioners’ sugar

1/2 cup fresh, softened mascarpone or whipped cream

8 Fresh Mint leaves

In a large bowl, add mixed berries. Slice strawberries to be about the same size as the other berries. Add orange juice and 1 Tablespoon granulated sugar to the berries and toss.

Mix brandy with jam and place two teaspoons of raspberry jam in the center of each crepe; add a few mixed berries in the center of each crepe. Roll up and sprinkle with confectioners’ sugar.

Serve two crepes per serving with a dollop of fresh mascarpone or whipped cream, and top off the crepes with fresh mint leaves.

Chef Notes:

To achieve good volume and soft peaks on the egg whites, make sure there is no yolk in the whites and that the bowl is grease-free. A good tip to ensure a grease-free surface is to wipe out the bowl with a paper towel with just a drop of white vinegar before adding egg whites to the bowl.

To make the above recipe savory, omit from the batter the vanilla, orange rind, almonds, and granulated cane sugar. Replace regular melted butter with brown butter for a slightly roasted flavor; add 1 Tablespoon of fresh chopped herbs such as Italian parsley, basil, or chives.

Crepes are a great do-ahead consideration for your menu. No need to prepare at the last minute. Simply stack prepared crepes in stacks of about ten, and when cool, wrap in plastic film. Store in the refrigerator for up to 2-3 days or freeze for up to one month.

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13 EPISODES on 4 HD-DVD Disk Set, season one

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AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

Johnny Cakes as seen on George Hirsch Lifestyle

georgehirsch July 21, 2025

Johnny Cakes are an unleavened cornmeal flatbread and an early American staple. It is said to have its roots in New England, first cooked by the Algonquian Native inhabitants. Think of polenta like a pancake. Aka Jonnycake, Johnny cake, Journey cake, Shawnee cake, or Johnny bread are ideal to serve for breakfast, brunch, or supper in place of bread and biscuits. Dip, dunk, or soak up the juices from savory homemade Lamb Sausages and warming chowders or soups.

Johnny Cakes

Makes 6 large or 10-12 mini cakes

chefgeorgehirsch.com | as seen on George Hirsch Lifestyle

1 cup Fine stone-ground yellow or white Cornmeal

1 teaspoon salt

1 Tablespoon sugar

1 1/4 - 1 1/2 and up to 1 3/4 Milk, variable

2 Tablespoons Butter or fat drippings to grease griddle

Good Quality Maple Syrup

Preheat griddle to 375 degrees or an iron skillet, or a sauté pan.

Mix all ingredients until just lightly combined until batter-like. Allow to rest for 5 minutes.

Cook Johnnycake in a well-greased griddle or pan with a little melted butter, bacon, or sausage drippings. Allow cakes to brown and crisp; turn cakes over once after about 3-4 minutes. Repeat. Top with melted butter and good maple syrup. Serve immediately

Option Seasoning: A classic Johnny Cake is neutral in taste, allowing whatever the cakes are served with to be the predominant flavor. However, seasoning may be added to spice up according to personal preferences with a pinch of ginger, allspice, nutmeg, or pumpkin spice.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

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Punxsutawney Pancakes

George Hirsch February 1, 2025

It's that time of year once again. Doesn't it feel like Groundhog Day was just yesterday? Those of you who know me know it's my favorite holiday tradition of the year. I love the excitement of the anticipated sign of spring from the Seer of Seers, Punxsutawney Phil, on February 2nd each year. Who would believe the little weather-predicting rodent would be 75-90 percent accurate. How about that! I'd say that's more predictable than any certified meteorologist.

However, I really feel Groundhog Day took on an all-new meaning years back after watching Bill Murray in the movie Groundhog Day. Imagine eating all the pancakes and donuts you like and repeating them the next day and the next.

So, in honor of Punxsutawney Phil and Bill Murray, here's my Punxsutawney Pancakes Recipe. Hearing the alarm clock at 6 AM on Groundhog Day just isn't the same without a tall stack of pancakes and a carafe of good coffee to wake up to. Just be sure to serve with a good maple syrup. Or, try a slice of my Egg Custard Pie (recipe below) for another sweet celebration.

Wishing you a Happy Groundhog Day this upcoming weekend! May my Punxsutawney Pancakes become a tradition at your breakfast table as well.

George's Punxsutawney Pancakes

Makes eight pancakes

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon pure cane granulated sugar

* 1 1/4 cups buttermilk

1 teaspoon vanilla

1 egg, beaten

3 Tablespoons butter, melted

* To make Buttermilk

1 scant cup whole milk

1 tablespoon white vinegar or lemon juice

To make buttermilk:

Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.

Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk

Mix all dry ingredients in a large bowl well with a whisk: the flour, baking powder, salt, and sugar. In a separate bowl, mix all wet ingredients: the buttermilk, vanilla, egg, and melted butter.

Add the wet to the dry and stir with a spatula until the dry ingredients have incorporated. There may still be a few lumps. Do not over-mix, or pancakes will become tough.

Preheat a nonstick pan or lightly grease a griddle over medium-high heat at 375 degrees F.

Tip: Test the temperature by dropping a drop of water on the surface of the pan. Water will dance across the surface when at the correct temperature. Test one pancake.

Pour one 1/4 cup scoop of batter onto the griddle for each pancake. Add any fresh fruit, such as bananas or blueberries, at this time. You will see bubbles form on the top side when brown on the bottom, flip, and brown on the second side.

Serve hot with syrup or your favorite topping.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Best Chocolate Cake Ever

George Hirsch November 8, 2024

Simple solutions can give you the best results. Machines and gadgets are very important to many people, but I enjoy cooking when a simple whisk, spoon, or spatula does the job. This is the case with the Chocolate Torta recipe from my TV series George Hirsch Lifestyle episode, Old World Traditions. Enjoy.

Mix by hand and bake. Forty-five minutes later you’ll be savoring this Italian Pastry delight!

George_Hirsch_Chocolate_Torta titled.png

George's Chocolate Torta

Makes 12 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 cup all-purpose flour

1/4 cup cornstarch

1-1/4 tsp. baking soda

1/4 teaspoon salt

1 cup unsweetened Dutch cocoa powder

1-1/4 cups granulated sugar

1 cup water

1/3 cup sweet butter, melted

1 egg, beaten

1 egg white, beaten into whole egg

1 teaspoon vanilla extract

Confectioners sugar

Preheat oven to 325°. Lightly grease a 9-inch cake pan and line with baking parchment paper; set aside.

In a small bowl, combine flour, cornstarch, baking soda, and salt; set aside.

In a large bowl, combine cocoa and granulated sugar until blended. With a wire whisk, beat in water, then melt butter, egg, egg white, and vanilla until smooth. Add flour mixture and beat until smooth. Pour into prepared pan.

Bake for 45 minutes or until a toothpick inserted in the center comes out clean. On a wire rack, cool for ten minutes in a pan. With a small spatula, loosen the cake from the sides of the pan. Remove to a wire rack and cool completely. Place on a plate and sprinkle with confectioner sugar and a dollop of fresh whipped cream. To serve, cut into small wedges.

Baking Tip:

This cake actually tastes better when baked and aged one day in advance. When making ahead, allow it to cool completely on a wire screen, then cover it tightly in an airproof container or place the baked chocolate torta back into the cake pan and wrap the top with film.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Frittata as seen on George Hirsch Lifestyle

georgehirsch May 6, 2022

A frittata is like a quiche, but it doesn't have a crust. Mix in some chopped prosciutto, shredded cheese, or pre-cooked seafood or chicken, and it becomes a tasty brunch dish, appetizer or starter. or, add fresh herbs for a veggie morning start.

Fresh Herb Frittata

Makes six servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 Tablespoon olive oil

10 eggs, well beaten

2 Tablespoons water, optional

1/4 cup pancetta

4-6 each baby Yukon potatoes

1 shallot or 1 Tablespoon sweet onion

1 green onion

1 Tablespoon fresh basil, chopped

1/2 cup fresh mozzarella, sliced into small pieces

1/4 teaspoon hot sauce

fresh ground black pepper

Pre heat a large oven proof sauté pan. Preheat oven to 350 degrees.

Beat eggs with water, basil, parmesan cheese, hot sauce, nutmeg, and pepper.

Add olive oil to sauté pan, cook pancetta until slightly tender. Add shallot and potatoes cook until potatoes are tender.

Add pepper and hot sauce to eggs. Pour eggs over the filling and place the pan over medium heat. Stir egg mixture 2-3 times or just enough to mix eggs and potatoes. When the eggs begin to set, lower the heat and cook on medium heat for 3-4 minutes, top with fresh mozzarella and green onion.

Cover or place pan in oven for additional 1-2 minutes or until firm yet moist.

Top with fresh basil. Serve warm or room temperature.

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13 EPISODES on 4 HD-DVD Disk Set, season one

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