Crepes - To Make And Store

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Title: Crepes - To Make And Store
Categories:
Yield: 1 servings

1 c Cold water and whole milk
4 Eggs
1/2 ts Salt
About 1 1/3 cups flour
Vegetable oil or melted
Butter

In a blender or food processor combine the water,
milk, eggs salt and flour. With a rubber spatula,
scrape down any batter which adheres to the sides of
the processor. If the batter appears thick, add more
water; if too thin, then gradually whisk in more
flour. Let the batter set, in the refrigerator for an
hour or so.

Rub an 7-inch crepe pan or non-stick pan with oil or
melted butter. Set over high heat until pan just
begins to smoke. Ladle about 3 tablespoons of batter
into the hot pan. Lift the pan from the heat and swirl
the batter around so that it evenly coats the bottom.
Pour excess back into the batter for the next crepe.
Let the crepe cook on one side for about a minute or
until it looks dried out. Flip the crepe over and cook
it for 30 seconds on the other side. Repeat until all
are done.

To store, stack them, with waxed paper or parchment
squares in between each one and freeze in batches.

Yield: about 12 crepes

QUICK CREPE IDEAS

Fill each crepe with a couple of tablespoonfuls of
lightly sweetened ricotta or cottage cheese. Roll up,
sprinkle with sugar and run under the broiler just to
heat. Serve with a topping of mixed chopped up fresh
fruit

Fill each crepe with ricotta or other cheese combined
with chopped basil, olives or parsley. Arrange them in
a shallow baking dish, dot with grated Parmesan and
cover with tomato sauce if you wish; and brown under a
moderate broiler

Fill each crepe with a white or veloute sauce in which
you have mixed some chopped buttered spinach, or diced
chicken or ham. Cover with cheese sauce, sprinkle with
more 3 to 4 tablespoons more of cheese and heat in the
oven; brown in the broiler

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6738

From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31
Oct 1996 17:44:33 -0500

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