| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 1/2 |
c |
Flour |
| 1/8 |
ts |
Salt |
| 8 |
|
Crepes |
|
|
Raspberry Jam or some kind of tart jelly |
| 4 |
tb |
Butter |
| 8 |
|
Eggs |
| 2 |
tb |
Cream |
|
|
Salt & pepper |
INSTRUCTIONS
CREPES
OMELET
The recipe: I found this in the Dinah Shore Cookbook..and it is a version
of a jelly omelet and sounds pretty good to me!
Beat eggs well. Add milk, flour and salt beating thorougly until mixture is
smooth.
Heat a 5 inch skillet. Pour in 1 tbs of batter and tip quickly to coat
bottom of skillet. Cook over medium heat until small bubbles appear. Shake
crepe out onto clean dish towel to cool.
When you've made a few and they've cooled, they can be stacked without
sticking together to store. Wrap six in alumnin foil & freeze. They thaw
out quickly.
Omelet: In the center of each crepe put a scant tsp on either jam or jelly.
Roll up crepe and set aside.
Heat omemet pan. Add 1/3 of hte butter. While butter is melting, beat eggs
and cream lightly with fork. Add salt & pepper. Pour 1/8 cup of egg mixture
into hot omelet pan. Stir quickly with fork until edges begin to cook.
When omelet is almost set, place rolled crepe in center and with spatula
quickly roll omelet around crepe and slide onto a warm platter. Follow same
steps with the remaining egg mixture. Posted to TNT - Prodigy's Recipe
Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 18,
1997
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