CREPES
BLINTZES
: Making crepes can be easy if you already have a batch of baking mix
in the pantry. Flipping and filling takes some practice, but you'll get it
down. Make sure your pan is hot enough to bounce a drop of water, and has
no rough spots.
: Crepes can be filled with various meat stuffings for a quick brunch
or dinner, or they are great with fruit for dessert. You can make a batch
of them and freeze them with wax paper or plastic wrap between each one.
QUICK CREPES: Combine ingredients and beat until smooth in a blender, food
processer or shaker container. Mixture will be thin.
~To Use
: For each crepe, ppour about 1/4 cup of batter into a hot, greased
pan. Turn pan until batter covers the bottom and cook over medium heat
until golden brown. Loosen edge with a spatula, trn over and cook the other
side unitl golden brown.
: To reheat frozen crepes: either thaw, still wraped, at room temp
for 1 hour before warming in an oven set at 350, or nwrap and place in a
micowave on medium for 1 or 2 minutes.
~Ideas
: For dinner or brunch crepes, try filling with a spoonful of finely
ground tuna, chicken, or turkey salad and top with white sauce.
: For dessert, fill with spiced apples, sweetened cherres or berries;
top with swetened whipped cream and dust with cinnamon.
BLINTZES:
Mix batter and cook, as for crepes. Fill the crepe while still warm with
sweetened cream cheese, top with sour cream, and dust with more sugar.
Yields: 12 crepes Source: Cheaper and Better Alternatives to Storebought
Goods By: Nancy Birnes
Found by: Fran McGee
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!