| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Desserts, Main course |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Milk |
| 1 |
c |
Flour |
| 1 |
|
Egg |
| 1 |
ts |
Vegetable oil |
| 1/4 |
ts |
Baking powder |
|
|
DINNER CREPE SEASONING IDEAS: |
| 1/2 |
ts |
Dried thyme, crushed |
| 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Dried sage, crushed |
| 1/2 |
ts |
Five spice powder |
| 1/2 |
ts |
Ground red pepper |
|
|
DESSERT CREPE SEASONING IDEAS: |
| 1 |
tb |
Unsweetened cocoa powder |
| 1 |
tb |
Instant espresso powder |
| 2 |
tb |
Ripe banana, mashed |
| 2 |
tb |
Fresh blueberries |
| 1/2 |
ts |
Ground cinnamon |
INSTRUCTIONS
Combine all ingredients in a blender. If making dinner crepe, add salt. If
making dessert crepes, add 1 teaspoon vanilla and 1 teaspoon sugar. Add
flavorings if desired. Cover and blend until smooth.
Heat a very lightly greased 6" or 8" skillet with flared sides over medium
high heat. Remove from heat. Pour about 2 tablespoons of batter into the
center of the skillet. Lift and tilt the skillet to spread batter. Return
to heat. Cook about 1 minute or until light brown. Turn with a spatula and
cook the other side for 30 seconds. Invert over paper towel; remove crepe.
Repeat with remaining batter, greasing skillet occasionally and stirring
batter if needed.
Make filling (see below). Plan on 3 or 4 tablespoons of filling per crepe.
Heat filling before filling crepe. Top with sauce. Serve immediately. If
necessary, warm crepe in microwave oven on high for 3 to 5 minutes.
To store crepes: stack the finished crepes between layers of waxed paper.
Wrap stack well in plastic wrap an seal in an airtight plastic container or
resealable bag. Crepes will keep for 2 or 3 days in the refrigerator, or up
to a month in the freezer. To reheat, remove from freezer and thaw at room
temperature. May be reheated individually in a skillet or several at a time
in the microwave. Set microwave oven on high power and cook for 30 to 60
seconds. Turn crepes and cook for another 30 seconds or until heated
through.
Makes 12 crepes. Divide to make 6 dinner and 6 dessert crepes.
DINNER FILLING IDEAS:
1. Cut-up cooked chicken and steamed broccoli moistened with an alfredo or
cheese sauce. Extra sauce can be poured on top of assembled crepe. 2.
Minced & cooked pork with finely chopped butternut squash topped with
cranberry sauce. 3. Cooked shredded beef, bean sprouts and a little hoisin
sauce. 4. Ratatouille and Parmesan cheese.
DESSERT CREPE IDEAS
1. Vanilla ice-cream. Topped with chocolate sauce & bananas or
strawberries. 2. Sliced bananas, chopped toasted walnuts. Topped with maple
syrup. 3. Mixed fresh berries. Top with whipped cream. 4. Bananas cooked
with butter and a little brown sugar.
Posted to EAT-L Digest 25 Mar 97 by Toni Office <Captiva4me@AOL.COM> on Mar
25, 1997
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