| 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 [email protected] (DEBORAH EPSTEIN) on Mar 18, 1997
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