biscuit baking mix recipes...quick crepes

Categories
Breads
Mixes
Yield
12 servings
MeasureIngredient
2 cups Biscuit Baking Mix
1½ cup Milk
Eggs
2 cups Biscuit baking mix
1½ cup Milk
2 tablespoons Sugar
1 teaspoon Vanilla
Eggs
  *Filling*
1 cup Cream Cheese
¼ cup Sour cream
2 tablespoons Sugar
1 teaspoon Vanilla

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 processor or shaker container. Mixture will be thin.

~To Use

: For each crepe, pour about ¼ 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 unit golden brown.

: To reheat frozen crepes: either thaw, still wrapped, at room temp for 1 hour before warming in an oven set at 350, or wrap and place in a microwave 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 cherries or berries; top with sweetened 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 a file of Carl Berger Submitted By GAIL SHIPP On 06-26-95

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