|1 cup||Cold water and whole milk|
|About 1 1/3 cups flour|
|Vegetable oil or melted butter|
In a blender or food processor combine the water, milk, eggs salt and flour. With a rubber spatula,
scrape down any batter which adheres to the sides of the processor. If the batter appears thick,
add more water; if too thin, then gradually whisk in more flour. Let the batter set, in the refrigerator for an hour or so.
Rub an 7-inch crepe pan or non-stick pan with oil or melted butter. Set over high heat until pan just
begins to smoke. Ladle about 3 tablespoons of batter into the hot pan. Lift the pan from the heat
and swirl the batter around so that it evenly coats the bottom. Pour excess back into the batter for
the next crepe. Let the crepe cook on one side for about a minute or until it looks dried out. Flip
the crepe over and cook it for 30 seconds on the other side. Repeat until all are done.
To store, stack them, with waxed paper or parchment squares in between each one and freeze in
Yield: about 12 crepes
QUICK CREPE IDEAS
Fill each crepe with a couple of tablespoonfuls of lightly sweetened ricotta or cottage cheese. Roll up, sprinkle with sugar and run under the broiler just to heat. Serve with a topping of mixed
chopped up fresh fruit
Fill each crepe with ricotta or other cheese combined with chopped basil, olives or parsley.
Arrange them in a shallow baking dish, dot with grated Parmesan and cover with tomato sauce if
you wish; and brown under a moderate broiler Fill each crepe with a white or veloute sauce in which you have mixed some chopped buttered
spinach, or diced chicken or ham. Cover with cheese sauce, sprinkle with more 3 to 4 tablespoons
more of cheese and heat in the oven; brown in the broiler Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6738 Posted to MC-Recipe Digest V1 #272 Date: Thu, 31 Oct 1996 17:44:33 -0500 From: Gail Shermeyer <4paws@...>
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