Yield: 12 Servings
|2 cups||Biscuit Baking Mix|
|2 cups||Biscuit baking mix|
|1 cup||Cream Cheese|
|¼ cup||Sour cream|
: 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.
: For each crepe, ppour 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 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.
: 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.
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