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CREPES - TO MAKE AND STORE
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6738
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup cold water and whole milk
4 eggs
1/2 teaspoon salt
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. Wi
th a rubber spatula,
scrape down any batter which adheres to the sides of the processor. If the batt
er 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 hi
gh 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 bac
k into the batter for
the next crepe. Let the crepe cook on one side for about a minute or until it l
ooks dried out. Flip
the crepe over and cook it for 30 seconds on the other side. Repeat until all a
re done.
To store, stack them, with waxed paper or parchment squares in between each one
and freeze in
batches.
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 to
pping of mixed
chopped up fresh fruit
Fill each crepe with ricotta or other cheese combined with chopped basil, olive
s 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 chop
ped 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
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