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Crepes (French Pancakes) - Crepes Plan
Recipe By : Freeze With Ease copyright 1965
Serving Size : 12 Preparation Time :0:00
Categories : Breads Freezer Meals
Desserts
Amount Measure Ingredient -- Preparation Method
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4 tablespoons (heaping) flour
1 egg
1 egg yolk
3 tablespoons milk
1 tablespoon vegetable oil
1 cup milk
In a small bowl stir with wire whisk the flour, egg, egg yolk, 3 T. milk and ve
g. oil until quite smooth.
Refrigerate for 3 to 4 hours. (It may be kept in the refrigerator up to a week.
) Remove and add enough of remaining milk to reduce again to thin consistency,
between light and heavy cream. Heat 6-7" frying pan (crepe); when very hot wipe
out with piece of slightly buttered waxed paper. Return to lowered heat. Cover
bottom of pan with very thin layer of batter. (Pour off any excess.) Cook unti
l golden on one side; turn and cook until golden on the other side. Stack them
as they cook. Using the same piece of
waxed paper rebuttering it occasionally, rub the bottom of the pan between eac
h crepe.
Freeze crepes, stacked, and fill them after defrosting, or use them for any rec
ipes calling for crepes and freeze them filled.
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