Crepes batter and filling suggestions
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| 2 | pinches | Salt |
| ⅔ | cup | Milk |
| ½ | teaspoon | Peanut oil |
| ⅔ | cup | Beer |
| 1 | cup | Flour |
Directions
Osterize 30 seconds. Scrape batter down from sides of container. Osterize one more minute. Refrigerate for AT LEAST one hour. Refrigerated batter keeps up to one week. If batter tuns thick, thin it with a little more milk. This batter should be the consistancy of UNwhipped whipping cream.
Preheat omelet pan. For 9-inch pan use ¼ cup batter. For 6-inch pan use two tablespoons of batter. Cook over medium-high burner till golden brown on bottom and dry on top. Turn. Brown otherside *if* it is to be used unfilled. As crepes are cooked, stack them on a covered pie plate.
CREPES FILLINGS:
: Breakfast: Spread sour cream on crepes; then strawberry jam.
: Lighlty sprinkle with powdered sugar.
: Lunch: Chicken and Mushroom. Roll like enchilada.
: Dinner: Asparagus and sour cream, or ham and swiss cheese, etc.
: Dessert: Grind orange rind. To two tablespoons melted butter add : rind, 1 tablespoon sugar, squeeze orange juice, shot burbon or : sherry. Stir. Dip crepes in syrup. Fold in quarters. Sprinkle : with powdered sugar.
SOURCE: Frugal Gourmet Cooking Show Shared by Cate Vanicek Recipe By :
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