How do you make crepes, and what are some good fillings for them?!
How do you make crepes, and what are some good fillings for them?
Answers:
Here ya go
BASIC CREPES
3 eggs
1 1/2 c. flour
2 tbsp. vegetable oil
1/8 tsp. salt
1 1/2 c. skim milk
24 crepes
In mixing bowl, combine eggs and salt, add flour alternately with milk, beating until smooth after each addition. Add oil and beat. Refrigerate for at least 1 hour. Cook on upside-down crepe griddle according to manufacturer's directions, or in skillet with non-stick coating. (If using skillet, allow 2 tablespoons batter per crepe, turning skillet to coat evenly in very thin layer. Cook over medium heat until bottom is brown, turn brown other side a few seconds).
Crepes may be made in advance, wrapped in foil or plastic wrap, and stored in refrigerator for 2 or 3 days; for easier separation, a layer of waxed paper or foil may be placed between crepes. They may be kept in freezer if tightly sealed in freezer bags. When ready to use bring crepes to room temperature before separating.
BANANA CHOCOLATE CREPES FILLING
2 bananas, sliced
2 tbsp. butter
Chocolate sauce
Ice cream
Crepe recipe of your choice
Prepare crepes. Cook bananas in 2 tablespoons butter over high heat until soft 2 minutes. Divide filling among 4 crepes and roll up. Serve with chocolate sauce and ice cream.
STRAWBERRY AND CREAM CHEESE CREPES
CREPE BATTER:
2 eggs
1/4 c. milk
2 tbsp. water
4 tbsp. flour
1/8 tsp. salt
FILLING:
3 oz. cream cheese, softened
6 tbsp. cottage cheese
1/4 c. sugar
SAUCE:
2 c. fresh strawberries Or frozen unsweetened & thawed
1 tbsp. lemon juice
1/3 c. sugar
Batter: Beat eggs, milk and water. Add flour and salt, beat just until smooth. Lightly oil a crepe pan or medium skillet. Heat pan over medium heat. When pan is hot spoon 2 tablespoons batter into pan and rotate pan to spread evenly. When edges of crepe are browned, turn crepe onto a plate.
Filling: Place cream cheese, cottage cheese and sugar in mixer. Blend until smooth. Set aside.
Sauce: Coarsely chop strawberries. Add lemon juice and sugar. Toss lightly. When ready to serve spoon 2 tablespoons filling into each crepe and roll. Arrange crepes seam side down on plate. Serve immediately with fresh fruit sauce.
Makes 12 servings, 1 crepe each.
APPLE CREPES
CREPES:
2 eggs
1 1/2 c. milk
1/2 tsp. salt
1 c. flour
2 tbsp. melted butter
FILLING:
8 apples
3 tbsp. butter
2/3 c. brown sugar
1 orange rind, grated
1/4 c. raisins
Beat together crepe ingredients. Cover and let stand for 30 minutes. Cook in small crepe size pan (greased on both sides). Peel apples and cook until tender in large pan. Add remaining ingredients. Place filling in center of crepe and roll into crepe shape.