Publisher's Desk...
Good morning to one and all. I have been under the weather. Besides work, I have done nothing much for the past two days. Luckily Larry came to my rescue in this response to a request for crepe recipes. Oh, I've added a few recipes that others generously shared. My thanks to Larry and all who made this special crepes issue possible. I will be back when I feel better. Until then, here's Larry...
Back on March 20 Mary Jane, of Stockton, CA, suggested that cr??pes would be an excellent theme for A2Z. My files are laden with hundreds of recipes for this sophisticated pancake and wrapper. But then I recalled Maggie's dictum that one should submit only two favorite recipes for any theme support. What was I going to do with the leftovers? Our gracious and articulate publisher gave me an "out". Provide enough material for an entire issue of this wonderful newsletter.
So, I accepted the offer. And, as you will see, I back into the subject.
I hesitate to use the word gourmand to describe my interest and participation in the culinary arts - the root for that word in Middle English (English spoken back in the 12th to 15th centuries) is gourmaunt which means "glutton". My own modern definition of the word describes one who enjoys good food and eats hearty. In my younger and more affluent years I would seek out fine dining venues and savor the visual delights of food preparation and service. Memories of The Drake, in Chicago, Roosevelt and Park Plaza in New York, Chateau Frontenac in Quebec City, Royal York in Toronto, and London's Savoy are filled with flamb?©es!! French Service, tableside service, cart service - whatever one wishes to call it - meant seeing your menu orders going through their final preparation right alongside
your table. Working from a special cart (gueridon) fitted with a r?©chaud or flaming lamp, the ma?®tre d'h??tel, or chef de salle (fancy restaurants will go in for the fancy names for their staff) or captain will generate tantalizing aromas, sounds of bubbling and sizzling to match, and the sudden flash and flame of a dash of cognac and then the presentation of your plate with its culinary treasures.
You have been pampered; and your palette graced!
What does all that have to do with cr??pes? you ask. One of the most popular items to be prepared with finesse tableside is Cr??pes Suzette (recipe follows!), a dessert created by accident by Henri Carpentier, chef to Edward, Prince of Wales, while making a complicated cr??pe sauce. This sauce was a blend of orange and lemon peels, sugar, butter, Grand Marnier, Cointreau and Kirschwasser. By accident, the cordial caught fire and the young chef thought both he and the sauce were ruined. Since it was impossible to start over, Henri tasted the sauce and found it to be delicious. He quickly put the cr??pes into the sauce, added more cordials, and let the sauce burn again. Edward was delighted and named it after the lady with whom he was dining.
As the dean emeritus of my college's Hospitality Management and Chef Training I like to brag about being responsible for providing our budding food service personnel with training in French Service. Our hands-on center for this was The Humber Room, a top class restaurant/classroom for our students. And Cr??pes Suzette was the initial project.
You may be assured that this glutton, oops, gourmand, dined regularly in The Humber Room (at The Dean's Table!).
"It is a requirement that items sent for posting NOT be from other newsletters."
(To see web version of newsletter click
here.)
The print is much larger and in bolder type for those with vision impairments, too.
Please remember:
A to Z Recipes is an Honor System publication. Your necessary participation keeps the monthly minimum contribution set low and this publication possible.
If you are having trouble receiving issues, please click here for assistance.
To subscribe (or unsubscribe) to this publication, follow the links at the bottom of each issue. I cannot subscribe (or unsubscribe) folks. You must do this for yourself.
Enjoy!
Ramblings...
Everything Happens for a Reason
Sometimes people come into your life and you know right away that they were meant to be there ... to serve some sort of purpose to teach a lesson, or to help you figure out who you are or who you want to become.
You never know who these people may be: a roommate, friend, neighbor, professor, child, teacher or even a complete stranger, but when you lock
eyes with them, you know at that very moment that they will affect your life in some profound way.
Sometimes things happen to you at the time that may seem horrible, painful and unfair at first, but in reflection, you find that without overcoming
those obstacles you would not have realized your strength, potential, will power or heart.
Nothing happens by chance or means of good luck. Illness, injury, love, lost moments of true greatness and sheer stupidity all occur to test the limits of your soul. Without these small tests, life would be like a smoothly paved, flat road to nowhere...safe and comfortable but dull and utterly pointless.
People who you meet and who affect your life, and the successes and downfalls you experience, help to create who you are and who you become. The bad experiences are the most valuable because it is often from them that we learn the most. They are probably the most poignant and important ones. Hurt, betrayal, loss, sadness ... these are the great builders of character. Only those who have hurt and lost or have been sad and disappointment know how to truly comfort and forgive another in the same circumstances. Consider yourself blessed!
If someone hurts you, betrays you or breaks your heart, forgive them because they have helped you learn about trust and the importance of being cautious to whom you open your heart.
If someone loves you, love them back unconditionally, not only because they love you, but because they are teaching you to love, and open your heart and eyes to little things.
Make every day count. Appreciate every moment and take from it, everything that you possibly can, for you may never be able to experience it again. You may not have the chance to share, talk, listen, dream, love, teach, or enjoy that moment again.
Talk to people you have never talked to before, and actually listen.
Let yourself fall in love, break free, and set your sights high.
Hold your head up because you have every right to.
Tell yourself you are a great individual and believe in yourself, for if you don't believe in yourself, no one else will believe in you.
You can make of your life anything you wish. Create your own life and then go out and live it with absolutely no regrets.
Most importantly, if you love someone tell them, for you never know what tomorrow may have in store. And learn a lesson in life each day you live.
~Author Unknown~
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
15988/31394_PRFM-138105.jpg
M-138105.jpg" border="0" alt="BY WOMAN / DOLCE & GABBANA GIFT SET 2-PC">
15988/31388_image-1219304-10274048
304-10274048" height="1" width="1" border="0">
BY WOMAN / DOLCE & GABBANA GIFT SET 2-PC
15988/31388_image-1219304-10274048
304-10274048" height="1" width="1" border="0">
Did You Know?...
THE SOPHISTICATED PANCAKE
Somewhere back in the mists of man's pre-history, he had an Eureka moment when he discovered that his gruel of ground grain and water turned into a solid sheet of cooked dough when he poured it on a very hot rock.
"Aha," he may have grunted, "I have made a pancake!"
It is believed that his discovery took place in China and his ancestors carried it to Nepal. When it spread to the Middle East, the Crusaders,
riding back from their search for the Holy Grail, brought back to Europe this simple bannock. Breathes there the chef with a creative soul who will
not experiment with a given culinary regime! A simple flour and water recipe must go through a metamorphosis on its way to great savory heights: different flours, new liquids, intriguing seasonings and exciting adjuncts.
The degree to which this change has taken place was epitomized by the birth of the International House of Pancakes (now IHOP). Of course, today in its more than 1,000 units IHOP has expanded its menu to embrace the entire culinary field. But the "P" still stands for pancakes.
The exquisite pancake we now call cr??pes was developed over the past century in France, The Netherlands and Belgium with the use of buckwheat and white flours, eggs, butter and milk. Today a number of cultures have developed their own special cr??pe versions: Hungarian palacsinta; Mexican enchilada; Chinese egg roll; Jewish blintz, Italian cannelloni; Russian blini, Scandinavian plattar, Greek krep and others.
With the development of the cr??pe came the inevitable specialized cr??pe outlet - la cr??perie -- expanding the number of variations on the basic
cr??pe theme.
The recipes in this issue stand alone but provide stepping stones for the imaginative chef and fertile taste buds.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
Mary Jane, Stockton, CA. What a spring board you provided when you mentioned the word cr??pes. I was able to cast upon the A2Z table a variety of suggestions for this wonderful medium. I hope you will expand my humble offering by submitting your own recipes; needless to say, I shall eagerly copy them to add to my own large file, a sampling of which I have given to Maggie for this issue of our favorite newsletter.
~Larry~
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Discussion Forum
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Next Monthly Theme...
Recipes Mom Used to Make
Did you swear by your Mom??™s Chicken and Dumplings? Was her Meatloaf simply the best in the world? How about the way she used to make creamy Rice Pudding? Perhaps your Mother??™s prize recipe was one handed down to her by her own Mother and she shared it with you. This topic should yield some of the finest theme recipes since A to Z Recipes began as we hope to share precious memories from our childhood with the ???family??? here. When you send along your prized favorites, I hope you will also share something about yourself, your Mother, and how the family reacted to the recipe being served. I love this theme and hope you will too...maybe enough to pass along a couple of your favorites with all of us? In honor of Mother??™s Day, please send along your ???Recipes Mom Used to Make???. My thanks go to
Pam H. from Swanton, OH, for the great theme idea! Now, here is the NEW set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for May's theme issue is Friday, April 30th.
Theme recipes must have subject: "Recipes Mom Used to Make" and will be posted on Sunday, May 2nd.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Crazy Corner...
Ole And The Lefse
Ole was on his death bed. But before he died, he wanted to have one last taste
of lefse (potato crepe). Even as weak as he was, he was able to crawl out of bed
and go down the stairs to the kitchen. After about 20 minutes of agonizing pain
he reached the kitchen. Opening the refrigerator door he slowly reached for the
lefse. He was just about to grab it when suddenly a hand came out from nowhere,
slapped his hand, and a voice boomed out, ???Ole, that's for the Funeral!???
FOOD FOR THOUGHT
Well, I've done a little research, and what I've discovered should make anyone
think twice before eating that incredibly mind-boggling
oh-my-god-it's-so-dangerous food: bread!
1. More than 98 percent of convicted felons are bread eaters.
2. Fully half of all children who grow up in bread-consuming households score
below average on standardized tests.
3. In the 18th century, when virtually all bread was baked in the home, the
average life expectancy was less than 50 years; infant mortality rates were
unacceptably high; many women died in childbirth; and diseases such as typhoid,
yellow fever and influenza ravaged whole nations.
4. More than 90 percent of violent crimes are committed within 24 hours of
eating bread.
5. Bread is made from a substance called "dough." It has been proven that as
little as one pound of dough can be used to suffocate a mouse. The average
American eats more bread than that in one month!
6. Primitive tribal societies that have no bread exhibit a low occurrence of
radiation poisoning, skin cancer, food poisoning and octogenarians.
7. Bread has been proven to be addictive. Subjects deprived of bread and given
only water to eat begged for bread after only two days.
8. Bread is often a "gateway" food item, leading the user to "harder" items such
as jelly and peanut butter.
9. Bread has been proven to absorb water. Since the human body is more than 90
percent water, it follows that eating bread could lead to your body being taken
over by this absorptive food product, turning you into a soggy, gooey
bread-pudding person.
10. Newborn babies can choke on bread.
11. Bread is baked at temperatures as high as 400 degrees Fahrenheit! That kind
of heat can kill an adult in less than one minute.
12. Most bread eaters are utterly unable to distinguish between significant
scientific fact and meaningless statistical babbling.
COOKING GLOSSARY
Tongue: A variety of meat, rarely served because it clearly crosses the
psychological boundary between a cut of beef and a hunk of dead cow.
Yogurt: Semi-solid dairy product made from partially evaporated and fermented
milk. Yogurt is one of only three foods that taste exactly the same as they
sound. The other two are goulash and squid.
Recipe: A series of step-by-step instructions for preparing ingredients you
forgot to buy, in utensils you don't own, to make a dish the dog won't eat.
Porridge: Thick oatmeal rarely found on American tables since children were
granted the right to sue their parents. The name is an amalgamation of the words
"Putrid," "hORRId," and "sluDGE."
Preheat: To turn on the heat in an oven for a period of time before cooking a
dish, so that the fingers may be burned when the food is put in, as well as when
it is removed.
Oven: Compact home incinerator used for disposing of bulky pieces of meat and
poultry.
Microwave Oven: Space-age kitchen appliance that uses the principle of radar to
locate and immediately destroy any food placed within the cooking compartment.
Calorie: Basic measure of the amount of rationalization offered by the average
individual prior to taking a second helping of a particular food.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Love is not blind.
That's why they make lingerie...
How Can I Help?...
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes, an HONOR SYSTEM publication, operates solely through reader support. You may donate through PayPal, Amazon Honor System, or other methods listed.
HOW DOES THE HONOR SYSTEM WORK?
Put simply, the service allows you to make a contribution of any amount as little as US$1.00 monthly to A to Z Recipes using your credit or debit card through the same purchasing system used when buying a frying pan from Amazon.com. The combined total of those contributions is paid to A to Z Recipes on a regular basis and can be used by us to cover our expenses. There is no cost to you other than the charge made on your credit or debit card and we receive no private information about you as a result of the transaction.
For more information on the "Amazon Honor System", or to make your monthly contribution now to A to Z Recipes, please go to our custom PayPage at A to Z Recipes PayPage (http://www.amazon.com/paypage/PGBGWX02BJ39R). You can also use the Donate through PayPal "Make a Donation" button. Please help us make this newsletter and web site a financial success!
Thanks very much for your time and support of A to Z Recipes and if you have any suggestions, insights, or problems about what I've discussed here, then feel free to email me at Contact List Owner(maggieblackwell@hotmail.com).
To make cash donations using other methods, click here.
Larry??™s Crepes...
CREPES - BATTERS & FILLINGS
~Submitted by Larry Holmes, Ontario, Canada
ALL-PURPOSE CREPE BATTER #1
4 eggs
?? teaspoons alt
2 cups flour
2 ?? cups milk
?? cup melted butter
Mixer Method: In medium bowl, combine eggs and salt. Gradually add flour alternatively with milk, beating until smooth. Beat in melted butter.
Blender Method: Combine ingredients in blender; blend for about 1 minute. Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
Both methods: Refrigerate batter at least 1 hour. Cook on upside-down cr??pe griddle or in traditional pan. Makes about 32 to 36 cr??pes.
ALL-PURPOSE CREPE BATTER #2
3 eggs
?? teaspoon salt
2 cups flour
2 cups milk
?? cup melted butter or cooking oil
Mixer or Blender Method, as for Batter #1.
Both methods: Refrigerate batter at least 1 hour. Cook on upside-down cr??pe griddle or in traditional pan. This is one of the
thicker batters. You may want to add 1 to 2 tablespoons of milk or water for thinner cr??pes in traditional pan.
Makes 30 to 35 cr??pes.
ALL-PURPOSE CREPE BATTER #3
4 eggs
?? teaspoon salt
2 cups flour
2 cups milk
?? cup melted butter
Mixer or blender: As for Batter #1
Both methods: As for Batter #3
ALL-PURPOSE BATTER #4
3 eggs
1/8 teaspoons salt
1 ?? cups flour
1 small can evaporated milk (2/3 cup undiluted)
1 cup water
2 tablespoons melted butter
Mixer or Blender: As for Batter #1
Both methods: As for Batter #1. Makes 28 to 32 cr??pes.
EGG-SUBSTITUTE CREPE BATTER
?? cup cholesterol-free egg substitute
2 cups flour
2 ?? cups skim or non-fat milk
2 tablespoons cooking oil
Mixer or blender: Mix until smooth. Let stand 1 hour. Stir and cook on upside-down cr??pe griddle or traditional pan. Makes 26 to 32 cr??pes.
Note: This batter has a greater tendency to stick than most betters. If sticking does occur, apply a thin coating of cooking oil to pan or griddle before cooking each cr??pe.
RICH CREPE BATTER
4 egg yolks
4 whole eggs
1 ?? cups flour
1 cup milk
1 tablespoons oil
Follow instruction for Batter #1
INSTANT FLOUR CREPE BATTER
3 eggs
?? teaspoon salt
1 cup instant flour
2/3 cup milk
2/3 cup water
1 tablespoon cooking oil
Mixer or blender method as for Batter #1
Both methods: Cook on upside-down cr??pe griddle or in traditional pan. This batter does not have to be refrigerated; you can use it right away. Be sure to stir batter occasionally as flour has a tendency to sink. Makes 16 to 20 cr??pes.
LO-CAL CREPE BATTER
3 eggs
1 cup flour
?? cup instant nonfat dry milk
1 cup water
1/8 teaspoon salt
Mixer method: In medium mixing bowl, combine ingredients. Beat until smooth.
Blender method: As for Batter #1
Both methods: Refrigerate for 1 hour or more. If batter separate stir gently before cooking.
Makes 18 to 22 cr??pes.
BASIC DESSERT CREPE BATTER
4 eggs
1 cup flour
2 tablespoons sugar
1 cup milk
?? cup water
1 tablespoon melted butter
Mixer or blender method: As for Batter #1
Both methods: As for Batter #1. Makes 20 to 25 cr??pes
ORANGE DESSERT CREPE BATTER
3 whole eggs
2 egg yolks
?? teaspoon salt
1 cup flour
1 tablespoon sugar
?? cup orange juice
?? cup milk
2 tablespoons cooking oil
1 teaspoon grated orange peel
Mixer method: In medium bowl, combine eggs and egg yolks with salt. Gradually add flour and sugar alternately with orange juice and milk,
beating until smooth. Beat in oil and peel.
Blender method: As for Batter #1
Both methods: Refrigerate batter about 1 hour. Stir before using. Cooks as for other cr??pes.
Makes about 20 to 24 cr??pes.
CHOCOLATE DESSERT CREPE BATTER
3 eggs
1 cup flour
2 tablespoons sugar
2 tablespoons cocoa
1 ?? cups buttermilk*
2 tablespoons melted butter
Mixer or Blender: Use methods for Batter #1
Both methods: Refrigerate batter about 1 hour. Cook on upside-down griddle or traditional pan.
Makes 18 to 22 cr??pes.
*If you do not have buttermilk, add 1 tablespoon lemon juice to 1 ?? cups regular milk.
VANILLA DESSERT CREPE BATTER
3 eggs
?? teaspoon salt
1 ?? cups flour
2 cups milk
1 tablespoon sugar
1 teaspoon vanilla extract
2 tablespoons melted butter
Mixer method: In medium bowl, combine eggs and salt. Gradually beat in flour alternately with milk. Then add sugar and vanilla. Beat until smooth. Beat in butter.
Blender: Combine eggs, flour, milk, salt, sugar and vanilla extract. Blend on low for about 1 minutes. Scrape down sides with rubber spatula and blend another 15 minutes, while adding melted butter.
Both methods: As for preceding batters.
Makes 32 to 35 cr??pes.
BRANDY DESSERT CREPE BATTER
(A good dessert cr??pe without butter or oil!)
3 eggs
1 cup flour
1 cup water
1 tablespoon brandy
?? teaspoon salt
1 teaspoon sugar
Mixer: In medium mixing bowl, beat eggs. Add flour alternately with water; the brand, salt and sugar. Beat until smooth.
Blender: As per previous recipes.
Both methods. Refrigerate for about 1 hour. Batter has a tendency to separate while refrigerated so stir with spoon before cooking. Cook on upside-down griddle or traditional pan.
Makes 18 to 22 cr??pes.
RUM DESSERT CREPE BATTER
3 eggs
?? cup flour
?? cup milk
?? cup water
2 tablespoons sugar
2 tablespoons rum
2 tablespoons melted butter
Mixer: In medium bowl beat eggs. Gradually add flour alternately with milk and water. Then add sugar. Beat until smooth. Add rum and melted butter; beat until blended.
Blender: Follow method for Batter #1
Both methods: Refrigerate batter for 1 hour. Cook on upside-down griddle or in traditional pans.
Makes 18 to 22 cr??pes.
LEMON DESSERT CREPE BATTER
2 tablespoons clarified butter
?? cup cold water
?? cup milk
2 whole eggs
2 egg yolks
?? cup flour
1 tablespoon sugar
1 teaspoon grated lemon peel
?? teaspoon salt
To clarify butter: Melt ?? cup butter in small, heavy saucepan. Skim and add discard the surface foam. Spoon the clear butter on top into a measuring cup; discard milky solids at the bottom of pan.
In medium bowl or blender, combine clarified butter and water with milk, whole eggs, egg yolks, flour sugar, lemon peel and salt. Mix or blend until smooth.
Makes 15 to 20 cr??pes.
GRAHAM CRACKER CREPE BATTER
4 eggs
1 cup flour
1 cup finely crushed graham crackers
(about 12 to 14 crackers)
2 cups milk
?? cup melted butter
In medium mixing bowl, beat eggs. Gradually add flour and crushed graham crackers alternately with milk, beating until smooth. Beat in melted butter.
Refrigerate batter for at least 1 hour. Stir batter before cooking. Cook on upside-down griddle or in traditional pan. Keep heat at medium (or slightly lower that heat for All-Purpose Cr??pes).
Makes about 25 to 30 cr??pes.
POTATO CREPE BATTER
3 eggs
?? cup milk
?? cup mashed potatoes
?? teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
6 tablespoons flour
3 tablespoons melted butter
Mixer: In medium bowl, beat eggs; then add milk and beat until blended. Add potatoes, salt, pepper and nutmeg. Add flour
gradually while beating on low speed; beat until smooth. Pour in melted butter and b eat until mixed.
Blender: Combine all ingredients except butter in blender. Blend about 30 seconds. Scrape down sides of jar and blend another 10 seconds until smooth. Add butter and blend until butter is mixed in.
Both methods: Let stand at least 1 hour. Cook on upside-down cr??pe griddle or in traditional pan. Stir batter occasionally when cooking.
YOGURT CREPE BATTER
1 cup flour
1 tablespoon sugar
?? teaspoon salt
4 eggs
1 cup plain yogurt
?? cup water
In medium mixing bowl, combine flour with sugar and salt. Make well in center; drop in eggs, yogurt and water. Beat until smooth. May be cooked right away or refrigerated for several hours.
Batter is rather thick, so you may want to add another tablespoon of water for cooing in a traditional pan.
Makes 18 to 20 cr??pes.
BEER CREPE BATTER
2 eggs
2 egg yolks
1 teaspoon salt
1 cup flour
1 cp beer
1 tablespoon sour cream
1 tablespoon melted butter
Mixer: In medium bowl, beat eggs and egg yolks with salt. Gradually add flour alternately with beer. Beat until smooth. Stir in sour cream and butter.
Blender: As for Batter #1
Both methods: As for previous batters.
Makes 18 to 22 cr??pes.
HERB CREPE BATTER
3 eggs
2 cups flour
1 cup milk
1 cup chicken bouillon
?? cup melted butter or cooking oil
?? teaspoon dried tarragon leaves, crushed
1 tablespoon finely minced parsley
1 tablespoon finely minced chives
Mixer: In medium bowl, beat eggs. Gradually add flour alternately with milk and bouillon. Beat until smooth. Beat in melted butter or oil. Stir in tarragon, parsley and chives.
Blender: Combine all ingredients except herbs in blender. Blend for about 1 minute. Scrape down sides and blend another 15 seconds. Stir in herbs.
Both methods: Let stand at least 1 hour then follow procedure for previous cr??pes. Stir batter several times during cooking.
Makes about 25 to 30 cr??pes.
BLINTZ CREPE BATTER
Makes an ideal batter for blintzes or other cr??pes that are browned after they're filled.
2 eggs
1 cup flour
?? teaspoon salt
1 cup water
Mixer: As for Batter #1
Blender: As for Batter #1
Both methods. Refrigerate batter about 1 hour. Stir before cooking. Makes 14 to 18 cr??pes.
CHINESE EGG ROLL BATTER
1 egg
1 cup lukewarm water
?? cup cornstarch
1 1/8 cup flour
?? teaspoon salt
?? teaspoon almond extract
?? teaspoon sugar
?
Mixer: In mixing bowl, beat eggs. Add water, cornstarch, flour, salt, almond extract and sugar. Beat until smooth.
Blender: As for Batter #1
Both methods: Refrigerate batter for 1 hour, if possible. Cook on upside-down cr??pe griddle or traditional pan. Makes 12 to 14 cr??pes.
Note: While being cooked, this batter does not brown as readily as other batters. When filled and fried, it turns a nice golden color.
COOK NOW - EAT LATER
The foregoing recipes may be doubled or tripled so that you can make enough cr??pes to meet your needs today and have enough to store away for the next time. Cooked cr??pes may be stored in refrigerator for 2 to 3 days if securely wrapped in foil or sealed in a plastic storage bag. They may be stored in the freezer for up to 4 months. When storing cr??pes place a small sheet of wax paper between them so that they will separate easily. Bring to room temperature before separating them.
FILLED CREPES
~Submitted by Larry Holmes, Ontario, Canada
CHICKEN ELEGANTE
2 tablespoons butter
1 clove garlic, crushed
3 pounds chicken thighs or breasts
1 teaspoon salt
1/8 teaspoon white pepper
?? cup chicken broth or bouillon
?? cup dry white wine
1 tablespoon minced parsley
?? teaspoon crushed tarragon leaves
1 cup heavy cream
3 egg yolks
16 warm cooked cr??pes
In large skillet, melt butter with garlic. Add chicken, salt, pepper, broth, wine parsley and tarragon. Cover and cook until chicken is very tender. Remove chicken from broth; cool slightly. Remove bones and cut meat into small pieces. Set aside and keep warm. Meanwhile, stir cream into broth. Beat egg yolks. Add several tablespoons hot broth to eggs; then stir this mixture into remaining broth. Cook over low heat, beating constantly with a whisk until slightly thickened. Fill each warm cooked cr??pe with about ?? cup of cooked chicken. Spoon about one tablespoon sauce onto each cr??pe; fold over. Pour remaining sauce over filled cr??pes. Serve hot.
Makes 16 cr??pes.
CHICKEN CREPES, NORMANDY
2 whole chicken breasts
2 tablespoons butter
?? teaspoon seasoned salt
1 onion, minced
2 teaspoons chopped parsley
1/8 teaspoon thyme
1/8 teaspoon rosemary
2/3 cup apple cider
1 cup light cream
2 tablespoons cornstarch
12 0r 13 warm cooked cr??pes
Bone and skin chicken; cut into small strips. Melt butter in skillet. Add chicken; saut?© several minutes. Stir in seasoned salt, onion, parsley, thyme, rosemary and cider. Cover and simmer about 10 minutes or until chicken is tender. Remove chicken from cider mixture; keep chicken warm. Combine cream with cornstarch; add to cider mixture. Cook on low heat, stirring constantly until thickened. Place about 2 tablespoons cooked chicken and 1 tablespoon sauce on each warm cr??pe; roll up. Put into shallow serving dish. Spoon remaining sauce over all. Serve immediately.
Makes 12 or 13 cr??pes.
CURRIED SHRIMP CREPES
3 tablespoons butter
?? cup finely chopped onion
?? cup finely chopped celery
1 clove garlic, minced or crushed
?? teaspoon curried powder
3 tablespoons flour
1 ?? cups light cream or milk
11 teaspoon lemon juice
?? teaspoon salt
1/8 teaspoons ground ginger
?? cup cooked medium shrimp
10 to 12 warm cooked cr??pes
In skillet or chafing dish, melt butter. Add onion, celery; saut?© until tender. Add garlic, curry powder and flour; heat until bubbly. Remove from heat and stir in cream, lemon juice, salt and ginger. Cook on low heat, stirring until thickened. Stir in cooked shrimp. Fill cooked cr??pes with shrimp mixture; fold over. Serve immediately.
Makes 10 to 12 cr??pes
COQUILLES DE SAINT-JACQUES
(With Cr??pes)
1/3 cup dry white wine
2 tablespoons chopped green onion
?? pound scallops, cut into small pieces
1 cup sliced fresh mushrooms
3 tablespoons butter
3 tablespoons flour
?? teaspoon salt
1 ?? cups light cream
2 tablespoons chopped parsley
10 cooked cr??pes
?? cup grated Swiss cheese
In saucepan, combine wine, onion, scallops and mushrooms. Cover and simmer 5 minutes. Meanwhile, melt butter in skillet. Stir in flour and salt. Pour in light cream; cook, stirring constantly, until thickened. Add parsley, then scallop-mushroom mixture. Fill cooked cr??pes in shallow baking dish. Fold over; sprinkle with cheese. Heat oven to 350?° F. for 10 to 15 minutes
or until cheese melts.
Makes 10 cr??pes.
OLD ENGLISH BEEF CREPES
2 small onions, thinly sliced
2 tablespoons butter
?? teaspoon seasoned salt
?? pound cooked roast beef, thinly sliced
6 to 8 cooked cr??pes
1 cup sour cream
1 tablespoon horseradish
?? teaspoon salt
dash of paprika
In skillet, cook onion in butter several minutes; sprinkle with seasoned salt. Divide slices roast beef among warm cooked cr??pes, spread onions over. Fold cr??pes over. Place in shallow baking pan; cover with foil. Heat in 350?° F. oven for about 10 minutes or until warm. Meanwhile, combine sour cream with horseradish, salt and paprika. Spoon over heated, filled cr??pes.
Makes 6 to 8 cr??pes.
MANICOTTI CREPES
1 (10-ounce) package frozen chopped spinach
1 onion, chopped
1 clove garlic, minced
2 tablespoons butter
1 pound ground beef
?? teaspoon salt
1/8 teaspoon pepper
?? cup grated Parmesan cheese
12 cooked cr??pes
1 (8-ounce) package mozzarella cheese,
cut into thin slices
Sauce:
?? cup butter
?? cup flour
2 ?? cups milk
?? teaspoon salt
1/8 teaspoon pepper
?? cup grated Parmesan cheese
Cook spinach according to package directions. Drain well. In large skillet, saut?© onion and garlic in butter until golden brown. Add beef and brown, stirring frequently. Remove from heat. Pour off excess grease. Stir in spinach, salt, pepper and Parmesan cheese. Fill cr??pes with mixture and roll up loosely. Place in large shallow baking pan; top cr??pes with mozzarella cheese slices.
To make sauce:
Melt butter in saucepan; blend in flour and gradually stir in milk. Cook and stir until sauce thickens and comes to a boil. Stir in salt, pepper, and Parmesan cheese.
Spoon sauce over cheese slices and cr??pes. Bake in 350?° F. oven for 20 minutes or until bubbly.
Makes 12 manicotti cr??pes.
ITALIAN SPINACH CUPS
1 (10-ounce) package frozen chopped spinach
1 cup ricotta cheese
?? cup grated Parmesan cheese
1 tablespoon instant minced onion
?? teaspoon oregano
?? teaspoon salt
1 egg, beaten slightly
10 cooked cr??pes
?? cup finely chopped pepperoni
sour cream (optional)
Thaw spinach; squeeze dry. Mix with ricotta, Parmesan cheese, onion,
oregano, salt and egg. Line greased muffin pans or custard cups with cooked
cr??pes. Sprinkle with pepperoni in bottom of each. Spoon about 3
tablespoons cheese-spinach mixture into each cr??pe cup. Bake at 350?° F. for
about 15 minutes or until a light golden color on top. Cool several
minutes; remove from pan. Garnish tops with sour cream, if desired.
Makes 10 spinach cups.
CHEESE BLINTZES
2 cups small-curd cottage cheese
1 egg yolk
2 tablespoons sugar
1 tablespoon lemon juice
12 to 14 cooked cr??pes
2 tablespoons butter
powdered sugar
sour cream
preserves
Drain cottage cheese in strainer for at least ?? hour; then gently press out
any excess liquid with back of spoon. In a bowl mix cottage cheese with egg
yolk, sugar and lemon juice. Spoon filling into center of cooked cr??pes.
Fold over bottom, both sides and top. Melt butter in skillet. Lightly
brown blintzes on both sides. Sprinkle with powdered sugar. Serve warm with
sour cream and favorite preserves.
Makes 12 to 14 blintzes.
BURRITO CREPES
8 cooked cr??pes
1 (17-ounce) can refried beans
1 cup grated cheddar cheese
?? cup finely chopped green chilies
1 cup grated cheddar cheese
Sauce:
1 (7-ounce) can green chili salsa
1 medium tomato, finely chopped
1 small onion, finely chopped
Spread cooked cr??pes with refried beans; sprinkle with 1 cup cheddar cheese
and chilies. Shape into Burrito Roll and place folded edge down in lightly
greased shallow 9" x 13" baking dish. Sprinkle with remaining 1 cup cheddar
cheese. Heat in 350?° F. oven for 10 to 15 minutes or until cheese melts.
Serve with sauce made of chili salsa combined with tomato and onion.
Makes 8 Burrito Cr??pes
SWISS ENCHILADAS
1 onion chopped
1 tablespoon cooking oil
1 clove garlic, minced
1 (15-ounce) can tomato pur?©e
2 canned green chilies, seeded and chopped
2 cups chopped cooked chicken
?? teaspoon salt
10 to 12 cooked cr??pes
?? pound grated Jack or American cheese
3 chicken bouillon cubes, crumbled
1 cup light cream+
In large saucepan, saut?© onion in oil until soft. Add garlic, tomato pur?©e, chilies, chicken and salt. Simmer about 10 minutes. In large shallow baking pan, spoon tomato-chicken mixture onto center of each cooked cr??pe. Fold over. Combine cheese with bouillon cubes and cream. Pour over filled cr??pes. Bake at 350?° F. for 20 to 25 minutes. Serve hot.
Makes 10 to 12 enchiladas.
CHINESE EGG ROLLS
1 cup chopped cooked chicken
1 (16-ounce) can Chinese vegetables, drained
?? cup minced green onions
?? teaspoon ground ginger
?? cup ground almonds
1 teaspoon soy sauce
1 teaspoon sugar
?? teaspoon almond extract
14 to 16 warm cooked cr??pes
hot oil for deep frying
Mix chicken with Chinese vegetables, onions, ginger, almond, soy sauce,
sugar and almond extract. Place about 2 tablespoons mixture on each cr??pe;
fold over sides and roll up. Seal edges with a little batter left from
making cr??pes or with slightly beaten egg. Drop each into pan of hot oil
(350?°F. and fry until golden color. Cut into smaller pieces if desired.
Serve hot.
POLYNESIAN CREPES
2 tablespoons butter
1 medium onion, sliced
1 green pepper, cut into small chunks
1 (8-ounce) can pineapple chunks, not drained
1 tablespoon vinegar
1 tablespoon honey
1 tablespoon soy sauce
2 tablespoons cornstarch
1 cup chicken bouillon
2 cups cooked ham, cut into small chunks
14 to 16 cooked cr??pes
1/3 cup chopped macadamia nuts or cashews
Melt butter in large skillet; stir in onion and green pepper. Cook over
moderate heat for several minutes. Add pineapple, vinegar, honey and soy
sauce. Dissolve cornstarch in bouillon. Add to hot mixture and cook,
stirring until thickened. Stir in ham and heat. Fill warm cr??pes and fold
over. Sprinkle with nuts. Serve immediately.
PEACHES FLAMB?‰
?? cup butter
1 (16-ounce) can sliced peaches
?? cup orange juice
1 teaspoon grated orange peel
1 tablespoon sugar
?? cup brandy, heated
8 warmed cooked cr??pes, folded into quarters
?? cup chopped pecans (optional)
Melt butter in skillet or chafing dish. Drain peaches; save juice. Combine peach juice (about ?? cup) with orange juice; pour in pan with butter. Simmer for 5 minutes or until slightly thickened. Stir in peaches. Sprinkle with orange peel and sugar. Pour in warm brandy; ignite with long match. When flames die, spoon peaches and sauce over warm cr??pes on individual dessert plates. Sprinkle with pecans, if desired.
CLASSIC CREPES SUZETTE
6 small sugar cubes
1 lemon
1 large orange
?? cup sweet butter, softened
1 tablespoon granulated sugar
10 to 12 cooked Dessert Cr??pes
?? cup Grand Marnier
2 tablespoons dark rum
Rub 3 sugar cubes on surface of whole unpeeled lemon, turn each cube to coat it on all sides. Then rub remaining cubes on whole unpeeled orange. Set cubes aside. Squeeze orange; strain juice; should be about ?? cup. Drop all 6 cubes into orange juice; mash and stir until dissolved. In small deep bowl, cream butter with 1 tablespoon sugar; cover and refrigerate until needed. At serving time, warm creamed butter in chafing dish or cr??pe pan. Add orange-juice mixture; cook briskly, stirring often; about 4 minutes or until sauce thickens. Place cooked cr??pes in sauce; quickly turn each cr??pe and fold in quarters. Move folded cr??pes to side of pan and arrange in overlapping circle as they are sauced. Carefully pour Grand Marnier and rum into center of pan. Ignite with long match. Gently
slide the pan back and forth over the heat and spoon sauce over cr??pes until flames die. Serve at once.
Makes 5 or 6 servings of two cr??pes per person.
CREPES LUAU
1 (15 ??-ounce) can crushed pineapple, drained
1 tablespoon brown sugar
?? cup coconut
3 tablespoons rum
8 cooked cr??pes
3 tablespoons butter
?? cup rum, warmed
Combine drained pineapple with brown sugar, coconut and 3 tablespoons rum. Place about 2 tablespoons of mixture in center of each cooked cr??pe. Fold bottom of cr??pe over filling, then both sides and finally the top. In skillet or chafing dish, lightly brown the cr??pes in butter. Pour ?? cup rum over cr??pes and ignite with long match. Serve immediately.
ASPARAGUS CREPES AU GRATIN
(Makes 12 or 13 cr??pes)
~Submitted by Larry Holmes, Ontario, Canada
2 (8-ounce) packages frozen asparagus
12 or 13 cooked cr??pes
salt and pepper
1 (10 ??-ounce)can cream of asparagus soup, undiluted
?? cup milk or light cream
?? cup grated sharp cheddar cheese
Cook asparagus according to package directions; drain thoroughly. Place several stalks across center of each cooked cr??pe. Sprinkle with salt and pepper; roll up. Place in shallow baking pan. Combine soup and milk. Spoon over filled cr??pes. Sprinkle with cheese. Broil until bubbly.
VEGETABLE M?‰LANGE WITH EGG SAUCE
(Makes 15 to 16 cr??pes)
~Submitted by Larry Holmes, Ontario, Canada
1 small eggplant, cut into 1/2-inch chunks
1 small onion, chopped
2 tablespoons cooking oil
1 bunch spinach, washed and drained
2 tomatoes, diced
?? teaspoon salt
1/8 teaspoon pepper
?? teaspoon dried basil leaves, crumbled
15 or 16 cooked cr??pes
Egg Sauce (recipe follows)
In skillet, saut?© eggplant and onions in oil several minutes. Stir in spinach, tomatoes, salt, pepper and basil. Cover and simmer until vegetables are tender. Fill cr??pes; fold over. Spoon egg sauce over; serve immediately.
Egg Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup milk
?? teaspoon salt
1/8 teaspoon dry mustard
3 hard-cooked eggs, peeled and diced
Melt butter in small saucepan; stir in flour. Add milk, salt, and mustard. Cook over low heat stirring constantly until thickened. Add eggs. Serve over filled cr??pes.
CHERRY CREAM STACK
(Makes 12 to 16 servings)
~Submitted by Larry Holmes, Ontario, Canada
16 to 18 cooked cr??pes
Whipped cream (optional)
Cream Filling:
?? cup sugar
2 tablespoons flour
1 tablespoon cornstarch
?? teaspoon salt
2 cups milk
3 egg yolks, beaten
?? teaspoon extract
Cherry Topping:
?? cup sugar
1 tablespoon cornstarch
1 (16-ounce) can pitted red tart cherries
?? cup juice from cherries
1 teaspoon lemon juice
2 tablespoons port wine
several drops red food coloring
In saucepan, combine sugar, flour, cornstarch and slat. Stir in milk. Cook stirring constantly, until mixture thickens. Stir a little of the hot mixture into beaten egg yolks; then return egg mixture to pan. Cook over low heat, stirring, several minutes longer. Add almond extract. Cool. Spread cooled cream filling between cr??pes to make 2 stacks of 8 or 9 cr??pes each. Spoon cherry mixture over top of stacks. Garnish with whipped cream is desired. Cut each stack into 6 or 8 pie-shaped wedges.
Cherry Topping:
In small saucepan, combine sugar and cornstarch. Drain cherries, saving ?? cup juice. Stir drained cherries a ?? cup juice into sugar mixture. Cook, stirring constantly, over low heat, until thickened and translucent. Stir in lemon juice and wine. Cool to lukewarm. Spoon over stacks.
Note: For a short-cut version: use canned cherry pie filling for topping and packaged vanilla pudding between layers for the cream filling.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
More Crepes...
SUNRISE-FILLED CREPES
~Submitted by Barbara, Chula Vista, CA
Crepe Batter
3 tablespoons (45 mL) granulated sugar
1 cup (250 mL) all purpose flour
3 large eggs
1 cup (250 mL) milk
1/2 cup (125 mL) warm water
3 tablespoons (45 mL) melted butter, lukewarm
pinch of salt
Place sugar, flour, salt, eggs and milk in large bowl: mix together using whisk until well incorporated.
Whisk in warm water. Add melted butter and whisk again.
Pour batter through sieve into clean bowl and refrigerate 1 hour.
MAKE CREPES. Lightly butter crepe pan and place over high heat. Mix batter well. When butter is hot, pour in small ladle of batter. Tilt pan and rotate, causing batter to cover bottom of pan. Cook 1 minute over medium-high heat until underside is lightly browned.
Turn crepe over; cook 30 seconds. Stack crepes on plate as they are cooked and monitor heat. Grease pan if needed.
FILLING:
1 cup (250 mL) strawberries, washed and hulled
1 cup (250 mL) raspberries, washed
2 tablespoon (30 mL) syrup of your choice
1 tablespoon (15 mL) liqueur of your choice
1 cup (250 mL) whipped cream
Place strawberries and raspberries in bowl and add syrup and liqueur; marinate 10 minutes.
Gently mix whipped cream with berries.
Have 8 crepes ready (you can easily freeze the rest); spread berry filling over each crepe. Fold over lengthwise and serve at once.
QUICK RASPBERRY CREPES
~Submitted by Barbara, Chula Vista, CA
4 crepes (see recipe & instructions above)
3 cups (750 mL) raspberries, washed
2 tablespoons (30 mL) syrup of your choice
1 teaspoon (5 mL) cornstarch
2 tablespoons (30 mL) cold water
4 scoops of frozen raspberry yogurt
few drops of lemon juice
Puree raspberries in food processor.
Transfer berries to small saucepan with syrup and lemon juice; mix well. Bring to a boil, and then simmer 8 to 10 minutes. Stir occasionally.
Mix cornstarch with cold water, incorporate to fruit and cook 1 minute.
Pour fruit sauce into bowl and set aside to cool.
When ready to serve, arrange opened crepes on plates. Spread some of fruit sauce over each and set a scoop of frozen yogurt in middle. Wrap crepe around yogurt and garnish with remaining sauce.
Serve at once.
BASIC CREPES
~Submitted by Janis, Topeka, KS
This is a favorite of ours and it uses up the dark meat of the turkey which is least favorite around here. It takes a bit of time to prepare, but is well worth it. Enjoy!
1 cup flour
?? tsp salt
4 TBS butter, melted
2 eggs
1 ?? cups milk
Combine flour, eggs, and salt. Gradually add milk whisking in until smooth. Let stand, covered at room temperature, for 2 hours. Add butter to batter, blending well, just before cooking crepes. Brush crepe pan with melted butter. Stack crepes in a tea towel, keeping well covered.
Basic Cream Sauce
4 TBS butter
4 cups light/heavy cream
4 TBS flour
salt, pepper to taste
Heat butter. When melted, gradually stir in flour. Cook about 5 minutes, blending well. Add cream; stir constantly. Simmer over low heat until smooth and thick, about 10 minutes. Stir often to keep a skin from forming. Yield: 4 cups
TURKEY/CHICKEN CREPES
~Submitted by Janis, Topeka, KS
1 recipe basic cream sauce
2 cups Parmesan cheese
1 large onion, chopped
8 TBS butter
4 cups cooked, chopped meat
1 cup celery, chopped
salt, pepper to taste
Add cheese to basic cream sauce. Saut?© onion and celery in 4 TBS butter for 2 minutes or until slightly wilted. Add meat and simmer for 5-10 minutes. Add 1 ?? cups of cheese sauce to mixture. Season to taste. Fill each crepe with 2 TBS mixture, fold crepe and place in buttered 9x13 pan. Dot with remaining butter and spoon sauce over the top. Bake at 375 f for 20 minutes or until the sauce begins to bubble.
PALACINKE
(Sweet Crepes with Chocolate-Walnut Filling)
~Submitted by Treva, NC
Prep Time: 20 minutes Cooking Time: 1 hour 10 minutes
Source: Ladies' Home Journal
2 eggs
2 cups milk
1/2 cup club soda
1/4 cup sugar
1 tablespoon dark rum
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
3 tablespoons olive oil
1 & 1/2 tablespoons grated orange peel
2 teaspoons grated lemon peel
Vegetable oil
6 ounces milk chocolate, chopped
1 cup coarsely chopped walnuts, divided
Sweetened whipped cream
Confectioners sugar
1. Make crepes: In a large bowl whisk eggs. Add milk, club soda, sugar, rum, vanilla, and salt, blending until sugar dissolves. Gradually sift in flour to form a batter. Add olive oil. Stir in orange and lemon peels.
2. In a 6- to 7-inch nonstick pan over medium-high heat, heat 1 tablespoon vegetable oil, pouring off the excess. Pour a scant 1/4 cup of batter into pan, tilting it to distribute batter as evenly as possible. Return pan to heat, reduce heat to medium and cook crepe until lightly browned, 30 to 40 seconds. Carefully flip crepe with a spatula and cook the second side until brown spots appear, about 30 seconds more. Transfer crepe to a warmed platter. Repeat with remaining batter, re-oiling the pan only as necessary. Stack the finished crepes and keep warm under a mixing bowl.
3. Make chocolate-walnut filling: Melt chocolate in the top of a double boiler over hot (not boiling) water. Stir chocolate to melt evenly. Remove from heat and stir in 1/2 cup of walnuts.
4. Spread a generous tablespoon of the chocolate mixture over half of a crepe. Fold the other half over the chocolate, then fold crepe in half again to form a triangle. Repeat.
5. To serve, arrange four crepes on each plate. Dollop with whipped cream and sprinkle with remaining walnuts and confectioners?? sugar. Serve immediately. Makes 9 servings.
Nutritional facts per serving: calories: 670, total fat: 40.5g, saturated fat: 12g, cholesterol: 101mg, sodium: 190mg, carbohydrate: 65g, fiber: 3g, protein:14g
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Publisher's Choice...
CHICKEN AND SPINACH CREPES
(See web version of newsletter for
photo!)
Prep Time: 1 hour
Source: Better Homes and Gardens
Ingredients:
3/4 cup all-purpose flour
1 cup skim milk
1 beaten egg
Dash salt
Nonstick spray coating
2 cups sliced fresh mushrooms
1/2 cup shredded carrot
1/2 cup sliced leek or green onions
1/2 cup water
3/4 cup evaporated skim milk
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons dry sherry
1 cup shredded cheddar cheese (4 ounces)
1 10-ounce package frozen chopped spinach, thawed and well drained
2 cups finely chopped cooked chicken or turkey
Directions:
For crepes, combine flour, milk, egg, and salt. Beat until blended. Spray a 6-inch skillet with nonstick spray coating. Preheat skillet; then remove skillet from heat. Pour in 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with remaining batter.
For sauce, combine mushrooms, carrot, leek, and water. Heat to boiling. Reduce heat; cover and simmer 5 minutes. Do not drain. Combine milk, cornstarch, salt, and pepper. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in sherry and 1/2 cup of the cheese until melted.
For filling, combine spinach, chicken, and 1 cup of the sauce. Spoon 1/4 cup filling onto unbrowned side of each crepe. Roll up. Arrange crepes, seam side down, in a 3-quart rectangular baking dish. Spoon remaining sauce over crepes. Cover; bake in a 375 degree F. oven 25 minutes or until hot. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more. Makes 6 servings (2 crepes each).
Make Ahead Tips: Cool crepes. Stack crepes, placing 2 sheets of
15988/31393_B00005AWCA.01.MZZZZZZZ.jpg
aw before using.
Nutritional facts per serving:
calories: 318, total fat: 11g, cholesterol: 111mg, sodium: 370mg, carbohydrate: 26g, protein: 27g
Calphalon Commercial Nonstick 10-Inch International Griddle/Crepe Pan
If you can get ANY Calphalon pan for under $20 buy it!
Features:
10-inch nonstick griddle cooks crepes, omelets, tortillas, and more
Three-layer construction: hard-anodized exterior, aluminum core, nonstick surface
Three-ply nonstick finish for low-fat cooking
Oven-safe to 450 degrees F
Lifetime warranty
List
15988/31392_cumuli_vote.jpg
u Save: $65.01 (76%)
Eligible for FREE Super Saver Shipping.
|
|
