Crazy Joe
03-07-2011, 08:55 AM
I love these.You can stuff them with sweet stuff ,seafood beef ,pork,what ever trips your trigger.I'm making Crepes for supper tonight!
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.
Makes 12 servings.
Some fillings;
FILLING:
1 lb. lean leftover meat (roast pork, beef or chicken)
1/2 c. onion
1 c. sliced mushrooms
1 c. blanched, slivered almonds
1 tbsp. oil
1 c. grated mozzarella cheese
SAUCE:
1/2 c. butter
1/3 - 1/2 c. all purpose flour
1 can creamy mushroom chicken soup
1 qt. milk
1 tsp. salt
1/2 tsp. pepper
1 c. Parmesan cheese
FLORENTINE CREPE CUPS/SPINACH STUFFING
<hr noshade="noshade">
1 1/2 c. (6 oz.) sharp Cheddar cheese, shredded
3 tbsp. flour
3 eggs, slightly beaten
2/3 c. mayonnaise
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained
1 (4 oz.) can mushrooms, drained
6 crispy cooked bacon slices, crumbled
1/2 tsp. salt
Dash of pepper
They also can be stuffed with Cherry pie filling .Blueberries.Fresh fruit cut up .It's end less.
Enjoy!
http://i44.photobucket.com/albums/f30/44444414/eat.gif (http://s44.photobucket.com/albums/f30/44444414/?action=view¤t=eat.gif)
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.
Makes 12 servings.
Some fillings;
FILLING:
1 lb. lean leftover meat (roast pork, beef or chicken)
1/2 c. onion
1 c. sliced mushrooms
1 c. blanched, slivered almonds
1 tbsp. oil
1 c. grated mozzarella cheese
SAUCE:
1/2 c. butter
1/3 - 1/2 c. all purpose flour
1 can creamy mushroom chicken soup
1 qt. milk
1 tsp. salt
1/2 tsp. pepper
1 c. Parmesan cheese
FLORENTINE CREPE CUPS/SPINACH STUFFING
<hr noshade="noshade">
1 1/2 c. (6 oz.) sharp Cheddar cheese, shredded
3 tbsp. flour
3 eggs, slightly beaten
2/3 c. mayonnaise
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained
1 (4 oz.) can mushrooms, drained
6 crispy cooked bacon slices, crumbled
1/2 tsp. salt
Dash of pepper
They also can be stuffed with Cherry pie filling .Blueberries.Fresh fruit cut up .It's end less.
Enjoy!
http://i44.photobucket.com/albums/f30/44444414/eat.gif (http://s44.photobucket.com/albums/f30/44444414/?action=view¤t=eat.gif)