Basic Crepes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 large eggs
1/2 tsp. sugar
1 Tbsp. cooking oil
1/4 tsp. salt
1 cup milk
1 cup flour
1/2 cup water
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Directions: |
Directions:Mix all until smooth. Let stand in refrigerator at least 2 hours or overnight. Grease 6 in. frying pan. Heat until moderately hot. Pour small amount of batter into pan an tilt until batter covers bottom completely. If batter will not spread pan may be too hot. If batter thickens add a little milk. When edges start to brown and top loses its shine, turn and sear other side for about 5 seconds. Remove from pan to plate or waxed paper to cool. Store in plastic bags in fridge for 3 days, or freeze with waxed paper between crepes.
SWEET FILLINGS:
Rhubarb-Strawberry Conserve: Add whipped cream mixed to taste. (May add yogurt or sour cream to taste.) Conserve recipe found in SAUCES AND TOPPINGS.
Black Forest: Small amount cherry pie filling, chocolate pudding and whipped cream layered on crepes garnished with whipped cream and a cherry on top.
Banana Cream: Instant vanilla pudding mixed with 1 ½ cups milk. Mix with small amount whipped cream and sliced bananas.
Lemon: Lemon pie filling and whipped cream mixed to taste.
Strawberry: 1 small cream cheese; ½ tsp. vanilla; ½ cup sugar; 1 cup whipping cream. Beat all but whipping cream together until smooth. Whip the cream and fold into filling. Fold in 4 cups sliced strawberries.
Nutella Hazelnut and Banana
Note: May use a whipped topping in place of whipped cream.
NON-SWEET FILLING recipes are found in EGG DISHES. |
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Number Of
Servings: |
Number Of
Servings:18-24 depending on size |
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