Wednesday, August 12, 2009

Sunday Crepes for Dessert



1 1/2 cups flour


2 tablespoons sugar


1 teaspoon baking powder


1/2 teaspoon salt


2 eggs


2 cups milk





Put in food processor until smooth....


Heat 6 or 8 inch pan sprayed with non cooking spray non stick pan, on stove top...


Test batter, put a drop in pan and if it starts to fast cook its ready.


Keep spraying in between crepes.


Pour with a measuring cup 1/4 cup of crepe batter in pan, swirl pan all around to coat bottom. Cook on one side 1 minute, take a non stick spatula flip and cook other side around 30 seconds. Stack in between wax paper each one until all crepes are made with batter.





Fillings:





Banana's


Blueberries


Strawberries





Carmel ice cream topping


Chocolate ice cream topping


Miniature chocolate chips


Assorted chopped nuts of choice


Maraschino or fresh cherries with stems


Coconut





Whipped cream





Vanilla pudding


Chocolate pudding


Lemon pudding


Coconut pudding

Cream cheese whipped





Confectionery sugar to dust tops.





Assembly, lay out crepe, fill with pudding of choice or cream cheese, add fruit of choice, top with confectionary sugar or whipped cream, garnish with nuts and cherries glaze with toppings of choice.



For dinner crepes use same recipe.... using only one tablespoon of sugar.

In a saucepan melt 4 tablespoons of butter, 1 cup heavy cream, add 2 cups of your choice.. crab meat, chicken or salmon, chopped. Add 1/4 tsp garlic powder, 3 tablespoon of white wine. Cook till slightly thickened. Spoon into crepe roll up....top with sliced of tomato, peppers as a garnish, spoon more creamed sauce over top with shredded mozzarella cheese, bake until melted.

Another alternative:
Chicken and Mushroom Crepes
3/4 c. milk
1 c. chicken broth
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp cayenne pepper
1/4 c. butter
2 c. cut up cooked chicken
1 1/2 c. sliced mushrooms
1/4 cup marsala wine
Mix milk, chicken broth, wine, flour, salt, pepper and butter in 2 quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Stir in chicken, mushroom. Bake in oven to 350 degrees. Spread about 1/4 cup chicken mixture down center of each crepe; roll up. Place seam side down in baking pan. Pour remaining chicken mixture over crepes. Bake 15 to 20 minutes.
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