MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crepes
Categories: French, Pancakes
Yield: 6 Crepes

MMMMM---------------------------BATTER--------------------------------
1 c Flour
1 c Milk
1 Egg
1 tb Oil
1/4 ts Salt

MMMMM----------------------APPLE VARIATION---------------------------
Apples; sliced
Butter
Lemon juice
Honey
Cinnamon
Cheddar cheese; grated;
-(optional)
Yogurt
Toasted walnuts or almonds

MMMMM-------------------CHEESE-HERB VARIATION------------------------
1 1/2 c Cottage or ricotta cheese
1 Scallion; minced
1 ds Basil
Fresh parsley; chopped
Salt and pepper
Butter
Sour cream or spinach-yogurt
-sauce
Tomato slices; for garnish

MMMMM----------------VEGETABLES VARIATION OPTIONS---------------------
Spinach and mushrooms;
-sauteed in butter
Broccoli or asparagus spears
Whole green beans

Beat batter ingredients in blender until smooth.

Heat a few drops of oil in a 6" crepe or omelette pan. When pan is
hot, pour in enough batter to coat bottom of pan and slightly (1/8")
up the sides. Pour excess batter off (back into the batter
container.) When pancake appears to solidify (this should be over
moderate heat) life the edges gently and flip it over with a small
spatula. Turn out onto clean, dry towel or wooden surface.

You may want to double or triple this recipe, as some batter may be
lost to early mistakes. Also, crepes are very light and delightful,
and depending on what you fill them with, a person could consume
quite a few.

What to put in your crepes?

Sliced apples:

Saute apples in butter until tender, with lemon juice, honey, and
cinnamon. Try grating in some cheddar cheese. Top the crepes with
yogurt and toasted walnuts or almonds.

Cheese-herb filling:

Mix cheese and herbs. Season with salt and pepper. Fill each crepe
with 3-4 tb filling. Grill lightly in butter. Serve topped with sour
cream or spinach-yogurt sauce. Garnish with tomato slices.

Fresh steamed or sauteed vegetables:

Saute or steam the vegetables. Heat the crepes gently on a buttered
tray. Serve topped with one of many sauce recipes. (Experiment on
yourself.)

White rabbit salad:

The White Rabbit Salad recipe makes a great filling for brunch
crepes.

Ratatouille:

Ratatouille is good filling for dinner crepes. Cool the ratatouille
first, mix it with grated cheese, fill and heat the crepes.

Tips:

* Make the pancakes and filling in advance, but assemble just before
heating or serving. Otherwise they'll get soggy.
* Crepes can be served hot, cold, or room-temperature.

Recipe by Moosewood Cookbook

MMMMM
--- SBBSecho 3.27-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

On Sun, 27 Aug 2023 10:49:30 -0500
"Ben Collver" <ben.collver@endofthelinebbs.com> wrote:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crepes
Categories: French, Pancakes
Yield: 6 Crepes

Never rush to cook your first crepe. Make sure the pan is nice and hot.
We use lemon juice and sugar for a nice sweet and sour, I enjoy putting
Nutella on mine (chocolate hazelnut spread) or maybe strawberry jam.
You can also use them to make cheese blintzes with sour cream and
ricotta cheese.
--
End Of The Line BBS - Plano, TX
telnet endofthelinebbs.com 23
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Re: Re: Crepes
By: Nigel Reed to Ben Collver on Mon Aug 28 2023 03:02:38

Never rush to cook your first crepe. Make sure the pan is nice and hot.
We use lemon juice and sugar for a nice sweet and sour, I enjoy putting Nutella on mine (chocolate hazelnut spread) or maybe strawberry jam.
You can also use them to make cheese blintzes with sour cream and
ricotta cheese.

Nice! I figure the cook gets to eat the first crepe. I like them with
sour cream and homemade fig jam. Or with minimal amounts of butter and
honey.
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