Recipe#2169

Title: Crepes 06

From: smile@ridgecrest.ca.us (Mary Ash) 
 Newsgroups: rec.food.recipes 
 Subject: Crepes 
 Date: 10 Apr 1996 08:24:40 -0500 
 Message-ID: <199604082142.OAA06492@owens.ridgecrest.ca.us> 

1 1/2 cups milk
 3 eggs
 1 3/4 cups flour
 2 tablespoons butter, melted
 1 tablespoon brandy (You won't taste the brandy in this small amount. It 
 helps tenderize the crepe).
 Place all ingredients in blender jar. Cover and process at "stir"
 speed until blended about 20 seconds. Scrape down jar and process
 5 seconds more.
 Heat a 7-inch, silverstone lined pan preferably, and lightly grease
 the pan.  Over medium-high heat, pour 2 tablespoons batter into
 pan. Quickly tilt pan to cover pan bottom. Brown on first side
 about 1/2 minute; turn to brown second side. Stack crepes sheets
 of waxed paper between every 4 crepes.  Place in plastic bag until
 ready to use.
 For dessert crepes add 2 tablespoons powdered sugar and increase
 the brandy to 2 tablespoons and add  to the above batter recipe.
 Crepes freeze well and so I make an extra batch for a quick meal
 or dessert.  Crepes can be filled with creamed chicken or turkey
 or creamed seafood. An elegant, quick meal can be made by filling
 crepes with hot creamed poultry or seafood, then topping with a
 Veloute sauce or Mornay Sauce and grated Swiss or Parmesan cheese.
 Pop under the broiler and melt cheese.
 Another variation is to fill a crepe with a thin ham slice and a
 cooked broccoli spear. Top with a Veloute sauce, Mushroom cream
 sauce or Mornay sauce. Top again with grated Swiss or Parmesan
 cheese. Broil.
 For dessert fill crepes with sweetened fresh fruit and top with a
 soft custard sauce. Crepes can also be made into Crepes Suzette an
 all time favorite dessert of mine...or crepes can be filled with
 soft custard and topped with fruit. The variations are endless but
 crepes are yummy!