Ferrante
I usually make them using three small, non-stick omelet pans so it goes quickly (necause I only make them for a crowd). The crepe batter is quite simple. Don't overmix or you will develop the gluten and the resulting crepes will be tough.
CREPE BATTER: 3 eggs 2 Tbsp. melted butter 1 c. flour 1 1-2 c. milk pinch of salt Mix together, beating until the lumps are gone. Batter should be thin enough to "swirl" when you pour it into the pan. Add additional milk if needed. Most recipes call for letting the batter "rest" for an hour. Fry in preheated crepe or omelet pans until lightly browned on both sides. Set aside to cool.
FILLING: 12 oz. cream cheese, softened 2 tsp. vanilla 1-3 c. soft butter 1 tsp. grated orange rind 1-3 c. sugar Beat together till fluffy. Spread on cooled crepes almost to the edge. Roll each crepe into cigar shape and place in a buttered 9x13 inch pan. Bake at 350 degrees for 15 minutes.
Crepes hard to make Cooker 7639sarah bennett When I make crepes, I use several pans, cooking three or four at a time. It keeps me hopping, but it saves a lot of...
SAUCE: 2-3 c. apricot jam 1 Tbsp. orange rind 1-3 c. orange juice 1 Tbsp. lemon juice (optional) 2 Tbsp. butter Combine in a small saucepan and heat stirring occasionally. Serve over warm crepes. Optional: Top with a small dollop of whipped cream and toasted, slivered almonds.
Bon appebreast!
gloria p
