Oh, gimme a break! Think thin pancake and you're there, Toots. It's a rich and eggy batter and doesn't stick on a well-seasoned pan (I use a cast iron skillet). Asbestos fingers help me flip them. Yeah, I cook them on both sides. Sue me. Not only that, you can stack them with waxed paper between each and freeze them. How good is that? Here, try this. I've posted it several times over the years but maybe somebody hasn't seen it. And you know I've only got about six good recipes. It gets rave reviews.
* Magically and Mystically Exported from MasterCook Mac *
Gateau de Crepes aux Epinards
Recipe By : posted again to r.f.cooking by Barb Schaller, 3-12-05 Serving Size : 8 Preparation Time :1:00 Categories : Entrees
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crepes: 2 eggs 2 egg yolks 1 1-4 cups milk 1 cup flour 1-2 teaspoon salt 2 tablespoons clarified butter Filling: 2 pkg. frozen chopped spinach -- (10 oz. each) 1 tablespoon butter 1 tablespoon flour 3 tablespoons half and half 1 teaspoon sugar dash nutmeg Salt and pepper to taste To Finish: 1 cup Mornay sauce 1-4 cup grated Swiss cheese
Prepare crepes: Beat eggs and egg yolks with milk, using a whisk or fork. Add flour and salt, beat until smooth. Batter should be the consistency of heavy cream. Add butter; let stand 30 minutes. Using about 1-4 cup batter, bake crepes (thin pancakes) in a hot heavy skillet or a crepe pan, turning once. Set aside or freeze for future use. according to package directions and drain thoroughly. Melt butter, add flour and stir. Add half and half, cook and stir until smooth (essentially, a thick white sauce). Stir in well-drained spinach, sugar, nutmeg, salt and pepper. Stack the crepes in a buttered pie plate, spreading about 1-3 cup of spinach mixture between each (will use about 5-7 crepes). Cover with Mornay sauce (a glorified white sauce--add some grated cheese to 1 cup medium white sauce) and sprinkle with grated Swiss cheese. Bake at 400? for about 10-15 minutes. Makes 6-8 servings.
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Hungarian Cakeposted and emailed The book I have with such a cake -- called "baumkuchen" or tree cake -- indicates this is a...
Per serving (excluding unknown items): 291 Calories; 18g Fat (55% calories from fat); 12g Protein; 21g Carbohydrate; 154mg Cholesterol; 382mg Sodium Food Exchanges: 1 Starch-Bread; 1 Lean Meat; 1 Vegetable; 3 Fat
NOTES : Recipe from a neighbor in the late '70s.
-- "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005.
