Wednesday, August 12, 2009

Crepes for Dessert Recipe




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.

Filling Suggestions:

Banana's
Blueberries
Strawberries
Caramel 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 confectioners 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.

No comments: