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Making crepes can be easy if you already have a batch of baking mix in the pantry.
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Flipping and filling takes some practice, but you'll get it down.
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Make sure your pan is hot enough to bounce a drop of water, and has no rough spots.
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Crepes can be filled with various meat stuffings for a quick brunch or dinner, or they are great with fruit for dessert.
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You can make a batch of them and freeze them with wax paper or plastic wrap between each one.
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QUICK CREPES: Combine ingredients and beat until smooth in a blender, food processer or shaker container.
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Mixture will be thin.
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To Use: For each crepe, pour about 1/4 cup of batter into a hot, greased pan.
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Turn pan until batter covers the bottom and cook over medium heat until golden brown.
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Loosen edge with a spatula, turn over and cook the other side unitl golden brown.
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To reheat frozen crepes: either thaw, still wraped, at room temperature for 1 hour before warming in an oven set at 350, or unwrap and place in a micowave on medium for 1 or 2 minutes.
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Ideas: For dinner or brunch crepes, try filling with a spoonful of finely ground tuna, chicken, or turkey salad and top with white sauce.
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For dessert, fill with spiced apples, sweetened cherres or berries; top with swetened whipped cream and dust with cinnamon.
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BLINTZES: Mix batter and cook, as for crepes.
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Fill the crepe while still warm with sweetened cream cheese, top with sour cream, and dust with more sugar.
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Yields: 12 crepes
