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Making crepes can be easy if you already have a batch of baking fold 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 warm sufficient 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 possibly dinner, or possibly 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 possibly plastic wrap between each one.
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QUICK CREPES: Combine ingredients and beat till smooth in a blender, food processer or possibly shaker container.
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Mix will be thin.
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To UseFor each crepe, ppour about 1/4 c. of batter into a warm, greased pan.
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Turn pan till batter covers the bottom and cook over medium heat till golden.
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Loosen edge with a spatula, trn over and cook the other side unitl golden.
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To reheat frzn crepes: either thaw, still wraped, at room temp for 1 hour before warming in an oven set at 350, or possibly nwrap and place in a micowave on medium for 1 or possibly 2 min.
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IdeasFor dinner or possibly brunch crepes, try filling with a spoonful of finely grnd tuna, chicken, or possibly turkey salad and top with white sauce.
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For dessert, fill with spiced apples, sweetened cherres or possibly 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 hot with sweetened cream cheese, top with lowfat sour cream, and dust with more sugar.
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Yields: 12 crepes
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Goods By: Nancy Birnes
