Like Crepes?! There are FOUR delicious recipes to choose from!
Recipe Group, September 13th
Hosted by Melanie P
1 cup milk or half-and-half
1 cup flour
1/2 teaspoon salt
1 TB butter
Combine ingredients except butter in blender, whirl until just combined.
Melt butter and pour into batter. Let batter stand at least 30 minutes, if convenient.
Cook with handy crepe maker like Melanie has! If you don't have one pour in omelet pan,(or Shannon does multiple ones at a time on a griddle), over medium high heat and spread thin in a circle.
Cook till it's not shiny any more and flip to the other side for 10 to 15 seconds.
Makes 12 to 16 crepes.
Classic French Crepes or Dessert Crepes
2 eggs 1 cup flour
2 egg yolks 1/2 ts salt
1 1/4 cup milk 2 TB butter
Beat eggs and egg yolks with milk, using whisk, rotary beater, or fork.
Add flour and salt, beat smooth. Batter should be of the consistency of heavy cream.
Heat butter in small pan, spoon off foam, pour clear yellow portion into batter. Letstand at least 30 minutes.
Cook same as Blender Crepes.
Swiss Chard Crepes
1 Onion - chopped fine
1/4 Cup bread crumbs
1/4 cup olive oil
1 1/2 cup cottage cheese
3 eggs - beaten
1/4 ts salt
2 - 2 1/2 cups Swiss chard pre-cooked and chopped fine
Saute onion in olive oil. Add Swiss chard and bread crumbs to sauteed onion. In separate bowl mix beaten eggs, cheese and salt.
Add Swiss chard mixture to cheese mixture.
Spread on crepe, roll, brush tops with butter.
Bake at 425 F. for 10 - 15 minutes
4 somewhat green bananas
3 TB Butter
1/4 cup brown sugar
1 TB Rum Extract
Melt butter in pan.
Add brown sugar. Stir together. Add rum extract.
Place bananas in a single layer in the pan.
Fry on each side till golden brown.
Put in crepe and roll. Serve with whip cream and carmel sauce on top.