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Old 02-26-2008, 09:42 PM   #11
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This last Sunday I made breakfast crepes. I took a crepe, placed a slice of ham on, then some shredded Emmenthaller cheese and, finally, some soft scrambled eggs. Rolled the crepes up and put them in a buttered gratin dish. Sprinkled more grated Emmenthaller over and baked at a low temp until the cheese on top melted. Yummy breakfast.

Three crepes each was quit enough for a filling breakfast.

I make crepes a lot. I have a Russian main dish a (Russian) friend shared with me in the late '60s. It's called Nastliniki and is delicious.

I also make Coquilles St. Jacques crepes that are good.
sounds good !
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Old 02-26-2008, 09:45 PM   #12
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I love crepe's too. My mom used to make them though I have no idea of her measurements, but basically flour, eggs, vanilla, butter. I prefer maple syrup over them, or butter and powdered sugar.
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Old 03-01-2008, 07:07 PM   #13
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I love crepe's too. My mom used to make them though I have no idea of her measurements, but basically flour, eggs, vanilla, butter. I prefer maple syrup over them, or butter and powdered sugar.
yes that is good too.
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Old 03-01-2008, 08:05 PM   #14
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Crepe batter is essentially a simple batter. And I cannot give you measurements because I have made them since I was a kid.

When I was a kid would toss in some leavening to make pancakes, but then I learned if you just go with the batter you get a crepe.

Yep, add vanilla and sugar and you get a swell treat.

But to me the crepe is at its perfection when wrapped about, oh crabmeat. Or lobster, or ham and chicken with leeks in a white sauce.

To me the crepe adds a dimension of flavor.

And they are trivial to make.

Gotta think about this, and where in the heck is the fondue pot?
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Old 03-01-2008, 09:06 PM   #15
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I used to make crepes when I was a young newlywed in Louisiana. We did the syrup or powdered sugar thing.
I remember trying to do savory ones, but I was pretty strapped for funds, and didn't have much to experiment with.

I'll bet it would be good with a piece of maple flavored sausage and scrambled eggs inside, and and cream gravy over the top.
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Old 03-01-2008, 11:19 PM   #16
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I used to make crepes when I was a young newlywed in Louisiana. We did the syrup or powdered sugar thing.
I remember trying to do savory ones, but I was pretty strapped for funds, and didn't have much to experiment with.

I'll bet it would be good with a piece of maple flavored sausage and scrambled eggs inside, and and cream gravy over the top.
oh yes , it would be good.
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Old 03-01-2008, 11:33 PM   #17
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I love making crepes on my cast iron skillet. Even the first crepe turns out perfect!
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Old 03-02-2008, 12:29 AM   #18
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You can make them ahead let cool and layer them with wax paper or parchment paper and freeze till you need them.
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Old 03-02-2008, 11:25 AM   #19
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You can make them ahead let cool and layer them with wax paper or parchment paper and freeze till you need them.
that is a good idea!
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Old 03-02-2008, 06:58 PM   #20
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I do them twice a week at work...it's becoming a very popular special.
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