LadyCook61
Master Chef
Anyone make crepes? I haven't made them in a long time, I remember they used to be very popular in restaurants.
I make them a couple of times a month. We like them filled with a good quality fruit jam, then dusted with powder sugar. We also fill them with fresh fruit, any kind of berry, for breakfast or sometimes dessert. If you'd like an old Hungarian recipe, I'll post it.
My Mother's Crepes
1 cup flour
11/2 cups milk
3 eggs
1/4 cup sugar
1/2 t. salt
1 T. melted butter
1/2 t. vanilla
Mix in blender. Pour into bowl and refrigerate 2 hours or overnight.
Thin, if necessary until creamy consistency.
Think it is time for renewals of crepe eating and fondue making.
sounds good !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.
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.
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.
that is a good idea!You can make them ahead let cool and layer them with wax paper or parchment paper and freeze till you need them.