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Old 02-26-2008, 01:31 PM   #1
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Crepes

Anyone make crepes? I haven't made them in a long time, I remember they used to be very popular in restaurants.

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Old 02-26-2008, 02:46 PM   #2
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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.
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Old 02-26-2008, 02:50 PM   #3
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We had the most amazing crepes in Budapest! I have never made them, sounds like something yummy for Sunday brunch!
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Old 02-26-2008, 02:51 PM   #4
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Quote:
Originally Posted by Essiebunny View Post
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.
I would be interested in the recipe.
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Old 02-26-2008, 02:59 PM   #5
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My Mother's Crepes

1 cup flour
1 1/2 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.
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Old 02-26-2008, 03:05 PM   #6
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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.
thank you EssieBunny! Much appreciated !
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Old 02-26-2008, 04:05 PM   #7
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crepes

i love ihop's german crepes, all that melted butter and powdered sugar not to mention the lemon juice.

have made a couple times, but certainly not as good as theirs.

babe
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Old 02-26-2008, 06:21 PM   #8
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Remember when creperias (no they did not call them that) were all over the place.

Used to love the savory crepes. Crepes with chciken, ham, with seafood, boy they were good. Can make veggie crepes, the imagination is the limit.

You can use them kinda like tortillas, just leave out the sugar and vanilla when you make them.

Used to toss them off all the time but haven't in a long time. Why? Maybe just because you just get interested in other foods and good old standbys get forgotten.

Think it is time for renewals of crepe eating and fondue making.
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Old 02-26-2008, 09:28 PM   #9
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Think it is time for renewals of crepe eating and fondue making.
I second that !
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Old 02-26-2008, 09:38 PM   #10
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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 quite 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.
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