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Old 12-10-2012, 09:42 PM   #11
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Some lovely crepe recipes, thanks guys
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Old 12-10-2012, 10:41 PM   #12
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Had lemon crepes for breakfast this morning topped with freezer strawberry jam on top. I wangled the recipe from the waitress. she said we would need 1/4 cup butter,1/2 cup cold water,1/4 cup milk,2 eggs, 2 egg yolks, 3/4 cup flour,1 tab. sugar,1 tea lemon zest,1/4 tea. salt.Clarify the butter, making sure to skim off the surface foam. Spoon the clear butter into a measure cup discard the milky solids at the bottomof the pan.this will make 2 Tab. of clarified butter. In med bowl or blender jar combine the butter, water,milk,whole eggs,egg yolks, flour,sugar,zest,salt. mix or blend til smooth will make 15 or 20 crepes
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Old 12-11-2012, 06:24 AM   #13
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Basic savory crepes made with eggs, milk, flour, salt. Then in bottom 1/4 of crepe wedge of fontina cheese, fold over in half, wedge of mozzarella on top of fontina, then fold in half again to where you have 1/4 of a circle, place in baking dish with a little of your favorite italian tomato sauce on bottom, cover with more t. sauce, bake for 20 minutes or so, sprinkle with more moz and/or parm, 10 more minutes in over to melt cheese and serve.
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Old 12-11-2012, 02:12 PM   #14
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Quote:
Originally Posted by buckytom View Post
lol, i don't think quick my answer would exist very long...

but otherwise, yes i do! well, i mean mom did... hmm, as described in my first reply.

with a large spatula.

ok, this is disturbing.
Oh my word Bucky! Behave
Please tell me you didn't just say your mother does the tossing for you?!
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Old 12-11-2012, 02:20 PM   #15
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What was the question again? Oh yes, crepes.

I use 2 cups of flour, pinch of salt, 1 tsp of baking powder, one egg beaten. Whisk in half a cup of milk and as much cold water as needed to make a thin batter. I then stir in 2 tsps of melted butter. Spray a non stick pan with oil, heat on high. Pour in a ladle of batter and swirl to coat pan, flip when surface bubbles and fry a minute or 2 on the other side and do this till batter is used up.
We serve them with either cinnamon sugar or syrup. Sometimes I fill them with creamed spinach and roll them up, top with cheese and grill till cheese is golden and serve with salad as a main course.
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Old 12-11-2012, 04:29 PM   #16
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Quote:
Originally Posted by kadesma View Post
Had lemon crepes for breakfast this morning topped with freezer strawberry jam on top. I wangled the recipe from the waitress. she said we would need 1/4 cup butter,1/2 cup cold water,1/4 cup milk,2 eggs, 2 egg yolks, 3/4 cup flour,1 tab. sugar,1 tea lemon zest,1/4 tea. salt.Clarify the butter, making sure to skim off the surface foam. Spoon the clear butter into a measure cup discard the milky solids at the bottomof the pan.this will make 2 Tab. of clarified butter. In med bowl or blender jar combine the butter, water,milk,whole eggs,egg yolks, flour,sugar,zest,salt. mix or blend til smooth will make 15 or 20 crepes
kades
These sound delicious Kades, thank you
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Old 12-11-2012, 04:30 PM   #17
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Originally Posted by medtran49 View Post
Basic savory crepes made with eggs, milk, flour, salt. Then in bottom 1/4 of crepe wedge of fontina cheese, fold over in half, wedge of mozzarella on top of fontina, then fold in half again to where you have 1/4 of a circle, place in baking dish with a little of your favorite italian tomato sauce on bottom, cover with more t. sauce, bake for 20 minutes or so, sprinkle with more moz and/or parm, 10 more minutes in over to melt cheese and serve.
Med, sounds great, thanks for sharing
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Old 05-31-2013, 09:37 PM   #18
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The only thing that matters is to keep the batter very thin, as the crepes should be as thin as possible. I use 4 eggs, 2 1/2 cups of flour, and a lot of milk, so that the batter resembles something like very fluid honey. It could be 3 cups, but I've never measured it. I keep adding it until it reaches the right consistency. Sometimes, as the batter thickens, I continue to add some more milk. I use a non stick crepe pan. I only butter it in the beginning. I love using homemade sour cherry jam/preserves for filling.
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Old 05-31-2013, 11:55 PM   #19
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Basic savory crepes made with eggs, milk, flour, salt...
My MILs recipe was the same, very basic, but she used that for every kind of crepe (palachinki in Slovak) including sweet. Her logic was you didn't need sugar since you would be slatheriing jam/jelly on it.

She used a blender and put 1 cup low-fat milk in there, then 3/4 cup flour, a teaspoon of sugar, and one large egg. Whip it all up in the blender and then pour, swirl, wait a miinute, flip and move to a plate. Himself and the kids would line up at the stove as I turned them out one by one, then head back to the table to spread whatever jelly/jam they liked, roll up, and maybe top with a little sour cream. So good!
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Old 06-01-2013, 05:08 AM   #20
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Originally Posted by Sabriana View Post
The only thing that matters is to keep the batter very thin, as the crepes should be as thin as possible. I use 4 eggs, 2 1/2 cups of flour, and a lot of milk, so that the batter resembles something like very fluid honey. It could be 3 cups, but I've never measured it. I keep adding it until it reaches the right consistency. Sometimes, as the batter thickens, I continue to add some more milk. I use a non stick crepe pan. I only butter it in the beginning. I love using homemade sour cherry jam/preserves for filling.
Thanks for sharing
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