Crepes - to make and store

 
                         CREPES - TO MAKE AND STORE
 
 Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6738 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           cold water and whole milk
    4                    eggs
      1/2  teaspoon      salt
                         About 1 1/3 cups flour
                         Vegetable oil or melted butter
 
 In a blender or food processor combine the water, milk, eggs salt and flour. Wi
 th a rubber spatula,
 scrape down any batter which adheres to the sides of the processor. If the batt
 er appears thick,
 add more water; if too thin, then gradually whisk in more flour. Let the batter
  set, in the refrigerator
 for an hour or so. 
 
 Rub an 7-inch crepe pan or non-stick pan with oil or melted butter. Set over hi
 gh heat until pan just
 begins to smoke. Ladle about 3 tablespoons of batter into the hot pan. Lift the
  pan from the heat
 and swirl the batter around so that it evenly coats the bottom. Pour excess bac
 k into the batter for
 the next crepe. Let the crepe cook on one side for about a minute or until it l
 ooks dried out. Flip
 the crepe over and cook it for 30 seconds on the other side. Repeat until all a
 re done. 
 
 To store, stack them, with waxed paper or parchment squares in between each one
  and freeze in
 batches. 
 
 Yield: about 12 crepes 
 
 QUICK CREPE IDEAS 
 
 Fill each crepe with a couple of tablespoonfuls of lightly sweetened ricotta or
  cottage cheese. Roll
 up, sprinkle with sugar and run under the broiler just to heat. Serve with a to
 pping of mixed
 chopped up fresh fruit 
 
 Fill each crepe with ricotta or other cheese combined with chopped basil, olive
 s or parsley.
 Arrange them in a shallow baking dish, dot with grated Parmesan and cover with 
 tomato sauce if
 you wish; and brown under a moderate broiler 
 
 Fill each crepe with a white or veloute sauce in which you have mixed some chop
 ped buttered
 spinach, or diced chicken or ham. Cover with cheese sauce, sprinkle with more 3
  to 4 tablespoons
 more of cheese and heat in the oven; brown in the broiler 
 
 
 
 
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