Updated Tuesday, July 24th, 2007
Yield: Makes 24 crepes.
Using half of the mixture, fill 24 crepes (see below), roll, and place in a baking dish. Stir the cream into the second half of the mixture and pour around the crepes. Bake in a 300 degree oven for 35 minutes.
Heat 1 tablespoon butter or margarine in a 5-inch skillet. Add the remaining butter or margarine as needed while cooking the crepes. Pour in a small quantity of batter, enough to spread thinly over the bottom or the skillet. Cook over moderate heat until the pancake is brown underneath, then turn and brown the other side lightly. The crepes may be stacked with foil between each one until ready to be stuffed.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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