Quick Crepes

From Yankee Magazine — April 2005

Eggs Recipes

Yield: 8 crepes

• 1 cup baking mix, such as Bisquick
• 1 large egg
• 1 cup milk
• Vegetable oil for skillet

Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill at least 1 hour.

Coat bottom of an 8-inch nonstick skillet with vegetable oil; place skillet over medium heat until hot. Pour 3 tablespoons batter into skillet; quickly tilt in all directions so batter covers bottom of skillet. Cook 1 minute or until crepe can be shaken loose. Turn crepe over and cook 30 seconds. Place on a sheet of waxed paper to cool. Repeat procedure with remaining batter, brushing skillet with additional vegetable oil as needed, and placing a sheet of waxed paper between each crepe. Wrap in foil or place in a heavy plastic zip-top bag. Store in the refrigerator up to 2 days or in the freezer up to 3 months.

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Other Crepe Fillings

From a simple shower of grated cheese to more elaborate combinations of cheese, meat, vegetables, and herbs, crepe fillings can be as simple or as complex as you’d like. For breakfast, fill crepes with scrambled eggs, smoked salmon, and chives. For dessert, try them with ice cream and fresh berries, or lemon juice and sugar. The following combinations, based on the recipe for Shrimp and Asparagus Crepes, are great anytime.

Chicken and Ham Crepes: Sauté one 8-ounce package fresh mushrooms; drain. Prepare sauce as directed, omitting dill. Stir in salt and pepper, 1/8 teaspoon ground nutmeg, and 1/2 cup freshly grated Parmesan cheese. Set aside 1 cup sauce. Stir mushrooms, 1-1/2 cups chopped cooked chicken, 1-1/2 cups chopped cooked ham, and 1 tablespoon chopped fresh parsley into 2 cups remaining sauce mixture. Proceed as directed.

Sausage and Mushroom Crepes: Cook 1 pound hot or mild bulk sausage; drain and set aside. Melt 2 tablespoons butter in a large skillet over low heat; add one 8-ounce package sliced mushrooms and 1 bunch chopped green onions. Cook 2 minutes over medium-high heat or until vegetables are crisp-tender. Drain and set aside. Prepare sauce as directed, omitting dill. Stir in 1/2 cup shredded Parmesan cheese. Set aside 1 cup sauce. Stir mushroom-green onion mixture and cooked sausage into remaining sauce mixture. Proceed as directed.

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