Updated Tuesday, March 29th, 2005
Yield: 8 crepes
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.
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: Saut
In this issue: Summer Off the Beaten Path
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