Recipe - Crepes (For Oyster Sacks) (Corrected)

1 cup Cold water and whole milk
4 Eggs
One half 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. With a rubber spatula,

scrape down any batter which adheres to the sides of the processor. If the
batter 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 7inch crepe pan or nonstick pan with oil or melted butter. Set
over high 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
back into the batter for

the next crepe. Let the crepe cook on one side for about a minute or until
it looks dried out. Flip

the crepe over and cook it for 30 seconds on the other side. Repeat until
all are 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 topping of mixed

chopped up fresh fruit

Fill each crepe with ricotta or other cheese combined with chopped basil,
olives 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
chopped buttered

spinach, or minced 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
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6738

Posted to MCRecipe Digest V1 #272

Date: Thu, 31 Oct 1996 17:44:33 0500

From: Gail Shermeyer 4paws@netrax.net