Appetizers

Crepes

  • 3 Eggs
  • 1/2 cup Milk
  • 1/2 cup Water
  • 3 tablespoons Margarine, melted
  • 3/4 cup Flour
  • 1/2 teaspoon Salt
  • 1 tablespoon Oil
  • 2 cups Prepared crepe filling
  • 1/2 cup White sauce
  • 1/2 cup Shredded cheese

    • Blender Directions: Combine first 6 ingredients in blender goblet and blend onmedium speed until smooth. Refrigeratebatter for 1 hour.

    To Make Crepes: Over medium-high heat, heat frying pan (orspecial omelet or crepe pan). Pour oilon paper towel and rub towel over inside of pan. Pour a generous amount of batter into hot pan, swirl pan to distribute batter, then pour excess back into blender goblet. Use paper towel or fork toremove any batter clinging to the edge of the pan. When crepe is lightly browned around edges, use spatula to turn crepe to briefly cook the other side. As soon as one crepe is finished, start another. It is not necessary to regrease pan unless crepes start to stick. As crepes are finished, stack on a plate.

    To Store Crepes: If crepes are to be refrigerated for a day or two, place sheets ofwax paper between them, cover tightly, and seal in a plastic bag. Keep crepes lying flat on a refrigerator shelf. They may be kept frozen for several weeks, wrapped in heavy-duty foil or freezer wrap.

    To fill and fold crepes: Place aspoonful of prepared filling in the center of each crepe. Fold one side towardthe center, then the other side. Then fold one end toward the center, then theother end, forming a square or pocket shape.

    To Cook Filled Crepes­Microwave Oven Directions: Arrange 4 filled crepeson a serving dish. Cover with sauce and cook on high for 3 minutes, or until hot. Shredded cheese may be sprinkled ontop for a garnish; return to microwave oven for about 30 seconds on high setting, until cheese is melted.

    ConventionalDirections: Arrange filled crepes in agreased baking dish. Crepes may be covered with white sauce or shredded cheese. Bake at 400°F for 5 to 10 minutes, oruntil filling is hot.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Joe Olsen of Southampton, VA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!