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LOCATION: Recipes >> Breads Pancakes >> Crepes 14

Print this Recipe    Crepes 14

Crepes

1 1/2 cups milk
3 eggs
1 3/4 cups flour
2 tablespoons butter, melted
1 tablespoon brandy

Place all ingredients in blender. Process at low
speed until blended, about 20 seconds. Scrape down jar and process
5 seconds more.

Heat a 7-inch, well-seasonedcrepe pan. Lightly grease.
Over medium-high heat, pour 2 tablespoons batter into
pan. Quickly tilt pan to cover pan bottom. Brown on first side
about 1/2 minute; turn to brown second side. Stack crepes sheets
of waxed paper between every 4 crepes.

For dessert crepes add 2 tablespoons powdered sugar and increase
the brandy to 2 tablespoons.


Notes:

Fill with creamed chicken or turkey or creamed seafood.

Fill with hot creamed poultry or seafood, then top with Veloute
sauce or Mornay Sauce and grated Swiss or Parmesan cheese. Melt
cheese under broiler.

Fill with a thin ham slice and a cooked broccoli spear. Top with
a Veloute sauce, Mushroom cream sauce or Mornay sauce. Top with
grated Swiss or Parmesan cheese. Broil.

For dessert fill crepes with sweetened fresh fruit and top with a
soft custard sauce.

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