| T O P I C R E V I E W |
| CabinCreek-Kentucky |
Posted - Sep 03 2007 : 07:46:46 AM
got my kids a 'crepe' pan .. and we had deeeeeeeeelicious crepes at a 'brunch' they hosted. i had forgotten how wonderful they tasted. looked everywhere for a 'crepe' book. i guess they have just fallen out of 'style' (like fondue) cuz' not even the BIG bookstores had a 'just crepes' cookbook. but i found some great ones on amazon.com. do any of you all still make crepes? xo
True Friends, Frannie
FREEDOM VALLEY FARM
KENTUCKY
http://freedomvalleyfarm.blogspot.com/
|
| 18 L A T E S T R E P L I E S (Newest First) |
| jpbluesky |
Posted - Sep 10 2007 : 09:57:37 AM
Here is the recipe I promised - and I am glad I came across this topic again, because I forgot I promised!
Batter:
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 Tbsp. melted butter
2 teaspoon sugar
1 teaspoon vanilla
Yield: 12-14 crepes
Measure all ingredients except flour into large mixing bowl. Beat with electric mixer on medium speed gradually adding flour, until all ingredients are combined. If small lumps are present, pour batter through a strainer. Pour batter into a 9-inch pie pan. (I use a glass one that has slightly slanted sides. This makes it easier to dip the hot crepe skillet into the batter as I make the crepes.)
Allow batter to sit at room temperature for at least one hour before making crepes.
Crepes Divan
1 1/2 cups diced, cooked chicken
1 10 ounce can condensed cream of chicken soup
1 10 ounce pkg frozen broccoli, cooked and drained
1 cup grated cheddar cheese (and a little more for sprinkling at the last)
Combine chicken and chicken soup in saucepan and heat. Place broccoli on crepe and cover with the soup mixture. Sprinkle grated cheese on top of mixture. Roll crepe. Place in greased casserole and top all with more grated cheese. Bake at 350 degrees until cheese melts, approxiamtely 15-20 minutes.
I have maded this the day before, refrigerate, and then baked covered for 30 minutes. If any of the crepes turn out too thin to make a crepe, I sometimes roll two crepes together.
Psalm 51: 10-13 |
| KYgurlsrbest |
Posted - Sep 09 2007 : 9:54:23 PM
I made them for an early supper. They are rich, so I didn't want to sleep on them :), but they sure are good. Nice presentation, too, so a luncheon would be great!
"She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian. |
| Hideaway Farmgirl |
Posted - Sep 08 2007 : 5:06:40 PM
Jonni, thanks for posting the recipe! I am printing it off right now. Yum! Decadent works for me!
They sound like they will be good for breakfast, or for dinner, or for a ladies luncheon?
Jo
"Wish I had time to work with herbs all day!" |
| CabinCreek-Kentucky |
Posted - Sep 08 2007 : 3:50:27 PM
SOMEWHERE .. i have an 'electric' crepe maker (probably sunbeam!) i soooooooooo hope i didn't put it in the goodwill box!!
xo
True Friends, Frannie
FREEDOM VALLEY FARM
KENTUCKY
http://freedomvalleyfarm.blogspot.com/
|
| KYgurlsrbest |
Posted - Sep 07 2007 : 12:01:46 PM
As promised, here is the sausage crepe recipe:
Crepes:
use your recipe or this one--whichever you prefer
3 large eggs
1 cup milk
1 tblsp. vege oil
1/2 tsp salt
Filling
1 lb. pork sausage
1 small onion, finely diced
2 cups shredded cheddar cheese (I use sharp), divided
1 3 oz package cream cheese (I use light)
1/2 tsp dried marjoram or fresh
1/2 cup sour cream (I use light)
1/4 butter softened (now you know why I use light everything else)
1/4 cup chopped fresh parsley
sliced tomatoes as garnish
1. cook sausage and onion in large skillet, until sausage crumbles and is no longer pink; drain well; Return to skillet; add 1 cup cheddar cheese, cream chees and marjoram, stirring until cheese melts.
2. Spoon 3 tblsps filling down center of each crepe
3. Roll up and place, seam side down, in a lightly greased 13 x 9 baking dish.
4. Bake, covered at 350 deg. for 15 minutes. Stir together sour cream and butter, spoon over crepes. Bake 5 more minutes,sprinkle with remaining cheddar cheese, and parsley. I lay the tomato slices over the top of 2-3 crepes on a plate. Dust with cracked pepper.
It's really yummy--and somewhat decadent. Which, I figure, crepes should be!!!
"She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian. |
| Tina Michelle |
Posted - Sep 04 2007 : 8:41:54 PM
actually made crepes last night for dinner..ha. steamed some asparagus and warmed some ham in a skillet and added a tiny bit of cheese, rolled that all up in the crepes. yummy.
~Seize the Day! Live, Love, Laugh~
visit me at:
http://gardengoose.blogspot.com/
and at www.stliving.net
you can also check out my etsy shops at:http://GardenGooseGifts.etsy.com |
| MagnoliaWhisper |
Posted - Sep 04 2007 : 5:45:31 PM
Cool Jeannie! I will probably be keeping my eyes open at every garage sale and thrift store for the rest of my life looking for another! lol I love that thing. lol If my mom didn't still use it I would be taking her's! lol Amazing how long that thing has lasted! |
| ddmashayekhi |
Posted - Sep 04 2007 : 5:26:18 PM
I love making crepes. I make Norwegian pancakes which is a recipe similar to crepes. I make them both sweet and savory. I have tons of cookbooks and have always had luck finding a recipe for them. "Cooking Light" magazine & cookbooks has lots of crepe recipes. "The New Scandinavian"cooking show on PBS offers up some great recipes too. Have fun with your crepe pan!
Dawn in IL |
| jpbluesky |
Posted - Sep 04 2007 : 12:19:26 PM
Yes, it is a Sunbeam! Still works like a charm.
Psalm 51: 10-13 |
| Hideaway Farmgirl |
Posted - Sep 04 2007 : 11:26:42 AM
Even better, I love Southern Living recipes! Yum, yum! We are buying fantastically delicious fresh ground sausage locally now, and I am always looking for new recipes to try. There is nothing to compare with the freshest stuff, is there? The pork chops and pork loins we get from the farmer are nothing like what you find at the regular grocery store, either.
Jo
"Wish I had time to work with herbs all day!" |
| KYgurlsrbest |
Posted - Sep 04 2007 : 10:22:54 AM
Gladly--
It's a home, so give me until tomorrow and I'd be happy to. It came from Southern Living about a hundred years ago :)
"She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian. |
| Hideaway Farmgirl |
Posted - Sep 04 2007 : 09:36:31 AM
Oh Jonni, would you, could you, share that sausage cream cheese recipe? Sounds absolutely yummy!
I had forgotten all about crepes, thanks for reminding me, and giving me some new ideas!
Jo
"Wish I had time to work with herbs all day!" |
| KYgurlsrbest |
Posted - Sep 04 2007 : 08:40:25 AM
I do, and I love them, but they're a lot of work to me. I don't have a crepe maker, just a small skillet that does the job.
I used to make dessert crepes, then I found a recipe for sausage cream cheese crepes and that's done it for me!
"She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian. |
| MagnoliaWhisper |
Posted - Sep 03 2007 : 2:54:25 PM
Jeanie that's the kind my mom has, probably the same one since she got it around 30 years ago as well. Her's was a sunbeam. What about yours?
They used to have tons of them just like hers in goodwills, now I can't find any. I sure would love to have another just like hers! |
| jpbluesky |
Posted - Sep 03 2007 : 11:46:43 AM
I still use the crepe maker we got for our wedding almost 30 years ago. It is like little turned upside down shallow skillet. I love to make crepes, and usually use the dessert batter recipe for everything. It is a little sweet - just right.
I am making dinner right now for Labor Day family dinner, but later tonight I will take time and bring my recipe book to the computer and send you some recipes for batter and etc. My recipe book came with the crepe maker.....
Psalm 51: 10-13 |
| AmyEllen |
Posted - Sep 03 2007 : 09:43:48 AM
We make swedish pancakes alot which is kind of similar, as they are very thin and then we fill them with lingonberries roll them up and dust with powdered sugar. Yummmmmmmmmy very tangy and sweet it balances it's self out.
Amy
http://lifenkansas.blogspot.com/
|
| GaiasRose |
Posted - Sep 03 2007 : 08:29:59 AM
we make them for deserts and for meals quite often and the fam loves them! They like them zesty and Italian ad they like them as spicey Mexican and they like them with berries and real whipped cream....good good stuff.
~*~Brightest Blessings~*~
Tasha-Rose
Blogs: http://gaiarose.wordpress.com
http://womonandsprout.wordpress.com
Homepage:
http://ForestFaeries.etsy.com
Birth is safe, interference is risky; TRUST BIRTH |
| MagnoliaWhisper |
Posted - Sep 03 2007 : 08:19:03 AM
Yup love them. However, the new crepe makers/pans are ok, but I still wish I could find one like my mothers. It was like a small skillet you put upside down on it's own heating element, then when you were done making the crepes, you could wash the skillet turn it over and make the filling inside the skillet! (you used the bottom of the skillet to make the crepes-dipping the hot skillet into the batter you would put in like a pie plate).
My favorite is dessert crepes, just with pudding, whipped cream and cherries. lol
But, also bacon and eggs is yummy! lol
Richard simmons has a few different recipes for them.
Maybe you could do a search for "blintz" recipes as well, as it seems that is what a lot of people/places call them now days. |
