| T O P I C R E V I E W |
| gardenmouse |
Posted - Jun 05 2010 : 12:51:20 PM
Today we went to several church rummage sales, and I bought an Oster Creperie for $2.00. Unfortunately, as with most yard sale finds, there were no instructions. Would anyone have the instruction booklet and be willing to share a copy of it with me? Or even just post the general info and I would be most appreciative.
Does anyone have a favorite recipe? What are your favorite fillings?
Thanks in advance for your help.
Beth |
| 3 L A T E S T R E P L I E S (Newest First) |
| graciegreeneyes |
Posted - Jun 06 2010 : 10:17:46 AM
what a great find Beth - I was in France last year and loved that you could buy crepes as "street food", not expensive either. I think they are pretty simple to make once you get the hang of them. I had them with ham and eggs, with scallops, leeks and mushrooms, with sugar....
Yum!!
Amy Grace
Farmgirl #224
"use it up, wear it out, make it do, or do without"
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| gardenmouse |
Posted - Jun 06 2010 : 08:51:15 AM
Thank you for the suggestions, Maggie. That herbed cheese sauce sounds yummy! I will have to find a recipe.
After buying a rather pricey Nutella filled crepe at a bluegrass festival my family and I went to a few weeks back, I decided to make some myself. I think I even used the recipe you recommended, but I had to add more milk to thin the batter so it would spread in my non-stick pan. We filled them with Nutella and my homemade strawberry jam. I like the idea of something more nutritious though.
Here's a corn crepe recipe. I had never thought of it as a crepe; I've always used it as a tortilla when I make chicken enchiladas with green sauce.
1 1/2 cups cold water (add water as needed to thin batter)
1 cup all-purpose flour
1 cup cornmeal
1/4 teaspoon salt
1 egg
Heat 8-inch skillet over medium-low heat just until hot. Grease skillet if necessary. (To test skillet, sprinkle with few drops water. If bubbles skitter around, heat is just right.)
Beat all ingredients with hand beater until smooth. Pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until batter forms very thin tortilla about 6 inches in diameter. Cook tortilla until dry around edge, about 2 minutes. Turn and cook other side until golden, about 2 minutes longer. Makes 1 dozen.
Note: To store, stack tortillas, placing waxed paper between each. Wrap and freeze no longer than 3 months. When ready to use, separate tortillas and thaw covered at room temperature about 30 minutes.
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| prairielandherbs |
Posted - Jun 05 2010 : 5:37:25 PM
I use this recipe, basically: http://allrecipes.com/Recipe/Basic-Crepes/Detail.aspx
and you can put ANYTHING in them! for super simplicity, you can just sprinkle them with powdered sugar and a squeeze of lemon juice. Leftover sauteed veggies, cheese, cooked greens or sauces make a savory crepe filling. Fill sweet ones with bananas, fruit, jam, whipped cream. They are a fantastic way to use up leftover bits of this and that. or, they can be super fancy. for my mother's day I made my mom crepes filled with steamed asparagus, sauteed mushroom, local artisan bacon and a homemade herbed cheese sauce. |
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