Monday, April 18, 2011
CREPES FOR BREAKFAST AND FOR DESSERT!!!!
This recipe yields approximately 18 pieces and can be frozen by placing wax paper between the extra pieces. Just take them out to room temperature an hour before serving.
Here is the basic crepe recipe:
1 1/2 Cups milk
1 Cup flour
1 Cup milk
2 Tbsp vegetable oil
In a bowl combine milk, eggs and oil (I don't use salt but for those who want can add 1 tsp.) mix them well.Add flour and beat until smooth. Heat a lightly greased 6 inch skillet, spoon in 2 tbsp of the batter with a ladle and tilt the skillet to coat the bottom. Brown one side (you can check to see if it is done by lifting a corner) only and slide unto a paper towel or place it on a cooling wire. Repeat with remaining batter and grease the pan with oiled paper towel occasionally.
To make this light and airy crepe in to dessert:
1/2 Cup margarine or butter
Rind of an orange pith removed and thinly sliced
1/2 Cup Orange Juice
1/4 Cup Sugar
1/4 Cup Orange Liqueur (Orange Curacao)
1/4 Cup Brandy (if you want to be really fancy or you can omit it)
Melt butter in a large skillet add orange strips, orange juice and orange liqueur cook and stir until thickened.
Fold each crepe in triangles and arrange them in the sauce carefully. Simmer for 2-3 minutes until heated. Turn off the heat. Pour brandy in to a large ladle and carefully ignite it and pour over crepes.