Wednesday, January 19, 2011

Crepes-Made from Powdered Eggs

Things to know about Crepes:
1.  I always ruin the first crepe.  Just know you are going to and when you do throw it away and make the second.
2.  Crepes only need to be cooked on one side. when the top of the crepe is firm and the bubble have popped and are firm, the crepe is finished cooking.
3. Crepes only look hard to make they are really very easy.

Blender Crepes
This is a simple but delicious crepe batter which can be made in minutes. Don’t let crepes intimidate you they are really just thin pancakes.
1 cup all-purpose flour
2 eggs (2 Tablespoons whole egg powder, plus ¼ cup water,)
1/2 cup milk (1 ½ Tablespoons dry milk, plus ½ cup water, )
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

   1. Add all ingredients to blender. Mix well. Let sit 2-5 minutes.
   2. Meanwhile heat a lightly oiled griddle or frying pan over medium high heat. Pour ¼ cup of batter  onto the griddle.  Tilt the pan with a circular motion so that the batter coats the surface evenly.
   3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, Cook only on the one side. Because they are so thin you do not need to flip and cook the other side. Once the top is set it is cook all the way through.  Serve hot.
Savor Filling:  Cream Cheese Chicken

1 cans chicken (the cans that look like they have tuna fish in them but really have chicken)
4 oz cream cheese
1/8 tsp pepper
4 oz can mushrooms (optional)

Soften butter and cream cheese (either leave on counter for an hour or unwrap and put in the microwave for a 5 seconds at a time until soft)  Stir all of the above ingredients together. 
1 can cream of chicken soup
1 cup sour cream
1/4 cup milk
Mix all ingredient together in a medium sauce pan. Heat. Serve over Crepes stuffed with Cream Cheese chicken.

Sweet Filling: When using a sweet filling we often top with whip cream or maple syrup.
Peach Pie Filling
Apples Pie Filling
Apple Sauce
Apriocot Preserves
Chocolate Creme

1 comment:

  1. Try freezing the left over crepes. Cool crepe, layer with wax paper and put in ziploc bag. Keeps for about 6 weeks.