The World of Computer Software/World_Of_Computer_Software-02-385-Vol-1of3.iso/r/rec925.zip/REC872

Text File | 1993-01-20 | 4KB | 91 lines

Digest: #114
Date: Sat, 13 Apr 91 06:53:17 GMT
From: [e-mail] (Lynn M Alford)
Subject: MISC: Crepes


I am going to post two fairly unusual crepe batters and two fillings
just to give you a good idea how how varied crepe making can really
be.  These recipes are from Wonderful ways to prepare Crepes and
Pancakes by Jo Ann Shirley.  Published by Ayers and James (Aus.),
Stafford Pemberton Publishing (UK) or Prestige Books (US).

Lemon Crepe batter

3 eggs                      1 T sugar
2 egg yolks            1/2 t salt
1/4 c lemon juice        1 1/2 T vegetable oil
3/4 c milk            2 t grated lemon rind
1 c plain flour

Beat the eggs, egg yolks, and lemon juice together.  Add the milk and
stir well.  Sift flour, salt, sugar together and gradually add to the
egg mixture.  Add vegetable oil and blend thoroughly.  If batter appears
lumpy, pour through a sieve.  Stir in lemon rind and set aside for at
least one hour before use.  Check just before starting to cook and if
it is too thick, thin with another tablespoon or two of milk.  Pour two
tablespoons of batter in center of hot, lightly oiled pan.  Tip pan to
spread the batter.  Cook until top is dry.  Turn over and cook other
side for 15 seconds.

Chocolate Crepe Batter

3 eggs                      2 T sugar
1 1/4 c buttermilk        1 1/2 T vegetable oil
1/2 t vanilla            2 T cocoa
1 c plain flour

Beat the eggs, then add buttermilk and vanilla. Mix well.  Sift flour,
cocoa, sugar together and gradually add to the egg mixture.  Add
vegetable oil and blend thoroughly.  If batter appears lumpy, pour
through a sieve.  Stir in lemon rind and set aside for at least one
hour before use.  Check just before starting to cook and if it is too
thick, thin with another tablespoon or two of milk.  Pour two
tablespoons of batter in center of hot, lightly oiled pan.  Tip pan to
spread the batter.  Cook until top is dry.  Turn over and cook other
side for 15 seconds.

Beef Stroganoff Crepes

18 crepes            2 t Worcestershire Sauce
1/3 c butter            1/3 c tomato sauce (ketchup)
1 onion                1/3 c red wine
2 cloves garlic            1/2 t black pepper
250 g (1/2 lb) mushrooms    1/3 c beef stock
1 kg (2 lb) rump steak        2 t salt
1/4 t ground cumin        2 c sour cream
1/4 t marjoram            chopped chives

Make basic crepes (note not recipes above but plain ones.)  Saute onion
and garlic in butter until the onion is soft.  Slice the mushrooms
thinly and and to pan.  Cook five minutes.  Cut steak into thin strips
and add to pan along with cumin, marjoram, worcestershire and tomato
sauce.  Stir frequently and cook until the meat browns.  Add the wine,
stock, salt, pepper and cook until meat is tender.  Add sour cream and
heat just until warm.

Now fill each crepe with stroganoff mixture.  Fold over and put into
shallow buttered baking dish.  Bake at 350F (180C) in oven for 20
minutes.  Sprinkle with chives and serve.

Hot Fudge Crepes

12 Chocolate crepes           1/3 c cocoa
1/2 c butter            1 c cream
1 c sugar            1 1/4 t vanilla
3/4 t instant coffee        Chocolate ice cream

Make crepe and set aside.  Melt butter in saucepan and add sugar,
coffee, and cocoa.  Blend thoroughly.  Gradually add creme and cook
over medium heat, stirring constantly for about five minutes.  Remove
from heat and add vanilla.  Put small scoops of ice cream on each crepe
and fold over.  Pour hot fudge over crepes, sprinkle with chopped nuts
and serve immediately.

This is only a small sample from this cookbook.  It has been well worth
the 50 cents we spent on it at a used book sale. :-)

Lynn Alford